FORTIFICATION OF VANASPATI

History

The Vanaspati Industry in India, which was started on a small scale in 1930, helped to meet the demand for hard fats by supplementing the supply of ghee. This industry has expanded steadily and is now one of the largest processed food industries in the country.

In November 1952 the Ghee Adulteration Committee recommended to the Government of India that Vanaspati should be fortified with Synthetic Vitamin A and D3 in order to increase its nutritive value. A year later, a law (S.R.O. 2103) was put in force making it mandatory to use Vitamin A and D3 for the fortification of Vanaspati. This is supplied under the trade name VANITIN and can be conveniently used for different batch sizes.

Since the introduction of VANITIN, this product has been used by the Vanaspati manufacturers all over the country to their complete satisfaction.

VANITIN

VANITIN, the original master-mix developed by ROCHE for the Vitamin A and D enrichment of Vanaspati contained Synthetic Vitamin A Acetate and Vitamin D along with some special food-grade antioxidants.

At present this blend contains Vitamin A and Vitamin D3 on the basis of an addition of 25 IU of Vitamin A and 2 IU of Vitamin D3 per gram of Vanaspati.

The VANITIN can has been specially devised in such a way that the material can be easily poured into the mixing tank. The caps have only to be unscrewed and there is no danger of any foreign material coming into contact with the VANITIN.

Composition

This master-mix, the latest in Vanaspati Vitaminization, is prepared from crystalline Synthetic Vitamin A Acetate, which has a potency of 2.0 million IU per gram and crystalline Vitamin D3 (Calciferol), which has a potency of 40 million IU per gram. It is diluted with refined, peroxide-free groundnut oil and contains added stabilisers.

It is clear, light yellow product, free from any disagreeable taste or odour. When incorporated in Vanaspati, it does not impart any taste or odour to the vitaminized product.


Packing, Concentration and Batch-sizes

Standard dilutions suitable for 9 different batch-sizes ranging from 0.5 to 5.25 tonne* are available. These are based on the existing regulations and the modifications introduced as a result of the adoption of the metric system, which provide for vitaminization of Vanaspati at 25 IU of Vitamin A per gram and 2 IU of Vitamin D3 per gram.

1 Tonne = 1000 kilograms

* Million International Units

If batch sizes other than those mentioned in the table are required, NPIL will endeavour to supply them.

Stability and Storage

Vitamin A is highly unsaturated compound and it is therefore liable to undergo oxidation and lose some of its potency. VANITIN is supplied in air-tight containers. Any Vitamin A preparation has enhanced stability if kept in cool storage ( 15 - 20° C ). The stability of Vitamin D3 is comparable with the stability of Vitamin A and therefore has to be stored with the same precautions as Vitamin A. Consequently, for VANITIN also, cool storage is always preferable, particularly if the material is to be stored for a prolonged period.

Availability

VANITIN is supplied from ready stocks available with Voltas Limited at Bombay and other centres. VANITIN is stored by Voltas in their special air-conditioned godowns so that the shelf-life is prolonged. Continuity of supplies and prompt deliveries are assured.

VITAMINIZATION OF VANASPATI

When To Add Vanitin ?

Because Vitamin A and D3 are liable to oxidation, VANITIN should be added as late as possible in the manufacturing process, preferably shortly before filling i.e. to blending or tempering tank (churn).

How To Add Vanitin:

For the addition of VANITIN the following recommendations are made :

(a) Unscrew cap and remove inner seal by means of a pointed instrument (knife, screw driver),

(b) Add VANITIN to Vanaspati as late as possible in the manufacturing process, preferably shortly before filling i.e. to blending or tempering tank (churn). Rinse can with hot Vanaspati.

(c) The tank or vessel to which VANITIN is added must be calibrated.

The tank or vessel must have a proper stirring equipment, either high speed propeller type stirrer for capacities up to one tonne or gate-type stirrer for larger tanks.

The addition of 25 IU of Vitamin A per gram of Vanaspati corresponds to less than 10 parts per million. A homogeneous distribution of VANITIN in Vanaspati is, therefore, necessary and may be obtained as follows :

Fill the tank with Vanaspati to half capacity and add the contents of one or more VANITIN cans (depending upon batch-size) while the Vanaspati is being stirred, and rinse the emptied cans two or three times with Vanaspati which has previously been taken from the tank.

Fill in the tank upto the calibration mark and continue the stirring operation for at least five minutes when propeller-type stirrer is used or at least ten times with gate-type stirrer.

This is only a recommendation; any other method giving good homogeneity may be used.

Precautions During Addition of Vanitin

There are three main factors which affect the stability and quality of Vanaspati and also that of Vitamin A and D3 viz.

1. Quality of oil : A light peroxide value, high percentage of free fatty acids

(f.f.a) and high moisture should be avoided. It is therefore essential that only good quality oils are used in Vanaspati manufacturer. Fortunately, the limits specified in the Vegetable Oil Products Control Order for f.f.a. and moisture are sufficiently low not to affect VANITIN. The peroxide value should be as low as possible.

2. Presence of Oxygen : Since Oxygen is highly detrimental to Vitamin A and D2, care should be taken to avoid splashing of oil and aerating of the product during operations like filling, pumping or stirring.

3. Temperature : Oxidative destruction of Vitamin A and D3 is accelerated by temperatures. It is, therefore, essential that at the point of addition of VANITIN the temperature is as low as possible. It is recommended to be kept between 50° and 60° C. Following addition of VANITIN, the Vanaspati should be filled into containers as soon as possible. Storing of vitaminized Vanaspati at temperature above 60° C for more than a few hours should be avoided.

Vitamin A Losses During Processing and Storage

The small quantities of flavouring material which are sometimes added to Vanaspati should not have any noticeable influence on the stability of Vitamin A and D3.

The losses in potency of Vitamin A and D3 in Vanaspati on storage can be brought down to a minimum when the influence of air at the various stages of processing is eliminated as much as possible. If good quality refined oils are used and proper precautions are taken, the losses during manufacturing can be reduced to 5 percent or even lower.