Thickening agents and nutritional products to promote safe swallowing of individuals with dysphagia and methods of making and using same

A thickener and product technology, which is applied in the field of improving the cohesion of the nutritional product, can solve the problems of expensiveness, achieve the effect of easy removal, improve swallowing safety and efficiency, and increase the residue rate

Pending Publication Date: 2022-03-29
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Also, commercial products such as high molecu

Method used

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  • Thickening agents and nutritional products to promote safe swallowing of individuals with dysphagia and methods of making and using same
  • Thickening agents and nutritional products to promote safe swallowing of individuals with dysphagia and methods of making and using same
  • Thickening agents and nutritional products to promote safe swallowing of individuals with dysphagia and methods of making and using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0169] Example 1: β-glucan samples

[0170] figure 1 Examples of β-glucan samples used in the present disclosure are shown.

[0171]To prepare a β-glucan sample used in the present disclosure, for example, 10 g 28 was mixed in 500 mL of water followed by centrifugation to obtain a 2% extract. Then, the 2% extract was subjected to ethanol extraction to separate β-glucan, and further centrifuged to obtain β-glucan powder. β-glucan powder reconstituted in water to obtain β-glucan samples, e.g. 0.75% or 1% Naturex TM beta-glucan. For example, 0.04g of beta-glucan powder is reconstituted in 4g of water to obtain 1% Naturex TM beta-glucan. The 2% extract was used directly as the 2% supernatant in this disclosure. The 2% extract was also diluted in half for use as the 1% supernatant in this disclosure. For example, combine 100 mL of 2% supernatant with 100 mL of water to obtain 1% supernatant.

[0172] As used in the present disclosure, the β-glucan powder obtained as des...

Embodiment 2

[0173] Example 2: Mixture of β-glucan and protein

[0174] figure 2 Naturex shown mixed with different proteins TM Surface tackiness and adhesion results of β-glucan. Tackiness is measured on a relative scale based on viscosity. Adhesion is measured on a relative scale based on the relaxation time determined by CaBER as described herein. Blocking is a representative measure of cohesion. The results showed that rice protein and lentil protein increased the adhesiveness of oat extract.

Embodiment 3

[0175] Example 3: Tate & Lyle TM Mixture of β-glucan and one or two different gums

[0176] Tate & Lyle TM The MW of the β-glucan samples were each from about 900,000 Da to about 1,200,000 Da, which is higher than that of Naturex TM The MW of β-glucan is low. image 3 Showing Tate&Lyle mixed with different glues TM Surface tackiness and adhesion results of β-glucan. The results showed that doping Tate&Lyle with different colloids TM β-glucan had no significant effect on surface tackiness and adhesion.

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Abstract

A thickener, as well as nutritional products comprising the thickener, uses thereof, methods of manufacture thereof, methods for improving cohesiveness of nutritional products, and related systems are disclosed. The nutritional product has improved cohesiveness to promote a safer and more efficient swallowing of food masses by individuals with dysphagia, such as dysphagia. In a preferred embodiment, the nutritional product comprises a thickening agent, the thickening agent comprising beta-glucan and an additive. Preferably, the nutritional product has a relaxation time of from 10 ms to 2000 ms as measured by the CaBER experiment at a temperature of 20 DEG C.

Description

Background technique [0001] The present disclosure relates to a thickener formulated for dilution into a nutritional composition, a nutritional product comprising the thickener, uses of the nutritional product, methods for preparing the nutritional product, methods for improving the nutritional product Cohesive methods and related systems. [0002] Dysphagia is the medical term for symptoms of difficulty swallowing. Dysphagia may be a sensation that presents difficulty in passing solids or liquids (ie, nutritional products) from the mouth to the stomach. [0003] During handling of a nutritional product in the oral cavity and during swallowing, the viscosity of the nutritional product changes due to shear forces. In most cases, the viscosity of the nutritional product decreases as the shear force and shear rate (eg, mastication force) applied to the nutritional product increases. Individuals with dysphagia often require thickened nutritional products. Thickening of nutriti...

Claims

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Application Information

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IPC IPC(8): A23L2/52A23L29/20A23L29/238A23L29/25A23L29/269A23L7/10A23L33/00
CPCA23L2/52A23L29/238A23L29/244A23L29/25A23L29/256A23L29/262A23L29/27A23L29/281A23L33/40A23L7/115A23L33/00A23V2002/00A23V2200/30A23V2250/5024A23V2250/5034A23V2250/5036A23V2250/506A23V2250/5066A23V2250/507A23V2250/51082A23V2250/51088A23L33/10A23L29/271A61P1/00A61K31/716
Inventor A·阿巴斯波尔德J·阿曼尼M·杰德瓦布N·史蒂文森
Owner SOC DES PROD NESTLE SA
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