An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
