زبدة الفستق

Pistachio Butter 

Technical Specifications

No.

Characteristics

Measurement Limit

1

Taste and Smell

Pistachio butter should have the natural taste and smell of pistachio and free from any unpleasant taste and smell.

2

Color

The color of pistachio butter should be pistachio green. Adding any artificial colors is not allowed.

3

Appearance

Pistachio butter should have a soft, uniform, homogeneous and spreadable texture. The product should not show a separated layer of fat.

4

Foreign Material

Negative

5

Moisture 

(Weight percentage)

Max 3

6

Fat

(Weight percentage)

Min 30

7

Total Sugar in terms of Sucrose

(Weight percentage)

Max 30

8

Protein with a factor of 6.25

(Weight percentage)

Min 10

9

Fiber

(Weight percentage)

1-2

10

Total Ash

(Weight percentage)

Max 3

11

Acidity of Extracted Fat

(in terms of oleic acid)

Max 2.5

12

Extracted Lipid Peroxide Number

(milliequivalents per kilogram)

Max 5

13

Aflatoxin Type B1

(micrograms/kg)

Max 5

14

Total Aflatoxin B1+B2+G1+G2

(micrograms/kg)

Max 15