As part of our exploration of presscakes and biproducts, we’ve been exploring the utilization of oil presscakes. We received these presscakes from Hudson Valley Hops and Grains.
Camelina (camelina sativa) is primarily an oilseed, pressed for a rich, chemically stable non-neutral oil. It is also being studied for its use as a carbon emission reducing biofuel. It is also known as false flax.
Like flax, camelina seeds produce a hydrocolloid mucilage. In our testing, the presscakes produce a less strong mucilage than flax, but is noticeable nevertheless.
In addition to - like other presscakes - its high protein and fiber content, which can be utilized for protein-based enzymatic processing and fermentation, such as the creation miso and garum, the potential of this mucilage in culinary applications is of note.
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.