VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

However, in Trial 3, the vitamin A added did not uniformly disperse in the fortified product as indicated
by the high % variability of the vitamin A recoveries.
In terms of stabilizer performance, visual examination of the fortified products prepared in Trials
2 and 3 after 16 days in storage at ambient conditions, showed signs of a very slight flowing product
when the bottle was tilted which was not observed in Trial 1. The failure of the product to fully stabilize
was attributed to insufficient conditioning likely brought about by the disturbance of the formation of
crystals during the cooling and conditioning/tempering step. It should be noted that during the cooling
step, the ice used melted easily causing the temperature of the ice-water bath to increase. The addition of
more ice to the ice-water bath in order to maintain a 10 o C temperature may have disturbed the formation
of crystals. According to Woodroof (1973), any procedure or temperature which disturbs the setting and
allows a reset, seems to increase firmness and separation of oil on the surface.
Technology Transfer and Adoption
The technologies for sorting blanched peanuts and stabilization of peanut butter were readily
adopted by the collaborator. However, adoption of the technology for vitamin A fortification of peanut
butter was temporarily shelved in favor of the technology for stabilization of peanut butter. The latter was
prioritized to enable the company to continue distribution of its peanut butter in the Visayas and
Mindanao regions which was discontinued sometime in 2006 because of high product returns due to oil
separation. Another reason for the delayed adoption of the technology is the on-going negotiation of the
collaborator with a large company who is interested in subcontracting the production of the stabilized
peanut butter. Other reasons cited for the delayed adoption of the fortification technology were the
following:
(a) The need to hire a technical personnel to oversee the addition/mixing of fortificant because the present
manpower complement of the company do not have a technical background;
(b) The need to purchase additional equipment and other processing equipment to enable the company to
adopt the recommended process;
(c) The need to improve the plant conditions to enable the company to meet GMP requirements;
(d) The need to register the fortified peanut butter with BFAD before the product could be distributed in
the market.
Constraints in the Transfer of Technologies for Stabilization and Vitamin A Fortification of Peanut
Butter
Following were the constraints encountered during the transfer of technology to the industry collaborator:
(a) Lack of equipment in the collaborator’s plant for measuring the required amount of fortificant. The
available weighing scale of the collaborator is not suitable for measuring the small volume of
fortificant (0.4790 g) needed to fortify a 6 kg production batch of peanut butter. Thus, during the
standardization of the process at the collaborator's plant, the fortificant needed had to be weighed at
FDC and brought to the processing plant.
(b) Lack of facilities for cooling and conditioning/tempering of the fortified stabilized peanut butter. The
collaborator did not have an ice-water bath for cooling and a cold storage area for
conditioning/tempering the fortified stabilized product, thus, plastic basins filled with ice and water
had to be used for immediate cooling of the product while conditioning/tempering of the fortified
stabilized product had to be done in a household refrigerator.
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