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

Table 5b.1 Vitamin A content and vitamin A recovery of fortified peanut butter processed by
the collaborator's direct addition procedure (FDC, 2006a)
Sampling point (during
filling)
Vitamin A Added
(µgRE/g)
Vitamin A Found
(µgRE/g)
Vitamin A Recovery
(%)
Start 14.99 4.38 29.24
Middle 14.99 19.10 127.38
End 14.99 8.47 56.48
Average 14.99 10.65 71.00
Std. deviation 0.00 7.60 50.66
% variability 0.00 71.32 71.32
Fortified sweet and creamy peanut butter taken at the start, middle and end of the filling operation
into plastic bottles resulted in vitamin A contents of 4.384 µgRE/g, 19.10 µgRE/g and 8.468 µgRE/g,
respectively or an average vitamin A content of 10.651 µgRE/g. Above data corresponded to vitamin A
recoveries of 29.24%, 127.38% and 56.48% or an average vitamin A recovery of and a 71.03% and a
variability of 71.32% (Table 5b.1). Vitamin A recovery was highest in fortified sweet and creamy peanut
butter taken at the middle of the bottle filling operations, indicating that the vitamin A fortificant added
was not fully dispersed at the top and bottom portions of the peanut butter matrix. Passing the fortified
product in the colloid mill for the 2 nd grinding step and mechanical mixing of the fortified product at the
cooling tank and filling tank, did not help in the dispersion of the fortified product.
The highly viscous nature of peanut butter and the one-time addition of the vitamin A fortificant
at the middle of the production batch, i.e. after two volumes of ~38 Kg peanut butter were transferred to
the stainless steel vessel, were considered as the possible causes of low recovery and poor dispersion of
the vitamin A in the fortified peanut butter. It is possible that when the vitamin A fortificant was added at
the middle of the production batch (155.24 Kg) and subsequently mixed manually prior to the 2 nd grinding
in the colloid mill and mixing in the cooling tank equipped with mechanical mixer, the fortificant did not
fully disperse to other portions of the sweet and creamy peanut butter, i.e. at the top and bottom of the
production batch, resulting in a higher concentration of the vitamin A at the middle of the production
batch.
To improve dispersion and recovery, it was recommended that the equivalent amount of vitamin
A fortificant be added to each of the four volumes of ~38.81 Kg peanut butter in the stainless steel vessel
after the 1 st grinding step. The amount of vitamin A fortificant to be added is 2.3286 g to every ~38.81 Kg
peanut butter. The incorporation of the vitamin A fortificant to the peanut butter matrix in four portions,
each added after 25% of the volume of the production batch is transferred to the stainless steel vessel, is
expected to lead to better recovery and dispersion of the vitamin A fortificant in the peanut butter.
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