Description
A colloidal stabilization of oil-in-water emulsion using tahini's natural emulsifiers.
Technical
The phospholipids (lecithin) and proteins in sesame paste form micelles that encapsulate oil droplets when gradually hydrated. Citric acid from lemon juice lowers pH to 4.5-5.0, strengthening interfacial films via protein denaturation.
Culinary Significance
Critical for achieving the signature creamy texture in hummus, baba ganoush, and tahini sauces without oil separation.
Science
Primary Reaction
Micelle formation via phospholipid-protein complexation
Parameters
Temperature
20°C optimal
10°C to 35°C range
Time
4 minutes
2 minutes – 8 minutes
Equipment
Whisk (traditional)Immersion blender (modern)Mortar and pestle (historical)