Effect of emulsifier and viscosity on oil separation in ready-to-use therapeutic food

Abstract

Oil separation is a common food quality problem in ready-to-use therapeutic food (RUTF), the shelf-stable, peanut-based food used to treat severe acute malnutrition in home settings. Our objective was to evaluate the effect on oil separation of three emulsifiers at different concentrations in RUTF. We also assessed two viscosity measurements. A scale-up experiment was carried out during full-scale RUTF production in Malawi. Results indicate that viscosity is inversely correlated with oil separation, and that the Bostwick consistometer is a simple, useful tool to predict viscosity. Oil separation in RUTF may be mitigated by use of an emulsifier, which increases the viscosity of the product. The emulsifier that reduced oil separation to the greatest extent was a mixture of high and low monoacylglycerol (MAG) emulsifiers. Proper raw material quality control to achieve consistent ingredient fat level and fat type, and production temperature and shearing control should be a focus in RUTF manufacturing.

• Bostwick consistometer
• Brookfield viscometer
• diacylglycerol
• monoacylglycerol

Acknowledgements

The authors acknowledge Ellen Murray for assistance in preparation of this manuscript and the staff at Project Peanut Butter, Lunzu (Malawi) for their assistance in producing test RUTF.

Declaration of interest

This research was funded by the Children’s Investment Fund Foundation. The sponsors of the study had no role in study design, study implementation, data collection, data analysis, data interpretation, or writing of the report. There are no known disclosures or conflicts of interest and all ethical standards of the institutions were followed.