SZNS 035:201 7 
 
ICS 67. 200.10         Edition 2              
 
 
 
 
 
 
SWAZILAND NATIONAL STANDARD  
 
 
 
Peanut butter - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Published by: Swaziland Standards Authority  
SmithCo Building, 2nd Floor, 11th Street King Mswati III Avenue W est 
P. O. Box 1399, Matsapha, Kingdom of Swaziland  
Telephone: +268 2518 4633, Facsimile: +268 2518 4526  
Website: www.swasa.co.sz  
E-mail: info@swasa.co.sz  
©Sw aziland Standards A uthority 2017  
 SZNS 035:201 4 
Edition 2  
 
ii         ©Swaziland Standards Authority 201 7 
 
  
 
COPYRIGHT NOTICE  
 
This Swaziland Standards Authority (SWASA) document is a Swaziland National  Standard  and is 
copyright -protected by SWASA. Neither this SWASA document nor any extract from it may be 
reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, 
photocopying, recording or otherwise, without prior written permission being secured.  
 
Requests for permission to r eproduce should be addressed to:  
 
The Information Officer  
Swaziland Standards Authority  
P.O. Box 1399, Matsapha  
Tel. + 268 2518 4633  
Fax: + 268 2518 4526  
E-mail: info@swasa.co.sz  
Website: www.swasa.co.sz  
 
Reproduction may be subject to royalty payments or a licensing a greement.  
Violators may be prosecuted.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Editio n 2 
 
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©Swaziland Standards Authority 201 7 
 
  
Table of changes  
 
Clause 
Changed  Date  Change  
 Clause 3  14/11/2012  Take 2. 2 from MBS 554, the definition o f peanuts  and r emove 
blanching requirement under definition.  
Clause 4.1.1  24/11/2012  Remove ...”with or without addition of sugar, salt and 
permitted antioxidant and flavouring, excluding any starch”. 
This is removed because we will bring in the “optional 
ingredients requirements, clause 4.1.3” from MBS 554.  
Clause  4.1.1.2  24/11/2012  Add that salt must comply with Swaziland’s standard for food 
grade salt SZNS 150 . 
 
Clause 4.1.3.4  24/11/2012  Add “other vegetable oil, hydrogenated vegetable oil” as not 
only peanut oil is used.  
Clause 5.1  24/11/2012  Change “suitable sealed container” to “food grade containers”. 
Add that the product must be hermetically sealed. Remove the 
last part from “It  shall be packed....”  
Clause 5.2  24/11/2012  Change current “Foodstuffs, Cosmetics and Disinfect ants Act” 
to SZNS CODEXSTAN 1.  
Annex A  27/09/2016  Add “Annex A”  
NATIONAL FOREWORD  
This Swaziland National  Standard  was prepared by Technical committee SWASA/TC 8  Canned and 
processed products  in accordance with procedures of the Swaziland Standards Authority, in 
compliance with Annex 3 o f the WTO/TBT Agreement.  
During the preparation of this National Standard, assistance was derived from the following 
documents: South African Peanut butter specification  CKS 339:2009 Edition 2.1, published by the 
South African Bureau of Standards (SABS) s tandards division and the Malawi Peanut butter 
specification  MBS 554:1996 published by Malawi Standards Board . 
 
 
 
 
 
