DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 60 
Second  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 60: 2013 
© UNBS 201 3 
  
Peanut butter — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 60: 2013 
ii                © UN BS 2013 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2013 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 60: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 60: 2013, Peanut butter — Specification , is identical with  and 
has been reproduced from an East African  Standard , EAS 60: 2013 , Peanut butter — Specification , and is 
being proposed for adoption as a Uganda Standard.  
 
This second edition cancels and replaces the first edition (US EAS 60:2000) which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 60: 2013 
ICS 67.200.10 
© EAS 2013                                                                                                                         Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Peanut butter — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 60: 2013  
ii © EAC  2013  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2013  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARDFDEA S 60: 2013  
© EAC 2013  – All rig hts reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  1 
4 Types of peanut butter  ................................ ................................ ..........................................................  2 
5 Quality and compositional r equirements ................................ ............................................................  2 
5.1 Ingredients  ................................................................ ................................ ................................ ............. 2 
5.1.1  Essential ingredients  ................................ ................................ ............................................................  2 
5.1.2  Optional ingredients  ................................ ................................ ..............................................................  2 
6 Hygiene  ................................ ................................ ................................ ................................ ................... 3 
7 Contaminants  ................................................................ ................................ ................................ ......... 4 
7.1 Aflatoxin  ................................ ................................ ................................ ................................ ................. 4 
7.2 Pesticide residues  ................................ ................................................................ ................................ . 4 
7.3 Other contaminants  ................................ ................................ ...............................................................  4 
8 Pack aging and labelling ................................ ................................ ................................ ........................ 4 
8.1 Packaging  ................................ ................................ ................................ ................................ ............... 4 
8.2 Labelling  ................................ ................................ ................................ ................................ ................. 4 
Annex A (normative)  Determination of salt (AOAC official method) ...........................................................  5 
A.1 Reagents  ................................ ................................ ................................ ................................ ................ 5 
A.2 Procedure  ................................ ................................ ................................ ................................ ............... 5 
A.3 Calculation  ................................................................ ................................ ................................ ............. 5 
Annex B (normative)  Determination of moisture ...........................................................................................  7 
B.1 Apparatus  ................................ ................................ ................................ ................................ ............... 7 
B.2 Procedure  ................................ ................................ ................................ ................................ ............... 7 
B.2.1  Preparation of apparatus  ................................ ................................ ................................ ...................... 7 
B.2.2  Preparation of the sample  ................................ ................................ ................................ .................... 7 
B.3 Calculation  ................................................................ ................................ ................................ ............. 7 
Annex C (normative)  Determination of fat ...................................................................................................... 8  
C.1 Reagents  ................................ ................................ ................................ ................................ ................ 8 
C.2 Procedure  ................................ ................................ ................................ ................................ ............... 8 
C.3 Calculation and expression of results  ................................ ................................................................  8 
Annex D (normative)  Determination of acid value of extracted fat ..............................................................  9 
D.1 Apparatus  ................................ ................................ ................................ ................................ ............... 9 
D.2 Reagents  ................................ ................................ ................................ ................................ ................ 9 
D.3 Procedure  ................................ ................................ ................................ ................................ ............... 9 
D.4 Calculation  ................................................................ ................................ ................................ ............. 9 
Annex E (normative)  Determination of total ash ..........................................................................................  10 
E.1 Procedure  ................................ ................................ ................................ ................................ ............. 10 
E.2 Calculation  ................................................................ ................................ ................................ ........... 10 
 DRAFT UGANDA STANDARDFDEAS 60: 2013  
iv © EAC  2013  – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comment s 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 60 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils. 
This second edition cancels and replaces the first edition (EAS 60:2000), which has been technically revised.  
 DRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 60: 2013  
 
