United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Peanut Butter

Effective date February 5, 1972
This is the third issue of the United States Standards for Grades of Peanut Butter. These

standards are issued by the Department after careful consideraion of all data and views

submitted. Theyh were published in the FEDERAL REGISTER of January 6, 1972, to

become effective February 5, 1972.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Peanut Butter

Section Page No.

§52.3061 Product description. ........................................ 2

§52.3062 Textures of peanut butter. .................................... 2

§52.3063 Types of peanut butter. ...................................... 2

§52.3064 Styles of peanut butter. ...................................... 2

§52.3065 Grades of peanut butter. ..................................... 3

§52.3066 Ascertaining the grade. ...................................... 3

§52.3067 Ascertaining the rating for the factors which are scored. ............ 3

§52.3068 Color. ................................................... 4

§52.3069 Consistency. .............................................. 6

§52.3070 Absence of defects. ......................................... 7

§52.3071 Flavor and aroma. .......................................... 8

§52.3072 Methods of analysis for water-insoluble inorganic residue and salt. .... 8

§52.3073 Ascertaining the grade of a lot. ................................ 8

§52.3074 Score sheet for peanut butter. ................................. 9

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.3061 Product description.

Peanut butter means a product represented as the product defined in the Standards of

Identity for Peanut Butter (21 CFR 46.1) issued pursuant to the Federal Food, Drug, and

Cosmetic Act.

§52.3062 Textures of peanut butter.

(a) Smooth texture means the peanut butter has a very fine, very even texture

with no perceptible grainy peanut particles.

(b) Medium texture means the peanut butter has a definite grainy texture with

perceptible peanut particles approximating not more than 1/16 inch in any

dimension.

(c) Chunky or crunchy texture means peanut butter which has a partially fine

or partially grainy texture with substantial amount of peanut particles larger

than 1/16 inch in any dimension.

§52.3063 Types of peanut butter.

(a) Stabilized type. Stabilized peanut butter is prepared by any special process

and/or with any suitable added ingredient(s) designed to prevent oil

separation.

(b) Nonstabilized type. Nonstabilized peanut butter is prepared without special

process or added ingredient(s) to prevent oil separation.

§52.3064 Styles of peanut butter.

(a) Regular pack style. Regular pack peanut butter is a stabilized type peanut

butter prepared from peanuts from which the skins have been removed and

to which salt and suitable nutritive sweetener(s) have been added.

(b) Specialty-pack style. Specialty-pack peanut butter is any type or style of

peanut butter is any type or style of peanut butter that is not described in

paragraph (a) of this section. This style includes, but is not limited to, peanut

butter that is made from unblanched peanuts, and to which salt and/or a

nutritive sweetener may or may not have been added.
3

§52.3065 Grades of peanut butter.

(a) U.S. Grade A or U.S. Fancy is the quality of peanut butter that has a good

color, that has a good consistency, that is practically free from defects, that

has a good flavor and good aroma, that has uniform dispersion of any added

ingredient(s), and that scores not less than 90 points when scored in

accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B or U.S. Choice is the quality of peanut butter that has a

reasonably good color, that has a reasonably good consistency, that is

reasonably free from defects, that has a reasonably good flavor and aroma,

that has reasonably uniform dispersion of any added ingredient(s), and that

scores not less than 80 points when scored in accordance with the scoring

system outlined in this subpart.

(c) Substandard is the quality of peanut butter that fails to meet the

requirements of U.S. Grade B.

§52.3066 Ascertaining the grade.

The grade of peanut butter may be ascertained by considering, in addition to other

requirements of the respective grade, the following factors: Color, consistency, absence

of defects, and flavor and aroma. The relative importance of each factor which is scored

is expressed numerically on the scale of 100. The maximum number of points that may

be given such factors are:

Factors Points

Color .................................

Consistency ...........................

Absence of defects ......................

Flavor and aroma .......................

Total Score ........................

20

20

30

 30

100

§52.3067 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor is inclusive (for example, 18 to 20 points means 18, 19, or 20 points).
4

7LIMITS FOR U.S. GRADE A COLOR

6

 BROWN MEDIUM BROWN LIGHT BROWN

§52.3068 Color.

