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June 2025 (published: 24.06.2025)
Number 2(64)
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Feasibility of producing hydrocolloids from flax seeds
Minevich I.E., Tsyganova Tatyana B. , Minevich Sergey V.
Keywords: biotechnology; food chemistry; plant materials; hydrocolloids production; flax seeds
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Feasibility of producing hydrocolloids from flax seeds
The article substantiates the feasibility of producing hydrocolloids from flax seeds as a promising direction in the domestic food industry. An analysis of both national and international studies was conducted, focusing on the investigation of the structure of the polysaccharide complex of flaxseed mucilage, the specifics of its extraction, and the impact of technological parameters on the functional-technological properties of the resulting product. A comparative analysis of flaxseed hydrocolloids with industrial analogues (gum arabic, xanthan gum, and pectins) demonstrated their high capacity for moisture retention, emulsion stabilization, emulsification, and viscosity enhancement in food systems, which underpins their potential for widespread application as thickeners, stabilizers, and moisture-retaining agents. The SWOT analysis method employed to assess the prospects for implementing the technology revealed that the environmental friendliness, cost-effectiveness of the process, and the availability of raw materials contribute to the successful realization of the project, despite certain drawbacks such as relatively low productivity and the need to adapt technological standards. The developed technology for obtaining hydrocolloids from flax seeds is shown to exhibit high potential for scaling up and can serve as an effective tool for reducing import dependence in the production of food additives.
Keywords: biotechnology; food chemistry; plant materials; hydrocolloids production; flax seeds
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License