Stability and dynamic rheological characterization of spread developed based on pistachio oil

► A stable spread model containing pistachio oil (PO) was developed. ► Structure of the spread was characterized as a function of its main components. ► Full factorial design was used to optimize the various formulations. ► PO and xanthan gum had a high potential for producing and stabilizing of the spread. ► Rheological parameters were calculated according to the Power law model.