(a) General. The color or peanut butter refers to the color hue and color

intensity of the overall mass, regardless of the texture and regardless of the

variety of peanuts from which prepared.

(b) Color standards. Peanut butter color may be classified in accordance with

the following outline for the applicable U.S. Department of Agriculture Color

Standards (hereinafter referred to as USDA Colors):

U.S. GRADE B COLOR

8

8

USDA COLOR 1

USDA COLOR 2

USDA COLOR 3

USDA COLOR 4

9

U.S. GRADE B COLOR 9
5

(c) The U.S. Department of Agriculture Color Standards shall be viewed under

standard lighting conditions as follows: compare the color of the color

standard with a representative sample of peanut butter having an area and

depth approximately equal to the color standard. A suitable light source of

approximately 250 foot candle intensity and having a spectral quality

approximating that of daylight under a moderately overcast sky and a color

temperature of 7500 degrees Kelvin +200 degrees is preferable. With the

light source directly over the color standard and product, observation is

made at an angle of 45 degrees and at a distance of about 24 inches from

the product.

(d) The USDA Color Standards are available only from the licensed supplier:

 AGTRON, INC.

 1095 SPICE ISLAND DR., SUITE 100

 SPARKS, NEVADA 89431

 TELEPHONE: (702) 685-4600

(e) "A" classification. Peanut butter that has good color may be given a score

of 18 to 20 points. Good color means a rich color typical of peanut butter

prepared from properly roasted peanuts and otherwise properly processed

peanut butter; such typical color is no less brown than USDA Color 1 or no

more brown than USDA Color 4, and is without any tinge of a dull, grey, or

other abnormal cast.

(f) "B" classification. Peanut butter that has a reasonably good color may be

given a score of 16 or 17 points. Peanut butter that scores in this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product (this is a limiting rule). Reasonably good color means

color typical of peanut butter prepared from properly roasted peanuts and

otherwise properly processed peanut butter; such typical color may be

slightly dull and/or may have a slight grey cast; may be lighter brown in color

than USDA Color 1 but is not excessively pale as indicative of insufficient

roasting; or such typical color may be more brown than USDA Color 4 but is

not excessively brown as indicative of excessive roasting.

(g) "SStd" classification. Peanut butter that is off color for any reason or that

fails to meet the requirements of paragraph (f) of this section may be given

a score of 0 to 15 points and shall not be graded above Substandard,

regardless of the total score for the product (this is a limiting rule).
6

§52.3069 Consistency.

(a) General. The factor of consistency refers to the spreadability of the product,

and to the degree of oil separation, if any.

(b) Determination of consistency. Consistency of peanut butter is determined

at a product temperature of not less than 70E F. nor more than 80E F. without

mixing the product in the stabilized type, and after reasonably mixing of the

product in the nonstabilized type.

(c) "A" classification. Peanut butter that has good consistency may be given

a score of 18 to 20 points. Good consistency means that the peanut butter

shall spread easily, shall not be thin nor more than slightly stiff; and, in

addition to the foregoing:

(1) In stabilized type of peanut butter, there is no noticeable oil

separation; or

(2) In nonstabilized type of peanut butter, there is no more than slight

mixing required to disperse any separated oil. 

(d) "B" classification. Peanut butter that has reasonably good consistency

may be given a score of 16 or 17 points. Peanut butter that scores in this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product (this is a limiting rule). Reasonably good consistency

means that the peanut butter is spreadable; may be moderately, but not

excessively, thin; may be moderately, but not excessively, stiff; and in

addition to the foregoing:

(1) In stabilized type of peanut butter, there may be no more than slightly

noticeable oil separation; or

(2) In nonstabilized peanut butter, there may be no excessive oil

separation that causes noticeable dryness or that requires more than

moderate mixing to disperse the oil.

(e) "SStd" classification. Peanut butter that fails to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 15 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).
7

§52.3070 Absence of defects.

(a) General. The factor of absence of defects refers to the degrees of freedom

from dark particles and from any other defects (including water-insoluble

inorganic residue) which affect the wholesomeness or detract from the

appearance or edibility of the product: Provided, that in the specialty-pack

style of peanut butter made from unblanched peanuts, particles of dark skins

shall not be considered as defects.

