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Psyllium Husk
Psyllium is the seed husk of Plantago ovata, a natural plant fibre source with a high soluble fibre fraction. It is available as whole husk or powder, off-white to dark brown in colour. It is used in dietary supplements, functional foods and gluten-free products as a water-binding and structure-forming ingredient.
Technical aspects
The only ingredient is psyllium husk separated from Plantago ovata seeds and cleaned to a purity of min. 95%. The product has a typical smell and a mucilaginous taste with no foreign aftertaste; on contact with water it swells and forms a gel-like structure. It does not contain and has not been produced from genetically modified organisms.
Moisture does not exceed 12% and acid-insoluble ash 1%, which confirms a low level of mineral impurities. Heavy metal and microbiological limits are given in the table. The water-binding capacity of psyllium husk is many times its own weight, so recipe dosages are small.
| Parameter | Value |
|---|---|
| Ingredients | Psyllium husk (Plantago ovata) |
| Appearance | Whole husk to powder |
| Colour | Off-white to dark brown |
| Taste and smell | Mucilaginous, no foreign aftertaste; typical smell |
| Purity | Min. 95% |
| Moisture | Max 12.0% |
| Acid-insoluble ash | Max 1.0% |
| Lead / cadmium / mercury / arsenic | Max 3.0 / 1.0 / 1.0 / 3.0 ppm |
| Total count | < 500,000 cfu/g |
| Moulds and yeasts | < 50,000 cfu/g |
| E. coli / Salmonella | Absent |
| GMO | Does not contain and not produced from GMO |
Download specification
Storage period
Store in a cool (below 20 °C), dry (humidity below 65%) and dark place, protected from pests, excess moisture and foreign odours.
Packaging
Foodcom S.A. supplies psyllium in 25 kg bags or Big Bags.
Application
In the food industry, psyllium serves as a fibre source and water-binding agent in gluten-free bread and bakery, where it partly takes over the structural role of gluten in the crumb, and in fibre drinks, dietetic blends, bars and clean label products. Typical dosages in gluten-free bread are in the 1-3% of flour weight range.
Beyond mainstream food, it is an ingredient of dietary supplements and fibre preparations in powder, capsule and sachet form. Health claims on the finished product must comply with Regulation (EC) No 1924/2006.
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