What Products Can Flaxseeds Be Processed Into? Processing Methods, Product Types, and Main Applications

Introduction

Graines de lin (Linum usitatissimum) is an oilseed crop with a long history of cultivation and utilization. With the development of modern food processing, feed production, and related research, flaxseed has evolved from a traditional raw material into a valuable plant resource that can be processed into multiple forms.

Author’s Note:
Flaxseeds and their processed products are rich in various nutrients and bioactive compounds, which have beneficial applications in human nutrition, scientific research, and animal production. Therefore, they are widely used in the food industry, research-related applications, and the feed sector. Beyond common flaxseed oil and farine de lin, flaxseed processed products also include flaxseed gum and other high-value forms.

This article provides a comprehensive overview of the types of flaxseed products, processing methods, and their main applications.

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1. Flaxseed Composition and Processing Value

1.1 Basic Composition of Flaxseed

Flaxseeds primarily contain:

• Lipids (mainly α-linolenic acid, an omega-3 fatty acid)

• Proteins

• Fibres alimentaires

• Polyphenols and lignans

Authoritative Reference:
Flaxseed is recognized as a plant source rich in lipids, fiber, and bioactive compounds (Kajla, Sharma, & Sood, 2015).
APA Citation:
Kajla, P., Sharma, A., & Sood, D. R. (2015). Flaxseed—a potential functional food source. Journal of Food Science and Technology, 52(4), 1857–1871. https://doi.org/10.1007/s13197-014-1293-y

1.2 Why Deep Processing Is Needed

Deep processing of flaxseeds is important to:

• Improve stability and shelf-life

• Enhance applicability across industries (food, feed, and industrial uses)

• Enable targeted utilization of specific functional components

Note: This description only addresses processing rationale; no claims regarding disease prevention or therapeutic effects are made.

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2. Main Flaxseed Product Types

Flaxseed processing results in a variety of products. The main categories include:

2.1 Whole Flaxseeds and Graded Products

• Cleaned, dehulled, and size-graded seeds

• Serve as raw material for further processing or direct use in food formulations

2.2 Flaxseed Kernels

• Obtained after hull removal

• High in oil and protein content

• Applications :

  • Food industry raw material

  • Plant-based ingredients for functional formulations

2.3 Flaxseed Hulls

• By-product from dehulling

• Rich in dietary fiber

• Applications :

  • Fiber source in feed

  • Food additive for fiber enrichment

2.4 Flaxseed Oil

• Cold-pressed or refined

• Processing Methods:

  • Physical pressing

  • Refining and purification

• Applications :

  • Food-grade oil

  • Industrial uses, e.g., coatings or resins

Reference:
Goyal, A., Sharma, V., Upadhyay, N., Gill, S., & Sihag, M. (2014). Flax and flaxseed oil: an ancient medicine & modern functional food. Journal of Functional Foods, 7, 399–410. https://doi.org/10.1016/j.jff.2013.12.002

2.5 Flaxseed Meal / Powder

• Whole seed or defatted meal

• Applications :

  • Food industry ingredients

  • Feed production

  • Composite formulations

2.6 Flaxseed Gum

• Extracted from the outer mucilaginous layer of seeds

• Processing steps:

  • Water extraction

  • Concentration

  • Drying to powder

• Characteristics:

  • Natural plant-derived water-soluble polysaccharide

  • Functional properties: thickening, stabilizing, film formation

• Applications :

  • Food industry (texture modification)

  • Feed production

  • Industrial formulations

Reference:
Wang, Y., Li, D., Wang, L. J., & Li, S. J. (2018). Flaxseed gum: Extraction, physicochemical properties, and applications. Carbohydrate Polymers, 190, 11–20. https://doi.org/10.1016/j.carbpol.2018.03.027

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3. Overview of Flaxseed Processing Methods

The general processing workflow includes:

1. Cleaning and grading raw seeds

2. Hull removal and separation

3. Pressing or grinding

4. Extraction of oil or gum

5. Drying, pulverizing, and classification

6. Packaging and storage

Note: This section focuses solely on processing procedures, avoiding efficacy claims.

