Sesame seed butter (Sesamum indicum L.; “tahini/tahina”)

Paste obtained by fine milling of dehulled (lighter, milder) or whole (darker, higher fiber/minerals) sesame seeds, raw or more commonly toasted. Roasting develops nutty notes and enhances aroma. Consistency ranges from pourable to thick depending on moisture, free oil, and fineness (D90).

Caloric value (per 100 g)
~580–650 kcal/100 g (varies with moisture, oil, and degree of dehulling).

Composition and markers (typical values)

• Total fat: ~50–60 g/100 g (often higher in dehulled tahini)

• Protein: ~17–26 g/100 g

• Carbohydrates: ~8–15 g/100 g (of which dietary fiber ~5–12 g/100 g, higher in whole-seed tahini)

• Minerals: Ca, Mg, P, K (very high Ca in whole-seed tahini)

• Phytochemicals: lignans (sesamin, sesamolin; sesamol from roasting), tocopherols, phytosterols

• Quality markers: Lab* color, granulometry (D90), oil PV/p-AV/Totox, viscosity

Lipid profile (per 100 g; share of total lipids)

• SFA (saturated): ~12–16% (palmitic, stearic)

• MUFA (↑ oleic C18:1): ~35–45%

• PUFA (total): ~40–50%

  • n-6 (linoleic, C18:2): ~38–48% of lipids

  • n-3 (ALA, C18:3): ~0.1–0.5% (negligible)

• Ruminant trans / CLA: absent (plant origin)

• Cholesterol: absent
  Note: lignans/tocopherols confer decent oxidative stability for an n-6–rich matrix, but light/air/heat still accelerate oxidation.

Production process
Seed selection & cleaning → optional dehulling → controlled roasting (avoid over-roast) → stone/colloid milling; sesame oil may be added to tune flow → screening/refining → deaeration and barrier packaging. “Raw” versions omit roasting.

Sensory and technological properties

• Color: ivory–beige (dehulled), deeper brown (whole)

• Aroma/taste: nutty, toasty; whole is more earthy/full

• Rheology: pseudoplastic paste; possible oil separation on storage → stir to recombine

• Tech roles: natural emulsifier (proteins/phospholipids), adds body, gloss, richness, and flavor

Food applications

• Sauces & dips: hummus, tahini dressing, tarator, baba ghanoush

• Confectionery & desserts: halva, cookies, spreads, ice creams/semifreddi

• Savory: marinades, creamy soups, noodle sauces, plant-based burgers/spreads

• Bakery: breads, crackers, bars—improves moisture and shelf life
  Indicative dosages: 5–20% in sauces/creams; 5–15% in bakery; q.s. as topping/spread. Pilot trials recommended to balance fat, viscosity, and salt.

Nutrition and health
Provides unsaturated fats (MUFA/PUFA n-6), protein, fiber (higher in whole), minerals (notably Ca, Mg) and antioxidants (lignans/tocopherols).
n-3 is minimal—does not replace ALA/EPA/DHA sources. Energy-dense: mind portion sizes. (No health claims without authorization.)

Quality and specifications (typical topics)

• Moisture, total oil, viscosity at reference T, Lab* color, D90

• Oxidation: PV, p-AV, Totox; FAME profile

• Microbiology: TVC/Y&M; Salmonella absent/25 g (high-risk category for oilseeds)

• Contaminants: pesticides/metals within limits; aflatoxins compliant; sesame allergen traceability

Storage and shelf life
Store cool and dark in low-permeability containers; minimize DO and headspace. Refrigerate after opening (best within 2–4 months). Oil separation may occur—stir before use. Apply FIFO.

Allergens and safety
Sesame is a major allergen (EU “14” and in several other jurisdictions): mandatory labeling and strict HACCP to control cross-contamination. Possible cross-reactivity with other seeds/peanut in sensitized individuals.

