Determination of the physicochemical properties of flaxseed oil extractedusing an innovative cold-pressing/filtering system

As one of the healthiest edible oils on the market, flaxseed oil is mostly promoted for its high Omega-3 content.
Regrettably, flaxseed oil is unsuitable for cooking because of its low smoke point. AlliggaTM’s innovative cold pressing/filtering system has remarkably revolutionized this nutritious oil, making it a quality oil to cook with,
while maintaining the richest content of Omega-3 essential fatty acids of any other cooking oil. This project will
determine the frying qualities of Alligga TM flaxseed cooking oil and compare this with other common cooking oils
on the Canadian market. The outcome of this work would enable BG Health Group Inc. to optimize their Alliga TM
extraction system and position them competitively in the market.

Faculty Supervisor:

Xiaonan Lu

Student:

Partner:

BG Health Group Inc.

Discipline:

Life Sciences

Sector:

Manufacturing

University:

The University of British Columbia

Program: