Special medical thickening component for dysphagia and gastroesophageal reflux and preparation method thereof

Abstract

The present application relates to the field of special medicine, and more specifically, it relates to a thickening component for special medical purposes for dysphagia and gastroesophageal reflux and a preparation method. A thickening component for special medical purposes for dysphagia and gastroesophageal reflux, comprising modified starch and xanthan gum; wherein the mass ratio of modified starch to xanthan gum is (7~9.5):(3~0.5). The preparation method is as follows: fully hydrating the modified starch to obtain a modified starch solution; spray drying part of the modified starch solution to prepare a powder; spraying the xanthan gum solution from the bottom of a fluidized bed to granulate the modified starch powder; spraying the remaining modified starch solution from the top of the fluidized bed to coat the above granulation, and sieving after hot air drying to obtain the finished product. The present application has the advantage of simultaneously improving the symptoms of dysphagia and gastroesophageal reflux.

Description

Technical Field

[0001] The present application relates to a special medical field, and more particularly, to a thickening component for special medical purposes for dysphagia and gastroesophageal reflux and a preparation method thereof. Background Art

[0002] Dysphagia is a condition in which there is a blockage and a feeling of obstruction when passing food from the mouth to the stomach. People with dysphagia often lack the proper muscle control and coordination to properly seal their throat, or they lack the ability to properly push whole lumps of food and / or drinks towards the stomach. People with dysphagia may be afraid to eat foods that appear too watery for them because they may fear aspiration and / or choking. This fear often leads to a resistance to eating or drinking, and can lead to dehydration and malnutrition. It is particularly important that people with dysphagia have the right viscosity for the food they consume, both when visually assessing the food during eating and when they feel it in their mouth.

[0003] Thickening food and / or drinks is a common approach for people with dysphagia. Thickening provides better control of food boluses, enhances oral stimulation, and helps prevent fluid from being aspirated into the lungs during swallowing, reducing the risk of lung infections and choking.

[0004] Gastroesophageal reflux is a common digestive system problem in clinical practice. Its clinical manifestations include vomiting, postural vomiting, esophageal mucosal erosion, ulcers, etc. Especially in deep sleep, coma, anesthesia and other conditions, gastroesophageal reflux can cause refluxate to enter the respiratory tract and cause suffocation.

[0005] After thickening, the food becomes a semi-solid mass, most of which is difficult to dissolve or disperse in the stomach. A small part of the decomposed food mass combines with the liquid in the stomach, increasing the viscosity of the liquid in the stomach, which plays a role in inhibiting gastroesophageal reflux and preventing gastric juice from burning the esophagus.

[0006] Common thickeners can thicken food outside the body. However, when ordinary food thickeners enter the stomach with drinking water, food, etc., they are diluted by gastric juice and the viscosity decreases, making it difficult to achieve the effect of inhibiting gastroesophageal reflux.

[0007] Among the existing patent technologies, there are few patents that can simultaneously solve dysphagia combined with gastroesophageal reflux. CN201910525913.8 discloses a special medical food thickening component for inhibiting esophageal reflux and its preparation method, which is formed by a certain proportion of guar gum, locust bean gum, xanthan gum, carrageenan, gelatin, and gum arabic to form a stable solid thickening system, and sodium bicarbonate (potassium bicarbonate) is used as a stabilizer. The special medical food thickening component formed can be used as in vitro food thickening, and can also be directly swallowed to thicken gastric juice, thereby inhibiting gastroesophageal reflux, preventing gastric juice from burning the esophagus and producing a suffocating effect. After application, the gel beads contact the gastric juice, and the carbon dioxide produced by sodium bicarbonate (potassium bicarbonate) causes the gelatin cortex to quickly become porous, and the elastic gel body swells rapidly, thereby achieving the viscosity increase of gastric juice. The carbon dioxide produced when this invention is used may cause patients to have adverse reactions such as flatulence.

[0008] Foods for special medical purposes are foods that are primarily based on clinical needs, targeted at specific populations, and comply with relevant legal regulations. Thickening components, as part of a non-complete nutritional formula within a food for special medical purposes, have important applications in clinical practice. Summary of the Invention

[0009] The purpose of the present invention is to provide a special medical thickening component for dysphagia and gastroesophageal reflux, to solve the problem that ordinary thickeners in the prior art can only thicken in vitro or in the stomach, and to provide a solution for patients with dysphagia and gastroesophageal reflux.

