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

added after the 2 nd grinding step. The increase in vitamin A recovery was attributed to the less exposure
of the product to the heat generated during the grinding step in the colloid mill.
Since the improved vitamin A recoveries were still unacceptable, addition of the fortificant at the
filler tank at a mixing time of 10 min was recommended to determine if vitamin A recovery can be further
improved as product temperature (60 o C) at this step is lower than the product temperature after the colloid
mill (84 o C) and the filler tank is equipped with a mechanical mixer.
Study 3. Effect of incorporating the fortificant in the filler tank in the existing fortification process
for sweet and creamy peanut butter of Tobi Marketing Inc.
Table 5b.4 shows the vitamin A content, vitamin A recovery and percent variability of fortified
sweet and creamy peanut butter processed with the fortificant added at the cooling tank and at the filler
tank.
Fortified sweet and creamy peanut butter processed with the fortificant added at the filler tank
resulted in vitamin A contents of 15.0 µgRE/g, 21.8 µgRE/g and 21.6 µgRE/g or an average vitamin A
content of 19.5 µgRE/g. The data corresponded to vitamin recoveries of 111.86%, 162.57% and
161.07%, respectively for an average vitamin A recovery of 145.17% and a variability of 19.88% (Table
5b.4). The vitamin A recoveries and percent variability were both high, indicating non-uniform
dispersion of the vitamin A added in the peanut butter matrix. Inadequate mixing due to poor mixer
design was attributed as the possible cause of the non-dispersion of the vitamin A fortificant in the peanut
butter. This is because when the 1 st and 2 nd volumes of ~38.81 kg peanut butter were added to the filler
tank, it could not be adequately mixed with the vitamin A fortificant because the mixer did not reach the
surface of the peanut butter matrix. As a result, it became necessary to manually mix the vitamin A
fortificant at this stage.
On the other hand, mixing of the fortificant at the cooling tank resulted in vitamin A contents of
11.0 µgRE/g, 12.5 µgRE/g, 12.1 µgRE/g or an average vitamin A content of 11.9 µgRE/g. These
corresponded to vitamin A recoveries of 82.03%, 93.21%, 90.23% for an average vitamin A recovery of
88.49% and a variability of 6.54% (Table 5b.4). The vitamin A recoveries and % variabilities were both
acceptable. The relatively good recovery and low variability of the vitamin A contents were both
acceptable as it indicates uniform dispersion of the vitamin A added in the fortified peanut butter. The
vitamin A recoveries obtained in this treatment were likewise noted to be higher than those obtained in a
previous study (FDC, 2006c) where the vitamin A fortificant was added at the same point of addition at
the cooling tank. The higher recoveries of vitamin A obtained in this study were attributed to the
following: (1) Lower temperature of the peanut butter during the addition of the vitamin A fortificant. It
should be noted that in the previous study, the temperature of the peanut butter when the vitamin A
fortificant was added ranged from 82–88 o C while the temperature of the peanut butter in this study
ranged only from 55–65 o C. Since the vitamin A fortificant is sensitive to heat, the addition of the
fortificant at lower temperatures may have prevented the loss of vitamin A; (2) Addition of the vitamin A
fortificant while the peanut butter was being transferred to the cooling tank. In the previous study, the
vitamin A fortificant was added after the complete transfer of about ~38.81 Kg peanut butter to the
cooling tank. The former method of incorporating the vitamin A fortificant may have contributed to the
more uniform dispersion of the vitamin A fortificant to the peanut butter because it introduces the
fortificant from the start to the end of the transfer process.
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