PSYLLIUM - A NEW KIND OF INGREDIENT IN FOOD PRODUCTION

Abstract

Numerous studies have proven that adequate nutrition is the key to human health and an integral part of therapy in the treatment of diseases. Dietary fiber is one of the demanded and widely used food ingredients in the human diet lately. Dietary fiber is used in the pharmaceutical industry for the creation of prebiotic preparations, in the food industry for the creation of new types of products, mainly of a functional orientation. The widespread use of dietary fiber in food technology is associated with their water-holding and fat-binding ability, sorption ability to bind heavy metals, gelation, foaming, stabilization of consistency, etc. psyllium. The use of this raw material is due to its safety and proven therapeutic effect. The article discusses the main properties of this ingredient, summarizes the results of the practical use of psyllium, identifies the possibilities of its use in the manufacture of new products.