Science
The science starts with how psyllium behaves in water.
Psyllium swells, hydrates, forms gel, binds water and creates viscosity. Fybrance studies those behaviours in practical product conditions.
Functional behaviour
Gel formation drives both performance and formulation complexity.
The same behaviour that makes psyllium useful for fibre nutrition can create clumping in drinks, gumminess in bakery or excessive thickness in nutrition powders if not managed properly.
HydrationHow quickly particles wet and swell.
ViscosityHow body develops over time and under different use conditions.
Water managementHow psyllium competes with starch, flour, protein, sweeteners and gums.
What Fybrance studies.
Practical application science for commercial product development.
Dispersibility
How psyllium enters liquids and whether hard clumps form.
Texture
How fibre affects mouthfeel, body, grit, softness and gumminess.
Stability
How systems behave over preparation time, processing and storage.