A food product containing instable additives, having a food compound consisting of a porous matrix which is provided with a substrate containing instable additives, obtainable by a process in which, in a first step, the matrix is exposed to a partial vacuum; in a second step, the substrate containing instable additives is applied, in a flowable form, to the matrix under the partial vacuum; and in a third step, the pressure is increased, so that the substrate is forced into the pores of the porous matrix and substantially fills them out.