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

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(Note: <strong>The</strong> use <strong>of</strong> a wooden rod to push the roasted peanuts and sugar to the grinder as currently<br />

practiced by the company is not allowed in processing as it is porous, hard to clean, cannot be<br />

sanitized and has the tendency to chip <strong>of</strong>f or dilapidate after prolonged usage. A rod made<br />

<strong>of</strong> plastic material or stainless steel is recommended.<br />

4. Weigh 6 Kg <strong>of</strong> peanut butter and 120 g stabilizer in separate containers.<br />

(Note: <strong>The</strong> amount <strong>of</strong> the stabilizer represents 2% <strong>of</strong> the weight <strong>of</strong> the peanut butter matrix)<br />

5. Slowly add the stabilizer to 6 kg peanut butter while the peanut butter matrix is being mixed in circular<br />

strokes. Mix for two (2) minutes.<br />

(Note: Temperature <strong>of</strong> peanut butter should at least be greater than 50 o C when the stabilizer is added<br />

to allow it to melt and form crystals that would form a matrix with the peanut fiber and oil)<br />

6. When the required mixing time is reached, immediately fill the stabilized product in glass jars. Slowly<br />

tap the filled bottles to remove any entrapped air during the filling step then cover the bottle.<br />

7. Immediately put the filled bottles in an ice water bath maintained at 10 o C leaving it undisturbed for<br />

two (2) hours. Check the temperature <strong>of</strong> the water bath from time to time to ensure that the required<br />

temperature <strong>of</strong> 10 o C is maintained during the cooling period.<br />

(Note: During the cooling step, it is recommended that ice packs in plastic bags instead <strong>of</strong> ice cubes<br />

are used for the ice water bath. Unnecessary movement <strong>of</strong> the filled bottles while in the ice<br />

water bath should be avoided so as not to disrupt the formation <strong>of</strong> crystals. Additional ice<br />

may be added to the water bath when temperature increases however care should be taken to<br />

prevent unnecessary movements to the filled bottles).<br />

8. After the required cooling time, the product is transferred to a cold storage area and stored in upright<br />

position for conditioning/tempering.<br />

(Note: During the conditioning/tempering step, the product should be left undisturbed for 48 hours.<br />

Unnecessary movements <strong>of</strong> the filled bottles should be avoided to allow the stabilizer to fully<br />

set. A refrigerator may be used for conditioning provided the required temperature <strong>of</strong><br />

conditioning is reached.)<br />

9. After 48 hours, remove the stabilized peanut butter from the cold storage area and store at ambient<br />

conditions in a clean storage area.<br />

A schematic diagram <strong>of</strong> the procedure for the stabilization <strong>of</strong> a flowing-type peanut butter is shown in<br />

Fig. 5a.5.<br />

137

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