Organic Raw-Materials for Snacks & Beverages

There are many foods in which sesame is an ingredient. Europeans sometimes use it as a substitute for olive oil. Sesame oil is an excellent salad oil and is used by the Japanese for cooking fish. Aqua hulled sesame seeds undergo a special hulling process which produces a clear white seed. These seeds are then double washed, dried, and used on hamburger buns. This special process allows the seed to stick to the bun while maintaining a white color after baking. About one-third of the imported crop from Mexico is purchased by McDonalds for their sesame seed buns (The Nut Factory Publication of 1999). The seeds are also used on bread and then eaten in Sicily. Sesame seed has a nutty taste when the seed is roasted. Bread, breadsticks, cookies, chocolate, and ice cream are ideal products for roasted natural sesame seed. In Greece seeds are used in cakes, while in Togo, Africa seeds are a main soup ingredient. Mechanically hulled sesame seed enriches bakery and candies plus it is also the basis for the creamy, sweet wholesome tahini. Tahini is rich in protein and a very good energy source. Sesame flour is an edible, creamy and light brown powder from sesame seeds. Sesame flour has high protein, high levels of methionine and tryptophan, and 10% to 12% sesame oil (Dipasa). Sesame seeds contain three times more calcium than a comparable measure of milk

Sesame oil is highly stable and rarely turns rancid in hot climates. It is rich in unsaturated fatty acids where the fatty acids composition is 14% saturated, 39% mono-unsaturated, and 46% poly-unsaturated fatty acids. Carbohydrates in sesame seed are composed of 3.2% glucose, 2.6% fructose and 0.2% sucrose while the remaining quantity is dietary fibers.

SNACKS & BEVERAGES ATTRIBUTES