As part of our exploration of presscakes and byproducts, we’ve been exploring the utilization of oil presscakes. We received these presscakes from Hudson Valley Hops and Grains.
Camelina (Camelina sativa), also known as false flax, is primarily an oilseed, pressed for a rich, chemically stable, non-neutral oil. It is also being studied as a lower-carbon biofuel.
Like flax, camelina seeds produce a hydrocolloid mucilage. In our testing, the presscake produces a weaker mucilage than flax, but the effect is noticeable nevertheless.
Like other presscakes, it retains substantial protein and fiber that may suit enzymatic processing and fermentation into products such as miso and garum. The mucilage suggests a separate set of culinary uses.
We’ve begun to explore its potential as a stabilizer in ice cream, an egg substitute in plant-based cakes and baked goods, and for thickening sauces and stocks.