 
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 Contents                    Page  
1 Scope  ................................ ................................ ................................ ................................ .........................  1 
2 Normative references  ................................ ................................ ................................ ...............................  1 
3 Definitions  ................................ ................................ ................................ ................................ .................  1 
4 Requirements ................................ ................................ ................................ ................................ ............  2 
4.1 Ingredient requireme nts ................................ ................................ ................................ ......................  2 
4.2Product requirements  ................................ ................................ ................................ ...........................  2 
5 Packing and marking  ................................ ................................ ................................ ...............................  4 
5.1 Packing  ................................ ................................ ................................ ................................ ...............  4 
5.2 Marking  ................................ ................................ ................................ ................................ ..............  4 
Annex A  …………………………………………………………………………………………….  4 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 035:201 4 
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©Swaziland Standards Authority 201 7 
 Peanut butter - Specification  
1 Scope  
This standard covers peanut butter of two types:  
a) smooth textured; and  
b) "crunchy" textured.  
NOTE The following requirement is to be specified in tender invitations and in each order or contract:  
The type (see (a) and (b)  above).  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (includin g any amendments) applies. Information on currently valid national and 
international standards can be obtained from the Swaziland Standards Authority (SWASA).  
American Oil Chemists Society (AOCS). Official and tentative methods1). 
CODEX STAN 193, Codex gen eral standard for contaminants and toxins in food and feed.  
SANS 6267, Enumeration of lipolytic and oxidative organisms in foodstuffs.  
SANS 7251/ISO 7251, Microbiology of food and animal feeding stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia coli – Most probable number technique.  
SANS 7954/ISO 7954, Microbiology – General guidance for enumeration of yeasts and moulds – 
Colony count technique at 25 °C.  
SANS 21528 -1/ISO 21528 -1, Microbiology of food and animal feeding stuffs – Horizontal methods 
for the detection and enumeration of Enterobacteriaceae – Part 1: Detection and enumeration by 
MPN technique with pre -enrichment.  
SANS 21528 -2/ISO 21528 -2, Microbiology of food and animal feeding stuffs – Horizontal methods 
for the detection and enumeration of Enterobacteriaceae – Part 2: Colony -count method  
SZNS CODEX STAN 1, General Standard for the Labelling of Prepackaged Foods.  
SZNS CODEX STAN 150, Standard for food grade salt.  
United States Department of Agriculture. Colou r guides for peanut butter2). 
Vogel, Al. A textbook of quantitative inorganic analysis , 4th edition. New York: Longman, 1978.  
3 Definitions  
For the purposes of this standard, the following definitions shall apply:  
3.1 peanut butter  
food product prepared f rom the roasted and finely ground kernels (from which the seed coats and 
embryos have been removed) of clean, sound and blanched peanuts  
_______________________________________  
1) Published by the American Oil Chemists Society, 2710 S. Boulder Urbana, IL 6 1802 -6996 USA.  
2) Manufactured by Agtron Inc., 9395 Double “R” Blvd, Reno, NV, 89521, USA.  
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 3.2 peanuts   
Groundnuts (Arachishypogaea ) 
4 Requirements  
4.1 Ingredient requirements  
4.1.1 Essential ingredients Peanut butter shall be prepared from the following main ingredients:  
4.1.1.1  Peanuts   
4.1.1.2  Salt (complying with SZNS CODEXSTAN 150 -1985 ). 
4.1.2 Optional ingredients in addition to the essential ingredients, specified in 4.1.1, the following 
ingredients may be added:  
4.1.2.1 Sweeteners  
4.1.2.1.1 Sucrose  
4.1.2.1.2 Dextrose  
4.1.2.1.3 Liquid glucose  
4.1.2.1.4 Invert sugar  
4.1.2.1.5 Honey  
4.1.3 Stabilisers and emulsifiers  
4.1.3.1 Lecithin  
4.1.3.2 Glycerol monostearate  
4.1.3.3 Peanut oil  
4.1.3.4 Other vegetable oils and hydrogenated vegetable oils  
4.1.4 Approv ed preservatives  
4.2 Product requirements  
4.2.1 General  
The peanut butter shall have a good flavour and aroma, shall be free from foreign, bitter, rancid or 
objectionable taste and odour, and shall be reasonably free from black specks, seed coats and scorc hed 
or discoloured peanut tissue.  
4.2.2 Chemical requirements  
The peanut butter shall comply with the requirements given in table 1, appropriate to the type 
specified by the purchaser.  
 
 
 
 
 
 
 
 
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 Table 1 — Chemical requirements  
1 2 3 
Property  Requirement  
Smooth type  Crunchy type  
Sodium chloride, % by mass,  
max.1) 
 
Free fatty acids (as oleic  
acid), % by mass, max. 2) 
 
Total oil content, % by mass3) 
 
Peanut content, % by mass,  
min. 
 
