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

Study 3. Effect of Incorporating the Vitamin A Fortificant in the Filler Tank in the Existing
Fortification Process for Sweet and Creamy Peanut Butter of Tobi Marketing Inc.
This study aims to determine if changing the point of addition of the vitamin A fortificant from
the cooling tank to the filler tank will uniformly disperse the vitamin A added and improve vitamin A
recovery to acceptable levels. This study was undertaken after results of the previous study (FDC, 2006c)
showed that the vitamin A recoveries obtained after addition of the vitamin A fortificant at the cooling
tank at a mixing time of 5 and 10 min were still found to be low. Addition of the fortificant at the filler
tank is expected to eliminate exposure of the vitamin A fortificant to air generated by mechanical mixing
during the cooling step as well as prevent it from being exposed to the high temperature (82 o C) of the
product coming out from the colloid mill.
Procedure for Adding the Vitamin A Fortificant to Peanut Butter at the Filler Tank and Cooling Tank
Two production batches of ~155.24 Kg fortified sweet and creamy peanut butter were prepared
at the collaborators plant under the supervision of FDC using the company's existing procedure for
preparation of peanut butter matrix for receiving the vitamin A fortificant (Fig. 5b.3) and the FDC
recommended procedure for adding the vitamin A fortificant at a weight ratio of 2.3286 g vitamin A
palmitate in oil to every volume of ~38.81 Kg peanut butter (Fig. 5b.3). Two treatments were conducted
as follows: (1) Addition of the vitamin A fortificant at the filler tank, and (2) Addition of the fortificant at
the cooling tank (control).
Treatment 1. Addition of the vitamin A fortificant in the filler tank. For this treatment, the
recommended mixing time of 10 min for adding the vitamin A fortificant to the peanut butter after each
addition was not followed because according to the R&D Head of the collaborator’s company, a waiting
time of 10 min will cause the cooled product in the cooling tank to set making it difficult to transfer the
product from the cooling tank to the filler tank. Thus, the vitamin A fortificant added to the 1 st and 2 nd
volumes of peanut butter matrix in the filler tank was only mixed manually for 1-2 min while in the 3 rd
and 4 th volumes of peanut butter, this was mixed mechanically for 5 min. A schematic diagram of the
procedure for adding the vitamin A fortificant at the filler tank is shown in Fig. 5b.5.
Treatment 2: Addition of vitamin A fortificant at the cooling tank. The procedure for adding the
vitamin A fortificant at the cooling tank for Treatment 2 followed the procedure described in Fig. 5b.4
with modifications on the manner of adding the fortificant. The modification made was adding of the
vitamin A fortificant while the peanut butter from the 2 nd grinding step was being transferred
mechanically to the cooling tank instead of adding the fortificant after the entire ~38.81 Kg peanut butter
has been transferred to the cooling tank as done in a previous study (FDC, 2006c). The modified
procedure for adding the vitamin A fortificant at the cooling tank was as follows: While the peanut butter
from the 2 nd grinding step was being transferred to the cooling tank up to the level marked for ~38.81 Kg
peanut butter, the pre-weighed vitamin A fortificant (2.3286 g) was added to the peanut butter matrix and
manually mixed until no sign of the vitamin A fortificant was visible from the surface of the peanut butter
matrix. The peanut butter with fortificant was then mixed mechanically for 10 min. This procedure was
repeated each time another volume of ~38.81 Kg peanut butter was transferred to the cooling tank.
153