Kombucha - How to keep a tea/juice emulsification from breaking

ttpoker

My better half decided to start brewing Kombucha at home while I am traveling through Europe, she decided to bottle the Kombucha with kiwi, watermelon and strawberry juice but as expected the emulsion of the juice and Kombucha tea broke after sitting out for a short while.  Can anyone recommend a technique for keeping this emulsion intact and improve stability?  Would soy lecithin do the trick?  I'm not home so I cannot experiment for her, any guidance would be appreciated!