The invention relates to a stable beverage comprising at least one texturecomponent selected from the groupconsisting of unhomogenised vegetable puree, fruit pulp and fruit puree,optionally unhomogenised vegetable juice and/or fruit juice,optionally homogenised vegetable material and/or fruit material, and a plantsterol ester and/or plant stanol ester in an amount offrom 0.2 to 25% by weight of the beverage. Additionally the invention relatesto a method for preparing the stable beverage.
