Abstract: Plant protein based probiotic beverages that contain lactobacillus are of high nutritional, healthy, social and economic values with a great marketing potential. However, the products tend to stratify during processing and storage as the fat globules float to the surface and protein particles settle to the bottom. To remedy the undesirable condition, food additives can be used to maintain a stable suspension for the products. This article explains the principles of the additives, such as, thickeners, emulsifiers, chelating agents, and sucrose, for acidic plant protein based beverages.