Novel thickening composition comprising pregelatinized waxy potato starch or pregelatinized cassava starch

Abstract

The application relates to a composition comprising from about 10% (w / w) to about 40% (w / w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w / w) to about 20% (w / w) gum; and from about 40% (w / w) to about 70% (w / w) dispersant.

Description

Background technique [0001] Dysphagia is a condition in which an individual has difficulty chewing and swallowing food. Although there are a variety of causes of dysphagia and varying levels of distress, dysphagia can lead to cravings for thin liquids and blockages of solid foods. Dysphagia often hinders fluid or food intake, leading to concerns about adequate hydration and nutrition in the meals of dysphagia patients. Texture changes, such as food slurries and thickened beverages, have been employed to promote "safe" swallowing. [0002] Commercial thickeners are often used to thicken beverages sufficiently so that the fluid can be safely consumed by individuals with swallowing difficulties. Current commercially available thickeners for dysphagia all exhibit significant disadvantages that negatively impact patient acceptability and compliance in use. Liquids thickened with starch (eg, modified cornstarch) are opaque and have a grainy and / or pasty texture. They also have a...

AI Technical Summary

Problems solved by technology

Current commercially available thickeners for dysphagia all exhibit significant disadvantages that negatively impact patient acceptability and compliance in use

Images