INCI functions in cosmetics
Typical entries: Sesamum Indicum (Sesame) Seed Oil; Sesamum Indicum (Sesame) Seed Extract/Paste.
Roles: emollient, skin conditioning, lipid vehicle; in pastes, gentle scrub and warm hue (ensure microbiological preservation).

Troubleshooting

• Oil separation → time/temperature → stir; increase fineness; consider light homogenization

• Bitter/over-roasted notes → excess roast → lower time/temperature; blend with lighter batch

• Grittiness → coarse milling → refine to lower D90 or pre-disperse

• Oxidative rancidity → light/air → upgrade barrier, lower storage T, consider permitted antioxidants

• “Broken” sauces → suboptimal water/oil ratio → emulsify gradually, add aqueous phase in thin stream; support with fibers/gums

Sustainability and supply chain
Valorize by-products (hulls/bran as fiber), improve roasting/milling energy efficiency, manage effluents to BOD/COD targets, use recyclable packaging, and control T/RH in logistics. Ensure seed-origin traceability (tropical/subtropical).

Conclusion
Sesame seed butter delivers strong sensory impact and technofunctionality, supplying structure, emulsification, and nutty depth. Performance hinges on roast, fineness, fat/solids ratio, and oxidation control; tight standardization underpins stable, repeatable products.

Mini-glossary
SFA/MUFA/PUFA — saturated/monounsaturated/polyunsaturated fatty acids
n-6 / n-3 — omega-6 / omega-3 families
PV / p-AV / Totox — peroxide value / p-anisidine value / total oxidation index
FAME — fatty-acid methyl esters (GC profiling)
Lignans — sesamin/sesamolin (sesame antioxidants)
Lab* — CIELAB color space
D90 — 90th-percentile particle diameter (fineness)
DO — dissolved oxygen
aw — water activity
RH — relative humidity
TVC / Y&M — total viable count / yeasts & molds
HACCP — hazard analysis and critical control points
FIFO — first in, first out
BOD/COD — biochemical/chemical oxygen demand (effluent load)

Studies

In this study sesame oil shows anti-inflammatory and antioxidant effects with promising results in lowering high levels of cholesterol and inflammation, reducing the risk of atherosclerosis and delaying the onset of cardiovascular disease (1).

Allergies to this type of seed have increased in the last 10 years, especially in Canada, Israel and Japan.

Sesame studies

References_____________________________________________________________________

(1) Hsu E, Parthasarathy S.  Cureus. Anti-inflammatory and Antioxidant Effects of Sesame Oil on Atherosclerosis: A Descriptive Literature Review.   2017 Jul 6;9(7):e1438. doi: 10.7759/cureus.1438. Review.

Abstract. Sesame oil (SO) is a supplement that has been known to have anti-inflammatory and antioxidant properties, which makes it effective for reducing atherosclerosis and the risk of cardiovascular disease. Due to the side effects of statins, the current recommended treatment for atherosclerosis and cardiovascular diseases, the idea of using dietary and nutritional supplementation has been explored. The benefits of a dietary health regime have piqued curiosity because many different cultures have reaped health benefits through the ingredients in their cooking with negligible side effects. The purpose of this literary review is to provide a broad overview of the potential benefits and risks of SO on the development of atherosclerosis and its direction toward human clinical use. Current in vivo and in vitro research has shed light on the effects of SO and its research has shown that SO can decrease low-density lipoprotein (LDL) levels while maintaining high-density lipoprotein (HDL) levels. Current limitations in recent studies include no standardized doses of SO given to subjects and unknown specific mechanisms of the different components of SO. Future studies should explore possible synergistic and adverse effects of SO when combined with current recommended pharmaceutical therapies and other adjunct treatments.

Wei P, Zhao F, Wang Z, Wang Q, Chai X, Hou G, Meng Q. Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications. Nutrients. 2022 Sep 30;14(19):4079. doi: 10.3390/nu14194079.

Abstract. Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.

Villa C, Costa J, Mafra I. Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Crit Rev Food Sci Nutr. 2024;64(14):4746-4762. doi: 10.1080/10408398.2022.2145263. 

Abstract. Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food.