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Use of a different brand of fortificant. In the study of Galvez et al. (2003), the microencapsulated
vitamin A palmitate used was from Wright Enrichment, Inc. and was described as a free flowing form of
vitamin A compounded with sugar, fish gelatin and modified food starch with dL-alpha tocopherol as
antioxidant. In this study, the microencapsulated vitamin A palmitate used by FDC was from BASF
(Carmelray Compound, Canlubang, Laguna) which was described as a free flowing, light yellow powder
consisting of spherical particles that contain vitamin A palmitate in droplets of 1-2 μm embedded in a
matrix of gum arabic (E 414) and sucrose, coated with starch, t-butyl-hydroxytoluene (BHT, E321) and
sodium ascorbate (E301) as antioxidants and tricalcium phosphate (E-341) as an anti-caking product. The
difference in the composition of the vitamin A fortificants and the amount of fortificant added, may have
affected vitamin A stability in the finished product. Galvez et al (2003) reported that the combined
effects of the type of fortificant and level of fortification significantly affected the amount of vitamin A
retained in the sample.
Use of a different stabilizer. In the study of Galvez et al. (2003), it was reported that the amount
of vitamin A retained in stabilized peanut butter samples was significantly affected by the brands of
stabilizer used. The study of Galvez et al. (2003) used Myvatex, a hydrogenated rapeseed and cottonseed
oil blend while FDC used Myverol, a hydrogenated palm oil. The latter was used upon the
recommendation of the local distributor who mentioned that Myvatex was no longer available in the
domestic market.
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 at the FDC Product
Development Laboratory
Table 5a.4 shows the vitamin A content and vitamin A recoveries of fortified peanut butter
prepared with the vitamin A fortificant and stabilizer added before and after the 2 nd grinding step.
Fortified peanut butter prepared with the fortificant and stabilizer added before the 2 nd grinding
step resulted in vitamin A contents of 2,195 µgRE/g, 1.966 µgRE/g and 1.622 µgRE/g. These
corresponded to vitamin A recoveries of 50.30%, 45.74%, and 37.17% or an average vitamin A recovery
of 44.4% and variability of 15.01%. The relatively low vitamin A recoveries were unacceptable as they
resulted in vitamin A contents that did not meet the target fortification level of 33% RENI or 2.292
µgRE/g. The high percentage variability of the vitamin A contents was likewise unacceptable as it
indicates non-uniform dispersion of the vitamin A added.
When the fortificant and stabilizer were added after the 2 nd grinding step, the resulting vitamin A
contents were 2.202 µgRE/g, 2.057 µgRE/g, and 2.061 µgRE/g. These values corresponded to vitamin A
recoveries of 50.42%, 47.10%, and 47.19% or an average vitamin A recovery of 48.24% and a variability
of 3.92% (Table 5a.4). As in Treatment 1, the vitamin A recoveries were relatively low and were
considered unacceptable. The vitamin A added however uniformly dispersed in the peanut butter matrix
as indicated by the low percent variability.
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