Fast-disintegrating flavoring composition for instant foods

A shaped flavoring composition comprising:

• a core comprising:
• a) 10 to 40 weight % of native starch or flour void of any pregelatinized starch;
• b) 0 to 20 weight % of a plasticizer selected from the group consisting of glycerin, propylene glycol, water, and combinations thereof;
• c) 30 to 50 weight % of crystalline ingredients selected from sodium chloride, potassium chloride, monosodium glutamate, and combinations thereof;
• d) 0.5 to 50 weight % of amorphous solid flavor ingredients;
• e) 0 to 5 weight % dietary fibers;
• f) 10 to 25 weight % of an edible fat having a melting point between 30° C. to 60° C.;
• and
• optionally, an outer coating layer applied to the core, the layer comprising
• a) a hydrocolloid gelling agent, or
• b) a meltable fat having a melting point between 40° C. to 86° C., wherein ingredients (a)-(f) are mixed into a dough, extruded, and formed into a shape of the core, and optionally the outer coating layer is applied to the core;
• wherein weight % is based on the weight of the core of the shaped flavoring composition;
• and
• wherein the shaped flavoring composition has a hardness of from 150 grams-force to 2,000 grams-force.