A novel approach using citric acid to crosslink psyllium, slowing its hydration and gel formation to maintain a drinkable state longer. This ensures physiological benefits like digestive and glycaemic effects are retained while improving beverage drinkability.
This innovative technology involves the chemical modification of psyllium using citric acid to achieve delayed hydration and gel formation in beverage applications. By crosslinking psyllium's arabinoxylan polysaccharide network, the method reduces hydrophilicity and limits polymer chain mobility. This results in a slower water penetration and chain expansion, maintaining a low-viscosity, drinkable state for a longer period. The solution preserves the core fibre structure, ensuring that physiological benefits such as digestive and glycaemic effects are retained while improving the overall drinkability of the beverages.
The technology is at TRL 4, indicating that it has been validated in a laboratory environment. Future phases include optimizing crosslinking conditions and extensive functional characterization to further develop the solution.
Monash University is a comprehensive public research university and one of Australia’s largest, known for scale, interdisciplinarity, and an applied orientation. Its Melbourne-based technology precinct brings together university laboratories, pilot-scale and prototyping suites, and company R&D groups alongside government research organizations to enable co-development and rapid iteration. Integration with a major hospital network supports clinical trials and translation, while structured industry placements and doctoral partnerships create a robust talent pipeline for corporate R&D. Research is backed by competitive funding from the Australian Research Council, the National Health and Medical Research Council, and state and federal programs that incentivize industry collaboration. A dedicated technology transfer office manages IP, licensing, and startup formation, with pathways to incubation and investment within the precinct.