--- type: Dataset title: Fybrance Fibre Ingredient Catalogue description: Public information for Fybrance dietary fibre ingredients and application-specific fibre systems. resource: https://fybrance.com/ingredients timestamp: 2026-09-06 --- # Full Fibre Ingredient Catalogue Count: 51 # Fybrance public technical product catalogue The following 51 records are generated from the version-controlled public catalogue. Agglomerated Psyllium ===================== Agglomerated psyllium brings fine husk particles together into larger granules. This format is used in dry mixes where particle handling and initial wetting are important, while retaining psyllium's gel-forming character. CHARACTERISTICS - Source: Psyllium husk - Physical form: Agglomerated granules - Key characteristics: Particle structure designed for wetting and handling TYPICAL GRADES - Agglomerated husk granules Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) - Protein powders (https://fybrance.com/applications/protein-active-nutrition) - Flour and premix products (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Agglomerated Psyllium: https://fybrance.com/contact?ingredient=agglomerated-psyllium&topic=Agglomerated%20Psyllium&source=ingredient-page Email: hello@fybrance.com Bakery Psyllium =============== Bakery psyllium is husk or husk powder selected for dough and batter applications. Its water-binding and gel-forming properties contribute to binding, moisture management and structure in bread, flatbreads and bakery premixes. CHARACTERISTICS - Source: Psyllium husk - Physical form: Husk or powder - Key characteristics: Water binding and dough structure TYPICAL GRADES - Husk for bakery use - Milled husk powder for bakery use Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Alternative-flour bakery (https://fybrance.com/applications/gluten-free-foods) - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Flour and atta products (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Bakery Psyllium: https://fybrance.com/contact?ingredient=bakery-grade-psyllium&topic=Bakery%20Psyllium&source=ingredient-page Email: hello@fybrance.com Coated Psyllium =============== Coated psyllium combines psyllium particles with a surface treatment designed around a specific formulation. The coating composition influences initial wetting, hydration and how the material blends with other dry ingredients. CHARACTERISTICS - Source: Psyllium with a formulation-specific coating - Physical form: Coated particles - Key characteristics: Wetting and hydration depend on the coating TYPICAL GRADES - Application-specific coated powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverage products (https://fybrance.com/applications/beverages) - Snack and bar products (https://fybrance.com/applications/snacks-bars) - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) CONTACT Enquire about Coated Psyllium: https://fybrance.com/contact?ingredient=coated-psyllium&topic=Coated%20Psyllium&source=ingredient-page Email: hello@fybrance.com Beverage Fibre Blend ==================== A custom fibre blend for beverages and drink powders. Fibre selection is based on the required solubility, body and drinking texture; a clear finish depends on the complete formulation. CHARACTERISTICS - Source: Application-specific soluble fibre combination - Physical form: Dry blend - Key characteristics: Solubility and beverage body TYPICAL GRADES - Custom beverage powder blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Clear beverage products (https://fybrance.com/applications/beverages) - Powder-to-water drinks (https://fybrance.com/applications/nutraceuticals-supplements) - Liquid nutrition products (https://fybrance.com/applications/clinical-nutrition) CONTACT Enquire about Beverage Fibre Blend: https://fybrance.com/contact?ingredient=clear-beverage-fibre-system&topic=Beverage%20Fibre%20Blend&source=ingredient-page Email: hello@fybrance.com Citrus Fibre ============ Citrus fibre is obtained from the fibrous citrus fruit matrix. It is used for water binding, body and texture in foods such as sauces, bakery products and plant-based formulations. Processing and particle size influence its functionality. CHARACTERISTICS - Source: Citrus fruit matrix - Physical form: Fibre powder - Key characteristics: Water binding and texture contribution TYPICAL GRADES - Citrus fibre powder - Fine-particle citrus fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Dairy and alternative products (https://fybrance.com/applications/dairy-alternatives) - Bakery and filling products (https://fybrance.com/applications/bakery-biscuits) CONTACT Enquire about Citrus Fibre: https://fybrance.com/contact?ingredient=citrus-fibre&topic=Citrus%20Fibre&source=ingredient-page Email: hello@fybrance.com Chicory Inulin ============== Chicory inulin is a soluble fructan fibre extracted from chicory root. It is used for fibre enrichment and as a source of bulk and body in food and nutrition products. Chain length influences its solubility and texture contribution. CHARACTERISTICS - Source: Chicory root - Physical form: Powder - Key characteristics: Chain length influences solubility and body TYPICAL GRADES - Standard inulin - Long-chain inulin - Oligofructose-enriched inulin Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Dairy and alternative products (https://fybrance.com/applications/dairy-alternatives) - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Confectionery products (https://fybrance.com/applications/confectionery-gummies) CONTACT Enquire about Chicory Inulin: https://fybrance.com/contact?ingredient=chicory-inulin&topic=Chicory%20Inulin&source=ingredient-page Email: hello@fybrance.com Chickpea Fibre ============== Chickpea fibre is a pulse-derived ingredient for bakery, savoury foods and dry blends. Its source fraction determines the balance of fibre, residual starch and protein, as well as the colour and