Linseed oil is a unique source of fatty acids, as linen contains essential fatty acids (essential because the body cannot synthesize them itself): linolenic acid (40–68%) and linoleic acid (10–30%), also known as omega 3 and omega 6, which the body cannot create from other fatty acids for its own needs. Therefore, in terms of chemical composition, this oil is completely different from other vegetable oils, because usually in foods of plant origin there is only one of these fatty acids – most often, omega 6 and not enough omega 3. Sometimes all together these acids are called vitamin F or EFA. Doctors and scientists believe that linseed oil is the best natural source of vitamin F.
We use cold pressing technology, which allows to gently extract oil without the need for preheating to 120ºC and additional chemical treatment. There is no local overheating and burning as a result we get high quality oil. The oil yield is about 30% of the total mass. Cold-pressed oils preserve the maximum amount of beneficial components.
Depending on the type of processing, vegetable linseed oil can be of the following types:
- unrefined linseed oil – purified from mechanical impurities by settling, filtering or centrifuging. Such oil retains all its properties (color, taste, smell); after long-term storage it spoils and leaves a sediment (fus);
- hydrated linseed oil – treated with water to remove phosphatides that leave a sediment in the oil. This oil retains the properties of unrefined oil but does not leave residue;
- refined linseed oil – is subjected to mechanical and chemical treatment (refining) with alkali, which neutralizes free fatty acids. This oil has no sediment, is stable during long storage; color, taste and smell are weak;
- refined bleached deodorized – in addition to refining, it is also bleached and deodorized. Bleaching leads to discoloration of the oil by treatment with bleaching clay, followed by filtration through activated carbon.