An effervescent composition is provided comprising a dry, free-flowing powder comprising (a) microcapsules comprising a hollow, solid, water soluble outer shell comprising a starch, a sugar or mixtures thereof and an inner core comprising a liquid, water immiscible oil comprising at least one polyunsaturated fatty acid, at least one derivative of a polyunsaturated fatty acid or mixtures thereof, and (b) an effervescing agent.