pulse character of the ingredient. CHARACTERISTICS - Source: Chickpea fibre fractions - Physical form: Fibre powder - Key characteristics: Pulse character and composition vary by fraction TYPICAL GRADES - Milled chickpea fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Flour and atta products (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Chickpea Fibre: https://fybrance.com/contact?ingredient=chickpea-fibre&topic=Chickpea%20Fibre&source=ingredient-page Email: hello@fybrance.com Barley Beta-Glucan ================== Barley beta-glucan is a soluble fibre fraction from barley. It is used for fibre enrichment and body in cereal foods, beverages and nutrition products, with behaviour determined by the fibre concentration and molecular profile. CHARACTERISTICS - Source: Barley - Physical form: Fibre concentrate or powder - Key characteristics: Soluble cereal fibre; viscosity varies by grade TYPICAL GRADES - Barley fibre concentrate - Beta-glucan-enriched powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Snack and bar products (https://fybrance.com/applications/snacks-bars) - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Beverage products (https://fybrance.com/applications/beverages) CONTACT Enquire about Barley Beta-Glucan: https://fybrance.com/contact?ingredient=barley-beta-glucan&topic=Barley%20Beta-Glucan&source=ingredient-page Email: hello@fybrance.com Bakery Fibre Blend ================== A custom fibre blend for bread, biscuits and bakery premixes. The blend brings together fibres selected for dough handling, water management and the required baked texture. CHARACTERISTICS - Source: Application-specific fibre combination - Physical form: Dry blend - Key characteristics: Dough handling and baked texture TYPICAL GRADES - Custom bakery powder blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bread and bakery products (https://fybrance.com/applications/bakery-biscuits) - Biscuits and crackers (https://fybrance.com/applications/snacks-bars) - Alternative-flour bakery (https://fybrance.com/applications/gluten-free-foods) CONTACT Enquire about Bakery Fibre Blend: https://fybrance.com/contact?ingredient=bakery-fibre-system&topic=Bakery%20Fibre%20Blend&source=ingredient-page Email: hello@fybrance.com Arabinoxylan and AXOS ===================== Arabinoxylan and arabinoxylan oligosaccharides (AXOS) are related cereal-derived fibre ingredients. Arabinoxylan is a longer-chain plant polysaccharide; AXOS contains shorter fragments. Their composition and solubility differ, so they are distinct material options. CHARACTERISTICS - Source: Cereal fibre fractions - Physical form: Concentrate or powder - Key characteristics: Polymer length and soluble fraction vary by material TYPICAL GRADES - Arabinoxylan concentrate - AXOS powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement products (https://fybrance.com/applications/nutraceuticals-supplements) - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Beverage products (https://fybrance.com/applications/beverages) CONTACT Enquire about Arabinoxylan and AXOS: https://fybrance.com/contact?ingredient=arabinoxylan-axos&topic=Arabinoxylan%20and%20AXOS&source=ingredient-page Email: hello@fybrance.com Apple Fibre =========== Apple fibre is a fruit-derived powder used for fibre enrichment and water management in food. Its apple character, colour and particle profile make it relevant to bakery products, snack bars and fruit-based formulations. CHARACTERISTICS - Source: Apple pomace - Physical form: Fruit fibre powder - Key characteristics: Fruit character and water-binding contribution TYPICAL GRADES - Milled apple fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Snack and bar products (https://fybrance.com/applications/snacks-bars) - Beverage products (https://fybrance.com/applications/beverages) CONTACT Enquire about Apple Fibre: https://fybrance.com/contact?ingredient=apple-fibre&topic=Apple%20Fibre&source=ingredient-page Email: hello@fybrance.com Coconut Fibre ============= Coconut fibre for food applications is derived from the edible coconut fraction, not the outer coir husk. It brings fibre, particle texture and coconut character to bakery products, bars and dry food mixes. CHARACTERISTICS - Source: Edible coconut fraction - Physical form: Fibre-rich powder - Key characteristics: Coconut character with grade-dependent fat and fibre content TYPICAL GRADES - Coconut fibre powder - Defatted coconut flour Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Snack and bar products (https://fybrance.com/applications/snacks-bars) - Confectionery products (https://fybrance.com/applications/confectionery-gummies) CONTACT Enquire about Coconut Fibre: https://fybrance.com/contact?ingredient=coconut-fibre&topic=Coconut%20Fibre&source=ingredient-page Email: hello@fybrance.com Controlled-Mesh Psyllium Powder =============================== Controlled-particle-size psyllium is milled husk classified to a defined particle distribution. It is used where powder handling, hydration and the texture of the finished product depend on a consistent particle profile. CHARACTERISTICS - Source: Psyllium husk - Physical form: Size-classified powder - Key characteristics: Particle distribution influences hydration and texture TYPICAL GRADES - Coarser milled husk powder - Finer milled husk powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) - Nutrition powder products (https://fybrance.com/applications/clinical-nutrition) - Beverage products (https://fybrance.com/applications/beverages) - Flour and premix products (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Controlled-Mesh Psyllium Powder: https://fybrance.com/contact?ingredient=controlled-mesh-psyllium-powder&topic=Controlled-Mesh%20Psyllium%20Powder&source=ingredient-page Email: hello@fybrance.com Alternative-Flour Bakery Blend ============================== A custom fibre blend for bakery products made