Peroxide value, 
milliequivalents/  
kg, max.3) 
 
Fatty acid composition4) 
 
 
 
Aflatoxin and aflatoxin B 15) 1,0 
 
 
1,0 
 
 
<55 
 
 
90 
 
 
5 
 
 
As laid down in the current 
Codex Alimentarius for 
groundnut (arachis)oil profile  
 
As laid down by CODEX 
STAN 193  1,0 
 
 
1,0 
 
 
<55 
 
 
90 
 
 
5 
 
 
As laid down in the current 
Codex Alimentarius for 
groundnut (arachis) oil profile  
 
As laid down by CODEX STAN 
193 
1) Ash the sample, dissolve the ash in nitric acid and carry out a Volhard titration as described by 
Arthur I Vogel.  
2) Use method Ab 5 -49 in the AOCS.  
3) Use method Cd 8 -53 (93) in the AOCS, using col d hexane extraction of oil.  
4) Use method Ce 1e -91 in the AOCS.  
5) Use method Ab 6 -68 (93) in the AOCS, verified by high performance liquid chromatography.  
 
4.2.3 Physical requirements  
The peanut butter shall comply with the requirements given in table 2,  appropriate to the type 
specified by the purchaser.  
Table 2 — Physical requirements  
1 2 3 
Property  Requirement  
Smooth type  Crunchy type  
Colour (United States Department 
of Agriculture Standards)  Between 2 and 4  Between 2 and 4  
Fineness of grind (aft er defattening) 
by mass, retained on sieve  2,5 % max. on a sieve of 
aperture size 250 μm  10 % ± 5 % max. on a sieve of 
aperture size 600 μm  SZNS 035:201 4 
Edition 2  
 
4 ©Swaziland Standards  Authority 201 7 
 
 4.2.4 Microbiological requirements  
When tested using the methods in column 3 of table 3, the peanut butter shall comply with the 
requirements given in column 2. 
Table 3 — Microbiological requirements  
1 2 3 
Organism  Limits   Test method  
Lipolytic and oxidative organisms  
 
Escherichia coli  
 
Enterobacteriaceae  
 
 
Yeasts and moulds  Absent in 1 g  
 
Absent in 1 g  
 
< 10 in 1 g  
 
 
< 10 in 1 g  SANS 6267  
 
SANS 7251  
 
SANS 21528 -1 
SANS 21528 -2 
 
SANS 7954  
 
5 Packing and marking  
5.1 Packing  
The peanut butter must be hermetically sealed and shall be packed in food grade containers  that are 
capable of protecting the contents against contamination and deterioration under normal c onditions of 
storage and transportation.  
5.2 Marking  
The containers shall be labelled in accordance with the requirements of SZNS CODEX STAN 1.  In 
addition, each lot shall be identified by a product code, the day of filling, the retort batch number and 
the factory identification, embossed or otherwise indelibly marked on the container. Any mark or 
code used for the foregoing shall be disclosed to the authority administering this standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 Annex A  
(informative)  
 
The following process ing steps are recommended when producing Swazi Peanut butter : 
 
A.1 Sort peanuts, removing all unwanted material from peanuts.  
A.2 Heat roaster for 10 minutes  
Note:  Roasters that may be used ; gas operated drum, stainless steel pot on electric stove, stain less steel pot on 
coal stove and stainless pot on gas stove.  
A.3 Roast peanuts at medium heat setting to 176◦C for 30 minutes until they turn golden brown. Leave 
to cool for easy handling.  
A.4 Blow out to remove burn peanuts and loose skins  
A.5 Loosen and below out skin in preparation for crushing  
A.6 Sort peanuts again, removing burnt peanuts and loose figs  
A.7 Weigh peanuts  
A.8 Add salt and optional ingredients and mix using a stainless steel spo on 
A.9 Feed peanuts butter processor  
Note: For crunchy peanut butter loosen the machine knob  
A.10  Collect peanut butter into a stainless or plastic bulk container, agit ate until a homogeneous 
peanut butter batch is achieved.  
A.11  Package into containers and seal.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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ICS 67. 200.10  
Price  based  on 5 pages.