Food and Nutrition Ingredients

Food and Nutrition Ingredients

Flaxseed Extract – Flaxseed Gum

  • Botanical Source: Linum Usitatissimum L.
  • Appearance: Off White Fine Powder
  • Plant Part Used: Seeds
  • Odor: CharacteristicParticle
  • Size: 98% pass 80 mesh
  • Ash: ≤8.00%
  • Protein:≤5.0%
  • Loss on Drying: ≤12.0%
  • Viscosity: ≥10000mPa.s


What’s  Flaxseed gum?

Flaxseed gum is a powdery product made from the seeds of flax (Linum usitatisssimum L.) through extraction, concentration, refining and drying. It has good solubility and can slowly absorb water to form a dispersion system with low viscosity. At the same time, it is also a heteropolysaccharide, a new type of food additive, widely used in the food industry, and also used in other industries, such as the pharmaceutical industry, etc.

Nutrition Composition of Flaxseed Gum

Supplement Facts  Test Result
Energy 855±70kj/100g
Protein 13.76±0.83g/100g
Carbohydrate 0.76g/100g
Of which Sugars 0.5163±0.0772g/100g
Fat 0.47±0.06g/100g
Of which Saturates 31.41%
of which monounsaturates 24.90%
Of which Polyunsaturated 43.69%
Flber 73.9±7.7g/100g
Sodium NA
Potassium NA
Calcium NA
Moisture ≤12%
Minerals NA

Flaxseed Gum functions:

Flaxseed gum can form a thermally reversible cold gel and has good water retention, solubility, emulsification, gelling, rheology and inhibition of starch retrogradation. It is widely used as an emulsifier, thickener, foaming agent, stabilizer, etc. in food, pharmaceutical, biological and daily chemical fields.


  • Adding 0.1%-0.5% linseed gum as a stabilizer can give the ice cream a waxy and slippery taste, and can improve the product’s resistance to melting and sudden heat.
  • The application of linseed gum in high-temperature chopped ham sausage can enhance the water and oil retention of the product and inhibit the retrograde of the product.
  • Flaxseed gum is beneficial to improve the stability of fat in the emulsification system of meat products and ensure the sensory quality of meat products during storage and cooking.
  • Adding 0.05%-0.15% to noodle products can significantly improve the quality of flour, and improve the stretchability, cooking resistance, chewiness, etc. of noodles.
  • Adding 0.005%-0.01% to milk and vegetable protein drinks can give the drink a thick and smooth feeling.

How To Buy Flaxseed Gum?

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