with alternative flours. Fibre selection focuses on binding, water management and baked structure alongside the formulation's flour, starch and protein components. CHARACTERISTICS - Source: Application-specific fibre combination - Physical form: Dry blend - Key characteristics: Binding and alternative-flour dough structure TYPICAL GRADES - Custom alternative-flour bakery blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Gluten-free bread and rolls (https://fybrance.com/applications/gluten-free-foods) - Pizza bases and flatbreads (https://fybrance.com/applications/bakery-biscuits) - Alternative-flour cakes (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Alternative-Flour Bakery Blend: https://fybrance.com/contact?ingredient=gluten-free-structure-system&topic=Alternative-Flour%20Bakery%20Blend&source=ingredient-page Email: hello@fybrance.com Green Banana Fibre ================== Green banana fibre is an unripe-banana-derived ingredient for food and nutrition formulations. Flour and fibre-rich fractions differ in starch content, particle profile and flavour, which influence their use in bakery, dry mixes and nutrition products. CHARACTERISTICS - Source: Unripe banana - Physical form: Flour or fibre-rich powder - Key characteristics: Starch and fibre composition depend on the material TYPICAL GRADES - Green banana flour - Fibre-rich banana powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Nutrition powders (https://fybrance.com/applications/protein-active-nutrition) - Bars and snacks (https://fybrance.com/applications/snacks-bars) - Bakery formats (https://fybrance.com/applications/bakery-biscuits) CONTACT Enquire about Green Banana Fibre: https://fybrance.com/contact?ingredient=green-banana-fibre&topic=Green%20Banana%20Fibre&source=ingredient-page Email: hello@fybrance.com FOS and Oligofructose ===================== FOS and oligofructose are short-chain fructan ingredients used in food and nutrition formulations. They contribute soluble fibre, mild sweetness and bulk, with composition depending on the production route and selected grade. CHARACTERISTICS - Source: Chicory inulin or sucrose-derived fructans - Physical form: Powder or syrup - Key characteristics: Soluble short-chain fructans with mild sweetness TYPICAL GRADES - Powder - Syrup Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery and cereal foods (https://fybrance.com/applications/bakery-biscuits) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) - Bars and intermediate-moisture foods (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about FOS and Oligofructose: https://fybrance.com/contact?ingredient=fos-oligofructose&topic=FOS%20and%20Oligofructose&source=ingredient-page Email: hello@fybrance.com Galacto-Oligosaccharides (GOS) ============================== Galacto-oligosaccharides are soluble, fermentable oligosaccharides used in dairy, clinical-style nutrition and supplement formulations requiring a prebiotic ingredient route. CHARACTERISTICS - Identity: Galacto-oligosaccharide mixture - Physical form: Powder or syrup - Key characteristics: Soluble, fermentable and grade-dependent in solids profile TYPICAL GRADES - GOS powder - GOS syrup - Higher-active GOS grades Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Clinical-style nutrition (https://fybrance.com/applications/clinical-nutrition) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) - Nutraceuticals and supplements (https://fybrance.com/applications/nutraceuticals-supplements) - Beverages (https://fybrance.com/applications/beverages) CONTACT Enquire about Galacto-Oligosaccharides (GOS): https://fybrance.com/contact?ingredient=galacto-oligosaccharides&topic=Galacto-Oligosaccharides%20%28GOS%29&source=ingredient-page Email: hello@fybrance.com Flour & Atta Fibre Blend ======================== A custom fibre blend for flour, atta and staple-food mixes. It is designed around the base flour, water demand and dough handling needed for rotis, flatbreads and related foods. CHARACTERISTICS - Source: Application-specific fibre combination - Physical form: Dry blend - Key characteristics: Flour integration and dough water management TYPICAL GRADES - Custom flour and atta powder blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Atta and flour products (https://fybrance.com/applications/flour-atta-staples) - Multigrain bakery products (https://fybrance.com/applications/bakery-biscuits) - Alternative-flour flatbreads (https://fybrance.com/applications/gluten-free-foods) - Ready-to-cook snack products (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Flour & Atta Fibre Blend: https://fybrance.com/contact?ingredient=flour-atta-fibre-system&topic=Flour%20%26%20Atta%20Fibre%20Blend&source=ingredient-page Email: hello@fybrance.com Flax Fibre ========== Flax fibre is a seed-derived ingredient for bakery, cereal foods and plant-based formulations. It combines particle structure with a mucilage-containing fraction, while residual oil and milling influence its handling and sensory character. CHARACTERISTICS - Source: Flaxseed fractions - Physical form: Fibre-rich powder - Key characteristics: Seed fibre with a mucilage-containing fraction TYPICAL GRADES - Milled flax fibre - Defatted flaxseed fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery products (https://fybrance.com/applications/bakery-biscuits) - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Snack and bar products (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Flax Fibre: https://fybrance.com/contact?ingredient=flax-fibre&topic=Flax%20Fibre&source=ingredient-page Email: hello@fybrance.com Fenugreek Fibre =============== Fenugreek fibre is a seed-derived ingredient containing fibre-rich fractions of fenugreek. It is relevant to food and dry-mix formulations where seed character and water interaction are appropriate. Composition depends on the separation process. CHARACTERISTICS - Source: Fenugreek