Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Flax Seed Powder
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Attributes
- BakePur™ also undergoes Pizzey Ingredients’ proprietary PurFlax™ targeted heat treatment, giving you a consistent product and peace of mind.
- BakePur™ adds valuable Omega-3 to your product that you can claim on the label.
- BakePur™ flax is a perfect alternative and can be easily implemented into production.
Applications & Uses
- Markets
- Applications
- Application and Uses
- Baked goods
- Gluten-free baked goods
- Brown and Golden Varieties
- Organic and Conventional
Properties
- Specifications
- Nutritional Information
Flaxseed’s Nutritional Benefits Compared to Chia (per 100 g)
Flaxseed Chia Alpha-Linolenic Acid (ALA) 22.8 g² 17.8 g³ Soluble Fiber 10.9 g⁴ 4.3 g⁵ Protein 18.3 g 16.5 g Lignan (as Secoisolariciresinol diglycoside) 0.9 to 3.0⁶ mg/g max. 0.05⁷mg/g - Note
- 1 See FDA Final Rule Dated April 28, 2014 – “Food Labeling: Nutrient Content Claims; Alpha-Linolenic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid Omega-3 Fatty Acids.”
- 2 US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 27 (revised). Version Current: May 2015. Internet: http://www.ars.usda.gov/ba/bhnrc/ndl
- 3 Ibid.
- 4 Mazza and Oomah. 2005. Flaxseed in human nutrition, AOCS Press, Champaign, IL
- 5 Alfredo, et al. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci Tech. 42:168-173.
- 6 Thompson et al. 1991. Mammalian Lignan Production from Various Goods. Nutr. Cancer 16:43-52
- 7 Nutrient Analysis by Nutrilab, 200
| Value | Units | Test Method / Conditions | |
| Mesh Grind Size | 12 - 14 | - | - |
Storage & Handling
- Shelf Life
- 2 years
- Shelf Life
2+ Year Shelf Life