Psyllium

Psyllium is a type of soluble fibre derived from the seeds of the Plantago ovata plant, native to the Indian subcontinent. The seeds are harvested, dried, and then processed to remove the husk, which is the part commonly used in food products. The husk is typically ground into a powder.

Psyllium husk is primarily used as a dietary fibre supplement and as a functional ingredient in food manufacturing. It acts as a thickener and stabiliser due to its high water-absorbing capacity, forming a gel-like substance. This property makes it useful in gluten-free baking to improve texture and moisture, and in processed meats as a binder.

Psyllium husk is recognised for its high fibre content and is often consumed to support digestive health. Regulatory bodies in the UK consider it a food ingredient rather than a food additive, so it does not have an E-number. EFSA has evaluated psyllium as a source of fibre, and it is widely recognised for its bulking properties which can contribute to feelings of fullness. While generally considered safe, excessive intake without adequate fluid can lead to gastrointestinal discomfort.