seed - Physical form: Fibre-rich powder - Key characteristics: Seed character and soluble fraction vary by grade TYPICAL GRADES - Fenugreek fibre powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Flour and atta products (https://fybrance.com/applications/flour-atta-staples) - Bakery products (https://fybrance.com/applications/bakery-biscuits) CONTACT Enquire about Fenugreek Fibre: https://fybrance.com/contact?ingredient=fenugreek-fibre&topic=Fenugreek%20Fibre&source=ingredient-page Email: hello@fybrance.com Custom Fibre Premix =================== A custom premix combining dietary fibres for a defined food or nutrition product. Fibre selection and composition are matched to the required fibre contribution, process and finished-product texture. CHARACTERISTICS - Source: Application-specific fibre combination - Physical form: Dry premix - Key characteristics: Composition matched to the finished product TYPICAL GRADES - Custom dry fibre premix Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) - Dry beverage blends (https://fybrance.com/applications/beverages) - Protein and nutrition powders (https://fybrance.com/applications/protein-active-nutrition) CONTACT Enquire about Custom Fibre Premix: https://fybrance.com/contact?ingredient=custom-fibre-premix&topic=Custom%20Fibre%20Premix&source=ingredient-page Email: hello@fybrance.com High-Amylose Maize Resistant Starch (RS2) ========================================= High-amylose maize resistant starch is a maize-derived RS2 ingredient used for fibre enrichment where a comparatively neutral taste and manageable process impact are required. CHARACTERISTICS - Source: High-amylose maize - Physical form: Fine starch powder - Key characteristics: RS2 resistant starch with comparatively low prepared viscosity TYPICAL GRADES - Food-grade high-amylose maize RS2 - Fine-powder RS2 Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery and biscuits (https://fybrance.com/applications/bakery-biscuits) - Flour, atta and staples (https://fybrance.com/applications/flour-atta-staples) - Nutrition powders (https://fybrance.com/applications/nutraceuticals-supplements) - Snacks and bars (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about High-Amylose Maize Resistant Starch (RS2): https://fybrance.com/contact?ingredient=high-amylose-maize-resistant-starch&topic=High-Amylose%20Maize%20Resistant%20Starch%20%28RS2%29&source=ingredient-page Email: hello@fybrance.com Hydroxypropyl Methylcellulose (HPMC) ==================================== Hydroxypropyl methylcellulose, also called HPMC or hypromellose, is a water-soluble cellulose ether used for binding, viscosity, thermal gelation and structure. CHARACTERISTICS - Identity: Hydroxypropyl methylcellulose - Physical form: Water-soluble cellulose ether powder - Key characteristics: Viscosity, binding and reversible thermal gelation TYPICAL GRADES - Food-grade HPMC - Viscosity-selected HPMC - Excipient-grade hypromellose Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Gluten-free foods (https://fybrance.com/applications/gluten-free-foods) - Bakery (https://fybrance.com/applications/bakery-biscuits) - Tablets, capsules and solid dose (https://fybrance.com/applications/tablets-capsules-solid-dose) CONTACT Enquire about Hydroxypropyl Methylcellulose (HPMC): https://fybrance.com/contact?ingredient=hpmc-food-grade&topic=Hydroxypropyl%20Methylcellulose%20%28HPMC%29&source=ingredient-page Email: hello@fybrance.com Instantised Psyllium ==================== Instantised psyllium is a processed husk ingredient designed to improve initial wetting in drink powders and dry premixes. It remains a gel-forming fibre, with dispersion and viscosity behaviour depending on the selected format. CHARACTERISTICS - Source: Psyllium husk - Physical form: Processed powder or granules - Key characteristics: Initial wetting followed by viscosity development TYPICAL GRADES - Instantised powder - Instantised granules Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplements (https://fybrance.com/applications/nutraceuticals-supplements) - Nutrition powders (https://fybrance.com/applications/protein-active-nutrition) - Beverages (https://fybrance.com/applications/beverages) CONTACT Enquire about Instantised Psyllium: https://fybrance.com/contact?ingredient=instantised-psyllium&topic=Instantised%20Psyllium&source=ingredient-page Email: hello@fybrance.com Konjac Glucomannan ================== Konjac glucomannan is a water-soluble polysaccharide obtained from the konjac tuber. It builds viscosity and is used in food formulations for thickening, binding and gel systems, often alongside other ingredients. CHARACTERISTICS - Source: Konjac tuber - Physical form: Powder - Key characteristics: Viscosity building and formulation-dependent gel formation TYPICAL GRADES - Konjac flour - Purified glucomannan powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant based foods (https://fybrance.com/applications/plant-based-foods) - Dairy alternatives (https://fybrance.com/applications/dairy-alternatives) - Confectionery (https://fybrance.com/applications/confectionery-gummies) - Snacks and bars (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Konjac Glucomannan: https://fybrance.com/contact?ingredient=konjac-glucomannan&topic=Konjac%20Glucomannan&source=ingredient-page Email: hello@fybrance.com Micronised Psyllium =================== Micronised psyllium is finely milled husk for formulations where particle size and texture are important. The smaller particle profile changes surface area, powder handling and hydration compared with coarser husk. CHARACTERISTICS - Source: Psyllium husk - Physical form: Finely milled powder - Key characteristics: Fine particle profile with gel-forming behaviour TYPICAL GRADES - Micronised husk powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverages (https://fybrance.com/applications/beverages) - Dairy alternatives (https://fybrance.com/applications/dairy-alternatives) - Supplements (https://fybrance.com/applications/nutraceuticals-supplements) CONTACT Enquire about Micronised Psyllium: https://fybrance.com/contact?ingredient=micronised-psyllium&topic=Micronised%20Psyllium&source=ingredient-page Email: hello@fybrance.com Psyllium for Organic Requirements ================================= Psyllium husk and powder can be specified for formulations with organic sourcing requirements. The material provides the same gel-forming and water-binding functions associated with psyllium; certification applies to the selected grade and destination market. CHARACTERISTICS - Source: Plantago ovata seed husk - Physical form: Husk or milled powder - Key characteristics: Organic documentation is grade- and market-specific TYPICAL GRADES - Husk for organic requirements - Powder for organic requirements Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) - Bakery products (https://fybrance.com/applications/gluten-free-foods) - Nutrition powders (https://fybrance.com/applications/protein-active-nutrition) CONTACT Enquire about Psyllium for Organic Requirements: https://fybrance.com/contact?ingredient=organic-psyllium&topic=Psyllium%20for%20Organic%20Requirements&source=ingredient-page Email: hello@fybrance.com Polydextrose ============ Polydextrose is a glucose-based soluble fibre ingredient used for bulk and solids replacement. It is relevant to sugar-reduced foods, confectionery, beverages and dairy-style products where sweetness is supplied separately. CHARACTERISTICS - Source: Glucose-based polymer - Physical form: Powder or solution - Key characteristics: Soluble fibre with a low sweetness contribution TYPICAL GRADES - Powder - Aqueous solution Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Confectionery (https://fybrance.com/applications/confectionery-gummies) - Bakery and biscuits (https://fybrance.com/applications/bakery-biscuits) - Frozen and chilled formats (https://fybrance.com/applications/dairy-alternatives) CONTACT Enquire about Polydextrose: https://fybrance.com/contact?ingredient=polydextrose&topic=Polydextrose&source=ingredient-page Email: hello@fybrance.com Pectin (HM and LM) ================== Pectin is a soluble fruit-derived hydrocolloid supplied in high-methoxyl and low-methoxyl grades for controlled gel formation, viscosity and stabilisation in food systems. CHARACTERISTICS - Source: Typically citrus peel or apple pomace - Physical form: Standardised soluble powder - Key characteristics: Grade-dependent gel formation, viscosity and stabilisation TYPICAL GRADES - High-methoxyl pectin - Low-methoxyl pectin - Amidated low-methoxyl pectin Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Confectionery and gummies (https://fybrance.com/applications/confectionery-gummies) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) - Beverages (https://fybrance.com/applications/beverages) - Bakery fillings (https://fybrance.com/applications/bakery-biscuits) CONTACT Enquire about Pectin (HM and LM): https://fybrance.com/contact?ingredient=pectin-hm-lm&topic=Pectin%20%28HM%20and%20LM%29&source=ingredient-page Email: hello@fybrance.com Pea Fibre ========= Pea fibre is a pulse-derived ingredient used for fibre enrichment, water management and structure in food. Hull and inner-pea fibre fractions differ in composition and particle character, supporting different bakery and plant-based food applications. CHARACTERISTICS - Source: Pea hull or inner-pea fractions - Physical form: Fibre powder - Key characteristics: Water binding and structural fibre contribution TYPICAL GRADES - Pea hull fibre - Inner-pea fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant based foods (https://fybrance.com/applications/plant-based-foods) - Bakery formats (https://fybrance.com/applications/bakery-biscuits) - Savoury snacks (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Pea Fibre: https://fybrance.com/contact?ingredient=pea-fibre&topic=Pea%20Fibre&source=ingredient-page Email: hello@fybrance.com PHGG ==== Partially hydrolysed guar gum (PHGG) is a soluble dietary fibre produced by breaking down guar gum into shorter chains. It contributes fibre with comparatively little viscosity, making it relevant to beverages, nutrition powders and dairy-style products. CHARACTERISTICS - Source: Guar seed endosperm - Physical form: Soluble powder - Key characteristics: Low viscosity compared with unhydrolysed guar gum TYPICAL GRADES - Standard powder - Agglomerated powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverages (https://fybrance.com/applications/beverages) - Nutrition powders (https://fybrance.com/applications/protein-active-nutrition) - Dairy alternatives (https://fybrance.com/applications/dairy-alternatives) CONTACT Enquire about PHGG: https://fybrance.com/contact?ingredient=partially-hydrolysed-guar-gum&topic=PHGG&source=ingredient-page Email: hello@fybrance.com Oat Fibre ========= Oat fibre is an oat-derived structural fibre used in bakery, snacks and dry food blends. It contributes bulk and water management. Oat fibre and oat beta-glucan concentrate are different ingredients with different functional profiles. CHARACTERISTICS - Source: Oat fibre fractions - Physical form: Fibre powder - Key characteristics: Particulate fibre for bulk and water management TYPICAL GRADES - Milled oat fibre - Fine-particle oat fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery formats (https://fybrance.com/applications/bakery-biscuits) - Snacks and bars (https://fybrance.com/applications/snacks-bars) - Plant based foods (https://fybrance.com/applications/plant-based-foods) CONTACT Enquire about Oat Fibre: https://fybrance.com/contact?ingredient=oat-fibre&topic=Oat%20Fibre&source=ingredient-page Email: hello@fybrance.com Oat Beta-Glucan =============== Oat beta-glucan is a soluble cereal fibre obtained from oats. It contributes dietary fibre and