Flaxseed protein
Flaxseed Protein Powder (50%–60% protein) from dehulled non-GMO flaxseeds. Rich in omega fatty acids and dietary fiber. Vegan-friendly for sports nutrition, bakery products, and food formulations.
| 规格名称 | 规格值 |
|---|---|
| Appearance | Light yellow powder |
| Plant Used | Flax seeds |
| Mesh | 80 mesh |
| Shelf Life | 24 months |
| Production Capacity | More than 100 tons/year |
Flaxseed Protein
Flaxseed Protein Powder Quick View:
Protein content: 50%; 60%
Other name: Flax hearts protein
Certificate: BRC; HACCP; IFS; Kosher; Halal.
Annual Production Capacity: More than 100 tons
Features: Non-GMO; Non-ETO; Gentle taste; Vegan food; Green food; Rich nutrition
Application: Sports nutrition; Dietary supplement; Basic nutritional ingredients; Food and beverages; Energy bar&Snack; Baking&Cake; Powder drinks
Main Function: Protein and trace elements supplement.
Packing: 10kg/bag.
Storage: Sealed, store in dark and dry place below 25℃.
(Recommended temperature: <15℃).
What is Flaxseeds Protein?
Flaxseed (Linum usitatissimum) is a powerhouse of nutrition, traditionally prized for its seeds and high-quality oils. We utilize dehulled flaxseeds as our raw material to ensure a cleaner taste and superior digestibility. By removing the hulls, we minimize bitterness and maximize protein purity. Flaxseed protein has emerged as a premier member of the plant-based protein family due to its exceptional nutritional profile.
Currently, we offer two distinct specifications of flaxseed protein tailored to meet diverse industrial needs:
60% Flaxseed protein: Optimized for nutritional supplements and protein blends.
50% Flaxseed protein: Ideal for meat alternatives, bakery products, and dairy-free applications.
Product Specification for Flaxseed Protein Powder 60%:
| Test Item | Specification | Test Method |
|---|---|---|
| Appearance/Colour | Light yellow | Q/LQP 0005S |
| Odour | Flex special smell | Q/LQP 0005S |
| Flavour | Felx special smell | Q/LQP 0005S |
| Particle size(mesh) | ≥95% pass 80 mesh | GB/T 5507-2008 |
| Protein (on dry basis) | ≥60% | GB 5009.5-2016 (I) |
| Moisture | ≤8% | GB 5009.3-2016 (I) |
| Lead | ≤1.0ppm | GB/T 5009.12-2017 |
| Arsenic | ≤0.5ppm | GB/T 5009.268-2016 |
| Mercury | ≤0.5ppm | GB/T 5009.268-2016 |
| Cadmium | ≤1.0ppm | GB/T 5009.268-2016 |
| Total Plate Count | ≤100000cfu/g | ISO4833-1:2013 |
| Yeast & Molds | <500cfu/g | ISO21527-2:2008 |
| Coliforms | <100cfu/g | ISO4832:2006 |
| E. Coli | <10cfu/g | ISO16649-2:2001 |
| Salmonella | Not Detected/25g | ISO6579-1:2017 |
| Pesticides | ≤0.05mg/kg | BS EN 15662:2018 |
| Aflatoxin B1 | ≤2.0ppb | DIN EN 14123:2008-03 |
| Aflatoxin B1+B2+G1+G2 | ≤4.0ppb | DIN EN 14123:2008-03 |
| Ochratoxin A | ≤3.0ppb | DIN EN 14132-2009 |
Amino Acids Data for 60% Flaxseeds Protein
| Item | Results | Unit |
|---|---|---|
| Alanine | 2.62 | g/100g |
| Arginine | 5.29 | g/100g |
| Aspartic acid | 5.39 | g/100g |
| Cys(CYSO3H) | 1.02 | g/100g |
| Glutamic acid | 11.50 | g/100g |
| Glycine | 3.07 | g/100g |
| Histidine | 1.07 | g/100g |
| Isoleucine | 2.33 | g/100g |
| Leucine | 3.33 | g/100g |
| Lysine | 2.06 | g/100g |
| MetSON | 1.17 | g/100g |
| Phenylalanine | 2.69 | g/100g |
| Proline | 2.40 | g/100g |
| Serine | 2.59 | g/100g |
| Threonine | 2.02 | g/100g |
| Tryptophan | 0.88 | g/100g |
| Tyrosine | 1.20 | g/100g |
| Valine | 2.75 | g/100g |
Nutrition Sheet for Flax Seed Protein 60%:
| Nutritional information | Results | Unit |
|---|---|---|
| Energy | 1351 | kj/100g |
| Total Fat | 3.6 | g/100g |
| Saturated fatty acids | 0.91 | g/100g |
| Poly-unsaturated acids | 0.97 | g/100g |
| Dietary Fiber | 20.5 | g/100g |
| Total Carbohydrates | 24.2 | g/100g |
| Starch | 11.2 | g/100g |
| Sugars | 3.45 | g/100g |
| Protein | 62.0 | g/100g |
| Ash | 7.97 | g/100g |
| Omega-3 fatty acids | 0.52 | g/100g |
| Omega-6 fatty acids | 0.45 | g/100g |
| Omega-9 fatty acids | 1.61 | g/100g |
| Ca(Calcium) | 264 | mg/100g |
| P(Phosphorus) | 1840 | mg/100g |
| Mg(Magnesium) | 977 | mg/100g |
| K(Potassium) | 1630 | mg/100g |
| Fe(Iron) | 16.4 | mg/100g |
| Vitamin E | 1.64 | mg/100g |
Production Process:
Hulled Flax Seeds→ Defatted (Cold pressed)→ Defatted (Physical Extraction)→ Flax hearts cakes/meal→ Heat treatment→ Milling→ Sieving→ Flax hearts protein→ Inner-Packaging→ X-ray detecting→ Outer-packaging→ Finished products→ Delivery.
