Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 A degrees C, 30 A degrees C, and 40 A degrees C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in -a colour value of helva through the storage time at 20 A degrees C and 30 A degrees C, while there was an increase in that value at 40 A degrees C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 A degrees C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.