A particulate delivery system for a food product comprises (a) an oil such as soy oil and/or an oil mimetic, which may be a low melting point emulsifier, (b) a triglyceride fatty acid, which may be a hardened or partially hardened fat such as palm oil and/or a high melting point emulsifier such as a diacetyl tartaric ester and (c) a particulate component, which may comprise one or more of hydrocolloids, emulsifiers, salts, flavours, reductants, enzymes, sweeteners, baking powders, dried yeast or preservatives, wherein component (c) is in a stable suspension within a crystal matrix formed by component (b), but component (c) does not itself form a crystal matrix. Additionally the system may comprise component (d) a crystal modifying agent such as soya lecithin. Component (c) is preferably added in a form discrete from components (a) and (b) and has an average particle size of >； 50 microns. The delivery system may be a flowable bread improver or for use in low fat mayonnaise or spreads.
