Tag: Gel forming

According to research, high concentrations of inulin can form a smooth, gel-like substance in liquids when prepared under the right conditions. This unique ability is harnessed in the food industry to mimic the mouthfeel of fat and improve the texture of various products.

Psyllium husk is a soluble fiber that, when introduced to liquid, can absorb up to 16 times its dry weight in water. This unique hydrophilic property directly addresses the question of whether psyllium husk dissolve: rather than breaking down completely, it undergoes a transformation into a thick, viscous gel.