A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose (b) from 10 to 80 weight percent of a carboxymethyl cellulose and (c) from 5 to 20 weight percent of a carrageenan all percentages being 5 based on the total weight of (a) (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.
