Organic Flaxseed Protein
Product: Organic Flaxseed Protein
Appearance: Powder of faint yellow
Particle Size: 100 mesh
Shelf Life: 12 month
Package: 20kg/bag, 12mt/20’FCL
Appearance: Powder of faint yellow
Particle Size: 100 mesh
Shelf Life: 12 month
Package: 20kg/bag, 12mt/20’FCL
| PHYSICAL ANALYSIS | MICROBIAL ANALYSIS |
| Protein ≧50% | Total Plate Count ≦10000cfu/g |
| Moisture ≦10.0% | Moulds and Yeasts ≦100cfu/g |
| Ash ≦6.5% | Enterobacteriaceae ≦100cfu/g |
| Fiber ≦3.5% | Salmonella Species: N.D. |
| Carbohydrate ≦8.0% | Escherichia Coli: N.D. |
Product details
Organic Flaxseed is a raw material rich in biologically active compounds such as polyunsaturated fatty acids (omega-3) protective of the cardiovascular system and lignans with antioxidant and anti-cancer properties . Organic Flaxseed Proteins are potent multi-functional ingredients for food formulation owing to their techno functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co-product in flaxseed may limit the protein yield during their production processes.
Application
Organic Flaxseed Proteins have been promoted as egg substitute. Their addition role, in the most case, is relative to their nutritional value or health benefits rather than techno-functional. Organic Flaxseed Proteins have been assessed as techno-functional ingredients in many food formulations such as bakery products and pastries, meat emulsions, sauces and ice creams.That the meal rich in protein can serve as a partial substitute for wheat flour
Application
Organic Flaxseed Proteins have been promoted as egg substitute. Their addition role, in the most case, is relative to their nutritional value or health benefits rather than techno-functional. Organic Flaxseed Proteins have been assessed as techno-functional ingredients in many food formulations such as bakery products and pastries, meat emulsions, sauces and ice creams.That the meal rich in protein can serve as a partial substitute for wheat flour
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