Fibalance™ PHGG

Partially Hydrolyzed Guar Gum

Fibalance™ PHGG (Partially Hydrolyzed Guar Gum) is a premium, Low FODMAP-certified prebiotic designed to promote gut health and overall well-being. This is the ideal choice for those seeking a scientifically backed, gentle, and effective solution for digestive health – free from unwanted side effects.

Fibalance

ZymeBase Fibalance™ PHGG (Partially Hydrolyzed Guar Gum) is Monash University Low FODMAP Certified™. The maximum recommended amount for low FODMAP formulations using this ingredient is 5g per serve size. Note: Products made using this ingredient must be tested and be part of the Monash University Low FODMAP certification program to claim to be Monash low FODMAP certified. Visit www.monashfodmap.com for further information.

Monash University Low FODMAP Certified trade marks used under license by Zymebase Inc. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.

Key Benefits of Fibalance™ PHGG *

  • Gentle & Comfortable Gut Health Support[1]
  • Low-FODMAP Certified, IBS-Friendly
  • Supports Blood Sugar & Body Weight Management
  • Positive Effects on Improving Microbiota and Alleviating Colitis

*The objective conclusion is based on experimental data and do not represent the product’s efficacy.

Superior Characteristics of Fibalance™ PHGG

  • Ideal Molecular Weight Distribution
  • Superior Purity
  • Low Viscosity
  • Highly Versatile for Diverse Applications

Fibalance™ PHGG Serves As Both Prebiotic and Dietary Fiber Supplement!

Smoothie for gut health

Yoghurt & Beverages

Nutritional meal replacement

Nutritional Meal Replacement Powder & Shake

gut health snacks

Functional Snacks

Nutritional Supplements

Reference

[1] Quartarone G. Role of PHGG as a dietary fiber: a review article. Minerva Gastroenterologica e Dietologica. 2013 Dec; 59(4): 329-340.