Flaxseed Powder — Product Specification Sheet¶
Document ID: FSP-SPEC-001
Revision: 1.0
Date: 2025-07-20
Prepared by: Product Development & Quality Assurance
Approved by: R&D Director
1. Product Identification¶
| Parameter | Details |
|---|---|
| Product Name | Flaxseed Powder |
| Product Codes | FSP-PDR-001 (Full-fat) · FSP-PDR-002 (Defatted) |
| Raw Material | 100% Brown / Golden Linum usitatissimum L. |
| Processing | Cleaned → Dehulled (optional) → Milled (pin/hammer mill) → Sieved → N₂ flushed → Packed |
| Intended Use | Food ingredient, bakery & confectionery, functional beverages, nutritional supplements, meat extenders, smoothie blends |
| Allergen Status | Not a major allergen under FALCPA / EU 1169/2011; may contain traces of other seeds if co-processed |
2. Proximate Composition¶
| Parameter | Unit | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Method |
|---|---|---|---|---|
| Protein (N × 6.25) | % w/w | 20 – 25 | 40 – 50 | AOAC 992.15 |
| Total Fat | % w/w | 35 – 42 | 6 – 12 | AOAC 922.06 |
| Total Dietary Fibre (TDF) | % w/w | 20 – 25 | 25 – 30 | AOAC 991.43 |
| Moisture | % w/w | ≤ 5.0 | ≤ 6.0 | AOAC 925.10 |
| Ash | % w/w | 3 – 5 | 5 – 7 | AOAC 942.05 |
| Carbohydrates (by difference) | % w/w | 8 – 17 | 5 – 14 | Calculated |
| α-Linolenic Acid (ALA) | % of total fat | 55 – 60 | 55 – 60 | GC-FID (AOCS Ce 1-62) |
| Energy (calculated) | kcal/100g | 480 – 520 | 330 – 380 | Calculated |
Notes: - Full-fat grade retains native flaxseed oil profile; defatted grade is obtained via cold-press expelling or supercritical CO₂ extraction prior to milling. - ALA content as % of total fatty acids is substantially preserved in both grades.
3. Nutritional Panel (Per 100 g)¶
FSP-PDR-001 (Full-fat)¶
| Nutrient | Per 100 g | % DV* |
|---|---|---|
| Energy | ~ 500 kcal | — |
| Total Fat | 38 g | 49 % |
| — Saturated Fat | 3.6 g | 18 % |
| — Trans Fat | 0.0 g | — |
| — Polyunsaturated Fat | 28 g | — |
| — Monounsaturated Fat | 6.5 g | — |
| Cholesterol | 0 mg | 0 % |
| Sodium | 30 mg | 1 % |
| Total Carbohydrate | 12 g | 4 % |
| — Dietary Fibre | 22 g | 79 % |
| — Total Sugars | 0.5 g | — |
| Protein | 22 g | 44 % |
| Vitamin D | 0 µg | 0 % |
| Calcium | 255 mg | 20 % |
| Iron | 5.7 mg | 32 % |
| Potassium | 813 mg | 17 % |
| Magnesium | 392 mg | 93 % |
| Phosphorus | 642 mg | 51 % |
| Thiamin (B₁) | 0.53 mg | 44 % |
| Riboflavin (B₂) | 0.12 mg | 9 % |
| Niacin (B₃) | 3.1 mg | 19 % |
| Vitamin B₆ | 0.47 mg | 28 % |
| Folate (B₉) | 87 µg DFE | 22 % |
FSP-PDR-002 (Defatted)¶
| Nutrient | Per 100 g | % DV* |
|---|---|---|
| Energy | ~ 355 kcal | — |
| Total Fat | 9 g | 12 % |
| — Saturated Fat | 0.9 g | 5 % |
| — Trans Fat | 0.0 g | — |
| — Polyunsaturated Fat | 6.5 g | — |
| — Monounsaturated Fat | 1.5 g | — |
| Cholesterol | 0 mg | 0 % |
| Sodium | 35 mg | 2 % |
| Total Carbohydrate | 14 g | 5 % |
| — Dietary Fibre | 27 g | 96 % |
| — Total Sugars | 0.6 g | — |
| Protein | 45 g | 90 % |
| Vitamin D | 0 µg | 0 % |
| Calcium | 290 mg | 22 % |
| Iron | 9.2 mg | 51 % |
| Potassium | 940 mg | 20 % |
| Magnesium | 450 mg | 107 % |
| Phosphorus | 730 mg | 58 % |
| Thiamin (B₁) | 0.68 mg | 57 % |
| Riboflavin (B₂) | 0.15 mg | 12 % |
| Niacin (B₃) | 3.8 mg | 24 % |
| Vitamin B₆ | 0.55 mg | 32 % |
| Folate (B₉) | 102 µg DFE | 26 % |
* % Daily Values based on a 2,000 kcal diet. Actual values may vary ±15 % by lot.
