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Study 2. Preliminary Verification of the Suitability of Incorporating the Fortificant and Stabilizer
After the 2 nd Grinding Step During the Vitamin A Fortification of Peanut Butter
This study was conducted to determine the effect of process change, on vitamin A recovery and
dispersion. The process change was on the point of addition of the vitamin A fortificant, previously
added before, to after the 2 nd grinding step in a colloid mill. Addition of the vitamin A fortificant after the
2 nd grinding step is expected to prevent exposure of the vitamin A added to the heat generated during the
grinding step in a colloid mill. This study was undertaken because in the collaborator's process for the
preparation of peanut butter, only a one-time grinding step was necessary to prepare peanut butter with a
fine texture, thus it is only after the grinding stage that the fortificant can be added. Since the colloid
mill at FDC requires a two-step grinding to obtain a fine textured peanut butter, addition of the vitamin A
fortificant will be done after the roasted peanuts and sugar have passed the 2 nd grinding step.
Experimental design. About 6 Kg of fortified stabilized peanut butter was prepared following the
schematic diagram shown in Fig. 5a.2. Two treatments were done as follows: (1) Incorporation of the
fortificant and stabilizer before the 2 nd grinding step (control) and (2) Incorporation of the fortificant and
stabilizer after the 2 nd grinding step. Vitamin A recovery and dispersion were evaluated.
In (1), the amount of vitamin A fortificant added per kg peanut butter was 0.06125 g
microencapsulated vitamin A palmitate (or 4.364 µgRE) or a total of 0.3675 g for a 6 Kg batch peanut
butter. In (2), the amount of vitamin A added per kg of peanut butter was 0.0613 g microencapsulated
vitamin A palmitate (or 4.367 µgRE/g) or a total of 0.3678 g. The amount of Myverol added was 48g.
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