An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle comprising a carrier matrix, the matrix comprising ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clog P of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavour during chewing or consumption of the foodstuff.