White Sesame Powder

For R&D food scientists, maintaining the delicate flavor of sesame while ensuring a long shelf life is paramount. Our proprietary processing eliminates common B2B formulation hurdles:

Controlled Defatting for Flowability:

Full-fat sesame seeds cannot be powdered due to their ~50% oil content. Our cold-press defatting reduces lipid levels to 10%-15%. This physical modification ensures the powder remains free-flowing, prevents extruder clogging in manufacturing lines, and drastically extends shelf life by mitigating rancidity.

De-hulling for Hypoallergenic & Smooth Texture:

The outer hull of sesame contains oxalates and phytic acid, which cause bitterness and inhibit mineral absorption. Our mechanical de-hulling process produces a perfectly smooth, cream-colored powder with a sweet, refined nutty profile.

High-Protein & Lignan Preservation:

By removing excess oil, the relative concentration of plant protein (boosting it to over 35%) and bioactive lignans (Sesamin) is naturally elevated, creating a highly nutrient-dense profile.

Plant-Based Dairy Alternatives: The perfect base for sesame milk or as an emulsifying flavor enhancer in oat and almond milk blends, providing a rich, creamy mouthfeel and high protein content.

Nutraceutical Shakes & Meal Replacements: A highly digestible, plant-based protein and fiber source for Keto, Paleo, and senior nutrition powder blends.

Industrial Bakery & Snack Bars: Extensively used in premium protein bars, cookies, and extruded snacks to impart an authentic roasted aroma while maintaining a clean label.

Specialty Seasonings & Sauces: Acts as a thickening agent and flavor base for dry spice rubs, salad dressings, and industrial marinades.

Our extraction methodology guarantees the retention of bioactives while maximizing physical functionality in your mixing tanks:

Optical Sorting & Cleaning:

Raw white sesame seeds are rigorously cleaned and optically sorted to remove stones, impurities, and damaged seeds.

Mechanical De-hulling:

The outer skin is gently removed via a wet de-hulling process to eliminate bitterness and phytic acid, followed by immediate drying.

Low-Temperature Roasting:

The seeds are carefully roasted under controlled temperatures (to prevent acrylamide formation) to develop the signature nutty aroma.

Cold-Press Defatting:

The roasted seeds are mechanically cold-pressed to extract excess oil, reducing the fat content from ~50% down to the optimal 10-15% range required for powderization.

Cryogenic Milling:

The resulting defatted sesame cake is milled using liquid-nitrogen cryogenic grinders, preventing heat generation, protecting the aromatic volatiles, and achieving a uniform 80-mesh powder.