Flaxseed Oil

Flaxseed oil is gaining popularity as a nutritious and healthful ingredient in many diets, but how exactly is it created and how does it arrive safely at our dinner table? To understand this detailed and scientific process, let’s look at the path flaxseed oil typically takes from its origins to the kitchen.

What is Flaxseed Oil?

Flaxseed oil, also commonly referred to as linseed oil, is derived from the seeds of the plant species Linum usitatissimum, which is native to the Middle East and part of southern Europe. This oil is composed of polyunsaturated fatty acids, making it more susceptible to oxidation and peroxidation, which is why it should be stored in a cool, dark area.

Flaxseed oil has been used for centuries, obtaining its name from “linum,” which is Latin for “flax” and referring to its origin from the flax plant. Its most notable benefit is its high concentration of Omega-3 essential fatty acids, which are essential to human health, particularly brain and eye development. Recently, it has become popular due to its heart-health benefits, including reducing the risk of high cholesterol and triglyceride levels.

Processing Flaxseeds into an Oil

The first step in the process of turning flaxseeds into an oil is the selection of quality batches of flaxseeds to ensure they are free of any contaminants and have suitable properties, such as an acceptable oil content and a satisfactory ripeness. The flaxseeds are then cleaned through a series of sieving, winnowing and separation processes and checked for any foreign objects, before being stored until ready for use.

Once the flaxseeds have been cleaned, certain mechanical (expeller pressing) or chemical (solvent extraction) methods are used to produce the oil itself. The process of mechanical expeller pressing involves heating the flaxseeds and squeezing them until the oil is forced from the seed kernel. This method is preferred for its low usage of energy and potential for greater oil yields, however due to the heated environment the oil is exposed to, it may produce lower-quality oil with a shorter shelf life.

Alternatively, the chemical method involves soaking flaxseeds in a mixture of hexane (a hydrocarbon solvent) and water. The combination of chemical reactants further breaks down the oils in the seed, allowing the oil to be removed from the kernel with a low amount of energy. The resulting product is of a much higher quality and has a longer shelf life than using the expeller press method.

Whichever method is used, the extracted oil is collected into a tank where any remaining byproducts, such as protein, cell wall components and sensory material, is filtered out, before it is ready for degumming.

The Degumming Process

High-quality flaxseed oil must go through the degumming process to improve its clarity, flavor, and shelf life. Degumming involves treating flaxseed oil with acid and water. This treatment causes the gum and other insoluble compounds in the oil to form an emulsion with the oil, which can then be easily removed using a centrifuge. After the degumming process, the remaining oil is further treated with a bleaching agent, such as activated carbon, to absorb any remaining impurities that could lower its quality.

Refining Flaxseed Oil

Flaxseed oil is now ready for refining which is the process exclusive to vegetable oils and requires specialized techniques for each type of oil. Typically, the refining steps for flaxseed oil include neutralization, winterization, and stripping, each of which is broken down into a separate process.

The neutralization process involves adding crude flaxseed oil to a lye solution, which then reacts with the free fatty acids in the oil and separates them out.

In the winterization process, the flaxseed oil is placed in a cold environment until large crystals of wax form, which make it easier to filter away any remaining impurities.

In the stripping process, the flaxseed oil is heated, then passed over a drying bed, where any remaining volatile components such as soap and solids are removed, giving the oil a clearer consistency.

Processing, Packaging and Delivery of Flaxseed Oil

Once the oil is refined, it undergoes a further process of testing to ensure that all of the correct levels of impurities have been removed, giving the product a consistent color, flavor and shelf-life.

Once the oil has been approved and tested, it is transported in a secure container and stored in a cool, dry environment until it is ready to be bottled and packaged. To ensure its safety and freshness during transportation, the flaxseed oil is typically bottled in plastic jugs or cardboard boxes, though stainless steel barrels are more resistant to temperature changes, making them more suitable for long-distance transport.

Finally, when the flaxseed oil is ready for delivery, it is transported to its final destination, often to restaurants, grocery stores, or to private customers, who can then enjoy the benefits of this healthy and nutritious oil.

Conclusion

The lengthy process from seed to oil is done with care and precision to ensure a quality product, and understanding each step of the journey helps us appreciate the value and nutrition found in flaxseed oil. Ultimately, the effort and time put into producing flaxseed oil ensures that we have access to this healthy and nutritional oil that can be added to many diverse dishes.