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

Study 1. Effect of increasing the number of addition/mixing times of fortificant to peanut butter in
the developed process of the collaborator for stabilized peanut butter.
Table 5b.2 shows the vitamin A content and vitamin A recovery of fortified sweet and creamy
peanut butter processed by the four-time addition of 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.
Fortified sweet and creamy peanut butter samples taken at the start, middle and end of the filling
operation in plastic bottles resulted in vitamin A contents of 4.472 µgRE/g, 4.826 µgRE/g and 4.964
µgRE/g, respectively or an average vitamin A content of 4.754 µgRE/g. These corresponded to vitamin
recoveries of 29.95%, 32.32% and 33.25%, respectively for an average vitamin A recovery of 31.84%
and a variability of 5.34% (Table 5b.2). The low vitamin A contents were attributed to the exposure of
the fortificant to the heat generated in the colloid mill during the subsequent 2 nd grinding step. The air
incorporated during the subsequent mechanical mixing of the fortificant to the peanut butter matrix during
the cooling and filling steps likewise could have contributed to the loss in vitamin A added.
Table 5b.2 Vitamin A content and vitamin A recovery of fortified sweet and creamy peanut butter
prepared with the vitamin A fortificant added at a weight ratio of 2.3286g vitamin A
palmitate in oil to ~38.81 Kg peanut butter (FDC, 2006b)
Sampling Point
(during filling)
Vitamin A Added
(µgRE/g)
Vitamin A Found
(µgRE/g)
Vitamin A
Recovery (%)
Start 14.93 4.47 29.95
Middle 14.93 4.83 32.32
End 14.93 4.96 33.25
Average 14.93 4.75 31.84
Std. deviation 0.00 0.25 1.70
% Variability 0.00 5.34 5.34
The vitamin A added however dispersed uniformly in the product as shown by the low variability
of 5.34%. The percent variability obtained in this study was acceptable compared to the high 71.32%
variability obtained in a previous study (FDC, 2006a) when a one-time addition of 9.3144 g vitamin A
fortificant was added to two volumes of ~38.81 Kg peanut butter matrix. Thus, increasing the number of
addition/mixing time of the vitamin A fortificant to the peanut butter matrix played an important role in
improving the dispersion of the vitamin A added to the fortified sweet and creamy peanut butter.
To further improve vitamin A recovery, the point of addition of the vitamin A fortificant was
recommended to be changed from before the 2 nd grinding step to after the 2 nd grinding step, to prevent the
exposure of the vitamin A to heat generated during the 2 nd grinding step. The method of addition of
fortificant using a four-step process will be maintained.
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