Linseed oil

The linseed oil is drawn from seeds of Lin cultivated. It is used at the same time in the human consumption and like siccative in arts and industry.

Manufacture

(source)

The linseed oil is extracted from the linseeds become ripe, which are dried then triturated and pressed.

Usually, the flax is the subject of an extraction by pressure-dissolution just like the Colza. The linseed oil obtained by this method is used at industrial ends.

To obtain an oil suitable for human consumption, the flax is initially in a hurry cold. Then, a hot pressure makes it possible to collect additional oil intended for industrial applications.

Worldwide production of linseed oil, in 2001 - 2002, was of 634.000 tons.

History

While the Olive oil is specific to the Mediterranean basin, the linseed oil constituted, for the more septentrional populations of Europe, one of the primary sources of vegetable fat contents, just like the oil of colza and the oil of hemp.

Composition

The composition in fatty-acids of the Triglycéride S of the linseed oil is the following one ( source):

The nutritional analysis, for 5 ml of a typical food linseed oil ( source), is the following one:

Use

The uses of the linseed oil derive from its wealth of polyinsaturés fatty-acids, in particular in acids linoleic and linoleic, which owes him their name.

Dietetics

Containing more than 70% of its weight in polyinsaturés fatty-acids, the linseed oil is appraisal in certain dietetic options, in particular by the people seeking the contributions of Omega-3 and Omega-6. Johanna Budwig supports that cancer is easily guérissable by an adequate food mode based on the regular linseed consumption, of soft white cheese and linseed oil. Catherine Kousmine was interested in work of Johanna Budwig and continued research on the effects of the food and the benefits of the polyinsaturés fatty-acids (inter alia).

In July 2006, AFSSA gave 2 opinions on the use of the linseed oil in the complements (sasine 2004-its-0213) and in current food (sasine 2004-its-0409). After several years of deliberation the linseed oil is authorized in the food complements, by specifying however that the content of trans fatty-acids of oil must be decreased by 2 to 1% of the total fatty-acids. The linseed oil is also authorized in current food for a believed use or in mixture in oils of seasonings and or fat contents tartinables. However the use of virgin linseed oil must be the preliminary evaluation object to validate the stability conditions.

Caution! The linseed oil is very fragile and grows rancid easily, it must be preserved at the refrigerator and consumed quickly. In addition, it becomes even toxic if it is âbimée too much, it should not be used if an unpleasant odor emerges some.

Painting and Printing works

The linseed oil is the most used siccative oil. The drying property of an oil, i.e. its aptitude to be dried in the presence of oxygen in air, is all the more marked that the number of Insaturations present in the structure of oil is high. Their contents in non-saturations are measured by the Indice of iodine.

The linolenic acids (3 non-saturations) and linoleic (2 non-saturations) confer on linseed oil its strong drying property, with an iodine index higher than 170.

With the Poppyseed oil, it is the principal siccative oil used in Oil-base paint, and this at least since Jan Van Eyck.

It is also employed like siccative in the vegetable Encres used in Imprimerie offset.

Other uses

Also can be used for the protection of the patina of old bronzes, currencies and even the steel rusted after dessalinisation.

Sources and references

  • Printing works, vegetable inks impression & food packing
  • food Opinions AFSSA complements
  • Opinion AFSSA current food

See too

External bonds

  • the linseed oil on Dotapea.com

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