Flax-stabilized fatty acid compositions, methods for preparation thereof,
and products containing the same are included. The stabilized fatty acid
composition includes a fatty acid and a stable, milled or powdered flax
component that is associated with the fatty acid component and that is
present in an amount sufficient to increase the stability and shelf-life
of the fatty acid component. The fatty acid component and flax component
are substantially uniformly dispersed throughout the composition. A
preferred method of preparing such stable fatty acid compositions
includes mixing a stable, milled or powdered flax component and a fatty
acid component to form a stable flax/fatty acid mixture.