Description
Tahini emulsification creates a stable water‑in‑oil emulsion using sesame phospholipids and proteins.
Technical
Sesame seed phospholipids (lecithin) and minor proteins act as natural surfactants, forming an interfacial film when acidic water is slowly incorporated. The acidic environment protonates the phospholipids, enhancing their emulsifying ability, while gentle whisking provides shear to disperse oil droplets. Maintaining temperature below ~40 °C preserves the integrity of these emulsifiers, preventing coalescence.
Science
Primary Reaction
Formation of a stable water‑in‑oil emulsion via interfacial film by sesame phospholipids and proteins
Sensory Profile
Aroma ()
nuttyearthyacidicwarmsmoothtoasted sesameslightly metallic
Origin & History
Civilization