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

INTRODUCTION
Vitamin A deficiency continues to be a public health problem in the Philippines, as evidenced by
the 34% subclinical prevalence of the disorder (Solon, 1998). The vitamin A intake of the population is
low in both urban and rural areas and vitamin A is consumed mostly in the form of provitamin A
carotenoids. Low fat intake and high prevalence of infections and parasitic infestations further compound
this situation (Solon, 1998). In most developed countries, food fortification programs are established to
provide optimal health. In the Philippines, however, food fortification is done to address nutrient
deficiencies in the general population.
The Philippine Plan of Action for Nutrition includes fortification of staple foods and widely
consumed food products (Solon, 1998). The Sangkap Pinoy Seal Program sponsored by the Philippine
Department of Health (DOH) encourages food manufacturers to fortify food products with essential
micronutrients such as vitamin A, iodine and iron. Products in the Philippines, which passed government
standards on vitamin A fortification, were authorized to use a seal of acceptance known as Sangkap Pinoy
Seal (SPS) (DOH, 2000). Foods in the Philippines that were fortified with vitamin A included margarine,
noodles, milk, biscuits, weaning foods (Nutrition Center of the Philippines, 2001), monosodium
glutamate and wheat bun (Solon et al., 1985; 2000). According to the Guidelines on Micronutrient
Fortification of Processed Foods (Administrative Order No. 4-A, Series of 1995, Department of Health), a
level of vitamin A added to foods should supply at least one third (33%) of the Recommended Daily
Allowance (RENI) of the target consumer but shall not exceed 150% of the RENI per prescribed
serving(s) likely to be consumed everyday.
Peanuts are popular food items in the Philippines and peanut butter is the most widely consumed
peanut product, making it a good vehicle for fortification. Types of peanut butter available in the local
market are the natural (unstabilized) type and firm (stabilized) peanut butter. A recent survey on peanut
butter consumption in the Philippines revealed that both low-income and middle-income families
preferred the firm peanut butter (Galvez et al, 2002b). The survey likewise showed that the respondents
were willing to buy vitamin A-fortified peanut butter and pay as high as 1.00 Philippine peso additional
price for the product.
In a study of fortification of peanut butter with vitamin A by Galvez et al. (1999) they
recommended a 175% of the RENI target fortification using an oily preparation of vitamin A palmitate
for peanut butter, which provided at least 1/3 of the RENI for vitamin A. Fortification at lower than the
recommended level of fortification (175% of RENI) resulted in vitamin A retained in the sample lower
than the recommended minimum of 1/3 of the RENI for vitamin A.
Freeman and Singleton (1952) as cited by Hinds et al. (1994) discussed that stabilizers in peanut
butter prevent gravitational separation of less dense oil from solid particles during storage at ambient
temperatures. Stabilizers used for peanut butter include partially hydrogenated vegetable oils,
monoglycerides, diglycerides of vegetable oils, or a combination of these oils (Woodroof, 1983).
Imported commercial stabilizers such as Fix-X are currently used in the U.S. for stabilized peanut butter.
Fix-X is not available in the Philippines and produced by P&G (Ohio, U.S.A.) for exclusive use in their
products (Hinds et al, 1994). Galvez et al. (2002a) compared several locally available stabilizers with
Fix-X . Based on the results of this study, one stabilizer was chosen to compare its performance in
vitamin A-fortified stabilized peanut butter so that a recommendation may be given to peanut processors
as to the stabilizer that is available in the Philippines that may be used in these products.
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