can build body and viscosity in beverages, dairy-style products and nutrition formulations. Its properties depend on concentration and processing. CHARACTERISTICS - Source: Oats - Physical form: Fibre concentrate or powder - Key characteristics: Soluble beta-glucan with viscosity-building properties TYPICAL GRADES - Oat bran concentrate - Beta-glucan-enriched powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery formats (https://fybrance.com/applications/bakery-biscuits) - Beverages (https://fybrance.com/applications/beverages) - Snacks and bars (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Oat Beta-Glucan: https://fybrance.com/contact?ingredient=oat-beta-glucan&topic=Oat%20Beta-Glucan&source=ingredient-page Email: hello@fybrance.com Millet Fibre ============ Millet fibre is derived from millet grain fractions for cereal foods, bakery and dry mixes. The millet species and milling route influence its fibre composition, colour, grain flavour and particle texture. CHARACTERISTICS - Source: Millet grain fractions - Physical form: Fibre-rich powder - Key characteristics: Species and milling determine grain character TYPICAL GRADES - Millet fibre concentrate Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Flour and staples (https://fybrance.com/applications/flour-atta-staples) - Bakery formats (https://fybrance.com/applications/bakery-biscuits) - Snacks and bars (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Millet Fibre: https://fybrance.com/contact?ingredient=millet-fibre-concentrates&topic=Millet%20Fibre&source=ingredient-page Email: hello@fybrance.com Microcrystalline Cellulose (MCC) ================================ Microcrystalline cellulose, or MCC, is a purified particulate cellulose used for bulking, dry binding, compaction and, in colloidal grades, suspension and texture. CHARACTERISTICS - Identity: Purified microcrystalline cellulose - Physical form: Fine particulate powder or colloidal system - Key characteristics: Insoluble structure, bulking and grade-dependent compaction or suspension TYPICAL GRADES - Food-grade MCC - Pharmacopoeial MCC - Colloidal MCC Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Tablets, capsules and solid dose (https://fybrance.com/applications/tablets-capsules-solid-dose) - Nutraceuticals and supplements (https://fybrance.com/applications/nutraceuticals-supplements) - Beverages and suspensions (https://fybrance.com/applications/beverages) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) CONTACT Enquire about Microcrystalline Cellulose (MCC): https://fybrance.com/contact?ingredient=microcrystalline-cellulose&topic=Microcrystalline%20Cellulose%20%28MCC%29&source=ingredient-page Email: hello@fybrance.com Psyllium Husk ============= Psyllium husk is the outer seed coat of Plantago ovata, also known as isabgol. It absorbs water and forms a viscous gel, making it useful for dietary fibre powders, bakery binding and gluten-free structure. CHARACTERISTICS - Source: Plantago ovata seed husk - Physical form: Husk or milled powder - Key characteristics: Gel formation and water binding TYPICAL GRADES - Whole husk - Milled husk powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders and sachets (https://fybrance.com/applications/nutraceuticals-supplements) - Alternative-flour bread and dough (https://fybrance.com/applications/gluten-free-foods) - Biscuits, crackers and rusk (https://fybrance.com/applications/bakery-biscuits) - Plant-based and formed foods (https://fybrance.com/applications/plant-based-foods) CONTACT Enquire about Psyllium Husk: https://fybrance.com/contact?ingredient=psyllium-husk&topic=Psyllium%20Husk&source=ingredient-page Email: hello@fybrance.com Steam-Treated Psyllium ====================== Steam-treated psyllium is husk or powder that has undergone a steam treatment step. It is used when a formulation requires a treated psyllium ingredient, with particle size, hydration and microbiological specifications defined for the grade. CHARACTERISTICS - Source: Psyllium husk - Physical form: Steam-treated husk or powder - Key characteristics: Treatment and hydration profile are grade-specific TYPICAL GRADES - Steam-treated husk - Steam-treated husk powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement powders (https://fybrance.com/applications/nutraceuticals-supplements) - Cold-formed bars and snacks (https://fybrance.com/applications/snacks-bars) - Beverages (https://fybrance.com/applications/beverages) - Nutrition powder blends (https://fybrance.com/applications/protein-active-nutrition) CONTACT Enquire about Steam-Treated Psyllium: https://fybrance.com/contact?ingredient=steam-treated-psyllium&topic=Steam-Treated%20Psyllium&source=ingredient-page Email: hello@fybrance.com Soluble Tapioca Fibre ===================== Soluble tapioca fibre is a cassava-derived soluble fibre ingredient used for fibre enrichment, solids contribution and texture management in bars, confectionery and beverages. CHARACTERISTICS - Source: Tapioca or cassava starch - Physical form: Powder or syrup - Key characteristics: Soluble fibre with grade-dependent solids and sweetness TYPICAL GRADES - Soluble tapioca fibre powder - Soluble tapioca fibre syrup Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Snack and nutrition bars (https://fybrance.com/applications/snacks-bars) - Confectionery and gummies (https://fybrance.com/applications/confectionery-gummies) - Beverages (https://fybrance.com/applications/beverages) - Bakery and biscuits (https://fybrance.com/applications/bakery-biscuits) CONTACT Enquire about Soluble Tapioca Fibre: https://fybrance.com/contact?ingredient=soluble-tapioca-fibre&topic=Soluble%20Tapioca%20Fibre&source=ingredient-page Email: hello@fybrance.com Sodium Carboxymethyl Cellulose (CMC) ==================================== Sodium carboxymethyl cellulose, also called CMC or cellulose gum, is a water-soluble cellulose ingredient used for