The invention relates to a stable beverage comprising at least one texture componentselected from the group consisting of unhomogenised vegetable puree, fruitpulp and fruit puree, optionally unhomogenised vegetable juice and/or fruitjuice, optionally homogenised vegetable material and/or fruit material, anda plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% byweight of the beverage. Additionally the invention relates to a method for preparingthe stable beverage.
