VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... 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). 163
FDC. 2006b. Final Report: Study 2. Effect of increasing the number of addition time of fortificant to peanut butter in the developed process of the collaborator for stabilized sweet and creamy peanut butter. TDD Report No. PCRSP 06-11. Food Development Center – National Food Authority. Taguig City. (Unpublished). FDC. 2006c. Final Report: Study 3. Effect of incorporating the fortificant to peanut butter at the cooling tank equipped with mixer after the 2 nd grinding step in the existing process for peanut butter production of the collaborator. TDD Report No. PCRSP 06-12. Food Development Center – National Food Authority. Taguig City. (Unpublished). FDC. 2006d. Final report: Study 4: Effect of incorporating the fortificant in the filler tank in the existing fortification process for sweet and creamy peanut butter of Tobi Marketing Inc. TDD Report No.: PCRSP 06-14. Food Development Center – National Food Authority. Taguig City. (Unpublished). FDC. 2006e. Final Report: Study 5. Validation of the results of recovery and dispersion of vitamin A fortificant in sweet and creamy peanut butter prepared with the fortificant incorporated at the cooling tank. TDD Report No.: PCRSP 06-16. Food Development Center – National Food Authority. Taguig City. (Unpublished) Oleo Fats, Inc. 2000. Technical Bulletin: Palm Fat 59. 65 Industria St. Bagumbayan, Quezon City, Metro Manila. 164
- Page 114 and 115: ackground, (b) Need to purchase add
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- Page 124 and 125: Table 5a.1 Evaluation of available
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- Page 128 and 129: Table 5a.4 Vitamin A content and %
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- Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
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- Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS
- Page 146 and 147: INTRODUCTION Vitamin A deficiency i
- Page 148 and 149: the collaborator at Vitachem Indust
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- Page 152 and 153: 4 parts of ~38.81 Kg peanut butter
- Page 154 and 155: Study 3. Effect of Incorporating th
- Page 156 and 157: Study 4. Validation of the Recovery
- Page 158 and 159: Table 5b.1 Vitamin A content and vi
- Page 160 and 161: Study 2. Effect of incorporating th
- Page 162 and 163: Table 5b.4. Vitamin A content, % vi
- Page 166 and 167: APPENDIX A PROCEDURAL GUIDELINE FOR
- Page 168 and 169: 6. When all four (4) volumes of pea
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- Page 172 and 173: ABSTRACT This document describes th
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- Page 186 and 187: Appendix A (Name of Company) STANDA
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- Page 196 and 197: P2 V2 X1 = -------- P1 (1%) (3.78 K
- Page 198 and 199: Materials Needed: Appendix G (Name
- Page 200 and 201: Date: __________ Water Tank No. ___
- Page 202 and 203: Date of Inspection: _______________
- Page 204 and 205: Appendix L (Name of Company) EQUIPM
- Page 206 and 207: Appendix M-2 (Name of Company) WEEK
- Page 208 and 209: Appendix O (Name of Company) LIST O
- Page 210 and 211: Worker’s Name Appendix Q (Name of
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FDC. 2006b. Final Report: Study 2. Effect <strong>of</strong> increasing the number <strong>of</strong> addition time <strong>of</strong> fortificant to<br />
peanut butter in the developed process <strong>of</strong> the collaborator for stabilized sweet and creamy peanut<br />
butter. TDD Report No. PCRSP 06-11. Food Development Center – National Food Authority. Taguig<br />
City. (Unpublished).<br />
FDC. 2006c. Final Report: Study 3. Effect <strong>of</strong> incorporating the fortificant to peanut butter at the cooling<br />
tank equipped with mixer after the 2 nd grinding step in the existing process for peanut butter<br />
production <strong>of</strong> the collaborator. TDD Report No. PCRSP 06-12. Food Development Center – National<br />
Food Authority. Taguig City. (Unpublished).<br />
FDC. 2006d. Final report: Study 4: Effect <strong>of</strong> incorporating the fortificant in the filler tank in the existing<br />
fortification process for sweet and creamy peanut butter <strong>of</strong> Tobi Marketing Inc. TDD Report No.:<br />
PCRSP 06-14. Food Development Center – National Food Authority. Taguig City. (Unpublished).<br />
FDC. 2006e. Final Report: Study 5. Validation <strong>of</strong> the results <strong>of</strong> recovery and dispersion <strong>of</strong> vitamin A<br />
fortificant in sweet and creamy peanut butter prepared with the fortificant incorporated at the cooling<br />
tank. TDD Report No.: PCRSP 06-16. Food Development Center – National Food Authority. Taguig<br />
City. (Unpublished)<br />
Oleo Fats, Inc. 2000. Technical Bulletin: Palm Fat 59. 65 Industria St. Bagumbayan, Quezon City,<br />
Metro Manila.<br />
164
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