one aspect of the invention relates to a sterilized nutritional beverage product comprising : • from 0 . 5 - 8 . 0 wt . % protein ; • from 0 . 1 - 10 wt . % of dispersed fat ; • from 0 . 2 - 4 . 0 wt . % of starch component ; • from 0 . 01 - 2 . 0 wt . % of fatty acid emulsifier ; • from 0 . 01 - 2 . 5 wt . % of non - dissolved edible salt ; • from 0 . 005 - 0 . 5 wt . % of a hydrocolloid selected from the group consisting of carrageenan , guar gum , carboxymethyl cellulose , microcrystalline cellulose and combinations thereof ; • from 0 - 8 . 0 wt . % of other nutritional components ; and • 70 - 90 wt . % water . the invention provides a sterilised nutritionally balanced beverage , which beverage exhibits excellent stability even when stored for several weeks under tropical conditions . furthermore , despite the high content of solutes and biopolymers , said beverage produces a pleasant mouthfeel . the invention also provides a process for the manufacture of the aforementioned beverage .