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

Method of Evaluation
Using the data obtained on vitamin A content, the % vitamin A recovery and % variability were
calculated using the following formula:
% vitamin A recovery = Amount of vitamin A found (μgRE/g) x 100
Vitamin A added (μgRE/g)
% variability = Standard deviation of vitamin A found in replicate samples x 100
Average vitamin A found in replicate samples
Preliminary Verification of the Direct Addition Procedure Developed by the Industry Collaborator
for the Vitamin A Fortification of Peanut Butter
A preliminary verification of the industry collaborator's fortification process was conducted to:
(1) obtain baseline information and determine status of the current technology used by the collaborator,
and (2) determine if the vitamin A added is uniformly dispersed in the fortified product.
Newly processed samples of fortified sweet and creamy peanut butter produced by the industry
collaborator were collected from the processing plant and analyzed for vitamin A content at FDC.
Vitamin A recovery and dispersion were evaluated based on the vitamin A content found in the samples
of fortified peanut butter that were submitted for vitamin A analysis.
Collaborator's Procedure for the Addition of Vitamin A Fortificant to the Peanut Butter Matrix
About 155.24 Kg of fortified sweet and creamy peanut butter was prepared by the collaborator
following the company's existing direct addition method for incorporating the vitamin A fortificant to the
peanut butter matrix. The collaborator's method for incorporating the fortificant to the peanut butter
matrix was a one-time direct addition of 9.3144 g vitamin A palmitate in oil to two volumes of 38.81 Kg
peanut butter with the stainless steel vessel before the 2 nd grinding step as point of addition. A schematic
diagram of the collaborator's procedure for adding the vitamin A fortificant to peanut butter is shown in
Fig. 5b.2.
148