Flaxseed flour is obtained by grinding brown or yellow flaxseeds to varying degrees of fineness, combined with partial defatting. Depending on the processing method, the nutritional and functional qualities of flaxseed flour can vary. How can we differentiate between different flaxseed flour options? On the market, not all qualities are equal, so it is essential to check certain criteria to choose the most suitable flaxseed flour for the final product.
Origin
In a context where consumers are increasingly mindful of the origin of their food and favor local products, controlling sourcing and provenance is crucial. Flaxseed available on the French market primarily comes from Eastern European countries, France, the United Kingdom, and Canada. The availability and quality of the seeds depend on the geopolitical, climatic, and economic context of the producing countries. A French supply chain, like the one chosen by Valorex Food, ensures better control over supply, offering safer sourcing that can be highlighted to consumers.
Nutritional values
The nutritional quality of the flaxseeds used to produce the flour depends on the soil where they are grown, the seed variety, and the applied processing methods. Some varieties are richer in oil, and therefore omega-3s, while others have varying fiber contents. Varietal selection of seeds leads to variability in the nutritional values of flaxseed flour. We pay close attention to selecting our raw materials. For example, a high omega-3 content is one of our essential selection criteria for the flaxseeds used as the basis for our nutritional flaxseed flours.
Toxic compounds content
Despite the many benefits attributed to flaxseeds, they naturally contain harmful compounds, including hydrocyanic acid. The consumption of flaxseeds, and therefore flaxseed flour, should be moderated if no treatment has been applied to reduce this hydrocyanic acid content. Steps such as maturation and cooking help lower cyanogenic compound levels and deactivate the enzymes responsible for producing harmful molecules after ingestion.
Oxidation risk
Flaxseed flour is particularly valued for its omega-3 content. However, this high fatty acid content makes it sensitive to oxidation. Freshly ground flaxseeds keep for only a few days at room temperature, especially when exposed to light and air. This is mainly due to enzymes in flaxseeds that oxidize fats in the presence of oxygen, light, and heat. This can lead to the development of strong off-notes (fishy, paint-like) that are unpleasant in taste and smell, in addition to posing health risks.
To ensure optimal preservation of flaxseed flour, factors that accelerate oxidation (light, heat, oxygen, enzyme activity) must be controlled or eliminated. Ideally, flaxseed flour should undergo a cooking process to deactivate the enzymes responsible for oxidation, then be stored in airtight, opaque bags under modified atmosphere conditions at room temperature.
Processing method
As explained earlier, the processing method affects nutritional values, toxic compound levels, and oxidation risks. It also impacts the physicochemical characteristics of the flour. Flaxseed flour may vary in fluidity (related to its fat content), fineness of grind, and nutrient bioavailability. Depending on its intended use and the applications it will be incorporated into, certain processing methods should be prioritized.
The quality level of flaxseed flour should be chosen based on its intended use. A flour rich in omega-3s is ideal for health-oriented dietary products, while a fiber-rich flour is more suitable for applications requiring binding properties.
If you are looking to formulate a recipe using high-quality flaxseed flour, don’t hesitate to contact us.
