The invention relates to an aqueous drink product having a pH in the range of from 5.3 to 8.0 and comprising 1-6 wt. % soy protein, from 0-10 wt. % fat, from 0.25-1.75 wt. % saturated monoglyceride emulsifier and from 0.01-2.5 wt. % of water-insoluble edible inorganic salts. The products have a an improved level of lack of sedimentation and/or precipitation.