A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of the food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between the phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt %, more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.