[0010] Another object of the present invention is to provide a method for preparing the above-mentioned special medical thickening component for dysphagia and gastroesophageal reflux.

[0011] To achieve the above objectives, the present application provides a special medical thickening component for dysphagia and gastroesophageal reflux, which adopts the following technical solutions:

[0012] A special medical thickening component for dysphagia and gastroesophageal reflux comprises modified starch and xanthan gum; wherein the mass ratio of modified starch to xanthan gum is (7-9.5):(3-0.5).

[0013] Starch and colloids are commonly used thickener ingredients. When consumed, starch-based thickeners experience a decrease in viscosity due to the action of α-amylase in saliva, affecting their thickening effectiveness. Furthermore, hydrogen bonds between starch and water, as well as between starch molecules, are easily disrupted by salt ions. The addition of salt ions increases osmotic pressure, reducing the fluidity of starch chains and, consequently, viscosity. Divalent ions significantly hinder starch swelling. Acidic environments with a pH below 3 also accelerate starch swelling and decomposition, reducing viscosity.

[0014] Xanthan gum is a high-molecular-weight polysaccharide produced by fermentation of Xanthomonas sp. It is a polysaccharide composed of D-glucose, D-mannose, and D-glucuronic acid in a 2:2:1 ratio. The viscosity of fully hydrolyzed xanthan gum solutions is very stable and unaffected by α-amylase in saliva. Xanthan gum is colorless and odorless and is widely used as a thickener.

[0015] Xanthan gum is inherently negatively charged. When it encounters solutions containing positively charged metal ions, such as sodium and potassium ions, the absolute value of the solution's zeta potential decreases, and the side chains of the xanthan gum molecules tend to stretch and form a double helix structure, thereby reducing viscosity. Although xanthan gum remains generally stable within a pH range of 3 to 11, viscosity decreases outside this range. The pH of human gastric fluid is approximately 1.5, and the pH of everyday acidic beverages is approximately 2. Under highly acidic conditions, xanthan gum loses its acetyl and pyruvate groups, causing a sharp drop in viscosity. The conformational transition temperature of commercial xanthan gum is between 55 and 65°C, whereas enteral nutrition solutions are typically prepared at temperatures between 40 and 60°C. This viscosity drop may occur during preparation and use. Due to its strong hydrophilicity, xanthan gum is difficult to completely dissolve in water. The outer layer easily absorbs water and swells, enveloping the inner layer, resulting in "fish-eye"-like clumps.

[0016] The inventors have achieved a synergistic effect by selecting modified starch and xanthan gum in a specific ratio. As a macromolecular hydrophilic colloid, xanthan gum is thermodynamically incompatible with modified starch, resulting in phase separation. This allows the modified starch and xanthan gum powder to exist in independent microphases in the solution. This improves the dispersibility of xanthan gum in the system, achieves rapid swelling, and increases the hydration rate. Furthermore, the xanthan gum in the continuous phase, due to the expansion of the modified starch granules, causes a surge in the concentration of components within the microphase, thereby increasing the viscosity of the modified starch and xanthan gum in the system. The combination of modified starch and xanthan gum can effectively reduce the amount of modified starch used, while also increasing viscosity and shear resistance, alleviating the extra carbohydrate intake that patients experience when using thickening components. Xanthan gum forms a stable, uniform solution through electrostatic repulsion and steric hindrance, while the starch granules absorb water and swell to form a network-like, viscous solution. The combination of the two improves or stabilizes viscosity during storage.

[0017] Patients with dysphagia and gastroesophageal reflux often experience symptoms such as malnutrition, dehydration, and electrolyte imbalance, requiring supplementation with complete nutrient solution and / or electrolytes. The salt in the complete nutrient solution or electrolytes can effectively reduce the electrostatic repulsion between the negatively charged modified starch and xanthan gum, promoting the direct bonding of xanthan gum macromolecules with the soluble starch, increasing the fluidity and concentration of the system. Consequently, under the action of salt, the viscosity of the modified starch-xanthan gum complex increases, significantly improving salt tolerance.

[0018] At the same time, the modified starch-xanthan gum compound, with xanthan gum wrapped around the starch granules, reduces the degradation of modified starch under acidic pH conditions, so that it still has a high thickening effect, thereby inhibiting gastroesophageal reflux and preventing gastric juice from burning the esophagus.

[0019] Preferably, the mass ratio of the modified starch to xanthan gum is 9:1.

