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Product Overview
Flaxseed is a traditional oilseed crop in China, known mainly in remote regions. Flax comes in three types: oilseed flax, fiber and oilseed flax, and fiber flax. Flax from the northeastern provinces is used for textiles, such as linen mats and clothing. Oilseed flax is mainly produced in Inner Mongolia, Shanxi, and Gansu. Locally, it is called sesame oil, a term introduced by Zhang Qian during the Han Dynasty. Research indicates that flaxseeds from the high-altitude areas of Inner Mongolia are the best. Flax is primarily distributed in temperate regions and typically contains 40-60% oil. Unlike other edible oils, flaxseed oil's main fatty acid is alpha-linolenic acid (ALA), making up about 50% of its content. The temperature of the growing region significantly affects the fatty acid composition, with colder regions producing more unsaturated oil and warmer regions producing less. Flaxseed oil is a rich source of ALA, making it an excellent way to supplement omega-3 fatty acids.
Flaxseeds contain 30-48% oil. The oil extracted at room temperature is a yellow liquid with a distinct odor, which darkens and thickens over time. Due to its high content of ALA, flaxseed oil has an unpleasant smell and, after refining, can develop an "aftertaste." Consequently, it is mainly used in industrial applications but is also used as an edible oil in some Eastern European regions. Hydrogenation can reduce or eliminate the unpleasant odor of flaxseed oil. The oil is prone to oxidation and requires careful storage conditions.
Flaxseed Oil Production Process
A distinctive feature of flaxseed oil is its low-temperature processing, which ensures maximum retention of nutrients. This sets it apart from other commonly available oils. The main processing methods for edible oil are: extraction, pressing, and subcritical low-temperature extraction.
- Extraction vs. Pressing: The extraction method uses a solvent (such as hexane) to soak the oilseed and then extract the oil at high temperatures, followed by a series of refining processes (degreasing, degumming, dewatering, decolorizing, deodorizing, and neutralizing). This method has a high oil yield and low production costs but significantly damages the oil’s nutritional components. The pressing method uses physical pressure to separate oil from seeds without chemical additives. It can be either hot-pressed (where seeds are roasted) or cold-pressed (processed under natural conditions). Cold-pressing ensures product safety, hygiene, and retains natural nutrition, making it ideal but with a lower oil yield and higher cost. Most market oils are extracted oils.
- Subcritical Low-Temperature Extraction: This method processes flaxseeds in a closed system at temperatures not exceeding 40°C, preserving all nutrients in the oil. It combines the benefits of cold pressing with a high oil yield, enabling large-scale industrial production and reducing resource waste.
Benefits and Uses of Flaxseed Oil
Fatty acids play numerous physiological roles, including energy storage, flavor and texture enhancement in food, and promoting the absorption of vitamins A, D, E, and K. Alpha-linolenic acid (ALA) is a precursor to omega-3 polyunsaturated fatty acids (PUFAs) like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA produces biologically active substances such as LTB5, TXA3, and PGI3 through the action of cyclooxygenases and lipoxygenases. ALA and linoleic acid compete for the same enzymes, and maintaining a balance between them is essential for health.
Applications of Flaxseed Oil
Food and other applications
Packaging and Storage
【Storage Conditions】 Store sealed, away from light, in a cool, dry, well-ventilated place.
【Packaging】 Bulk in 25kg barrels, samples in 1kg bottles, custom packaging available.
【Shipping】 Express or logistics; domestic express delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
【Shelf Life】 Two years
Plant Source - Flaxseed
Flax is an annual herb growing 40-70cm tall, with an upright stem and many branches at the top. The leaves are linear to lanceolate, 1-3cm long and 1.5-2.5cm wide, with a sharp tip, entire edges, and no stalk. The calyx lobes are ovate-lanceolate with fringed edges; petals are blue or white; there are 5 stamens and 5 degenerated stamens; the ovary has 5 chambers, and the style is separate with a rod-shaped stigma. The capsule is spherical, about 7mm in diameter, with 5 lobes at the top. The seeds are 10 in number. The flowering period is May-June, and the fruiting period is June-September. Harvest the plant when the fruit matures in autumn, dry it, thresh the seeds, remove impurities, and dry again. Seeds are flat, oval, 4-7mm long, 2-3mm wide, red-brown or gray-brown, smooth, shiny, with a blunt round end and a pointed, slightly slanted other end. The hilum is recessed at the tip, and the seed ridge is along one edge. The seed coat is thin and brittle, the endosperm is membranous and brown, with yellow-white cotyledons and high oil content. It has a bean-like taste when chewed.
