Benefits of Using Homogenizer in Tahini Production


How to Increase Quality in Tahini Production?

Quality is one of the most critical factors for improving customer satisfaction for any product. Two factors determine the quality of tahini. These two factors are the material used and the method of production. In this article, we will discuss how to increase quality in tahini production.

What is Tahini?

Tahini is obtained by roasting the peeled sesame seeds and crushing it in the mill and forming this mix into a smooth consistency.

Tahini is commonly used in baking products, blended with molasses, and consumed as a dessert product with a high nutritional value. Tahini is also widely used in hummus production.

How to Understand the Quality of Tahini?

High-quality tahini has a lighter color and a softer texture. To have a lighter color and better taste, the particle sizes are required to be smaller. Professional firms use machines called homogenizer to reduce particle sizes after the milling process.

Homogenizer effects on the quality increase in tahini production:

  • Prevents or delays phase separation (oil accumulation on the surface), provides homogeneous appearance.
  • This reduces product particle size and increases surface area. In this way, it offers a smooth flow of the product in the mouth. Since the product’s surface area is enlarged, it will stimulate the taste receptors in the tongue more effectively, a more delicious taste perceptionwill be ensured.
  • Eliminates the black poresobserved during the tahini production.
  • The homogenized product will look brightand better visually.
  • Homogenization extends theshelf life of the products.
  • By guaranteeing the product ‘s consistency physically without utilizing additives, it provides economic contributions.

Experimental studies and research that we have conducted regarding the tahini production:

Tahini mainly contains 57-60% fat, 23-27% protein, 6,4-20% carbohydrate, and 1-3% water. The biopolymers (proteins and other solids) in the tahini remain in a suspended state in the oil. Proteins in a colloid state sink over time with the effect of the gravity and tahini oil reaches the top. As this process of precipitation becomes noticeable in the tahini while storing and on market shelves, the product loses customer satisfaction. Additionally, separation of the oil from the tahini creates problems for processing it into other products. Determination and regulation of the protein-fat complex’s particle sizes within the tahini formation delays oil separation and extend the tahini’s shelf life.[1]

As a result of our studies, it has seen that tahini has a diameter of 80-110 microns when it is produced in the mill, however, this can be reduced to 30-50 microns through a homogenizer at 350-400 bar pressure. Thanks to this process, the surface area is increased 4 times while the product diameter is reduced by half. Theoretically, the product with 4 times increased surface area will separate 4 times later.

By filling out the form below, you can get information and a price offer from the HOMMAK Homogenizer which is the first local homogenizer brand of Turkey with the aim of increasing the quality of Tahini production.