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Glossary

  • ALA — α-Linolenic acid (C18:3n-3). Essential omega-3 fatty acid; primary lipid in flaxseed (55–60% of total fat).

  • Bulk density — Mass per unit volume of loose powder or granular material, expressed in g/mL.

  • Cold pressing — Mechanical oil extraction at temperatures below 40°C, without solvent or heat pre-treatment.

  • COA — Certificate of Analysis. Document listing analytical results for a specific production batch.

  • Dehulling — Mechanical removal of the fibrous seed coat (hull) from the lipid-rich kernel.

  • HACCP — Hazard Analysis Critical Control Point. Systematic food safety preventive system.

  • Hull — Outer fibrous layer of the flaxseed, comprising 30–35% of seed mass by weight.

  • Lignan — Phenolic compound with antioxidant properties. Flaxseed hull is the richest known source of SDG (secoisolariciresinol diglucoside).

  • Mucilage — Water-soluble polysaccharide complex extracted from the hull. Also called flaxseed gum.

  • Peroxide value — Measure of primary oxidation products in oil. Lower values indicate fresher oil.

  • Pseudoplastic — Shear-thinning flow behaviour. Viscosity decreases with increasing shear rate.

  • SDG — Secoisolariciresinol diglucoside. Principal lignan in flaxseed.

  • Soxhlet — Laboratory method for gravimetric fat determination using solvent reflux.

  • Tocopherols — Fat-soluble antioxidants (vitamin E family). γ-tocopherol is the dominant form in flaxseed oil.

  • VFFS — Vertical Form-Fill-Seal. Automated packaging machine that forms bags from roll film.

  • WHC — Water Holding Capacity. Mass of water retained per gram of dry material.

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