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Study 4. Validation of the Recovery and Dispersion of Vitamin A in Fortified Sweet and Creamy
Peanut Butter Prepared by the Direct Addition of the Fortificant at the Cooling Tank
This study was conducted to verify if the vitamin A recovery of 82.03% to 93.21% and dispersion
of 6.54% obtained in a previous study (FDC, 2006d) can be replicated when the fortificant was added at
the cooling tank as point of addition.
About 155.24 Kg of sweet and creamy peanut butter was fortified with vitamin A palmitate in oil
at a ratio of 2.3286 g to every 38.81 Kg of the peanut butter matrix following the modified procedure for
adding the fortificant at the cooling tank as done in Treatment 2 of the previous study (FDC, 2006d). The
vitamin A fortificant was manually added while the peanut butter was being transferred to the cooling
tank then mixed mechanically for 10 min after each addition. Two trials were conducted.
Preliminary Activities for Technology Transfer
Presentation of Plans for Technology Transfer and Impact Assessment to Industry Collaborator
The meeting with the Operations Manager and R&D Head for the presentation of plans for
technology transfer resulted in the following: (1) Agreement of the Operations Manager to proceed with
the implementation of the project even if the company has already an existing process for the vitamin A
fortification of its flavored peanut butter. As an initial activity, FDC recommended the validation of the
results of the direct addition procedure developed by the collaborator for the fortification of sweet and
creamy peanut butter, one of six variants of flavored peanut butter currently produced by the company;
(2) Agreement of the collaborator to provide the raw materials and other ingredients as well as use of their
facilities for experiments to be conducted during the standardization of the fortification process at the
industry collaborators processing plant; and (3) Agreement of the collaborator to provide data needed for
the impact assessment of technology adoption such as but not limited to production volume, product
sales, and marketing outlets before and after technology adoption.
Identification, Evaluation and Documentation of Suitability of Equipment in Collaborators Plant for
Peanut Butter Production and Fortification
The collaborator's processing plant had a separate area for the roasting of peanuts and for peanut
butter production. It also had a laboratory area where R&D work and product analysis were undertaken
and a Cold storage area where peanut butter products were conditioned/tempered.
The processing plant was equipped with adequate facilities for peanut butter production and for
fortification of the product with vitamin A. In particular, the stainless steel vessel used for mixing four
volumes of peanut butter prior to the 2 nd grinding step in the colloid mill, the cooling tank equipped with
mechanical mixer and the filler tank equipped with mechanical mixer were identified as possible points of
addition for the vitamin A fortificant to the peanut butter matrix.
Process Flow for the Production of Fortified Peanut Butter
Based on an interview with the R&D Head during the plant visit, the raw materials used in the
production of peanut butter were roasted peanuts, refined sugar, iodized salt, stabilizers (Oleo flakes and
distilled monoglyceride), and a cholesterol free vegetable oil to improve spreadability. The fortificant
used in fortification was a vitamin A palmitate in oil with a declared assay of 1 Million IU/g (300,000
µgRE/g). The fortification process developed by the collaborator was a one-time direct addition of the
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