Stabilizing tahina using silicon dioxide

Abstract EN

Various amounts of silicon dioxide were added to specific tahina samples produced by four major manufacturers to see if the separation of oil could be prevented or retarded.

The mixture was stirred, placed in test cups, and stored at 60oC for 21 days.

The results show that the addition of 1.6 % by weight of silicon dioxide to three brands of tahinas and 1 % to the fourth brand essentially solves the age-old problem of oil separation in tahinas.

Consequently, it may be deduced that the wastage by tahina users who habitually dump the dense deposit at the bottom of tahina containers can be discontinued.

Therefore, the era of a three layer stratification of tahinas stored at ambient temperatures can come to an end.

The taste panel results reflect no dramatic changes in taste, color, appearance, overall acceptability and aftertaste of tahina due to addition of silicon dioxide.