Patent ID: 8501263

Claim:
A method for preparing a beverage with improved stability comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, unhomogenised fruit pulp and unhomogenised fruit puree; optionally unhomogenised vegetable juice and/or fruit juice; optionally homogenised vegetable material and/or fruit material; and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage, said method comprising: mixing an aqueous emulsion containing plant sterol ester and/or plant stanol ester with at least one texture component selected from the group consisting of unhomogenised vegetable puree, unhomogenised fruit pulp and unhomogenised fruit puree to produce the beverage; wherein the step of mixing does not substantially reduce the particle size of ingredients of the beverage.