Psyllium 1 article

Water-binding and gel formation are defining features of psyllium, the husk material obtained from Plantago ovata seeds. Whole husk and powdered forms are used in fiber supplements and can also act as binders in gluten-free baking or add structure to cereal and bakery products. Its high mucilage content gives psyllium much greater thickening and swelling behavior than low-viscosity fibers, so serving directions and liquid preparation matter when interpreting how the ingredient is used.