4. Particle Size Distribution — Sieve Analysis¶
Particle size is controlled by milling configuration (pin mill at 8,000–12,000 rpm) and verified by Ro-Tap sieve shaker (ASTM E11).
4.1 Pass-Through / Mesh Retention¶
| Mesh (U.S. Std.) | Aperture (µm) | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Tolerance |
|---|---|---|---|---|
| 20 Mesh | 850 | 100 % pass | 100 % pass | Mandatory |
| 30 Mesh | 600 | 100 % pass | 100 % pass | Mandatory |
| 40 Mesh | 425 | ≥ 98 % pass | ≥ 98 % pass | ± 1 % |
| 60 Mesh | 250 | ≥ 85 % pass | ≥ 90 % pass | ± 2 % |
| 80 Mesh | 180 | ≥ 60 % pass | ≥ 75 % pass | ± 3 % |
| 100 Mesh | 150 | ≥ 40 % pass | ≥ 55 % pass | ± 3 % |
| Through 100 Mesh | < 150 | Remainder | Remainder | — |
4.2 Cumulative Particle Size Distribution (Laser Diffraction)¶
Measured by Malvern Mastersizer 3000 (dry dispersion, 1.0 bar).
| Parameter | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Unit |
|---|---|---|---|
| D₁₀ | 20 – 35 | 15 – 28 | µm |
| D₅₀ (median) | 110 – 160 | 80 – 130 | µm |
| D₉₀ | 280 – 360 | 220 – 310 | µm |
| Span [(D₉₀ − D₁₀)/D₅₀] | 1.6 – 2.2 | 1.5 – 2.0 | — |
Interpretation: Defatted powder (FSP-PDR-002) is finer on average due to the removal of oil, which reduces agglomeration during milling. Both grades deliver a free-flowing, low-dust powder suitable for dry blending and instant beverage applications.
5. Powder Flow & Physical Properties¶
| Property | Unit | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Method |
|---|---|---|---|---|
| Bulk Density (loose) | g/mL | 0.38 – 0.48 | 0.35 – 0.45 | USP <616> |
| Tapped Density | g/mL | 0.50 – 0.62 | 0.46 – 0.58 | USP <616> |
| Angle of Repose | ° | 38 – 46 | 42 – 50 | Carr method |
| Angle of Spatula | ° | 42 – 50 | 48 – 55 | Hosokawa PT-N |
| Compressibility Index (Carr Index) | % | 20 – 26 | 22 – 28 | (Tapped − Bulk)/Tapped × 100 |
| Hausner Ratio | — | 1.25 – 1.35 | 1.28 – 1.40 | Tapped / Bulk |
| Flowability Classification | — | Fair to Passable | Passable to Cohesive | Based on Carr Index |
Note: The higher fat content in FSP-PDR-001 lubricates particles, slightly improving flow versus the defatted grade, which exhibits more cohesive behaviour due to increased surface area and fibre exposure.
