Yes, FiberFin is a 100% natural product without any additives.
No. This type of corn is cultivated in Australia in a conventional manner, without the use of genetic engineering.
FiberFin is made from a special Australian corn plant that has been cultivated over many years, and contains 80% amylose starch. This is a form of starch that is resistant to stomach acid, and is not broken down by digestive enzymes. Resistant starch is not metabolised as energy, but acts like fibre; it regulates the blood sugar and is good for digestion.
There is no gluten in Fiberfin, and therefore it has no binding effect. We recommend replacing 10-20% . You will then have a fibre content that exceeds all other grain flour by a good margin.
No, FiberFin has no thickening effect.
FiberHusk (psyllium husk) is water soluble fibre that absorbs liquid and becomes a soft gel. It ties together the dough and makes it easier to process. You can use FiberHusk in recipes where you have replaced a lot of the flour, to help bind the dough together. It is used only in small amounts, (about a tablespoon), and will change the dough consistency. FiberFin is a fibre supplement, which has no binding effect and does not affect appearance or taste. By replacing 10-20% regular flour with FiberFin you will increase the fibre content substantially, but the food tastes and looks the same as when you use finely ground flour. The two products have two different functions, but they can very well be used in combination.