Why Stability Testing Matters for Sesame Oil in Food & Cosmetics

In both food and skincare industries, sesame oil is no longer just a flavor enhancer—it’s a functional ingredient prized for its rich profile of unsaturated fats (like oleic and linoleic acid) and natural antioxidants such as sesamol and tocopherols. According to the 2024 Global Natural Ingredients Report by Mintel, over 68% of consumers in North America and Europe now prefer products with plant-based oils like sesame—driving demand for transparent quality assurance.

The Core Challenge: Oxidation Resistance Across Applications

While sesame oil adds depth to salad dressings, baked goods, and hair serums, it’s also prone to oxidation when exposed to heat, light, or oxygen. A study published in Food Chemistry (2023) found that unoptimized sesame oil formulations can degrade up to 40% faster under standard storage conditions (25°C, 60% humidity), leading to rancidity and loss of aroma—critical issues for brands aiming for shelf-life consistency.

Key Stability Metrics:

• Peroxide Value (PV): Measures initial oxidation—ideal range: ≤ 5 meq O₂/kg for edible grade
• Free Fatty Acid (FFA): Indicates hydrolysis—target: ≤ 1% in cosmetic-grade oils
• Color Change (ΔE): Visual indicator—acceptable variation: ΔE ≤ 5 after 3 months at 40°C

Practical Formulation Tips from Industry Experts

Formulators in the US and EU are increasingly pairing sesame oil with natural stabilizers like rosemary extract (at 0.1–0.3%) or vitamin E (tocopherol blend). In a pilot project by a UK-based skincare brand, this combination extended shelf life by 72 days without altering sensory properties—a win for both safety and sustainability.

For food applications, adding a small amount of citric acid (0.05%) helps prevent metal-catalyzed oxidation during high-temperature processing (e.g., baking or frying). This simple tweak improves oxidative stability while maintaining clean-label appeal—a key factor in B2B procurement decisions.

Real-World Case: From Lab to Shelf

A Thai food-tech startup used accelerated stability testing (ISO 2787 method) to validate their sesame oil-based marinade product before launching into the Middle East market. By adjusting the packaging material (from PET to aluminum laminate) and reducing oxygen exposure during bottling, they achieved a 90-day shelf life at ambient temperature—meeting local import requirements and boosting customer trust.

These real-world insights show that stability isn’t just a lab metric—it’s a commercial differentiator. Brands that invest in rigorous testing and smart formulation not only reduce waste but also build long-term buyer confidence across foodservice, retail, and beauty sectors.

Ready to Optimize Your Sesame Oil Process?

If you’re a food developer, cosmetics formulator, or private label brand looking to leverage sesame oil’s full potential—without compromising on quality—you need reliable, scalable production tools that ensure consistency from batch to batch.