ZS 723:2008
PEANUT BUTTER - Specification
ZAMBIA BUREAU OF STANDARDS
AMENDMENTS ISSUED SINCE PUBLICATIONS
Amdt No. / Date / Text affectedDATE OF PUBLICATION
This Zambian Standard has been published under the authority of the Standards Council of the Zambia Bureau of Standards on 23rd December 2008
ZAMBIA BUREAU OF STANDARDS
The Zambia Bureau of Standards is the Statutory National Standards Body for Zambia established under an act of Parliament, the Standards Act, Cap 416 of 1994 of the Laws of Zambia for the preparation and promulgation of Zambian Standards.
REVISION OF ZAMBIAN STANDARDS
Zambian Standards are revised, when necessary, by the issue of either amendments of revised editions. It is important that users of Zambian Standards should ascertain that they are in possession of the latest amendments or editions.
CONTRACT REQUIREMENTS
A Zambian Standard does not purport to include all the necessary provisions of a contract. Users of Zambian standards are responsible for their correct application.
TECHNICAL COMMITTEE RESPONSIBLE
The preparation of this standard was undertaken by the Legumes and Legumes product (TC1/19) upon which the following organisations were represented:
Agricultural Consultative Forum (ACF)
Eliomel Enterprises Limited
Food and Drugs Control Laboratory
Lusaka City Council (LCC)
Meshearles Enterprises Limited
National Food and Nutrition Commission (NFNC)
National Institute for Scientific and Industrial Research (NISIR)
University of Zambia (UNZA)
Zambia Bureau of Standards (ZABS)
Zambia Consumer Association (ZACA)
FOREWORD
This Zambian standard was prepared by the Legumes and Legume Products Technical Committee (TC 1/19) in accordance with the procedures of the Bureau. The absence of standards for peanut butter and yet the products are flooding the market necessitated the development of this standard to provide the guidance on the acceptable quality for this product.
In the preparation of this standard assistant was obtained from South African standards (CKS 339: Peanut Butter - Specification)
CONTENTS PAGE
FOREWORD
1SCOPE
2 NORMATIVE REFERENCES
3 DEFINITIONS
4.1General
4.2Chemical Requirements
4.3 Physical requirements
4.4Microbiological requirements
5PACKING AND MARKING
5.1Packing
5.2Marking
1
ZS 723:2008
ZAMBIA BUREAU OF STANDARDS
ZAMBIAN STANDARD
PEANUT BUTTER - Specification
1SCOPE
This standard prescribes requirements and test methods for stabilised or unstabilised peanut butter of two textures:
a)Smooth type; and
b)"crunchy" type.
2 NORMATIVE REFERENCES
The following standards and publications contain provisions which, through reference in this text, constitute provisions of this standard. All standards and publications are subject to revision and, since any reference to a standard or a publication is deemed to be a reference to the latest edition of that standard or publication, parties to agreements based on this standard are encouraged to take steps to ensure the use of the most recent editions of the standards.
AOAC Official Method 925.40, Moisture in nuts and nuts products
AOAC Official Method 935.53, Fiber (crude) in nuts and nuts products
AOAC Official Method 940.28, Fatty acids (free) in crude and refined oils
AOAC Official Method 948.22, Fat (crude) in nuts and nuts products
AOAC Official Method948.22, Fat (crude) in nuts and nuts products
AOAC Official Method 950.49, Ash of nuts and nuts products
AOAC Official Method 950.52, Sodium chloride in nuts and nuts products
CODEX STAN 192-1995, Codex general standard for food additives
CODEX STAN 193-1995, Codex general standard for contaminants and toxins in foods
ISO 7251: Microbiology – General guidance for enumeration of presumptive Escherichia coli– Most probable number technique (MPN).
ISO 7402: Microbiology – General guidance for the enumeration of Enterobacteriaceaewithout resuscitation – MPN technique and colony-count.
ISO 7954: Microbiology – General guidance for the enumeration of yeasts and moulds – Colony count technique at 25 degrees Celsius.
ISO 16050: Foodstuffs — Determination of aflatoxins B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method
SANS 6267: Enumeration of lipolytic and oxidative organisms in foodstuffs.
ZS 033: Labelling of prepackaged foods - code of practice
ZS 034: General principles of food hygiene-code of practice
Food and Drugs Act Cap 303
3 DEFINITIONS
For the purposes of this specification, the following definition applies:
3.1peanut butter: A food product prepared from the shelled roasted and grounded groundnuts or peanuts (from which the seed coats and embryos have been removed) of clean, sound, blanched peanuts, with the addition of salt.
Emulsifiers, sugars and antioxidants may be added excluding starch, chemical preservatives, added vitamins, artificial and natural food colours and flavourings.
3.2Stabilised peanut butter: is peanut butter to which emulsifier(s)has/have been added to reduce oil-meal separation.