© EAC 2013  – All rights reserved  1 
 Peanut butter — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for 
peanut butter derived from seeds of peanuts (groundnuts) of the species Arachis hypogaea L. 
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 (including any amendments) applies 
CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
EAS 35, Edible salt — Specification  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Code of practice for hygiene for food and drink manufacturing industries  
EAS 57- 2, Groundnuts (peanuts) — Specification — Part 2: Roasted groundnuts 
EAS 217-8, Microbiology of food and animal feeding stuffs — General guidance for enumeration of yeasts and 
moulds — Part 8: Colony count technique at 25 degrees C   
ISO 5555 , Animal and vegetable fats and oils — Sampling  
ISO 16050, Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B2, G 1 and G 2 in 
cereals, nuts and derived products — High-performance liquid chromatographic method 
ISO 16654 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
peanut butter  
cohesive, comminuted food product prepared from clean, sound shelled peanuts (groundnuts) by grinding 
roasted mature kernels from which the seed coats have been removed 
3.2 
stabilized peanut butter  
peanut butter to which any suitable ingredient(s) has been added to reduce oil-meal separation DRAFT UGANDA STANDARDFDEAS 60: 2013  
2 © EAC  2013  – All rights reserved  
 3.3 
non-stabilized peanut butter 
peanut butter to which no ingredient(s) has been added to reduce oil-meal separation 
3.4 
food grade packaging material 
packaging material, made of substances which are safe and suitable for the intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Types of peanut butter 
Peanut butter shall be of two types: 
a) stabilized; and  
b) non stabilized. 
5 Quality and compositional requirements 
5.1 Ingredients 
5.1.1  Essential ingredients 
The peanut butter shall comprise of 90 % of groundnuts complying with EAS 57- 2. 
5.1.2  Optional ingredients  
In addition to the essential ingredients, the following optional ingredients may be added at levels of good 
manufacturing practice unless otherwise specified:  
a) edible salt (Sodium chloride) complying with EAS 35; 
b) sweeteners: 
i. dextrose; 
ii. powdered sugar; 
iii. glycerine; and 
iv. honey; 
c) stabilizers and emulsifiers: 
i. Lecithin; 
ii. glycerol monostearate; and 
iii. i-dehydrated vegetable oil — 3.0 %, max.; 
d) antioxidants: 
i. butylated hydroxy anisole — 0.01 % max. of the fat present; 
ii. butylated hydroxy toluene — 0.02 % max. of the fat present; DRAFT UGANDA STANDARDFDEA S 60: 2013  
© EAC 2013  – All rig hts reserved  3 
 iii. calcium disodium (calcium disodium ethylene-diamine tetra-acetate, EDTA) — 0.01 max. % of the fat 
present; and 
iv. ascorbic acid.  
5.2 General requirements  
Peanut butter shall: 
a) be free from skins and shells; 
b) be free from any foreign matter; 
c) have colour characteristic of the variety of peanut used; 
d) have an aroma and flavour typical of fresh roasted peanu t; 
e) spread easily and shall not be thin nor slightly stiff; 
f) require only slight mixing to re-disperse any separated fat in the non-stabilised type; and 
g) have no noticeable oil separation in the stabilised type. 
5.3 Composition al requirements  
Peanut butter shall comply with the composition al requirements specified in Table 1. 
Table 1 — Compositional requirements for peanut butter 
S. no Characteristic  Requirement  Method of test  
i Salt as NaCl, % , max.  2 Annex A  
ii Moisture and volatile matter 
content, % , max.  3.0 Annex B  
iii Fat (on dry weight basis) , % 45 - 55 Annex C  
iv Acid value, mg  KOH/g , max.  4.0 Annex D  
v Total ash (on dry weight basis), 
%, max.  5.0 Annex E  
6 Hygiene 
6.1 Peanut butter shall be produced, prepared and handled in accordance with EAS 39. 
6.2 Peanut butter shall be free of pathogenic organisms and shall comply with the microbiological 
requirements specified in Table 2. DRAFT UGANDA STANDARDFDEAS 60: 2013  
4 © EAC  2013  – All rights reserved  
 Table 2 — Microbiological limits for peanut butter 
S. No.  Characteristic  Limits  Method of test  
i Yeasts and moulds max.  103/g EAS 217 -8 
ii Escherichia. coli  shall be absent  ISO 16654  
7 Contaminants 
7.1 Aflatoxin  
Aflatoxin limits for peanut butter shall comply with the limits specified in Table 3. 
Table 3 — Aflatoxin limits for peanut butter 
S. no Characteristic  Limit  Method of 
test 
i) Total aflatoxin content, ppb , max.  15 
ISO 16050  ii) Aflatoxin  B1, ppb 5 
7.2 Pesticide residues  
Peanut butter shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
7.3 Other contaminants  
Peanut butter shall comply with those maximum limits for other contaminants established in CODEX STAN 
193. 
8 Packaging and labelling 
8.1 Packaging  
Peanut butter shall be pack aged in food grade containers and sealed in manner to ensure the safety and 
quality requirements specified in this standard are maintained throughout the shelf life of the product .  
8.2 Labelling  
The packages shall be labelled according to EAS 38 and in addition the following shall be indicated: 
a) 'Peanut butter' (if no stabilizer has been added). 
b) 'Peanut butter stabilized' (if stabilizer/emulsifier has been added). 
9 Sampling 
Sampling shall be done in accordance with ISO 5555.  DRAFT UGANDA STANDARDFDEA S 60: 2013  
© EAC 2013  – All rig hts reserved  5 
 Annex A 
(normative)  
 