6. Protein Solubility Curve (pH Profile)¶
Protein solubility is determined by the nitrogen solubility index (NSI) method: 1 % (w/v) dispersion in deionised water, pH adjusted with 0.1 N HCl / NaOH, stirred 30 min at 25 °C, centrifuged 10,000 × g for 15 min, nitrogen in supernatant by Kjeldahl.
| pH | Protein Solubility (%) — Both Grades | Remarks |
|---|---|---|
| 2.0 | 38 ± 4 | Acidic stimulation — partial hydrolysis |
| 2.5 | 35 ± 4 | |
| 3.0 | 32 ± 4 | |
| 3.5 | 28 ± 3 | |
| 4.0 | 22 ± 3 | |
| 4.5 | 15 ± 3 | Isoelectric point — minimum solubility |
| 5.0 | 18 ± 3 | |
| 5.5 | 25 ± 3 | |
| 6.0 | 32 ± 3 | |
| 6.5 | 38 ± 3 | |
| 7.0 | 42 ± 3 | Neutral pH — moderate solubility |
| 7.5 | 46 ± 3 | |
| 8.0 | 49 ± 3 | |
| 8.5 | 52 ± 3 | |
| 9.0 | 54 ± 3 | |
| 9.5 | 55 ± 3 | |
| 10.0 | 55 ± 3 | Maximum solubility |
Shape of Curve: Classic U-shaped (V-shaped) solubility profile typical of flaxseed globulin (linin) and albumin (conlinin) fractions. Minimum at pH 4.5 (isoelectric region), rising steeply on both acidic and alkaline sides. Solubility at pH 10 (~55 %) is approximately 3.7× the minimum at pH 4.5 (~15 %). The curve is essentially identical for full-fat and defatted grades because the protein fraction is not chemically altered by the defatting process; however, defatted grade disperses more readily due to the absence of oil interference.
7. Functional Properties — Hydration & Dispersion¶
| Property | Unit | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Method |
|---|---|---|---|---|
| Dispersibility Index | % | ≥ 65 | ≥ 75 | Modified A/S Niro Atomiser |
| Wettability Time | sec | 30 – 60 | 15 – 30 | Static wetting 25 °C DI water |
| Water Absorption Index (WAI) | g/g | 2.5 – 3.5 | 3.0 – 4.5 | Anderson method |
| Water Solubility Index (WSI) | % | 12 – 18 | 18 – 25 | Anderson method |
| Oil Holding Capacity | g/g | 1.8 – 2.6 | 1.2 – 1.8 | Centrifugation method |
| Swelling Capacity | mL/g | 4.0 – 6.0 | 5.0 – 7.5 | Bed volume method |
Interpretation: - Defatted powder (FSP-PDR-002) wets faster (~2×), exhibits higher dispersibility, greater water absorption, and higher water solubility due to increased exposure of hydrophilic fibre and protein surfaces after oil removal. - Full-fat powder (FSP-PDR-001) holds more oil (native + added), making it suitable for emulsified and high-fat formulations. - Both grades form stable dispersions in water under moderate shear (500–1500 rpm, 1–2 min).
8. Oxidative Stability — Peroxide Value (Fresh)¶
| Parameter | Unit | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Method |
|---|---|---|---|---|
| Peroxide Value (PV) — fresh | meq O₂/kg | ≤ 2.0 | ≤ 1.0 | AOCS Cd 8b-90 |
| p-Anisidine Value (p-AV) | — | ≤ 4.0 | ≤ 2.0 | AOCS Cd 18-90 |
| TOTOX (2×PV + p-AV) | — | ≤ 8.0 | ≤ 4.0 | Calculated |
| Free Fatty Acids (as oleic) | % | ≤ 1.5 | ≤ 1.0 | AOCS Ca 5a-40 |
Note: Defatted grade has significantly lower initial PV due to removal of the lipid fraction. Full-fat grade is protected by natural tocopherols (~40 mg/100 g) and N₂ flushing. Both grades are tested within 14 days of production.
9. Microbiological Panel¶
| Parameter | Unit | Limit | Method |
|---|---|---|---|
| Standard Plate Count (TPC) | CFU/g | ≤ 10,000 | FDA BAM Ch. 3 |
| Yeast & Mould | CFU/g | ≤ 100 | FDA BAM Ch. 18 |
| Enterobacteriaceae | CFU/g | ≤ 10 | ISO 21528-2 |
| Coliforms | CFU/g | ≤ 10 | AOAC 991.14 |
| Escherichia coli | CFU/g | Negative / 10 g | FDA BAM Ch. 4 |
| Salmonella spp. | CFU/25 g | Negative / 25 g | FDA BAM Ch. 5 |
| Listeria monocytogenes | CFU/25 g | Negative / 25 g | FDA BAM Ch. 10 |
| Staphylococcus aureus | CFU/g | ≤ 10 | FDA BAM Ch. 12 |
| Bacillus cereus | CFU/g | ≤ 50 | FDA BAM Ch. 14 |
| Sulphite-Reducing Clostridia | CFU/g | ≤ 10 | ISO 15213 |
Thermal Treatment: Product is processed without active thermal kill-step; microbial safety relies on raw material HACCP control, dry milling hygiene (magnet separator, metal detector), and moisture control (aw ≤ 0.45 for full-fat, ≤ 0.50 for defatted). For use in RTE applications, a validated kill-step (e.g., hot-fill ≥ 85 °C for 15 s) is recommended.