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4. Main Applications of Flaxseed Products

4.1 Food Industry

• Plant-based ingredients

• Textural enhancers

• Oil and meal additives in formulations

4.2 Research and Scientific Applications

• Raw material for nutrient analysis

• Experimental studies in nutrition and food science

4.3 Animal Feed and Production

• Energy source

• Protein and fiber supplement

• Component in industrial feed formulations

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5. Choosing the Right Flaxseed Product

When selecting flaxseed products, consider:

• Product Form: whole seed, meal, oil, gum

• Processing Method: cold-pressed vs refined, whole vs defatted

• Intended Application: food, feed, industrial, or research use

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Conclusion

From whole seeds to oil, meal, and gum, the processing pathway of flaxseed determines its final form and application. Understanding the relationship between processing methods, product type, and usage helps professionals in the food, feed, and industrial sectors make informed decisions regarding flaxseed utilization.

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Q1: What are the main products made from flaxseeds?

A1: Flaxseeds can be processed into multiple products including whole flaxseeds, flaxseed kernels, flaxseed hulls, flaxseed meal/powder, flaxseed oil, and flaxseed gum. Each product differs in composition and application, serving the food industry, animal feed, and industrial uses (Kajla et al., 2015; Goyal et al., 2014; Wang et al., 2018).

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Q2: How is flaxseed oil produced?

A2: Flaxseed oil can be produced through cold pressing ou refining. Cold pressing preserves the natural composition of fatty acids, while refined oil undergoes additional steps to remove impurities, including degumming, neutralization, and deodorization. The resulting oil is used in food applications or certain industrial processes (Goyal et al., 2014).

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Q3: What is flaxseed gum and how is it obtained?

A3: Flaxseed gum is a water-soluble polysaccharide extracted from the outer layer of flaxseeds. It is obtained by water extraction, concentration, and drying. Flaxseed gum is primarily used as a thickener, stabilizer, or film-forming agent in food formulations, animal feed, and industrial products (Wang et al., 2018).

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Q4: What is the difference between flaxseed meal and flaxseed powder?

A4: Farine de lin is typically a by-product after oil extraction and may have lower fat content, while graines de lin en poudre can be produced by grinding whole seeds. Both are used in food formulations, animal feed, and research, but differ in nutrient concentration and functional properties (Kajla et al., 2015).

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Q5: What are the main applications of processed flaxseed products?

A5: Processed flaxseed products are applied in several domains:

• Food industry: plant-based ingredients, texture modification, nutritional additives

• Research & scientific studies: nutrient composition analysis and experimental raw materials

• Animal feed: protein and fiber supplementation, energy source

• Industrial uses: coating, binding, or formulation components in non-food applications (Goyal et al., 2014; Wang et al., 2018)

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Q6: How to choose the right flaxseed product?

A6: Selection depends on:

• Product form: whole seeds, meal, oil, or gum

• Processing method: cold-pressed or refined, whole or defatted

• Intended application: food, feed, industrial, or research purposes

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Références

• Kajla, P., Sharma, A., & Sood, D. R. (2015). Flaxseed—a potential functional food source. Journal of Food Science and Technology, 52(4), 1857–1871. https://doi.org/10.1007/s13197-014-1293-y

• Goyal, A., Sharma, V., Upadhyay, N., Gill, S., & Sihag, M. (2014). Flax and flaxseed oil: an ancient medicine & modern functional food. Journal of Functional Foods, 7, 399–410. https://doi.org/10.1016/j.jff.2013.12.002

• Wang, Y., Li, D., Wang, L. J., & Li, S. J. (2018). Flaxseed gum: Extraction, physicochemical properties, and applications. Carbohydrate Polymers, 190, 11–20. https://doi.org/10.1016/j.carbpol.2018.03.027