Ingredient directory

Inulin is a soluble, fermentable fructan fiber extracted mainly from chicory root, though it also occurs in Jerusalem artichoke, agave, and onions.

Typical: 5–10 g

Psyllium husk is the seed coat of Plantago ovata, a soluble, gel-forming fiber that holds many times its weight in water.

Typical: 5–10 g

Fructooligosaccharides are short-chain fructans produced either by partial hydrolysis of chicory inulin (oligofructose) or by enzymatic synthesis from sucrose (scFOS).

Typical: 2.5–10 g

Acacia fiber is the dried sap of Acacia senegal and Acacia seyal trees, a highly branched arabinogalactan polysaccharide that dissolves completely in water with almost no viscosity.

Typical: 5–10 g

Partially hydrolyzed guar gum is guar bean galactomannan that has been enzymatically shortened so it dissolves clear and non-viscous instead of forming a thick gel.

Typical: 5–6 g

Galactooligosaccharides are chains of galactose units produced enzymatically from lactose, which makes them structurally similar to some of the oligosaccharides in human milk.

Typical: 2.5–5 g

Resistant starch is starch that escapes digestion in the small intestine and is fermented in the colon, where it is a preferred substrate for butyrate-producing bacteria.

Typical: 10–20 g

Xylooligosaccharides are short chains of xylose produced by enzymatic breakdown of xylan from corn cobs or other plant cell walls.

Typical: 1,000–2,000 mg