For the use in food products

Flaxseed is well known for its nutritional composition and health benefits associated with it. After the oil extraction by cold pressing, the flaxseed flour that remains is a valuable resource rich in proteins, omega 3 fatty acids, all 9 essential amino acids and several other components as vitamins and minerals.

Omega-3 fatty acids (alfa linoleic acid, or ALA) have proven heart health benefits. ALA is also an essential fatty acid that we need to obtain from food, as it is not produced by the body.
In the flaxseed protein flour there is an amount of around 10% of oil (ALA), it is also rich in fibre, soluble and insoluble. The fibre will function as water absorbent in the gut, and metabolised by the microbiome, improving gut health.

Overall, the flour can help stabilise blood sugar levels, lower blood and cholesterol levels. Lignans are also part of the protein flour composition. These components have antioxidant capacity and help protect against damage to DNA and liposomes.

Flaxseed protein flour is a functional food due to its range of polysaccharides and fibre that will function as a thickening agent and even help with emulsion formation. It has similar properties as Arabic and Guar Gums in its capacity to bid water, opening a wide spectrum of applications in the food and beverage industries.