Characterization of Traditional Stone-Milled Tahini (Sesame Paste) and its Oleogel-Structured Spreadable Alternative: Physicochemical, Functional, and Sensory Properties

Background: To our knowledge, this study is among the first to investigate the development of spreadable tahini produced from traditionally stone-milled, dehulled sesame seeds using the oleogelation technique, in which mono- and diglycerides, stearin, and beeswax are compared as structuring agents. Methods: Initially, the basic quality characteristics of tahini were determined: 0.47% moisture, 61.5% fat, 23.31% protein, 4.40% total sugar, 0.59% invert sugar, 622.95 ppm γ tocopherol, 2.76 ppm α tocopherol, 0.210 mg total phenolic content (GAE/g), 3.67 mg/mL antioxidant activity (IC50), 0.57% acidity as oleic acid, and 0.77 meq O₂/kg oil peroxide value. These results prove both the nutritional potential and oxidative stability of this spreadable alternative, which aligns with food safety standards. To optimize the spreadability and sensory properties of the prepared sesame-based product, different amounts of mono- and diglycerides (3%, 4%, and 5%), stearin (3%, 5%, and 6%), and beeswax (5%, 6%, and 8%) were used as gelling agents. Results: A 4% concentration of mono- and diglycerides appreciably enhanced the spreadability and consumer acceptability without sacrificing the distinctive chemical and sensory properties of the tahini. The optimum composition demonstrated high oxidative stability with a low peroxide value and a functional melting range of 33–40 °C, validating the potential of this product for commercial use as a spread. Conclusion: Oleogelation technology offers an environmentally friendly and clean-label alternative to the synthetic stabilizers conventionally used in tahini. The findings provide valuable information for plant-based functional food technology and are ready for industrial scaling within the scope of food technology, quality control, and product innovation.