Abstract: Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition. Encapsulated flavor compositions also are provided. The composition may include an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component; and a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core.