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

Commercial scale trials using longer mixing time showed 10-15 min of mixing the peanut butter
before filling resulted in higher retention of vitamin A (Table 1.4). However, because the technical
personnel of the industry collaborator expressed that longer than 10 min of mixing will significantly
affect overall production time, this was not acceptable to them. Therefore, a mixing time of 10 min was
adopted.
Table 1.4 Percent vitamin A recovered and amount of vitamin A (based on % RENI) retained
after processing of peanut butter fortified with vitamin A palmitate at a level of 1/3
+ 50% of RENI using different mixing times during commercial scale studies 1
Time of mixing (min)
5
10
% of RENI for Vitamin A
retained in product
% Recovery
8.30 42.73
9.68 49.78
15 20.88 53.70
1 Fortificant was added during final mixing before filling into bottles.
Based on the results, it was decided that a fortification level of 175% of Philippine RENI for male
adults will be sufficient to produce a vitamin A-fortified unstabilized peanut butter with the required
amount of the vitamin. Results of the verification trial (Table 1.5) showed that at this level of
fortification, and using a mixing time of 10 min, there was 18% retention and the amount of vitamin A
was able to meet the target/requirement of at least 175 μg RE/2 servings (80 g) of the product.
Table 1.5 Percent vitamin A recovered and amount of vitamin A (based on % RENI) retained
after processing of peanut butter fortified with vitamin A palmitate at a level of 175%
of RENI during verification studies in commercial scale 1
Level of Fortification, Point of
Addition, Time of mixing (min)
175% of RENI, added to mixer, 10 min
1 Fortificant was added during final mixing before filling into bottles.
Technology Transfer and Adoption
% of RENI for Vitamin A
retained in product
33.52
% Recovery
18.73
The technology transfer of the vitamin A fortification of unstabilized peanut butter to the industry
collaborator was not immediately conducted. Peanut-CRSP investigators decided to further investigate
the low % recovery of the vitamin A in the product. Results of these studies are discussed in Chapter 2 of
this monograph.
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