Psyllium husk particle size: Experiment 1 (Success)

A local bulk food retailer sells psyllium husks, a core ingredient in products like metamucil, in bulk so I bought some because it was cheaper.

I observed that the particle size for raw psyllium husks is much larger than metamucil so I did a test to see if it makes a different. I'm hoping to confirm that both will form a gel so that I can grind the psyllium husk before use and make it more palatable.

Method

Sample 1 (standard)

1. Place 2 teaspoons of psyllium husk and 1/2 cup of water in a container that can be sealed
2. Stir well and refrigerate

Sample 2 (reduced)

1. Place 2 teaspoons of psyllium husk in mortar and use pestle to grind to fine powder
2. Place powder in a container that can be sealed with half a cup of water
3. Stir well and refrigerate

The vessel sizes have minor variation being different brands of disposable food containers. 

Results

Observations

• Reduced sample formed two distinct layers. A watery layer of about 1/4 cup and a more viscous layer for the remainder.
• Standard sample was consistent density throughout.
• Comparison of the two shows that the reduced sample is more viscous, resembling half-set jelly and a more pleasant mouth feel for the lack of grittiness. 

Conclusion

Both samples formed a gel so they are both suitable. While the non-reduced was more uniform for its gel, the gritty texture is more offputting and seperation is a non-factor when drinks are stirred directly prior to consumption. 

Future tests

• Temperature effect on gel formation
• Effect of oils on gel formation
• Gel's response to temperature changes
• Effect of toasting psyllium husk on taste and gel formation