Determination of salt (AOAC official method) 
A.1 Reagents 
A.1.1 Acetone 
A.1.2 10 % calcium acetate solution 
A.1.3 HNO 3 
A.1.4 0.1 N AgNO 3 
A.1.5 Ferric indicator 
A.1.6 0.1 N NH 4SCN 3 
A.2 Procedure 
A.2.1  Weigh 2 g of a thoroughly mixed sample into a platinum or silica dish. 
A.2.2  Disperse the sample with 10 mL of acetone. 
A.2.3  Remove acetone, at room temperature, with an air current. 
A.2.4  Add, and thoroughly mix, 10 mL of 10 % calcium acetate solution. 
A.2.5  Carefully dry on a steam bath. 
A.2.6  Ash in a muffle furnace at 500 °C (1 022 °F). Complete ashing not necessary. 
A.2.7  Place the ash in a beaker and dissolve the ash in 25 mL HNO 3 (1+3). 
A.2.8  Add at least 2 mL - 4 mL of 0.1  N AgNO 3 that is just enough to precipitate all chloride present. 
A.2.9  Add at least 5 mL of 0.1 N AgNO 3 in excess, to A.2.8. 
A.2.10  Heat to boil, cool, then add 5 mL ferric indicator. 
A.2.11  Titrate excess Ag with 0.1 N NH 4SCN (which has been standardized to equalize normalities) to a 
permanent light brown end point. 
A.2.12  Subtract the amount of NH 4SCN used in A.2.11 from the total AgNO 3 used in A.2.8 and A.2.9. The 
resulting difference is the ml of 0.1 N AgNO 3 used in the calculation of salt. 
A.3 Calculation 
The salt content shall be calculated as follows:  DRAFT UGANDA STANDARDFDEAS 60: 2013  
6 © EAC  2013  – All rights reserved  
 % NaCl 
 
sampleof gram100 0.05845 AgNON0.1ofmL 3  DRAFT UGANDA STANDARDFDEA S 60: 2013  
© EAC 2013  – All rig hts reserved  7 
 Annex B 
(normative)  
 
Determination of moisture 
B.1 Apparatus 
B.1.1 Oven,  95 °C — I00 °C, 100 mm Hg (13.3 kPa) or hot air oven at 105 °C 
B.1.2 Analytical balance 
B.1.3 Dishes with lid, aluminium, nickel or thin stainless steel of diameter 60 mm  
B.1.4 Glass rod 
B.1.5 Sand,  washed with 5 % hydrochloric acid solution and rinsed free from hydrochloric acid; sieved so 
that the grains are sizes within the range 100 mm to 400 mm and calcinated 
B.1.6 Desiccator 
B.2 Procedure 
B.2.1 Preparation of apparatus  
Dry in the oven at 95 °C - 100 °C under a pressure of 100 mm Hg (13.3 kPa) a metal dish and its lid in which 
has been put 10 g – 20 g of prepared sand and a glass rod. Dry for an hour, weigh the dish to the nearest 
0.000 2 g after cooling in a desiccator. 
B.2.2 Preparation of the sample 
Transfer to the pre-dried dish about 2 g to 5 g of the homogenized (blended) sample and weigh. Mix it 
intimately with the sand by means of the rod taking care to avoid any loss of product or sand to the dish. Dry 
the prepared sample in the oven for 5 h at 95 °C – 100 °C.  
B.3 Calculation 
The moisture percentage by mass shall be calculated as follows:  
Moisture percentage by mass = 
012 1
 - 100   - 
MMMM  
where, 
M0 is the, mass in grams, of the dish and accessories (sand, rod and lid), 
M1 is the, mass in grams, of the dish (and its accessories) and sample before drying, and 
M2 is the, mass in grams, of the dish (and its accessories) and sample after drying DRAFT UGANDA STANDARDFDEAS 60: 2013  
8 © EAC  2013  – All rights reserved  
 Annex C 
(normative)  
 
