How to Tahini Crystal Control

What You Need to Know

The phenomenon involves polymorphic transitions of sesame seed triglycerides (primarily SSO and SOS configurations) where β' crystals nucleate under suboptimal conditions, creating gritty mouthfeel. Controlled storage above 15°C slows crystallization while periodic agitation disrupts large crystal lattice formation.

Proper technique maintains tahini's signature creamy texture essential for emulsified sauces like hummus and halva production, where crystal size directly impacts mouthfeel and stability.

Key Parameters

Steps

1. 1.

   Halva (Persia): Prevents sugar-tahini separation by maintaining smooth lipid phase

2. 2.

   Tahini Sauce (Lebanon): Ensures stable oil-in-water emulsion with garlic and lemon

The Science

Primary Reaction

Triglyceride Polymorphic Transition

Common Mistakes