| abstract |
A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have an average density greater than 1 g/cm3, preferably greater than 1.5 g/cm3. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided. |