PHGG vs Psyllium Husk
PHGG vs psyllium husk is mostly a question of texture: both are fibres, but one dissolves clear and the other swells into a gel.
PHGG vs psyllium husk at a glance
| PHGG (partially hydrolysed guar gum) | Psyllium husk | |
|---|---|---|
| Comes from | Guar beans | Seed husks of Plantago ovata |
| In water | Dissolves clear, stays thin | Swells into a thick gel |
| Taste and texture | None | Slightly earthy, can be gritty |
| Time to drink | Any time, it does not set | Straight away, before it thickens |
| In coffee or tea | Works | Not really |
| In baking | Adds fibre without changing texture | Used as a binder, especially gluten free |
When PHGG suits better
If you want fibre you cannot taste or see, in drinks you already have, PHGG is the easier one to live with. It does not set in the glass, so there is no race to drink it.
When psyllium suits better
If you bake gluten-free bread, psyllium's gel is useful as a binder. It is also usually cheaper per gram.
The fibre claim
Both are dietary fibre. Ours carries this approved claim:
Dietary fibre contributes to regular laxation.
Each 6 g serve of our PHGG provides about 5 g of dietary fibre, making it a good source of dietary fibre. Enjoy as part of a healthy diet that includes a variety of foods.