A beverage that has improved stability and comprises a texture component and a plant sterol or plant stanol in an amount of 0.2 to 25 percent by weight of the beverage. The texture component is selected from unhomogenised vegetable puree, fruit pulp and fruit puree. The beverage can further comprise unhomogenised vegetable or fruit juice and homogenised vegetable or fruit material. The beverage can be prepared by a method that comprises mixing an aqueous emulsion containing the plant sterol or stanol with the texture component. The vegetable can be carrot, maize, celery, beets, parsley, cabbage, lettuce, spinach, wheat grass or sauerkraut. The fruit can be orange, apple, pomegranate, go goji, grapefruit, lemon, lime, pineapple, mango, banana, peach, grape, pear, kiwi, cherry, acerola, watermelon, cantaloupe, strawberry, raspberry, cranberry, blueberry, blackcurrant, plum, papya, guava, tomato, cucumber, pea or pumpkin.
