Sesame Oil,

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Sesame Oil

INCI name:	Sesamum indicum L.
Part used：	Sesame seed
Extraction method:	pressing
CAS No.：	8001-22-7
Origin：	France

Physical Data and Chemical Properties

Appearance ：	Pale yellow liquid
Odour：	The aroma characteristics of sesame oil
Relative Density(20℃)：	0.915-0.925
Refractive index(20℃)：	1.470-1.474
Iodine value:	103 - 106
Soap change value：	188 - 195

The main fatty acid

composition (%)：

Hard fatty acid (C18:0) : 4.5 ~ 5.5

The oil acid (C18:2)：40~45

Oil acid (C18:1)：38~42

Description

Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world.Like other nuts and foods, it can trigger allergic reactions in some people.

It is an annual plant growing 50 to 100cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem.

Sesame fruit is a capsule, normally pubescent, rectangular in section, and typically grooved with a short, triangular beak. The length of the fruit capsule varies from 2 to 8cm, its width varies between 0.5 and 2cm, and the number of loculi varies from four to 12. The fruit naturally splits open (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting, as is the insertion height of the first capsule.

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8001-22-7

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