A process for obtaining a protein-containing food ingredient from linseed shred

The present invention relates to a method for preparing a proteinaceous food ingredient is produced or when the linseed meal with a low residual oil content provided to be released from the parts of native flax protein and soluble fiber by aqueous extraction in an aqueous phase or at least dispersed. The aqueous total extract obtained is freed from insoluble flax coarse meal fractions. Subsequently, a flax protein-fiber mixture is separated from the aqueous phase in order to obtain the food ingredient. The food ingredient thus obtained is a neutral taste, technologically functional and stable in storage and characterized by good protein solubility and excellent interfacial properties.