Abstract: A self-stable beverage including soy milk, fruit juice and/or vegetable juice, a gum-basse stabilizer, and a composition comprising an amino acid, an organic acid or inorganic acid and a metal ion is disclosed. The pH of the stable beverage is typically between 3.0 to 4.6. The beverage is stable for at least two weeks and preferably up to over 3 months at room temperature (72° F. or 22° C.) and/or refrigerator temperature (40° F. or 4° C.). The beverage is easier to process and provides superior uniformity of flavors, clean taste, appearance, and excellent nutritional attributes. In addition, the beverage exhibits negligible separation, sediments or precipitate.