Psyllium fiber

Psyllium husk powder is derived from the seeds of the Plantago ovata plant and it is grown primarily in India. The seeds are surrounded by a husk from which a white powder is produced.

Psyllium husk is off-white, odorless, slimy, mild-tasting, and swells rapidly in cold water to form a viscous mass. Depending on the purity, psyllium husk powders contain 70–90% fiber. The husk’s stability at various pH levels and temperatures ensures that its functional properties are maintained throughout the manufacturing process and shelf life.

Psyllium husk is widely used in baking, especially in gluten-free products. Its ability to mimic the texture and binding properties of gluten makes it an ideal substitute for wheat flour in gluten-free breads, muffins, and cookies.

In dairy and plant-based alternatives, psyllium acts as a thickening and stabilizing agent. It is used in yogurt, ice cream and plant-based alternatives to improve texture and consistency. Psyllium fiber helps prevent syneresis and ensures a smooth and homogeneous product. Its emulsifying properties also improve the mouthfeel of the products.

In meat products, psyllium is used as a stabilizer, to bind and retain water, and it can reduce the use of phosphates, improve quality, obtain clean label products and reduce production costs.

In plant-based meat alternatives, psyllium contributes to achieving a fibrous but also juicy texture, which makes these products more palatable and similar to meat products.

 

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