The invention relates to a coacervated capsule comprising: (a) from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component comprising (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30°C and about 40°C such that it is a solid at 20°C, wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and (b) from 90 to 1% by weight of the capsule of a coating layer comprising essentially a protein and optionally a non-protein polymer.
