Flaxseeds

Fat · Global · European

Dominating the sensory profile, the fat axis scores at 5.5, underpinned by significant concentrations of alpha-linolenic acid. Aroma markers reveal a balanced split between earthy and fermented families, both measured at 5.2. Functionally, the high lignan content and mucilage influence both the biochemical stability and the distinct textural outcome of the ingredient.