Beverage stabilizer with suspended particles

A combination of hydrocolloids and other ingredients that is used to produce diluted drinks in order to suspend fruit pieces, pulp, fruit purée, or other edible pieces such as flixweed (Descurainia Sophia), basil seeds, and saffron. It provides the best stability in acidic drinks, and the drinks obtained from this stabilizer can withstand the heat process of pasteurization well.