Flaxseed gum - FLAX-G

Flaxseed gum (FLAX-G) or Linseed gum is a by-product of flax (Linum usitatissimum L.) meal production, that is useful as a food thickener, emulsifier, and foaming agent. It can be used in foods & drug delivery systems. Flaxseed gum is a soluble dietary fibre present in flaxseed hull.

Extraction and Composition

Flaxseed gum is typically obtained by hot-water extraction from flaxseed hull or whole seed, followed by precipitation with ethanol. Flaxseed gum includes complex polymer structures that contain bioactive compounds. The flaxseed gum content varies between 10-15% of the seed mass. Due to the complicated polymer structure of flaxseed gum & the presence of bioactive compounds, extraction temperature plays an important role in gum appearance, physicochemical properties, and functional properties. Low-temperature extraction can avoid the denaturation of bioactive compounds and save energy costs but may give lower gum yield, whereas higher-temperature extraction can inactivate microorganisms and enzymes but may lead to the formation of undesirable compounds and protein denaturation.

Flaxseed gum is composed of 80% neutral and acidic polysaccharide and 9% protein. The neutral monosaccharides consist of xylose, glucose, arabinose, and galactose, while acidic monosaccharides consist of rhamnose, galactose, fucose, and galacturonic acid. The protein in flaxseed gum is predominantly conlinin.

Flaxseed Gum

Flax seed gum powder

Functional Properties

Hydrocolloidal flaxseed gum exhibits multifunctional properties including thickening, gelling, emulsifying, binding, stabilizing, texture modifying and foaming ability. It also shows stability against pH, heat & freeze-thaw cycles. It serves as a substitute for Pectin, Gum Acacia, Alginates, Agar etc.