Beverage Food Scientist Needed for Lemonade Formula Optimization (Natural Stabilizer)

We have an established, all-natural lemonade concentrate brand transitioning into 16 oz HPP bottles and 12 oz carbonated sparkling cans. The current mixing ratio is 1:4 (concentrate to water). The Problem: When stored in the refrigerator, the beverage naturally separates over time, leaving sedimentation at the bottom and water on top. Scope of Work: We need an expert beverage food scientist to recommend and incorporate the right natural stabilizer (e.g., Acacia Gum, Pectin) to prevent separation and keep particles suspended. Requirements: Must NOT compromise our "All-Natural" clean label status. Provide the updated formulation, exact ingredient measurements, and specifications suitable for our co-packer.