One aspect of the present invention relates to particulate flavouring
compositions having, based on the total weight of the composition, 0.1-40
wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids,
and 0.1-50 wt % of a lipid material having a melting point above
75.degree. C. These flavouring compositions are particularly suitable for
application in food products (including beverages), the preparation of
which involves one or more heat processing steps, as well as in
confectionery products such as chewing gum. Other aspects of the
invention relate to a method of producing a particulate flavouring
composition, to a food product containing such a flavouring composition
and to a process of manufacturing a reconstitutable food product.