Stabilizers comprising co－processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes from a stabilizer comprising MCC and a hydrocolloid along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit－flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.本發明描述包含共－加工之MCC及水膠體之穩定劑，包含穩定劑之可食的組成物，及製造可食的組成物之方法。可食的組成物可由一種包含MCC及水膠體之穩定劑，併同蛋白質來源及/或果汁予以製造。本發明之組成物可包括低－pH飲料，其包含MCC穩定劑、蛋白質來源及/或果汁或蔬菜汁或其他水果風味之液體，選擇性帶有附加量之水膠體及酸性劑、甜味劑、緩衝劑、pH修飾劑或穩定性鹽。