[0020] Preferably, the modified starch is modified by one or more of acetylation, hydroxypropylation, phosphorylation, adipation, oxidation, and cross-linking.

[0021] Preferably, the original starch source of the modified starch is one or more of potato starch, tapioca starch, corn starch and wheat starch.

[0022] Preferably, the original starch source of the modified starch is potato starch and corn starch.

[0023] Preferably, the mass ratio of potato modified starch to corn modified starch is (6-8):(4-2).

[0024] By adopting the above technical solution, potato modified starch and corn modified starch each have advantages and disadvantages in terms of strength after precipitation, hot viscosity, viscosity stability after heating, and gel strength formed after cooling. The two are compounded to produce a complementary effect, thereby obtaining excellent and stable properties.

[0025] Preferably, the modified starch is modified by one or more of acetylation, phosphorylation and adipation.

[0026] After multiple screenings and comparisons, the inventors found that selecting a specific type of starch and adopting a specific denaturation method are beneficial to improving the thickening effect.

[0027] Preferably, the potato starch is denatured by acetylation and adipic acidification to obtain the modified potato starch, and the corn starch is denatured by acetylation and phosphorylation to obtain the modified corn starch.

[0028] Potato starch contains numerous phosphate groups. The repulsion between the negatively charged phosphate groups in adjacent amylopectin chains weakens the hydrogen bonds between the chains, allowing the entire system to hydrate and swell rapidly. This results in excellent water absorption and a low gelatinization temperature. Due to its high concentration of phosphate groups, potato starch has a significantly higher gelatinization viscosity than corn starch. However, phosphate groups are highly salt / electrolyte sensitive, making it difficult for starch granules to swell under the influence of ions, thereby reducing viscosity. Furthermore, under acidic conditions, a counterion layer of cations forms on the surface of starch granules. These ions neutralize the charge of the starch molecules, preventing the phosphate groups from acting and causing a decrease in viscosity. Corn starch lacks phosphate groups. Under the influence of ions and pH, these ions weaken the interactions between starch molecules, enhance granule swelling, and thus increase the viscosity of the system. When corn starch and potato starch are combined, the phosphate groups weaken the hydrogen bonds between corn starch chains, allowing the entire system to hydrate and swell rapidly. Furthermore, under ionic and pH conditions, the corn starch competes with the potato starch, weakening the reaction between the phosphate groups and ions and pH, thereby stabilizing the viscosity of the system. The acetylation modification method increased the swelling factor of starch, with low gelatinization temperature and retrogradation, good transparency, and large solubility and swelling capacity.

[0029] The properties of modified starch obtained by using different modification methods for different starches will be very different. By adopting the above technical solution, the inventors have explored the best source of starch and its corresponding modification method. After many experiments, the modified starches obtained by using corresponding modification methods for potato starch and corn starch were mixed with each other and then used in combination with xanthan gum. The thickening effect was greatly improved. When added to food for patients with dysphagia, the speed of the liquid flowing through the throat was effectively slowed down, giving users a more comfortable eating experience. At the same time, it also reduces the impact of the low-acid environment on the system, effectively prolongs the thickening time, and after the food is eaten into the stomach, it remains in a semi-solid mass for a certain period of time, is not easy to reflux into the esophagus, and effectively blocks the reflux of gastric juice into the esophagus.

[0030] The thickener in this formula is colorless and odorless, and does not affect the appearance or taste of the food being thickened. A 3% addition to the solution is sufficient to achieve IDDSI's Grade 3 viscosity, minimizing the impact of the thickener itself on nutritional intake.

[0031] Preferably, the xanthan gum is powdered xanthan gum or granulated xanthan gum.

[0032] Preferably, the xanthan gum is powdered xanthan gum.

[0033] A small amount of xanthan gum can produce a high-viscosity liquid with good water retention. The viscosity of the solution will not change when it is left standing for a long time, but the viscosity will decrease with increasing shear rate. It is easy to form lumps when dissolved alone.

[0034] The inventors have discovered that both powdered xanthan gum and granulated xanthan gum can work well with modified starch. In particular, when a specific powdered xanthan gum is used in combination with modified starch, it can further rapidly swell and increase the hydration rate, thereby giving the thickening component a good thickening effect, making it more suitable for patients with dysphagia and gastroesophageal reflux.