viscosity, binding, suspension and texture control. CHARACTERISTICS - Identity: Sodium carboxymethyl cellulose - Physical form: Water-soluble powder - Key characteristics: Grade-dependent viscosity, binding and suspension TYPICAL GRADES - Food-grade CMC - Low- to high-viscosity grades - Pharmaceutical-grade CMC Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverages (https://fybrance.com/applications/beverages) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) - Bakery and fillings (https://fybrance.com/applications/bakery-biscuits) - Tablets, capsules and solid dose (https://fybrance.com/applications/tablets-capsules-solid-dose) CONTACT Enquire about Sodium Carboxymethyl Cellulose (CMC): https://fybrance.com/contact?ingredient=sodium-carboxymethyl-cellulose&topic=Sodium%20Carboxymethyl%20Cellulose%20%28CMC%29&source=ingredient-page Email: hello@fybrance.com Soluble Corn Fibre ================== Soluble corn fibre is a corn-derived ingredient used to add dietary fibre and solids to food and beverage formulations. Powder and liquid formats support different manufacturing needs, including dry blending, confectionery and beverage production. CHARACTERISTICS - Source: Corn - Physical form: Powder or liquid - Key characteristics: Soluble fibre and bulking ingredient TYPICAL GRADES - Powder - Liquid syrup Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bars and snacks (https://fybrance.com/applications/snacks-bars) - Confectionery (https://fybrance.com/applications/confectionery-gummies) - Beverages (https://fybrance.com/applications/beverages) CONTACT Enquire about Soluble Corn Fibre: https://fybrance.com/contact?ingredient=soluble-corn-fibre&topic=Soluble%20Corn%20Fibre&source=ingredient-page Email: hello@fybrance.com Rice Fibre ========== Rice fibre is a rice-derived ingredient family encompassing milled rice fibre and rice-bran-derived grades for fibre enrichment, water management and structure in bakery, staples, snacks and dry mixes. CHARACTERISTICS - Source: Rice grain or rice bran fractions - Physical form: Milled fibre or bran-derived powder - Key characteristics: Fraction and milling determine composition, particle character and water demand TYPICAL GRADES - Milled rice fibre - Rice bran fibre - Defatted rice bran fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery (https://fybrance.com/applications/bakery-biscuits) - Rice and staple foods (https://fybrance.com/applications/flour-atta-staples) - Cereal bars and savoury snacks (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Rice Fibre: https://fybrance.com/contact?ingredient=rice-fibre&topic=Rice%20Fibre&source=ingredient-page Email: hello@fybrance.com Resistant Dextrin ================= Resistant dextrin is a processed starch-derived fibre used in foods, beverages and nutrition powders. It provides soluble fibre and bulk with a comparatively low viscosity contribution. Botanical source and fibre content vary by grade. CHARACTERISTICS - Source: Starch-derived dextrin - Physical form: Soluble powder - Key characteristics: Low-viscosity fibre and solids contribution TYPICAL GRADES - Corn-derived powder - Wheat-derived powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverages (https://fybrance.com/applications/beverages) - Bakery and cereal foods (https://fybrance.com/applications/bakery-biscuits) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) CONTACT Enquire about Resistant Dextrin: https://fybrance.com/contact?ingredient=resistant-dextrin&topic=Resistant%20Dextrin&source=ingredient-page Email: hello@fybrance.com Protein & Nutrition Fibre Blend =============================== A custom fibre blend for protein powders, shakes and nutrition mixes. Fibres are selected to work alongside the protein base, with a focus on dry blending, preparation and the body of the finished drink. CHARACTERISTICS - Source: Application-specific fibre combination - Physical form: Dry blend - Key characteristics: Protein-mix integration and prepared-drink body TYPICAL GRADES - Custom protein and nutrition powder blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Protein powders (https://fybrance.com/applications/protein-active-nutrition) - Nutrition powders (https://fybrance.com/applications/nutraceuticals-supplements) - Plant protein blends (https://fybrance.com/applications/plant-based-foods) CONTACT Enquire about Protein & Nutrition Fibre Blend: https://fybrance.com/contact?ingredient=protein-nutrition-powder-fibre-system&topic=Protein%20%26%20Nutrition%20Fibre%20Blend&source=ingredient-page Email: hello@fybrance.com Multi-Fibre Blend ================= A custom multi-fibre blend for food and nutrition formulations. It combines selected soluble and fermentable fibres according to the intended format, fibre contribution and sensory requirements. CHARACTERISTICS - Source: Application-specific soluble and fermentable fibres - Physical form: Dry blend - Key characteristics: Fibre composition and prepared-product texture TYPICAL GRADES - Custom multi-fibre powder blend Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Supplement and nutrition powders (https://fybrance.com/applications/nutraceuticals-supplements) - Food and drink products (https://fybrance.com/applications/beverages) - Multi-fibre dry blends (https://fybrance.com/applications/protein-active-nutrition) CONTACT Enquire about Multi-Fibre Blend: https://fybrance.com/contact?ingredient=prebiotic-fibre-system&topic=Multi-Fibre%20Blend&source=ingredient-page Email: hello@fybrance.com Powdered Cellulose ================== Powdered cellulose is a purified plant-derived structural ingredient for food use. It is insoluble in water and is used for bulk, particle structure and moisture management. Fibre length and particle size distinguish different grades. CHARACTERISTICS - Source: Purified plant cellulose - Physical form: Powder - Key characteristics: Insoluble fibre; particle size and fibre