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

Table 1.1 Percent vitamin A recovered 1 and amount of vitamin A (based on % RENI) 1 retained
after processing of peanut butter at different fortification levels
Fortificant
used
Vitamin A
palmitate
Beta-carotene,
30% 4
Just right
Level of Fortification
2 Just right 2 + 10% Just right 2 + 20%
% of
RENI for
Vit. A 3
% % of RENI
Recovery for Vit. A 3
% Recovery % of RENI
for Vit. A 3
%
Recovery
0.32 27.66 0.97 39.38 1.61 9.37
1.98
89.75
3.01
121.68
1 Means of two replicates
2 Just right = 1/3 of RENI, male adult (525 μg RE)
3 Based on the RENI for Filipino male adult = 525 μg RE (de Guzman et al., 1996).
4 Values were converted from μg/g Beta-carotene to μg/g RE using the formula:
μg/g RE = μg/g Beta-carotene x 0.3 μg RE/0.6 μg Beta-carotene/g.
Vitamin A Fortification of Peanut Butter – Commercial Scale
4.83
67.94
Higher fortification rates (1/3, 2/3 and 100% of RENI) were used during commercial scale trials
as a result of very minimal retention rates obtained during pilot scale trials. Results indicated that higher
retention rates may be obtained when the fortificant was added to the peanut butter during mixing prior to
filling into bottles. More losses were incurred if vitamin A was added to the mixture of peanuts and sugar
before grinding than if vitamin A was added during mixing prior to filling since there was greater
exposure of the vitamin to heat and oxygen. Percent recovery however was still low (Table 1.2).
Likewise, results of vitamin A retention in products added with 100% Philippine RENI for male adults
did not meet the target vitamin A requirement of 175 μg RE for every two servings (80 g).
Trial productions using higher concentrations of 100 to 300% of the RENI showed that at
fortification levels between 100 and 200% of Philippine RENI for male adults would give the desired
level of vitamin A in the product because at 100% addition, the amount of vitamin A in the product was
lower than the target while at 200% addition, the amount of vitamin A in the product was higher than the
target (Table 1.3).
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