The present invention is a composition which provides product opacity (“cloud”) to beverages without requiring the use of added oil. The beverage comprises a beverage matrix, a protein having a tertiary or quaternary structure (such as WPC 80) having an average particle size of from about 0.3 to about 10 μm and a hydrocolloid gum (such as gellan gum) which imparts thixotropic properties to the beverage matrix. The method for importing cloud to a beverage composition, using this composition, is also described.
