Abstract:Oil-sesame separation seriously impairs the quality of sesame paste. In this study， oleogelation technology was adopted to solve this stability problem. The results indicated that， among the 5 common oleogelators， glyceryl monostearate （GMS） was the most effective in reducing the centrifugal oil exudation rate of sesame paste， and the optimal gelation conditions were as follows： GMS addition amount of 4%， heating temperature of 80 ℃， heating time of 55 min， and cooling time of 4 h. Under such conditions， the gelatinized sesame paste showed a significantly reduced centrifugal oil exudation rate， but its flowability decreased significantly. To address this problem， GMS was further compounded with other oleogelators or non-oleogelator substances. It was found that Tween 20 had the best synergistic effect， and the optimal combination was 2% GMS combined with 0.5% Tween 20 during the oleogel preparation stage. This formulation further reduced the centrifugal oil exudation rate of the gelatinized sesame paste by 4.91% and increased its flowability by 3.16%. The sesame paste prepared under these conditions had significantly improved storage stability. In addition， compared with the original sesame paste and the one treated with GMS alone for gelation， the sesame paste co-gelatinized by GMS and Tween 20 had a significantly smaller solid particle size， better spreadability， stronger thixotropy， better oxidation stability， and better sensory quality after storage.