Pistachio Butter
Pistachio Butter is a spreadable nut butter made by grinding roasted or blanched pistachio kernels to a smooth mass, usually with salt and sometimes a stabilising fat, and sold both as a retail spread and as a bulk bakery ingredient.
It sits alongside pistachio paste but is formulated for eating rather than for compounding. The grind is taken to a spreadable rather than fluid consistency, salt is normally present at up to one per cent, and stabiliser is often added so no oil layer forms in a retail jar. Composition follows the kernel, at roughly 45 to 55 per cent fat, 18 to 21 per cent protein and around one per cent moisture, with the fat dominated by oleic and linoleic acids.
The colour ranges from bright green in blanched, lightly processed butter to olive or light brown where the kernels are roasted with the skin on, and roast level is the main lever a manufacturer has over both colour and flavour. Because the continuous phase is oil, water activity is low and the butter is stable without preservatives, but the unsaturated oil makes it oxidation sensitive, so deaeration, antioxidant and nitrogen packing are usual. It softens on warming and firms on cooling without a sharp melting point.
We source bulk Pistachio Butter from top China manufacturers for our partners. The manufacturer is in Beijing. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth spreadable butter, free from shell fragments |
| Colour | Green to olive brown per roast and blanching grade |
| Flavour and odour | Characteristic pistachio, clean, no rancid or musty note |
| Pistachio content | Not less than 98.0% for pure grade, balance salt and stabiliser |
| Total fat | 45.0 to 56.0% |
| Protein | Not less than 18.0% |
| Moisture | Not more than 2.0% |
| Salt | 0.0 to 1.0%, per grade |
| Water activity | Not more than 0.50 |
| Peroxide value | Not more than 2.0 meq O2/kg fat |
| Free fatty acids as oleic | Not more than 1.0% |
| Aflatoxin B1 | Not more than 8 microgram/kg |
| Lead | Not more than 0.1 mg/kg |
| Total plate count | Not more than 5000 cfu/g |
| Yeast and mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Retail grade pistachio butter is stabilised, salted and milled to a smooth spread, with a fixed viscosity so it behaves consistently on a knife. Industrial grade is sold unstabilised and unsalted for use as a compounding ingredient, and is pumped warm rather than spread. Crunchy versions carry chopped kernel folded into a smooth base.
Within these, the specification points are pistachio content, which is one hundred per cent in pure butters and lower where sugar, oil or another nut is included, roast level, and whether the kernels were blanched, since deskinning gives a brighter green and a milder flavour. Sweetened versions with sugar or honey, and versions carrying added colour to reinforce the green, are traded but must declare those additions. Organic lines are produced where certified kernel supply exists.
Applications
- Retail and food service spread for bread, toast and pancakes, packed in jars and squeeze packs
- Filling for buns, croissants, doughnuts and filled biscuits, stable through baking because it carries almost no water
- Layer and flavour base in cakes, tarts and dessert assemblies
- Ripple and variegate for ice cream and frozen yoghurt, remaining soft at freezer temperature
- Centre for filled chocolates and pistachio confectionery bars
- Base for pistachio buttercream, mousse and pastry cream, added without introducing water
- Flavour and body base for pistachio milk drinks and smoothie products after dilution
- Component of energy bars, protein snacks and breakfast products
- Savoury applications in dips, dressings and sauces where a nut body is wanted
Brands Using Pistachio Butter
Widely-distributed consumer products that list Pistachio Butter on the ingredient label.
- VörPistachio Butter 12 oz ↗The ingredient line reads 100 percent dry roasted pistachios with no added oils, sugars or preservatives.Label verified 2026-08-31
- Borna FoodsSmooth 100% Pure Pistachio Butter ↗Lightly roasted pistachios stone milled with no added sugar, oil or salt.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Pistachio Butter
Top Pistachio Butter manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Pistachio butter is a food, not a food additive, and carries no E number. It has no standard of identity in the United States, unlike peanut butter, so it is labelled by common name with a full ingredient list; any stabiliser, salt or sweetener must appear there. Stabilisers and antioxidants used in it are authorised in the European Union under Regulation 1333/2008 with assigned E numbers, and in the United States are used under generally recognised as safe status or specific food additive regulations. Added green colour, where used, is a regulated colour additive in both markets and must be declared.
Pistachio is a declarable tree nut allergen in the United States, the European Union, China and Japan. Aflatoxin is the principal contaminant concern, since pistachios are among the tree nuts most frequently subject to import controls; the European Union sets maximum levels for aflatoxin B1 and total aflatoxins in pistachios intended for direct consumption and applies increased official checks on certain origins, while the United States applies an action level for total aflatoxins in food. Salmonella control is managed through a validated roast or blanch step and hygienic protection of the downstream grinding and filling area. Codex has a standard for pistachio nuts, and the Codex general standard for contaminants applies in international trade.
Manufacturing Process
Shelled kernels are cleaned and sorted mechanically and optically to remove shell, discoloured kernels and foreign matter. Where a bright green butter is wanted the kernels are blanched in hot water or steam and the skins are removed by rubbing and aspiration, then dried gently. Where a fuller, more roasted flavour is wanted the skins are left on and the kernels are roasted in a hot air or drum roaster to a controlled colour endpoint, which also acts as the validated pathogen kill step.
Grinding is carried out in a pre grinder followed by a colloid or stone mill, taking the mass to a spreadable consistency, with jacketed cooling between passes to protect colour and limit oxidation. Salt, any sweetener, and antioxidant are dosed during grinding. For stabilised grades, one to two per cent fully hydrogenated vegetable fat is melted into the butter and the product is passed through a scraped surface heat exchanger so the stabiliser crystallises finely and holds the solids in suspension. The butter is deaerated under vacuum, filled warm into jars, pails or drums under nitrogen, then cooled under controlled conditions so the fat network sets evenly.
