Palmyrah (Borassus flabellifer L) fruit pulp is widely utilized in the preparation of many value-added products. The problem identified in the production of Palmyrah ready-to-serve drink (RTS) is the layer separation and loss of uniformity during storage. Hence, this study was conducted with the intention of producing a customer-appealing product with the optimization of stability with stabilizer (xanthan gum) and homogenization. The concentration of xanthan gum and the application of homogenization were selected as the two factors in the experimental design. The effect of different treatments on the physical properties (sedimentation height, turbidity, viscosity, pH, brix and colour) over the storage period was studied. Five treatments were selected based on sedimentation height and they ______________________________________