Sesame Oil

Chinese name: sesame oil
English name: Oils, sesame
English alias: Sesame oil [JAN]; Sesame oil; Gingilli oil; Caswell No. 733; EPA Pesticide Chemical Code 072401; HSDB 7221; Sesame seed oil; Sextra; UNII-QX10HYY4QV; Fats and Glyceridic oils, sesame; Oils, glyceridic, sesame; Sesame oil [Oil, edible]
CAS number: 8008-74-0
EINECS number: 232-370-6

Sesame oil is extracted by solvent extraction, refined or roasted and pressed to obtain sesame oil. Roasted sesame oil has a special flavor for seasoning and is widely used in Asian countries. Sesame oil is commonly known as sesame oil.

Product description

Sesame oil is extracted by solvent extraction, refined or roasted and pressed to obtain sesame oil. Roasted sesame oil has a special flavor for seasoning and is widely used in Asian countries.

Sesame oil is commonly known as sesame oil. Edible oil one. There are white, brown, yellow and black varieties of sesame, with an average oil content of about 45% to 58%. The color and taste of sesame oil processed by different processes are different. The color and fragrance of the oil extracted by the pressing method are not strong; the color of the small milled sesame oil processed by the water method is deep and the fragrance is strong; the scent method almost completely disappears due to the alkali refining and deodorization processes.

Sesame oil has high stability due to vitamin E and sesaminol. Fatty acids in sesame oil are mainly 40% oleic acid and 46% linoleic acid. In addition, sesame oil also contains sesamin, sesaminol, sesamelin, vitamins and trace elements. It can protect the function of biofilm and improve the oxidation resistance of lipoprotein, especially plays an important role in cell oxidation process. High levels of linoleic acid and linolenic acid are another advantage of sesame oil.

Sesame oil is often used as an oil for salads, cooking oils, seasoning oils, and main ingredients for making pastries, confections, and foods, as well as for making margarine and shortenings.

Product Name : Pure Sesame Oil
Advantage: NON-GMO Sesame Seed
Color: Bright Golden Yellow Color
Flavor: Rich Sesame Flavor
Main Ingredients: Sesame Oil
Allergen: Sesame
Nutrition: Energy : 3700kJ Protein: 0g Carbohydrate : 0g Sodium: 0mg
Serving Suggestion: Perfect for cooking and dressing all types of dishes, salad, noodles and soups.
Shelf Life: 24 months
Storage: Close the lid tightly and keep refrigerated after use.
Certificate: KOSHER,HALAL,BRC,HACCP,ISO

The composition of sesame oil fatty acid is 12% -19%, unsaturated fatty acid content is 81% -89%, of which monounsaturated fat is 37% -40%, polyunsaturated fatty acid is 31% -51%, linoleic acid The content is 45.05% to 48.64%, the oleic acid content is 36.64% to 39.64%, and the proportion of polyunsaturated fatty acids is higher than that of olive oil.

In addition to the main fatty acid composition, sesame oil contains arachidonic acid. In addition to the main fatty acids, sesame oil contains undecanoic acid, behenic acid, and a small amount of conjugated linoleic acid. Linoleic acid is a special member of a family of polyunsaturated fatty acids.

It is oxidized, the oxidation rate is similar to docosahexaenoic acid, and it has similar antioxidant properties as arachidonic acid

Sesame oil is often used as an oil for salads, cooking oils, seasoning oils, and main ingredients for making pastries, confections, and foods, as well as for making margarine and shortenings.

It can also be used as a flavoring, though the flavor is mild. It’s also more suitable for cooking than dark sesame oil. Frying oil and salad oil are generally used for making fried food at home.But professional “Edomae (Edo-era type)” Tempura (Japanese fritters) chefs prefer to use sesame oil.

The aroma of sesame seeds makes Tempura tastier. When making fried food at home, just adding 30% sesame oil to your frying oil makes the dish more fragrant

sesame oil