| abstract |
An edible composition has a base comprising fruit and/or vegetable matter with a fibrous matrix. A water immiscible nutritional supplement is held within the fibrous matrix. The nutritional supplement may be an oil such as an unsaturated fatty acid from animal, fish, plant or algal sources; or a solid nutritional supplement. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition. In one embodiment the edible composition is tomato ketchup comprising 26.00% tomato puree and 0.05% deodorised fish oil. |