Open Access
Table 1
Characteristics of the Ready-to-Use Therapeutic Foods (RUTFs) selected for the study.
| Sample name | Origin | Storage duration and shelf life (months) | Ingredients |
|---|---|---|---|
| RUTF_1 | Cambodia | *SD: 6-9 **SL: 12 |
Vegetable oil, canola oil, mungo bean, soybean, sugar, maltodextrin, fish, rice, coconut, premix*** |
| RUTF_2 | France | *SD: 3-5-11 **SL: 24 |
Sugar, peanuts, vegetable oils (rape, palm, soya), skimmed milk powder, whey powder, premix***, stabilizer (fully hydrogenated fat, mono and diglycerides), vegetable lecithin (soya or sunflower) |
| RUTF_3 | Vietnam | *SD: 11-12 **SL: 12 |
Mungo bean, sesame, extruded rice, maltodextrin, roasted soya powder, whole milk powder, sugar powder, canola oil, vegetable oil, lipid powder, lactose powder, premix*** |
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