Beet pectin compositions

A composition comprising:

• a) 40-95% w/w water;
• b) 0.001-40% w/w of a vegetable oil or vegetable fat;
• c) 0.001-2% sugar beet pectin;
• and at least one or more of:
• d) 00.01-2% plant proteins;
• e) 0-7% w/w a nut base composition;
• f) 0-35% w/w a sweeting agent;
• g) 0.0001%-5% w/w a buffering agent;
• and/or
• h) 0.0001% to 5% w/w a flavor modification agent, wherein the particle size particle size distribution of the composition has a surface weighted mean diameter D [3,2] of 10 μm or less.