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Thickening composition

A technology of composition and thickening agent, which is applied in the directions of food ingredients as thickeners, food science, and food ingredients as viscosity modifiers, etc., can solve problems such as impaired taste, difficulty in swallowing, and difficulty in thickening adjustment.

Pending Publication Date: 2022-02-01
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem with overly strong thickening leading to impaired mouthfeel or thickening leading to difficulty swallowing, increasing the risk of residue in the throat
In addition, the adjustment of thickening is very difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0106] Example 1: Thickening composition comprising xanthan gum and cellulose gum

[0107] (1) Measurement of fluid characteristics (flow curve)

[0108] Each thickening composition was prepared according to the blends described in Table 1 below. As for xanthan gum, GRINDSTED Xanthan clear 80 (DuPont) and GRINDSTED Xanthan MAS-SH clear (DuPont) were used. As for cellulose gum (carboxymethyl cellulose), use GRINDSTED BEV130 (DuPont) (low viscosity: 2%, 800mPa.s to 1600mPa.s), GRINDSTED BEV150 (DuPont) (medium viscosity: 1%, 1500mPa.s). s to 3500mPa.s) and GRINDSTED BEV350 (DuPont) (high viscosity: 1%, 3000mpa.s to 5000mpa.s).

[0109] [Table 1]

[0110] Table 1. Mixing components of each thickening composition of Example 1

[0111]

[0112]

[0113] Note) The component composition values ​​of each thickening composition represent parts by mass.

[0114] For the thickening compositions of blends 0-80, 2 to 5, 8, 11 to 13, 15 and 19, the ingredients (xanthan gum an...

example 2

[0128] Example 2: Thickening composition comprising xanthan gum and alginic acid

[0129] A thickening composition was prepared as shown in Table 3 below based on the method of Example 1(1) above, except that the experimental part was added in which alginic acid was used instead of cellulose gum. As for alginic acid, GRINDSTED alginic acid (DuPont) was used.

[0130] [table 3]

[0131] Table 3. Mixing components of each thickening composition of Example 2

[0132]

[0133] Regarding each thickening composition, ingredients (xanthan gum and / or alginic acid) were dissolved in deionized water so that the mass of the ingredients was 1% by mass based on the total mass of the total solution. According to the method of Example 1(1) above, the fluid characteristics (relationship between shear rate and viscosity) of the obtained aqueous solution were measured using a viscoelastic measuring instrument: MCR501 rheometer (Anton Paar).

[0134] result in Figure 6 shown in .

[0...

example 3

[0136] Example 3: Thickening composition comprising succinoglycan and cellulose gum

[0137] A thickening composition was prepared as shown in Table 4 below based on the method of Example 1(1) above, except that the experimental part was added, wherein succinoglycan gum was used instead of xanthan gum. As succinoglycan gum, GRINDSTED succinoglycan J (DuPont) was used.

[0138] [Table 4]

[0139] Table 4. Blending Components of Each Thickening Composition of Example 3

[0140]

[0141]

[0142] For each thickening composition, ingredients (succinoglycan and / or cellulose gum) were dissolved in deionized water so that the mass of the ingredients was 1% by mass based on the total mass of the total solution. According to the method of Example 1(1) above, the fluid characteristics (relationship between shear rate and viscosity) of the obtained aqueous solution were measured using a viscoelastic measuring instrument: MCR501 rheometer (Anton Paar).

[0143] result in Figure...

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Abstract

The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein the first thickener shows pseudoplasticity at the shear rate from 1 to 100S-1, the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S-1, and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.

Description

[0001] Cross References to Related Applications [0002] This application is based on and claims the benefit of priority from Japanese Patent Application No. 2019-055505 filed on March 22, 2019, the entire contents of which are incorporated herein by reference. technical field [0003] The present invention relates to a thickening composition. Background technique [0004] To prevent aspiration, efforts have been made to thicken smooth liquids for use by people with dysphagia. The extent of this thickening varies according to the severity or swallowing status of the patient and requires specialists such as doctors, speech therapists (ST), nutritionists, etc. to adjust the thickening according to the behavior of the individual patient. [0005] A commonly used component for providing consistency is, for example, xanthan gum, a thickening component (Patent Document 1). However, regarding thickening methods using polysaccharide thickeners, based on a high shear rate of 50s -...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/20A23L29/231A23L29/238A23L29/262A23L29/269
CPCA23L29/262A23L29/231A23L29/269A23L29/238A23L29/20A23L29/256A23L2/52A23V2002/00A23V2200/228A23V2200/242A23V2200/244A23V2250/502A23V2250/5026A23V2250/5054A23V2250/506A23V2250/5072A23V2250/5086A23V2250/51082A23V2250/51084A23L29/27
Inventor Y·富山N·神野G·斯沃恩N·杨K·法尔克
Owner DUPONT NUTRITION BIOSCIENCES APS