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

Study 1. Effect of Increasing the Number of Addition/mixing Times of Vitamin A Fortificant to
Peanut Butter in the Developed Process of the Collaborator
This study aims to improve vitamin A recovery and dispersion by increasing the number of
addition/mixing times of the vitamin A fortificant to the peanut butter matrix at the stainless steel vessel
prior to the 2 nd grinding step. This study was conducted after the preliminary verification of the one-time
addition of the vitamin A fortificant to the peanut butter matrix as practiced by the collaborator resulted in
a high variability of 71.33%. The high percent variability is an indication of non-uniform dispersion of
the vitamin A added to the peanut butter.
FDC Method for the Addition of the Vitamin A Fortificant to Peanut Butter
About 155.24 Kg of sweet and creamy peanut butter was fortified following the FDC
recommended modification of increasing the number of addition/mixing times of the vitamin A fortificant
to the peanut butter matrix. The FDC recommended procedure for adding the vitamin A fortificant was a
four-time addition of the vitamin A fortificant at a weight ratio of 2.3281 g vitamin A palmitate in oil to
every ~38.81 Kg peanut butter. The amount of vitamin A fortificant added and the volume of peanut
butter matrix for receiving the vitamin A fortificant represent 25% of the total amount of fortificant
needed to fortify a 155.24 Kg production batch of peanut butter. In this study, the point of addition of the
vitamin A fortificant was done at the stainless steel vessel before the 2 nd grinding step in a colloid mill.
The addition of the vitamin A fortificant was done after the complete transfer of each ~38.81 Kg peanut
butter to the stainless steel vessel. A schematic diagram of the FDC procedure for adding the fortificant
to the peanut butter matrix is shown in Fig. 5b.3. The peanut butter matrix for receiving the fortificant
was prepared up to the 1 st grinding step as described in Fig. 5b.1.
Study 2. Effect of Incorporating the Vitamin A Fortificant in the Cooling Tank After the 2 nd
Grinding Step in the Existing Process for Peanut Butter Production of the Collaborator
This study was conducted to determine if adding the vitamin A fortificant in the cooling tank
equipped with a mechanical mixer in the collaborators processing line, can uniformly disperse the vitamin
A added and increase vitamin A recovery to acceptable levels. This modification corresponds to
changing the point of addition of the vitamin A fortificant from before to after the 2 nd grinding step in a
colloid mill in order to reduce potential losses of vitamin A from the heat released during grinding.
Mixing times of 5 and 10 min were also compared.
Procedure for Adding the Vitamin A Fortificant at the Cooling Tank
Two production batches of about 155.24 Kg of fortified sweet and creamy peanut butter were
prepared under the supervision of FDC following the collaborators' existing process for preparation of
peanut butter matrix for receiving the vitamin A fortificant (Fig. 5b.1) and FDC's method of adding the
vitamin A fortificant at a ratio of 2.3286 g vitamin A palmitate to every volume of ~38.81 Kg peanut
butter (Fig. 5b.3). For this study, the vitamin A fortificant was added to the peanut butter matrix at the
cooling tank after the 2 nd grinding step in a colloid mill. Two mixing times for incorporating the
fortificant to the peanut butter matrix was used, i.e. 5 and 10 min. A schematic diagram of the procedure
for incorporating the vitamin A fortificant at the cooling tank is shown in Fig. 5b.4.
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