This invention provides a method for stabilization of a fragrance ingredient in a salt mixture, comprising the steps of encapsulating the fragrance ingredient in a first encapsulating material, which is water soluble and insoluble in a volatile organic solvent, to form a first encapsulated material; encapsulating a salt in a second encapsulating material which is dissolved in a volatile organic solvent to form a second encapsulated material, and then partially drying the second encapsulated material; mixing the first encapsulated material with the second encapsulated material before the volatile, organic solvent completely evaporates from the second encapsulated material; and removing remaining volatile organic solvent to form a free flowing salt and fragrance containing powder.