ProCrop

Flax Update: New Uses and Demands

Flax (Linum vistatissimum L., Linaceae) and certain perennial species has been used in food in Europe and Asia since 5000-8000 B.C., and the fiber of flax stem has been used for linen cloth, and many other uses. Approximately 200 species of Linum (flaxseed or linseed) are known (Carter 1993). Flax was first brought to North America for its stem fiber to use in making of linen and paper. The stem fiber of flax makes a fine parchment paper. In the Northern Great Plains region of the United States and Canada, flaxseed has been grown as a commercial oilseed crop for over 100 years. Linseed oil pressed from flaxseed is pressed and further extracted from flaxseed with a petroleum solvent. Industrial linseed is not useable for food or feed, although the linseed meal remaining as a by-product after oil extraction is used for animal feed rations. Use is increasing for flaxseed as a food. Approximately 2,340,000 bu (60,000 metric tons) of flaxseed are used for food annually in Germany (Prentice 1990). Although cold-pressed flaxseed oil is not considered suitable for frying at high temperatures, flaxseed oil is used for low-temperature stir-frying in hundreds of villages in the flax-growing region of the People�s Republic of China (Pan 1990).

Flax has been grown in North Dakota, South Dakota, Minnesota and Montana since the early 1900's. North Dakota is the flax production leader with over 95 per cent of acreage planted in 2001. In 2001 North Dakota farmers planted 214,120 ha of oilseed flax whereas the United States total flax acreage was 224,600 ha (NASS-USDA 2001). The total flax acreage in the United States has greatly increased in the past six years, from 38,800 ha in 1996 to 224,600 ha this past growing season. The Canadian prairie provinces produce a very large amount of oilseed flax. In 2001, 661,000 ha were planted in Canada which is approximately three times the acreage planted in the United States. Total 2000 production of oilseed flax in the United States was 273,000 metric tons. In Canada, 2000 oilseed flax production was reported to be 707,000 metric tons

Flaxseed and flaxseed oil have been used for food for centuries in Asia, Europe and Africa. More recently flaxseed has come onto its own in North America. Flaxseed has three major components making it beneficial in human and animal nutrition. (A) a very high content of alpha linolenic acid (omega-3 fatty acid) essential for humans, (B) a high percentage of dietary fiber, both soluble and insoluble, and (C) the highest content of plant "lignans" of all plant or seed products used for human food. Lignans are apparent anti-carcinogenic compounds. (Lay et.al 1989). Scientific literature over the last 30 years supports the many expected health benefits of consuming flaxseed and cold-pressed flaxseed oil. Some of the benefits were studied directly by feeding flaxseed to people in controlled studies, and some were studied indirectly by feeding laboratory animals including mono-gastric animals which are consumed as meat or eggs. The National Cancer Institute has evaluated flaxseed, along with a number of other potential food ingredients, as a component of "designer foods" (Stitt 1990). Designer foods may be defined as those foods composed of one or more ingredients that contribute essential nutrients for health but also protect against certain diseases such as cancer and coronary heart disease. Several Universities in USA and Canada plus the Food and Drug Administration have conducted research on feeding flaxseed, with its high fiber and omega 3 fatty acid in its oil, to people or animals to evaluate potential health benefits. The apparent results have been positive.

Several authors have published details of flaxseed composition. The average composition of 11 flax varieties are shown in Table 1. (Hettiarachchy et.al 1990).

Table 1. Composition of Whole Flaxseed

Produced in North Dakota, Average of 11 Varieties

The North Dakota flaxseed cultivar OMEGA, a yellow or golden flaxseed is preferred in Europe and also sold in Japan, Korea and in United States food markets. Its yellow color when ground blends well as a food ingredient. Ground or whole flaxseed can be added to almost any baked product and adds a nutty flavor to bread, waffles, pancakes and other products if it composes 6-8% of the dry components of the recipe or formula. Some other food uses of flaxseed are: ready-to-eat breakfast cereals, breakfast drinks, salad dressings made with cold-pressed flaxseed oil, salad toppings, biscuits, meat extenders, crackers, soups, bagels, fiber bars, and cakes. Flaxseed flour is used commercially in breads in the United States by one or more large bakeries selling thousands of loaves per day (Burckhardt 1989) and by many bakeries and chain stores in Canada.

Flaxseed once ground or processed can be fed as an ingredient to poultry. So-called "Omega" eggs are being produced by two companies in the USA and 11 companies in Canada. (Henkes 1999) Feeding flaxseed to laying hens increases the omega 3 fatty acid in the egg by 6 to 8 times, making one egg equal to 4 ounces of cold water fish as a source of the omega 3 fatty acids. Further, research supported by the ND Oilseed Council in Nebraska and Texas indicates people can eat up to 14 flax eggs/week while actually improving the nature of their blood lipids. The goal of this research is to make flax eggs available to all people possible leading to a significant increase in the flax acreage needed in ND. It is calculated that if 5 percent of the laying hens in the USA were fed 10 percent flaxseed in the ration that 150,000 acres more flax would be needed to supply the increased demand. The problem is to get the flax eggs produced and available to the 5 percent of the people who would pay a small premium for them.

Omega eggs contain increased amounts (300 mg/egg)of omega 3 fatty acids and decreased amounts of saturated fatty acids (Scheideler et.al 1997). The increase in yolk polyunsaturated fatty acid (PUFA) is accompanied by substantial decrease in saturated fatty acid, resulting in a healthy fat profile and more nutritional egg. Omega eggs have been consistently lower in cholesterol content from 210 mg/egg (Standard USDA egg level) to 180 mg/egg (Omega egg)

Several researchers have also looked at the use of flaxseed in dairy cattle diets in an attempt to influence milk-fat composition. However, more research is needed before feeding flaxseed to dairy cattle will be a commercial reality. Researchers suggest that feeding flaxseed to breeding chickens and sows can increase the level of unsaturated fatty acids in the young chick and piglet. It is felt that these young animals may have tissue deficiencies in omega-3 fatty acids. Their health and livability may improve as a consequence of receiving more omega-3 fatty acids via their mothers. In the pet food industry, flaxseed is attracting attention from researchers. Feeding flaxseed may improve pet health in a similar manner as it does human health.