Determination of fat 
C.1 Reagents 
C.1.1 Petroleum ether, of boiling range 40 °C to 60 °C  
C.1.2 Hexane, analytical grade  
C.2 Procedure 
Weigh accurately about 2.5 g of the sample, dried in B.1.1, and extract with petroleum ether or hexane, food 
grade, in a Soxhlet or other suitable extractor. The extraction period may vary from 4 h at a condensation rate 
of 5 - 6 drops per second.  Dry the extract on a steam bath for 30 min, cool in a desiccator and weigh. 
Continue at 30 min intervals this alternative drying and weighings until the difference between two successive 
weighings is less than one milligram. 
Note the lowest mass.  
C.3 Calculation and expression of results 
The crude fat content shall be calculated as follows: 
Crude fat (on moisture-  free basis), % by mass = 
MM M ) ( 1002 1  
where,  
M1 is the mass, in grams, of the extraction flask with dried extract, 
M2 is the mass, in grams, of the extraction flask, and 
M is the mass, in grams, of the dried sample taken for the test. DRAFT UGANDA STANDARDFDEA S 60: 2013  
© EAC 2013  – All rig hts reserved  9 
 Annex D 
(normative)  
 
Determination of acid value of extracted fat 
D.1 Apparatus  
Soxhlet fat extraction apparatus 
D.2 Reagents 
D.2.1 Petroleum ether , distilling below 65 °C, or ethyl ether 
D.2.2 Alcohol potassium hydroxide , 0.1 N (use absolute or alcohol denatured with methanol) 
D.2.3 Alcohol ether solution , equal volumes of 96 % alcohol and ethyl ether 
D.2.4 Phenolphthalein solution , 1 % in ethanol or ethanol denatured with methanol. Add 0.3 mL per 100 
mL mixture of alcohol-ether and add alcoholic KOH solution to a faint pink colour. 
D.3 Procedure 
D.3.1 Extract 10.00 g  0.01 g of the sample taken in a thimble with petroleum ether for about 16 h in a 
Soxhlet extraction apparatus.  Completely evaporate the solvent from the extraction flask (weighed previously) 
on a steam bath, for 30 min, cool in a desiccator and weigh.  Continue at 30 min intervals this alternative 
drying and weighing until the difference between two successive weighings is less than one milligram. 
Dissolve the residue in the extraction flask with 50 ml of the alcohol-ether phenolphthalein solution. Titrate the 
dissolved extract, with standard potassium hydroxide solution, to a faint pink colour, which persists for 10 s. If 
emulsion is formed during titration, dispel by adding a second 50 mL portion of the alcohol-ether 
phenolphthalein solution. 
D.3.2 Make a blank titration on 50 mL of the alcohol-ether phenolphthalein solution and subtract this value 
from the titration value of the sample. If the additional 50 mL portion of the alcohol-ether phenolphthalei n 
solution is added, double the blank titration. 
D.4 Calculation 
The acid value shall be calculated as follows: 
Acid value (as oleic acid) = 
MVN 56.1   
where, 
V is the volume, in millilitres, of standard potassium hydroxide solution used, 
N is the normality of standard potassium hydroxide solution, and 
M is the mass, in grams, of fat extract taken for the test. DRAFT UGANDA STANDARDFDEAS 60: 2013  
10 © EAC  2013  – All rights reserved  
 Annex E 
(normative)  
 
Determination of total ash 
E.1 Procedure 
Ignite the dried material in the dish (see B.2.1) with flame of a suitable burner for about one hour.  Complete 
the ignition by keeping in a muffle furnace at 550 °C to 600 °C until grey ash results, cooling and weighing at 
half-hour intervals until the difference in mass between two successive weighings is less than one milligram. 
Note the lowest mass. 
E.2 Calculation 
The total ash shall be calculated as follows: 
Total ash (on dry basis) % by mass

0 10 2 100
MMM M
  
where, 
M0 is the mass, in grams, of the dish with its accessories, 
M1 is the mass, in grams, of the dish, its accessories and the dried material after drying as in B.2.1, and 
M2 is the mass, in grams, of the dish, its accessories and ash after ignition (see B.2.2). 
 DRAFT UGANDA STANDARDFDEAS 60: 2013    
 
© EAC 2013 – All rights reserved