Feasibility of producing hydrocolloids from flax seeds

The article substantiates the feasibility of producing hydrocolloids from flax seeds as a promising direction in the domestic food industry. An analysis of both national and international studies was conducted, focusing on the investigation of the structure of the polysaccharide complex of flaxseed mucilage, the specifics of its extraction, and the impact of technologi-cal parameters on the functional-technological properties of the resulting product. A comparative analysis of flaxseed hy-drocolloids with industrial analogues (gum arabic, xanthan gum, and pectins) demonstrated their high capacity for mois-ture retention, emulsion stabilization, emulsification, and viscosity enhancement in food systems, which underpins their potential for widespread application as thickeners, stabilizers, and moisture-retaining agents. The SWOT analysis meth-od employed to assess the prospects for implementing the technology revealed that the environmental friendliness, cost-effectiveness of the process, and the availability of raw materials contribute to the successful realization of the project, de-spite certain drawbacks such as relatively low productivity and the need to adapt technological standards. The developed technology for obtaining hydrocolloids from flax seeds is shown to exhibit high potential for scaling up and can serve as an effective tool for reducing import dependence in the production of food additives.