Formulation science
Clumping, excessive thickening and changes in dough handling can all begin with the choice of fibre and the way it is hydrated.
Compare fibre grades through wetting, swelling, water binding, viscosity, gel strength, powder flow and mouthfeel under the conditions of your product.
Technical platform
Hydration to mouthfeelHydration rate determines how quickly fiber particles wet out, absorb liquid, and begin changing the surrounding system. Fast hydration can be useful in some formats, but in drink powders it can trap dry cores inside gel-coated lumps if dispersion is not controlled.
Swelling affects serving thickness, water demand, preparation instructions, and tolerance in finished products. Record swelling over time alongside the preparation method and liquid volume.
A useful fiber system needs predictable viscosity at practical moments: initial mixing, thirty seconds, one minute, three minutes, and the point of consumption. That curve shapes drinkability, spoonability, texture perception, and consumer repeat use.
Dispersion is the difference between powder entering water evenly and powder staying as floating islands, fish-eyes, or hard clumps. Particle behavior, agglomeration, blend order, density, and surface wetting all matter.
Mesh profile influences hydration speed, grittiness, dusting, powder flow, sediment, and visual appearance. A single fiber source can perform differently when particle distribution changes.
Gel-forming fibers can create structure, body, and water retention, but the target gel strength must match the application. A bakery system, shake, soup, and drink sachet should not all receive the same texture logic.
Bulk density, dusting, compressibility, caking tendency, moisture sensitivity, and blend uniformity affect filling, sachet packing, scooping, dosing, and manufacturing repeatability.
Evaluate grit, slipperiness, thickness, sediment and afterfeel at the intended fibre level. Repeat the assessment through the expected drinking or eating window.
The formulation question comes before the ingredient question.
Before selecting a grade, we ask what the product needs to do: remain spoon-stirrable, build body slowly, bind water in dough, support a shake texture, carry flavor cleanly, or survive a dry premix process.
Fiber choice changes with liquid level, pH, protein load, sweeteners, minerals, heat, shear, serving size, and the expected consumption window.
Formulation discipline
Fybrance treats fiber as an application system. The same ingredient family can need different handling depending on liquid level, pH, protein load, sweeteners, minerals, heat, shear, serving size, and the expected consumption window.
Explore application fit