Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates on food items, including precooked food items, such as hamburgers, chicken, and pizza, includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate on precooked food items in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not completely dissolve on precooked food items. The flavored films of this invention may be advantageously employed for uniformly and reproducibly flavoring food items at a desired level.