10. Heavy Metals & Contaminants¶
| Parameter | Unit | Limit (Both Grades) | Method |
|---|---|---|---|
| Arsenic (As) | mg/kg | ≤ 0.5 | ICP-MS (AOAC 2015.01) |
| Lead (Pb) | mg/kg | ≤ 0.3 | ICP-MS (AOAC 2015.01) |
| Cadmium (Cd) | mg/kg | ≤ 0.1 | ICP-MS (AOAC 2015.01) |
| Mercury (Hg) | mg/kg | ≤ 0.02 | ICP-MS (AOAC 2015.01) |
| Tin (Sn) | mg/kg | ≤ 2.5 | ICP-MS (AOAC 2015.01) |
| Aluminium (Al) | mg/kg | ≤ 5.0 | ICP-MS (AOAC 2015.01) |
| Total Aflatoxins (B₁+B₂+G₁+G₂) | µg/kg | ≤ 4.0 | HPLC-FLD (AOAC 994.08) |
| Ochratoxin A | µg/kg | ≤ 3.0 | HPLC-FLD (EC 401/2006) |
| Pesticide Residues | mg/kg | Compliant with EU Reg. 396/2005 | GC-MS/MS multi-residue |
| Cyanogenic Glycosides (as HCN) | mg/kg | ≤ 100 | Enzymatic / Picrate method |
| Phytic Acid | g/100 g | ≤ 2.5 | HPLC |
Note: Flaxseed naturally contains cyanogenic glycosides (linustatin, neolinustatin). Levels are well below the Codex/EFSA safety threshold of 150 mg HCN/kg in processed seed ingredients.
11. Antioxidant Capacity — ORAC¶
| Parameter | Unit | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) | Method |
|---|---|---|---|---|
| ORAC (Oxygen Radical Absorbance Capacity) | µmol TE / g | 120 – 200 | 180 – 260 | Ou et al. (2001), modified |
| Total Polyphenols (GAE) | mg GAE / g | 3.0 – 4.5 | 4.5 – 6.5 | Folin-Ciocalteu |
| Total Flavonoids (CE) | mg CE / g | 1.2 – 2.0 | 1.8 – 3.0 | AlCl₃ colorimetric |
Interpretation: Defatted grade scores higher on ORAC and polyphenol assays per gram basis due to the concentration effect from oil removal. Major contributors: secoisolariciresinol diglucoside (SDG), p-coumaric acid, ferulic acid, and caffeic acid glycosides.
12. Packaging Specification¶
| Parameter | Specification |
|---|---|
| Packaging Format | Multiwall laminated barrier bags (PET/Al/PE) |
| Net Weight | 20.0 kg ± 0.1 kg |
| Atmosphere | Nitrogen flushed (residual O₂ ≤ 2.0 %) |
| Inner Layer | Food-grade LDPE (thickness ≥ 80 µm) |
| Outer Layer | Aluminium foil barrier (thickness 7–12 µm) |
| Closure | Heat-sealed + outer sewing seal |
| Pallet Configuration | 40 bags per pallet (5 layers × 8 bags), stretch-wrapped |
| Label Information | Product name, code, lot number, production date, expiry date, net weight, nutritional facts, GMO status (non-GMO), storage instructions, country of origin |
Optional Formats: 5 kg, 10 kg, 25 kg bulk liner, or 200 kg FIBC (super sack) for industrial B2B customers.
