This application is a U.S. National Phase Application of PCT/EP2018/084675, filed Dec. 13, 2018, which claims priority to EP Application No. 17207503.8, filed on Dec. 14, 2017, the contents of which are hereby incorporated by reference in their entirety.

TECHNICAL FIELD

The present invention relates to the field of delivery systems. More particularly, the present invention relates to a process for preparing a powdered composition comprising granules. Said granules comprise at least one active substance present in an encapsulated form and in a non-encapsulated form. These granules are obtained by drying a mixture comprising an aqueous phase of a water-soluble polymer, a Pickering emulsion comprising a non-encapsulated active substance, and a microcapsule slurry comprising an encapsulated active substance that can differ or be the same as the non-encapsulated substance. The invention further relates to granules obtained by said process and to products containing them.

TECHNICAL BACKGROUND

Fragrances and flavors play an important role in the perception of consumer product performance and thus they often determine the consumer's choice for a given product. One main advantage of encapsulated fragrance/flavor is that blooming or long-lasting of fragrance/flavor is enhanced during and after application, (e.g. after rinsing and drying of the skin or the fabrics for fragrance).

Among different techniques, spray-drying is a well-known technique for the encapsulation of flavors and fragrances. Spray-dried granules are commonly prepared from an emulsion that is sprayed into a drying chamber. The emulsion typically comprises an active substance such as a flavor or a fragrance, a carrier and an emulsifier.

Most of the time, biopolymers with surface active properties, such as for example gum Arabic, modified starches, modified cellulose, gelatin, alginates or even proteins such as albumin or beta-globulin, are used as emulsifiers.

For example, US 2009/0253612 describes a spray-dry encapsulation process for flavor or fragrance comprising drying an aqueous emulsion containing the oil to be encapsulated, modified starch and phosphate salts.

In addition, the increasing consumer demand for an intense and strong perfume or flavor release is driving the development of new delivery systems.

Indeed, depending on the applications, a dual type of triggered release can be desired: a triggered release by moisture or wetting, and a triggered release by applying mechanical action such as rubbing or shearing. The non-encapsulated fragrance or flavor oil which is entrapped in the solid polymer matrix can be spontaneously released by bringing the powdered composition into contact with water. The encapsulated fragrance or flavor oil within core-shell microcapsules can be released by mechanical action. In addition, this triggered release can be followed by a long-term release after deposition of the microcapsules onto the fabric in case of detergent applications.

The present invention is proposing a solution to the above-mentioned problem, based on a powdered composition obtained by drying a mixture comprising an aqueous phase of a water-soluble polymer, a Pickering emulsion comprising a non-encapsulated active substance, and a microcapsule slurry comprising an encapsulated active substance that can differ or being the same as the non-encapsulated substance.

