In order to develop a low-viscosity suspension, gellan gum and solution stabilizers such as K-type carrageenan, xanthan gum, hyaluronic acid and poloxamer were applied in the suspension liquid of lactobacillus paracasei, and the effects of these materials on the appearance, taste, stability and rheological properties of the system were evaluated. The results showed that the presence of more than 0.03% of gellan gum could make lactobacillus paracasei well suspended, and the viscosity was very low, which would not induce the taste of thick, but had no flowability. However, the combination of gellan gum with hyaluronic acid could form a suspension of lactobacillus paracasei with good flowability, low viscosity (η<100 mPa·s) and crisp mouthfeel. The results showed that the low-viscosity suspension could be formed by the combination of gellan gum and hyaluronic acid to satisfy the development of various products.