Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels

Emulsion stability is a critical quality attribute of tahini halva, a traditional Iranian confectionery. In this study, the effect of ethyl cellulose (EC; 0%–30% w/w) and sorbitan monostearate (SMS; 0%–10% w/w) oleogels, temperature (45–60°C), and mixing time (5–15 min) was investigated on the quality of tahini halva using response surface methodology (RSM). With increasing EC, SMS, temperature, and mixing time, the halva colloidal and emulsion stability increased, while oiling off decreased. Textural properties including hardness, adhesiveness, springiness, and chewiness of halva increased with increasing independent variables. With emulsifier concentration and mixing time increasing, the oil binding capacity of halva increased and the peroxide value (PV) decreased. Increasing temperature decreased oil binding capacity and increased PV. The optimum variables were 22.49% EC, 7.37% SMS, temperature of 49.06°C, and mixing time of 12.31 min with an overall composite desirability of 0.97. Since the predicted and actual values had no significant difference ( p > 0.05), the validation experiment of the model was confirmed. Overall, the results indicate that EC and SMS are effective stabilizers, significantly improving the emulsion stability and quality of tahini halva.