(b) Definition of water-insoluble inorganic residue. Water-insoluble inorganic

residue means the residue as determined in accordance with the method

referenced in §52.3072.

(c) "A" classification. Peanut butter that is practically free from defects may

be given a score of 27 to 30 points. Practically free from defects means

that the presence of dark particles and any other defects does not more than

slightly affect the appearance or eating quality of the product; and means

that there may be present not more than 8 milligrams of water-insoluble

inorganic residue per 100 grams of peanut butter: Provided, that such

residue which may be present does not affect the edibility or wholesomeness

of the product.

(d) "B" classification. Peanut butter that is reasonably free from defects may

be given a score of 24 to 26 points. Peanut butter that falls into this

classification shall not be graded above U.S. Grade B regardless of the total

score for the product (this is a limiting rule). Reasonably free from defects

means that the presence of dark particles and any other defects does not

seriously detract from appearance or eating quality of the product; and

means that there may be present not more than 20 milligrams of waterinsoluble inorganic residue per 100 grams of peanut butter: Provided, that

such residue which may be present does not affect the edibility or

wholesomeness of the product.

(e) "SStd" classification. Peanut butter that fails to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 23 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).
8

§52.3071 Flavor and aroma.

(a) "A" classification. Peanut butter that has a good flavor and good aroma

may be given a score of 27 to 30 points. Good flavor and good aroma

means a flavor and aroma: Typical of freshly roasted and freshly ground

peanuts; when applicable, of properly proportioned and blended ingredients;

free from staleness; free from rancidity; and free from objectionable flavors

and objectionable odors of any kind. To score in this classification, there

may be not less than 1.0 percent, nor more than 1.8 percent, by weight, of

salt in the finished peanut butter: Provided, that the requirements for salt in

the finished peanut butter of an unsalted specialty-pack style are waived.

(b) "B" classification. Peanut butter that has reasonably good flavor and

reasonably good aroma may be given a score of 24 to 26 points. Peanut

butter that scores in this classification shall not be graded above U.S. Grade

B, regardless of the total score for the product (this is a limiting rule).

Reasonably good flavor and reasonably good aroma means a flavor and

aroma that is typical of properly prepared peanut butter, which may be

lacking good flavor and good aroma, but is free of objectionable flavors and

objectionable aromas of any kind. To score in this classification there may

be not less than 0.5 percent, nor more than 2.5 percent, by weight, of salt in

the finished peanut butter: Provided, that the requirements for salt in the

finished peanut butter of an unsalted specialty-pack style are waived.

(c) "SStd" classification. Peanut butter that fails to meet the requirements of

paragraph (b) of this section may be given a score of 0 to 23 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.3072 Methods of analysis for water-insoluble inorganic residue and salt.

The water-insoluble inorganic residue and salt in peanut butter is determined in

accordance with the latest official method outlined in the Official Methods of Analysis of

the Association of Official Analytical Chemists or any other method that gives equivalent

results.

§52.3073 Ascertaining the grade of a lot.

The grade of a lot of peanut butter covered by these standards is determined by the

procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83).
9

§52.3074 Score sheet for peanut butter.

Size and kind of container .............................................

Container marks or identification. ........................................

Label ..............................................................

Net weight (ounces) ..................................................

Texture (smooth, medium, chunky) ......................................

Type (Stabilized, Non-Stabilized) ........................................

Style ..............................................................

Water insoluble inorganic residue (mg./100 grams) ..........................

Salt (percent by weight) (when applicable) ................................

Color ..............................................................

Factors Score Points

Color ...........................

Consistency .....................

Absence of defects ................

Flavor and aroma .................

Total Score ..................

20 "B" 16-17 _1/

20 "B" 16-17 _1/

30 "B" 24-26 _1/

30 "B" 24-26 _1/

 "SStd" 0-23 _1/

 100

"A" 18-20

"SStd" 0-15 _1/

"A" 18-20

"SStd" 0-15 _1/

"A" 27-30

"SStd" 0-23 _1/

"A" 27-30

Grade .............................................................

1/ Indicates limiting rule

Dated: December 30, 1971.

G.R. Grange,

Deputy Administrator, 

Marketing Services.

Published in the Federal Register of January 6, 1972 (37 F.R. 131)