Psyllium Husk

The purity grade indicates the proportion of active husk content relative to light extraneous matter. Higher purity grades (98%, 99%) have lower levels of impurities and extraneous matter, greater swell volume, and are suited for pharmaceutical and highly specialized nutritional applications, whereas 85% and 95% are optimized for general dietary supplement and baking uses.

Swell volume measures the capacity of the husk to absorb water and form gel, directly influencing the fiber's effectiveness in promoting bowel regularity and texture in gluten-free baking. Higher swell volume (up to 50 ml/gm in 99% purity husk) indicates superior water-holding capacity beneficial for laxative effects and product consistency.

The product is inspected to ensure no more than 100 insect fragments, including mites and psocids, per 25 grams, complying with stringent pharmacopeial and food safety standards to guarantee contamination-free industrial supply.

Yes, Psyllium Husk with higher purity and swell volume is widely used as a gluten replacement or enhancer in bakery products to improve dough elasticity and moisture retention, making it highly suitable for gluten-free formulations.

Yes, the moisture content is maintained at a maximum of 12% across all grades to prevent microbial growth and ensure long shelf life, which is critical for bulk industrial distribution.