Linseed oil is an edible oil in demand as a dietary supplement, as a source of ¦Á-linolenic acid, an omega-3 fatty acid. In parts of Europe, it is traditionally eaten with potatoes and quark. Linseed oil is a triglyceride, like other fats. Linseed oil is distinctive for its unusually large amount of ¦Á-linolenic acid, which oxidises in air.
What is linseed oil?
Linseed oil, also known as flaxseed oil or flax oil (in its edible form), is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction.
Can linseed oil be used in cooking?
Linseed oil is not generally recommended for use in cooking. In one study, the content of alpha -linolenic acid (ALA) in whole flaxseeds did not decrease after heating the seeds to temperatures of up to 178 °C (352.4 °F) for one and a half hours.
How is linseed oil produced?
The nutritional values are expressed as percent (%) by mass of total fat. Stand oil is generated by heating linseed oil near 300 °C for a few days in the complete absence of air. Under these conditions, the polyunsaturated fatty esters convert to conjugated dienes, which then undergo Diels-Alder reactions, leading to crosslinking.