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

CONCLUSIONS
Based on the results of studies conducted in this project, it was noted that vitamin A recovery and
dispersion can be affected by factors such as the point of addition, mixing time and manner in which the
vitamin A forticant is added.
A one-time direct addition of the vitamin A fortificant to a peanut butter of large capacity was
found to cause non-uniform dispersion of the vitamin A added. Since peanut butter is a highly viscous
product, difficulty in dispersing the vitamin A fortifcant can take place, causing the vitamin A fortificant
to concentrate on the area where this was added.
Increasing the number of addition/mixing times for incorporating the vitamin A fortificant to a
peanut butter matrix, improved dispersion of the vitamin A in the fortified peanut butter. When the
vitamin A fortificant was added at a weight ratio of 2.3286 g vitamin A palmitate in oil to 38.81 Kg
peanut butter, the vitamin A added uniformly dispersed in the fortified product. Vitamin A recovery
however, was noted to be low. The exposure of the vitamin A fortificant to heat generated in the colloid
mill during the 2 nd grinding step may have caused the loss of vitamin A thereby affecting the vitamin A
recovery.
Changing the point of addition of the vitamin A fortificant from the stainless steel vessel before
the 2 nd grinding step to the cooling tank after the 2 nd grinding step, was noted to have increased vitamin A
recovery. The increase in vitamin A recovery was attributed to the less exposure of the fortified product
to heat generated during the grinding step in a colloid mill.
Addition of the vitamin A fortificant to the filler tank in the collaborator’s processing line is not
recommended as dispersion of the vitamin A fortificant in the fortified product is affected.
REFERENCES
AOAC. 1995. AOAC Official Method of Analysis # 974.29. In Official Methods of Analysis. 16 th edition.
Association of Official Analytical Chemist (AOAC). Arlington, Virginia.
DSM Nutritional Products. No date. Product Data Sheet. Vitamin A Palmitate 1.0 m IU/g (stabilized
with tocopherol). DSM Nutritional Products Unit. Building 241/930 P.O. Box 3255 CH-4002. Basel,
Switzerland.
Food Development Center (FDC). 2006a. Final Report: Study 1. Preliminary verification of the direct
addition procedure developed by the industry collaborator for the vitamin A fortification of flavored
peanut butter. TDD Report No. PCRSP: 06–10. Food Development Center – National Food
Authority. Taguig City. (Unpublished).
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