13. Storage Conditions & Shelf Life¶
| Condition | FSP-PDR-001 (Full-fat) | FSP-PDR-002 (Defatted) |
|---|---|---|
| Ambient (≤ 25 °C, ≤ 60 % RH) | 6 months from production | 12 months from production |
| Refrigerated (2 – 8 °C) | 9 months from production | 18 months from production |
| Frozen (≤ −18 °C) | 12 months | 24 months |
| After Opening | Use within 4 weeks (ambient) | Use within 8 weeks (ambient) |
Critical Storage Requirements (both grades): 1. Store in a cool, dry place away from direct sunlight and heat sources. 2. Keep containers sealed when not in use. 3. Avoid temperature fluctuations exceeding ±10 °C/24 h to prevent moisture migration. 4. Do not store near strong odours (spices, chemicals) — flaxseed powder readily absorbs ambient odours. 5. Once opened, reseal tightly and use before the "use within" period indicated. 6. Always follow FIFO (First In, First Out) rotation.
Shelf-Life Endpoint Criteria: - Peroxide value exceeds 5.0 meq O₂/kg (full-fat) or 3.0 meq O₂/kg (defatted). - Sensory: noticeable rancid, painty, or fishy odour. - Colour shift: >5 ΔE (CIE Lab*) from baseline. - Moisture gain: >1.0 % above specification maximum.
14. Regulatory & Certifications¶
| Attribute | Status |
|---|---|
| GMO Status | Non-GMO (Identity Preserved) |
| Irradiation | Not irradiated |
| Allergen Declaration | Free from the 9 major US allergens (FALCPA). May contain traces of sesame and other seeds. |
| Kosher | Certified OU (Orthodox Union) — Pareve |
| Halal | Certified — IFANCA / HFA |
| Organic | Available as organic variant on request (USDA NOP / EU 2018/848) |
| Country of Origin | Canada (primary), Kazakhstan (secondary) |
| Food Safety Standard | FSSC 22000 / SQF Level 3 / BRCGS Grade AA |
15. Typical Applications & Recommended Usage Levels¶
| Application | Recommended % (w/w) in Formulation | Preferred Grade |
|---|---|---|
| Bakery (breads, muffins, cookies) | 5 – 15 % | Full-fat (FSP-PDR-001) |
| Smoothies & protein shakes | 5 – 10 % | Defatted (FSP-PDR-002) |
| Meat analogues & extenders | 3 – 8 % | Defatted (FSP-PDR-002) |
| Pasta & noodles (high-fibre) | 5 – 20 % | Defatted (FSP-PDR-002) |
| Nutrition bars | 5 – 12 % | Full-fat (FSP-PDR-001) |
| Soups, sauces & gravies (thickener) | 2 – 6 % | Either grade |
| Gluten-free flour blends | 10 – 25 % | Full-fat (FSP-PDR-001) |
| Egg replacer emulsions | 1 part powder + 3 parts water | Defatted (FSP-PDR-002) |
16. Quality Assurance & Testing Frequency¶
| Test | Frequency | Lot Release |
|---|---|---|
| Proximate analysis (protein, fat, moisture, ash, fibre) | Every lot | ✓ Mandatory |
| Particle size (sieve + laser diffraction) | Every lot | ✓ Mandatory |
| Microbiological panel | Every lot | ✓ Mandatory |
| Peroxide value + FFA | Every lot | ✓ Mandatory |
| Heavy metals | Quarterly / new supplier | ✓ |
| Aflatoxins / mycotoxins | Quarterly | ✓ |
| ORAC / polyphenols | Semi-annually | — |
| Protein solubility (NSI / pH curve) | Annually (re-validation) | — |
| Flow properties (angle of repose, densities) | Annually (re-validation) | — |
| Sensory panel (trained, 5-point scale) | Every 10th lot | ✓ |
Document History
| Rev. | Date | Description | Author |
|---|---|---|---|
| 1.0 | 2025-07-20 | Initial release — full-fat & defatted comparison | Product Development |
Disclaimer: The information contained in this specification is accurate to the best of our knowledge at the time of issue. It is provided for guidance and must be independently verified by the customer for their specific application and regulatory jurisdiction. Specifications are subject to revision; please confirm you have the latest version before use.
End of Document — FSP-SPEC-001