3.3Unstabilised peanut butter: is peanut butter to which emulsifier(s) has/have been added to reduce oil-meal separation.
4REQUIREMENTS
4.1General
The peanut butter shall have a good flavour and aroma, shall be free from foreign matter, bitter, rancid or objectionable taste and odour, and shall be reasonably free from black specks, seed coats and scorched or discoloured peanut tissue.
4.2 Ingredients
4.2.1 Essential Ingredients
Peanut butter shall contain not less than 90% peanuts/groundnuts and not more than 4.2% sodium chloride
4.2.2Optional Ingredients
Peanut Butter may contain sugar, dextrose or honey and emulsifiers as specified in the Food and Drugs Act Cap 303 of the Laws of Zambia. Where the optional ingredients are not specified in the Act, Codex Alimentarius Commission standard(CODEX STAN 192-1995) shall apply.
4.3Chemical Requirements
The peanut butter shall comply with the requirements given in table 1, appropriate to the type specified by the purchaser.
TABLE 1 — CHEMICAL REQUIREMENTS
Property / Requirements / Test MethodSmooth texture / Crunchy texture
Free Fatty Acids (as Oleic Acid ) % by mass, Max / 1 / 1 / AOAC[*] 940.28
After extract as in AOAC 948.22
Fibre, % Max / 2.5 / 2.5 / AOAC 935.53
Peroxide value, milliequivalents/kg, max. / 5 / 5 / IUPAC[†] 2.501
Moisture, % max / 2.0 / 2.0 / AOAC 925.40
Total ash,% Max / 2.5 / 2.5 / AOAC 950.49
Fatty composition, % by mass / 40-55 / 40-55 / AOAC 948.22
aflatoxins B1, B2, G2,G2, max / 10ppb / 10ppb / ISO 16050
4.3 Physical requirements
The peanut butter shall comply with the requirements given in table 2:
TABLE 2 — PHYSICAL REQUIREMENTS
Property / Requirements / Test methodSmooth type / Crunchy type
Colour / Between 2 and 4 / Between 2 and 4 / Test method under development
Fineness of grind (after defattening) by mass, retained on sieve / 2.5 % max. on a sieve of aperture size 250μm / 10 % ± 5 % max. on a sieve of aperture size 600μm / Test method under development
4.4Microbiological requirements
Peanut butter shall be free from pathogenic microorganism and when tested using the methods specifiedin table 3, the peanut butter shall comply with the requirements as specified in the table below.
TABLE 3 — MICROBIOLOGICAL REQUIREMENTS
Organism / Limits / Test methodLipolytic and oxidative organisms / Absent in 1 g / SANS 6267
Escherichia coli / Absent in 1 g / ZSISO 7251
Enterobacteriaceae / < 10 in 1 g / ZSISO 7402
Yeasts and moulds / < 100 in 1 g / ZSISO 7954
5CONTAMINANTS
5.1Heavy Metals
The products covered by the provisions of this standard shall be free from heavy metalsin amounts which may represent a hazard to human health.
Element / Limits (ppm)Arsenic / 1
Lead / 1
Mercury / 0.1
5.2Pesticide Residues
Peanutbutter shall comply with those maximum pesticides residue levels specified in annex A
5HYGIENE
5.1The product covered by the provisions of this standard should be prepared in accordance with the appropriate sections of ZS 034:Code of Practice – General Principles of Food Hygiene and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
5.2To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
5PACKING AND MARKING
5.1Packing
The peanut butter shall be packed in suitable sealed containers that are capable of protecting the contents against contamination and deterioration under normal conditions of storage and transportation.
5.2Marking
5.2.1In addition to the provisions of the ZS 033: General Standard for Labelling of Prepackaged Foods the following specific provisions apply:
a)visibly and clearly labeled "Peanut butter”;
d)texture: ‘smooth’ or ‘crunchy’
b)the net weight of peanut butter in the container;
c)the name and full business address of the processor; and
e)the manufacturing and expiry dates.
f)batch number
g)nutritional information
h)list of ingredients
5.2.2The container may be marked with the ZS Certification Mark if applicable.
ANNEX A
Pesticide / Levels (ppm)Aldicarb / 0.02
Bentazone / 0.05
Carbendazim / 0.1
Chlorothalonil / 0.05
Clethodim / 5
Cypermethrin / 0.05
Dimethenamid-P / 0.01
Disulfoton / 0.1
Dithiocarbamates / 0.1
Fenamiphos / 0.05
Hydrogen Phosphide / 0.01
Indoxacarb / 0.02
Metalaxyl / 0.1
Oxamyl / 0.05
Permethrin / 0.1
Propargite / 0.1
Propiconazole / 0.05
Pyrethrins / 0.5
Quintozene / 0.5
Tebuconazole / 0.05
Trifloxystrobin / 0.02
1
[*]AOAC = Association of Official Analytical Chemists
[†]IUPAC = International Union of Pure and Applied Chemistry