Simple mineral treatment rescues flaxseed oil, slashing bitterness and keeping omega-3-rich flavor intact‎

How can the mild flavor of flaxseed oil be preserved for longer? A research team led by Roman Lang from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has investigated this question. As the team demonstrates in its study, natural precursors of bitter-tasting compounds can be gently removed from the oil using bleaching earth (magnesium-aluminum silicate).