length vary TYPICAL GRADES - Powdered cellulose - Fine-particle powdered cellulose Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery and biscuits (https://fybrance.com/applications/bakery-biscuits) - Seasonings and prepared foods (https://fybrance.com/applications/snacks-bars) - Powders and solids (https://fybrance.com/applications/nutraceuticals-supplements) CONTACT Enquire about Powdered Cellulose: https://fybrance.com/contact?ingredient=powdered-cellulose&topic=Powdered%20Cellulose&source=ingredient-page Email: hello@fybrance.com Wheat Fibre =========== Wheat fibre is a cereal-derived ingredient used to add structural fibre to bakery, snacks and savoury foods. Particle size and fibre length influence water demand, mixing and the texture of the finished product. CHARACTERISTICS - Source: Wheat fibre fractions - Physical form: Fibre powder - Key characteristics: Insoluble structural fibre with water-binding properties TYPICAL GRADES - Milled wheat fibre - Fine-particle wheat fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery (https://fybrance.com/applications/bakery-biscuits) - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Prepared snacks (https://fybrance.com/applications/snacks-bars) CONTACT Enquire about Wheat Fibre: https://fybrance.com/contact?ingredient=wheat-fibre&topic=Wheat%20Fibre&source=ingredient-page Email: hello@fybrance.com Sugarcane Fibre =============== Sugarcane fibre is derived from the plant's fibrous fraction and prepared for food use. It provides particulate fibre for bakery, snacks and other solid foods, with milling influencing the texture and water demand of the formulation. CHARACTERISTICS - Source: Sugarcane fibre fraction - Physical form: Fibre powder - Key characteristics: Particulate structural fibre TYPICAL GRADES - Milled sugarcane fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery (https://fybrance.com/applications/bakery-biscuits) - Prepared foods (https://fybrance.com/applications/plant-based-foods) - Staple foods (https://fybrance.com/applications/flour-atta-staples) CONTACT Enquire about Sugarcane Fibre: https://fybrance.com/contact?ingredient=sugarcane-fibre&topic=Sugarcane%20Fibre&source=ingredient-page Email: hello@fybrance.com Mango Fibre =========== Mango fibre is a mango-derived plant fibre ingredient for fruit-based foods, bakery and dry mixes. The fruit fraction used and the milling process determine its colour, flavour and particle character. CHARACTERISTICS - Source: Mango fruit fractions - Physical form: Fruit fibre powder - Key characteristics: Colour and flavour depend on the fruit fraction TYPICAL GRADES - Milled mango fibre Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Bakery formats (https://fybrance.com/applications/bakery-biscuits) - Snacks and bars (https://fybrance.com/applications/snacks-bars) - Beverages (https://fybrance.com/applications/beverages) CONTACT Enquire about Mango Fibre: https://fybrance.com/contact?ingredient=mango-fibre&topic=Mango%20Fibre&source=ingredient-page Email: hello@fybrance.com Methylcellulose (MC) ==================== Methylcellulose is a water-soluble cellulose ether used where binding, viscosity and reversible thermal gelation support structure during heating and preparation. CHARACTERISTICS - Identity: Methylcellulose - Physical form: Water-soluble cellulose ether powder - Key characteristics: Viscosity, binding and reversible thermal gelation TYPICAL GRADES - Food-grade MC - Viscosity-selected MC - Excipient-grade MC Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Plant-based foods (https://fybrance.com/applications/plant-based-foods) - Gluten-free foods (https://fybrance.com/applications/gluten-free-foods) - Bakery (https://fybrance.com/applications/bakery-biscuits) - Tablets, capsules and solid dose (https://fybrance.com/applications/tablets-capsules-solid-dose) CONTACT Enquire about Methylcellulose (MC): https://fybrance.com/contact?ingredient=methylcellulose&topic=Methylcellulose%20%28MC%29&source=ingredient-page Email: hello@fybrance.com Xylo-Oligosaccharides ===================== Xylo-oligosaccharides (XOS) are short chains of xylose derived from plant xylan. They are used in fibre and nutrition formulations, with XOS concentration and any carrier ingredients defining the selected grade. CHARACTERISTICS - Source: Plant xylan - Physical form: Powder - Key characteristics: Oligosaccharide concentration varies by grade TYPICAL GRADES - XOS concentrate - Carrier-based XOS powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Powder and solid nutrition formats (https://fybrance.com/applications/nutraceuticals-supplements) - Beverages (https://fybrance.com/applications/beverages) - Dairy and alternatives (https://fybrance.com/applications/dairy-alternatives) CONTACT Enquire about Xylo-Oligosaccharides: https://fybrance.com/contact?ingredient=xylo-oligosaccharides&topic=Xylo-Oligosaccharides&source=ingredient-page Email: hello@fybrance.com Acacia Fibre ============ Acacia fibre is a soluble plant gum obtained from acacia trees. It is used for fibre enrichment in beverages, food and nutrition powders where a soluble ingredient with a relatively low viscosity contribution is required. CHARACTERISTICS - Source: Acacia gum - Physical form: Soluble powder - Key characteristics: Soluble fibre with a comparatively low viscosity contribution TYPICAL GRADES - Spray-dried powder - Agglomerated powder Typical material forms are listed here. Specifications and availability are confirmed on enquiry. APPLICATIONS - Beverage products (https://fybrance.com/applications/beverages) - Confectionery products (https://fybrance.com/applications/confectionery-gummies) - Nutrition powders (https://fybrance.com/applications/nutraceuticals-supplements) CONTACT Enquire about Acacia Fibre: https://fybrance.com/contact?ingredient=acacia-fibre&topic=Acacia%20Fibre&source=ingredient-page Email: hello@fybrance.com