Gain and efficiency were greatest for cattle fed diets containing flax, and were substantially improved (P<.05) relative to diets containing full-fat soybeans (Drouillard et.al 2000): No notable differences were evident in terms of the percentage of cattle treated for bovine respiratory disease, though cattle tended to require fewer retreatments when fed the diet containing flax. Death losses among stressed feeder calves were numerically highest for cattle fed beef tallow, and were lowest for those fed the diet containing FLAX. Growth performance and immunity can potentially be influenced by the source of dietary lipid.

The principal use of oilseed flax in the past has been for its linseed oil which is used in paints and coatings and other industrial uses. The use of modified other vegetable oils and petroleum products in place of linseed oil led to the reduced flax acreage. Paints and coatings containing linseed oil still are the highest quality and most durable of products. The linseed oil meal (LSOM) by-product left from oil extraction was and is used as an animal feed.

Linseed oil has recently been used as a diluent in paints and coatings. Linseed oil is a drying oil, a vegetable oil which undergoes oxidation and forms a natural, plastic-like film. The reactivity of linseed oil can be improved by the addition of metal catalysts, called driers, which promote oxidation, and by partially pre-oxidizing the linseed oil through exposure to the air. The use of linseed oil in this capacity is limited. Linseed oil has a comparatively slow curing rate, and has a tendency to soften paint films. As a diluent it cannot reduce volatile organic compound (VOC) levels to the degree required by proposed VOC regulations while still providing the desired film properties for many applications. Dilulin�, a new linseed oil based reactive diluent manufactured by Cargill (Minneapolis, MN), overcomes these problems.

Oilseed flax stem fiber is now being processed and used for a number of products. In addition to cigarette paper, flax fibers are being used for pulp and paper, erosion control mats, reinforcing materials in plastics and particle composite products (Domier et.al 2000). The value-added potential of oilseed flax straw is usually just burned or left in the field and sold to the three companies for $6.00 to $9.00 per ton. In Europe there is considerable interest in the use of natural fibers (such as oilseed flax) in interior panels, visors and other parts of automobiles. Natural fibers like flax are blended with polypropylene or other synthetic fibers then needle-punched into a mat, a cover material can be added and then the composite can be hot pressed in one operation. North American manufacturers have started to use composites made from natural fibers. One company manufactures automotive head liners made from natural fibers (flax, hemp, jute) sandwiched between polyurethane foam. General Motors has Canadian oilseed flax fibers in the rear parcel shelf of selected models. Other vehicles also have some oilseed flax fibres in some of their interior components. Panels and molded products made from oilseed flax fiber/polypropylene mats may be very suitable for hygienic applications such as dairy plants, abattoirs, food processing facilities, etc. This composite material should combine excellent strength and durability characteristics with moisture resistance. Mats made from oilseed flax fibers with or without the addition of other materials such as polypropylene, polyethylene, cotton, wool, may be suitable for use as insulation, filters, upholstery padding, carpet backing, geotextiles for erosion control, horticultural applications, etc.

It is likely that the use and demand for oilseed flax will continue to increase and be utilized as a healthful food additive plus its use for animal feeding. New industrial uses of both the linseed oil and the fibers of oilseed flax also will increase the demand for this multi-use oilseed crop.

* Burckhardt, A. 1989. Flax bread is a rising star of Wisconsin bakery. Minneapolis Star Tribune, p.45, 1/18/89.
Carter, J.F. 1993. Omega 3!! Report for the North Dakota Legislature.
*  Domier, K., and N. Kerr. 2000. The potential for agricultural fibers. In Proceedings of 58^th Flax Institute, pp. 138-140.
*  Drouillard, J.S., T. B. Farran, D.A. Blasi, H.J. LaBrune, S.P. Montgomery, J.J. Sindt, C.M. Coetzer, R.D. Hunter, M.F. Spire, T.H. Elsasser, and J.J. Higgans. 2000. Modulation of immune response in feeder cattle with flaxseed. In Proceedings of 58^th Flax Institute, pp. 53-62.
* Henkes, R. 1998. The rise of the omega-3 egg. In The Furrow. pp. 27-28. Sept-Oct edition.
Hettiarachchy, N., G. Hareland, A. Ostenson, and G. Balder-Shank. 1990. Composition of eleven flaxseed Varieties grown in North Dakota. In Proceedings of 53^rd Flax Institute.  pp. 36-40
* Lay, C.L. and D.D. Dybing. 1989. Linseed in oil crops of the world. G. Robbelen, R.K. Downey, and A. Ashri, Eds. McGraw Hill, N.Y.
* NASS-USDA. 2001. North Dakota Farm Reporter. Issue. 20-01. October
* Pan Q. 1990. Flax production, utilization and research in China. In 53^rd Flax Institute Proceedings. pp. 59-63.
* Prentice, B. 1990. Whither The end-product markets for flax? The emerging picture. In 53^rd Flax Institute Proceedings. pp. 46-54.
* Scheideler, S.E., and N.M. Lewis. 1997. Omega Eggs - a dietary source of N-3 fatty acids. Neb. Facts. NF97-354.
* Stitt, P. 1990. Flax, the ideal "designer food" ingredient. In 53^rd Flax Institute Proceedings. pp. 20-24.

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