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 ...
APPENDIX A PROCEDURAL GUIDELINE FOR THE VITAMIN A FORTIFICATION OF THE SWEET AND CREAMY PEANUT BUTTER 165
Procedural Guideline for the Vitamin A Fortification of the Sweet and Creamy Peanut Butter A. Procedure for the preparation of fortificant 1. Remove the fortificant from the cold storage area and let stand at ambient condition to allow the fortificant to return to its original state. 2. Weigh the required amount of fortificant, i.e. 2.3286 g vitamin A palmitate in a wide mouth opaque bottle with cover. (Note: Weighing of the fortificant should be done as fast as possible to prevent exposure of the fortificant to light and atmospheric oxygen as these factors contribute to the loss of vitamin A. A calibrated analytical balance is likewise recommended for weighing the fortificant to ensure the accurate measurement of the fortificant) 3. Cover the container immediately and set aside until intended use. B. Procedure for the vitamin A fortification of about 155.24 kg of sweet and creamy peanut butter 1. Prepare the peanut butter matrix for receiving the fortificant. This is done by preparing four (4) volumes of sweet and creamy peanut butter according to the established formulation and process flow of the company up to the point in the process where the product has been subjected to a 2 nd grinding step in a colloid mill. 2. Mechanically transfer one (1) volume of ~38.81 kg peanut butter from the stainless steel vessel to the cooling tank. While the peanut butter is being transferred to the cooling tank, slowly pour 2.3286 g vitamin A palmitate to the peanut butter matrix taking care not to splatter the fortificant on the blades of the cooling tank mixer. Pour a small amount of peanut butter into the container of the fortificant and scrape off adhering fortificant with the aid of a rubber spatula and add to the rest of peanut butter in the cooling tank. 3. Manually mix the fortificant with the peanut butter matrix with the aid of a stainless steel ladle until no sign of the fortificant is visible at the surface of the peanut butter matrix. 4. After manual mixing, mix the fortificant-peanut butter mixture mechanically for ten (10) minutes. Stop mixing after the required mixing time. (Note: Since the fortificant is sensitive to heat, oxygen and light, it is recommended that the cooling tank should be covered during the cooling step. It is important that the recommended mixing time of ten (10) minutes per addition of fortificant is followed as excessive mixing may cause incorporation of too much air in the product which could result in the fast degradation of the added fortificant.) 5. Repeat Steps 2 to 4 on another volume of ~38.81 kg peanut butter until all four (4) volumes of peanut butter has been transferred to the cooling tank and fortified. 166
- Page 116 and 117: METHODS For this project, the vitam
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- Page 122 and 123: Study 2. Validation of the Results
- Page 124 and 125: Table 5a.1 Evaluation of available
- Page 126 and 127: Process Flow Observation Evaluation
- Page 128 and 129: Table 5a.4 Vitamin A content and %
- Page 130 and 131: When the fortificant and stabilizer
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- Page 134 and 135: (c) Processing area is too small su
- Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
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- Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
- Page 142 and 143: (Note: During the conditioning/temp
- 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
- Page 150 and 151: Four volumes of ~38.81 kg peanut bu
- 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 164 and 165: CONCLUSIONS Based on the results of
- Page 168 and 169: 6. When all four (4) volumes of pea
- Page 170 and 171: Step No. Process Flow 17 Put label
- Page 172 and 173: ABSTRACT This document describes th
- Page 174 and 175: The process for the Vitamin A forti
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- Page 178 and 179: column of numbers 2.1 to 2.3 of the
- Page 180 and 181: 2. List of Personnel Who Attended I
- Page 182 and 183: 6. Handling of raw materials: The P
- Page 184 and 185: CONTROL NO. VIII. EXCLUSION OF PEST
- Page 186 and 187: Appendix A (Name of Company) STANDA
- Page 188 and 189: Date of Inspection: _______________
- Page 190 and 191: Appendix 3 Record No. 1 continued
- Page 192 and 193: Materials needed: Appendix D (Name
- Page 194 and 195: Date: __________ Appendix E (Name o
- 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
- Page 212 and 213: Appendix S (Name of Company) CLEANI
- Page 214 and 215: Appendix U (Name of Company) CLEANI
APPENDIX A<br />
PROCEDURAL GUIDELINE FOR THE<br />
<strong>VITAMIN</strong> A FORTIFICATION OF THE SWEET<br />
AND CREAMY <strong>PEANUT</strong> <strong>BUTTER</strong><br />
165
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