[0035] In a second aspect, the present application provides a method for preparing a thickening component for special medical purposes for dysphagia and gastroesophageal reflux, the specific steps of which are as follows:

[0036] A method for preparing a special medical thickening component for dysphagia and gastroesophageal reflux comprises the following steps:

[0037] fully hydrating the modified starch to obtain a modified starch solution;

[0038] Spray drying a portion of 70-85% of the modified starch solution to form a powder;

[0039] The xanthan gum solution is sprayed from the bottom of the fluidized bed to granulate the modified starch powder;

[0040] The remaining modified starch solution is sprayed from the top of the fluidized bed to coat the granules, which are then dried with hot air and sieved to obtain the finished product.

[0041] By adopting this technical solution, xanthan gum is highly water-soluble, and the outer layer swells after absorbing water, hindering water penetration into the interior and affecting solubility. Using the embedding technology, the xanthan gum fills the micropores of the modified starch, causing the modified starch to quickly disintegrate upon contact with water, greatly improving its solubility and dissolution rate.

[0042] By limiting the xanthan gum spray coating to the bottom of the granulation, the particles can be effectively prevented from being too large and the overall performance of the thickening component can be improved.

[0043] In summary, this application has the following beneficial effects:

[0044] 1. When a specific modified starch and xanthan gum are compounded in a specific ratio and added to food, it can effectively increase the viscosity of liquid food, slow its flow through the throat, delay the activation of the airway protection mechanism, and reduce the risk of choking and aspiration. At the same time, because the compound of modified starch and xanthan gum changes the texture of the food, enhances the thickening effect, and prolongs the thickening time, the food enters the patient's stomach in a semi-solid mass, most of which is difficult to dissolve or disperse. The small part of the decomposed food mass combines with the liquid in the stomach, increasing the viscosity of the liquid in the stomach, thereby inhibiting gastroesophageal reflux and preventing gastric juice from burning the esophagus.

[0045] 2. With the cooperation of modified starch and xanthan gum, the problems of starch's poor electrolyte resistance, poor low acid resistance, and poor temperature resistance, and the problems of xanthan gum's poor electrolyte resistance, poor low acid resistance, poor temperature resistance and poor solubility are effectively solved. We have successfully developed a product that solves the problem of dysphagia and is also suitable for patients with gastroesophageal reflux, with good stability and viscosity. DETAILED DESCRIPTION

[0046] The present application is further described in detail below with reference to the embodiments.

[0047] The raw materials used in the following examples and comparative examples are all commercially available products.

[0048] Example

[0049] Example 1

[0050] A special medical thickening component for dysphagia and gastroesophageal reflux, comprising modified starch and xanthan gum. The modified starch is derived from potato starch and corn starch. Potato starch is modified through acetylation and adipic acidification to obtain modified potato starch, while corn starch is modified through acetylation and phosphorylation to obtain modified corn starch.

[0051] The mass ratio of modified starch to xanthan gum is 9.5:0.5, that is, the modified starch is 9.5 kg and the xanthan gum is 0.5 kg.

[0052] Modified potato starch and modified corn starch are mixed in a mass ratio of 6:4. The xanthan gum is powdered xanthan gum. The modified potato starch is 5.7 kg, and the modified corn starch is 3.8 kg.

[0053] The preparation method of a special medical thickening component for dysphagia and gastroesophageal reflux comprises the following steps:

[0054] Step 1): firstly mix modified potato starch and modified corn starch, then dissolve the mixed powder with water at a material-liquid ratio of 1:30, and stir evenly to obtain a modified starch solution.

[0055] Step 2): Pour the mixed solution into a spray dryer, set the air inlet temperature to 160° C. and the air outlet temperature to 80° C. After spray drying, screen particles with a particle size of 150 to 180 μm to obtain modified starch powder.

[0056] Step 3): dissolving xanthan gum and water at a material-liquid ratio of 1:20 to obtain a xanthan gum solution;

[0057] Step 4): The modified starch powder is placed in a fluidized bed, and the xanthan gum solution is sprayed from the top of the fluidized bed to wrap the modified starch powder. The modified starch powder is dried with 110° C. hot air, and particles with a particle size of 150 to 250 μm are screened by vibration to obtain a finished product.

[0058] Example 2

[0059] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 1 in that the mass ratio of modified starch to xanthan gum is 7:3, that is, the modified starch is 7 kg and the xanthan gum is 3 kg.

[0060] Modified potato starch and modified corn starch are mixed in a mass ratio of 8:2, that is, 5.6 kg of modified potato starch and 1.4 kg of modified corn starch.

