Patent ID: 8507023

Claim:
A method for improving the stability of a drink, the method comprising the steps of: providing an oat based material, which contains from about 0.01% to about 40% by dry weight of starch, wherein beta-glucan has been at least partly degraded; providing a berry juice selected from the group consisting of sea buckthorn berry juice, lingonberry juice, cranberry juice, red currant juice, black currant juice, gooseberry juice, bog whorthleberry juice, crowberry juice, chokeberry juice and mixtures thereof; mixing the oat based material, water and the berry juice to obtain a drink comprising the berry juice in an amount from about 5 to about 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of about 0.01% to about 2.5% by weight of the drink.