TY - JOUR
T1 - Reducing oil separation in ready-to-use therapeutic food
AU - Zuzarte, Andrea
AU - Mui, Melody
AU - Ordiz, Maria Isabel
AU - Weber, Jacklyn
AU - Ryan, Kelsey
AU - Manary, Mark J.
N1 - Funding Information:
Funding: Study funding was provided by the Children’s Investment Fund Foundation.
Publisher Copyright:
© 2020 by the authors.
PY - 2020/6/1
Y1 - 2020/6/1
N2 - Ready-to-use therapeutic food (RUTF) is a shelf-stable, low moisture, energy dense medicinal food composed of peanut butter, vegetable oils, milk powder, a multiple micronutrient premix and sugar. RUTF is used by millions of children annually to treat malnutrition. After mixing, RUTF is a semisolid covered with oil. To produce a homogenous RUTF, hydrogenated vegetable oils are incorporated in small quantities. This study utilized a benchtop methodology to test the effect of RUTF ingredients on oil separation. An acceptable oil separation was <4%. This method compared 15 different vegetable oil stabilizers with respect to oil separation. The dynamic progression of oil separation followed a Michaelis-Menten pattern, reaching a maximum after 60 days when stored at 30 °C. Hydrogenated vegetable oils with triglyceride or 50% monoglycerides reduced the oil separation to acceptable levels. The additive showing the largest reduction in oil separation was used in an industrial trial, where it also performed acceptably. In conclusion, fully hydrogenated soybean and rapeseed oil added as 1.5% controlled oil separation in RUTF.
AB - Ready-to-use therapeutic food (RUTF) is a shelf-stable, low moisture, energy dense medicinal food composed of peanut butter, vegetable oils, milk powder, a multiple micronutrient premix and sugar. RUTF is used by millions of children annually to treat malnutrition. After mixing, RUTF is a semisolid covered with oil. To produce a homogenous RUTF, hydrogenated vegetable oils are incorporated in small quantities. This study utilized a benchtop methodology to test the effect of RUTF ingredients on oil separation. An acceptable oil separation was <4%. This method compared 15 different vegetable oil stabilizers with respect to oil separation. The dynamic progression of oil separation followed a Michaelis-Menten pattern, reaching a maximum after 60 days when stored at 30 °C. Hydrogenated vegetable oils with triglyceride or 50% monoglycerides reduced the oil separation to acceptable levels. The additive showing the largest reduction in oil separation was used in an industrial trial, where it also performed acceptably. In conclusion, fully hydrogenated soybean and rapeseed oil added as 1.5% controlled oil separation in RUTF.
KW - Food aid
KW - Hydrogenated vegetable oils
KW - Oil separation
KW - Peanut paste
KW - Ready-to-use therapeutic food
UR - http://www.scopus.com/inward/record.url?scp=85085691037&partnerID=8YFLogxK
U2 - 10.3390/foods9060706
DO - 10.3390/foods9060706
M3 - Article
C2 - 32492836
AN - SCOPUS:85085691037
SN - 2304-8158
VL - 9
JO - Foods
JF - Foods
IS - 6
M1 - foods9060706
ER -