cake etc., Compositional Properties of Camelina seed -

Lipid composition and emulsifying properties of Camelina sativa seed lecithin – H.D. Belayneh, R.L. Wehling, E. Cahoon, O.N. Ciftci – Journal of Food Chemistry 2017

Summary: Camelina lecithin was obtained by water and enzymatic degumming. The major phospholipid in camelina lecithin was phosphatidylinositol. Enzyme-degummed camelina lecithin contained more lysophospholipids. Enzyme-degummed camelina lecithin generated more stable emulsions. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications.

Link: https://www.sciencedirect.com/science/article/pii/S0308814617314176