Method for improving the performance of a food product

In a method comprising the incorporation into a food product of a solid, active component which normally would result in an undesired chalky taste, reduction in homogeneity or both, the improvement which provides at least one of (i) a reduction in chalky taste and (ii) improved homogeneity, said improvement comprising incorporating said solid active component into said food product as an effective amount of a structured particulate system comprising one or more of said active components in particle form incorporated in a matrix forming a network which holds the active particles separate from each other as individual particles retaining their original size, the active component(s) and matrix being present in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns, said matrix being edible and consisting essentially of a material selected from the group consisting of polysaccharides, modified polysaccharides, sugars, gums, thickeners, stabilisers, syrups, flours, starches, dextrose, maltodextrins and celluloses.