Method of making controlled release flavors

A process for preparing particulate flowable flavoring powders comprising heating a high melting point normally solid encapsulating material having a melting point of from 130.degree. F. to 195.degree. F., and at least one emulsifier to melt the encapsulating material and emulsifier;

• admixing the melted encapsulating material and emulsifier;
• mixing at least one water-containing flavor composition containing at least 15 percent water with a texture conditioning agent which is a silicon dioxide, powdered cellulose, puffed dextrin, maltodextrin, or pregelatinized starch;
• mixing the flavor composition and texture conditioning agent with the molten mixture of encapsulating agent and emulsifier to obtain a homogeneous mixture in the form of an emulsion;
• and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, the encapsulating material and emulsifier being different.