TS 2590 Tahini Halva

In the TS 2590 standard published by the Turkish Standards Institute (TSE), the component properties and limit values ​​that determine the quality of tahini halva are explained.

The Turkish Food Codex Tahini Halva Regulation (Regulation No: 2015/28), published by the Ministry of Agriculture and Rural Affairs, describes the characteristics that tahini halva must possess during its production, preparation, processing, preservation, storage, transportation, and marketing processes, ensuring compliance with technical and hygienic standards. This regulation has been prepared in accordance with the Turkish Food Codex Regulation.

For the purposes of this standard and communiqué,

• Tahini halva is prepared by adding sugar, water, citric acid or tartaric acid and, if necessary, edible glucose syrup, and then cooking the sugar syrup, whitened with soapwort extract and modified proteins. It refers to the prepared solid, homogeneous fine fibrous product.
• Seasonings refer to the edible parts of hard-shelled fruits such as pistachios, hazelnuts, mastic gum, cocoa and other suitable foodstuffs used for seasoning purposes.
• Clove extract refers to the product obtained by cutting the root of the gypsum into small pieces and boiling them with water.
• Modified protein refers to the egg white and casein proteins put into tahini halva for foaming and bleaching purposes.
• Foreign matter refers to all kinds of substances, including the shell and core of the seasonings, other than the substances used in the production of tahini halva and allowed to be added.

Tahini halva has a unique color, taste and smell, and does not contain foreign tastes and odors. No foreign matter can be found in it. It has a unique homogeneous fine fibrous structure and there is no sugar crystallization in its content. The edible parts of dried nuts, one of the seasoning materials used in tahini halva, are added as whole or in parts that can be removed, and its ratio in the net mass of the product is at least 8 percent. The seasoning substance used in flavored tahini halva cannot be used together with the natural flavoring agent. Other product features of Tahini halva are given in the annex of the communiqué.

Our organization also provides testing services for tahini halva, within the scope of TS 2590 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.