[0061] Example 3

[0062] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 1 in that the mass ratio of modified starch to xanthan gum is 9:1, that is, the modified starch is 9 kg and the xanthan gum is 1 kg.

[0063] Modified potato starch and modified corn starch are mixed in a mass ratio of 7:3, that is, the modified potato starch is 6.3 kg and the modified corn starch is 2.7 kg.

[0064] Example 4

[0065] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that corn starch is denatured by acetylation and adipic acidification to obtain denatured corn starch, and potato starch is denatured by acetylation and phosphorylation to obtain denatured potato starch.

[0066] Example 5

[0067] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that the original starch source of the modified starch is corn starch, and the corn starch is denatured by acetylation and phosphorylation to obtain the modified corn starch.

[0068] Comparative Example

[0069] Comparative Example 1

[0070] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that the modified starch is replaced by starch of equal mass.

[0071] Comparative Example 2

[0072] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that xanthan gum is replaced by agar of equal mass.

[0073] Comparative Example 3

[0074] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that modified starch and xanthan gum are mixed at a mass ratio of 30:1, i.e., 9.68 kg of modified starch and 0.32 kg of xanthan gum.

[0075] Comparative Example 4

[0076] A special medical thickening component for dysphagia and gastroesophageal reflux, which differs from Example 3 in that, after step 2), xanthan gum is dry-mixed with modified starch powder to obtain a finished product.

[0077] Performance testing

[0078] 1. Dissolution test: 500 mL of purified water was poured into a beaker and stirred uniformly along the wall of the beaker with a glass rod at a speed of 2 revolutions per second. Examples 1 to 5 and Comparative Examples 1 to 4 were placed into the beaker. Stirring was stopped after complete dissolution, and the dissolution time was recorded.

[0079] The experimental results are detailed in Table 1 below.

[0080] Table 1

[0081]

[0082]

[0083] Comparison of the test data for Examples 1-5 and Comparative Examples 1-4 in Table 1 shows that the combined use of modified starch and xanthan gum enhances the dissolution of the resulting product, making it less susceptible to "fish-eye" formation. Example 3 achieved the best test results. Furthermore, the inventors discovered in experiments that the thickening component provided herein rapidly disperses and dissolves into a uniform liquid in both hot and cold water at 4-80°C.

[0084] 2. Viscosity test

[0085] (1) Preparation method

[0086] Accurately measure 500 mL of purified water and pour it into a beaker. Use a glass rod to stir uniformly along the wall of the beaker at a speed of 2 revolutions per second. After Examples 1-5, Comparative Examples 1-4, and the commercially available thickener are completely dissolved, stop stirring to prevent the formation of bubbles; and let it stand for another 20 minutes to reduce the viscosity change caused by time changes during testing.

[0087] (2) Viscosity method: Use a Brookfile viscometer to test the viscosity, select a suitable rotor and speed, and the viscosity test results of different addition amounts are shown in Table 2.

[0088] Table 2

[0089]

[0090]

[0091] The data in Table 2 show that at a 1% addition level, Example 3 exhibits a superior thickening effect compared to Comparative Examples 1-4. When the addition level is gradually increased to 2% and 3%, the thickening effect of Example 3 is significantly improved over that of Comparative Examples 1-4. The products of Examples 1-4 also exhibit relatively good thickening effects.

[0092] 3. Static experiment

[0093] Pour 500 mL of purified water into a beaker. Stir uniformly along the beaker wall with a glass rod at a rate of 2 revolutions per second. Add 15 g of sample. Once completely dissolved, stop stirring to prevent bubble formation. Record the viscosity at 0 h and 8 h.

[0094] The samples were taken from Examples 1 to 5 and Comparative Examples 1 to 4. The experimental results are detailed in Table 3.

[0095] Table 3

[0096]

[0097] As shown in Table 3, the viscosity of the products of Examples 1-5 remained unchanged after 8 hours of standing. However, the viscosity of Comparative Examples 1-4 decreased significantly after 8 hours of standing, indicating that the thickening effect of the products of Comparative Examples 1-4 was unstable and not long-lasting. The experimental results show that prolonged standing has no significant effect on the viscosity of the products of the technical solution provided by this application.

[0098] 4. Acid and alkali resistance test

[0099] Adjust the pH of purified water to 1.0, 4.0, 7.0, 10.0, and 13.0 using an acidifier. Pour 500 mL of purified water at different pH values into a beaker and stir uniformly along the beaker wall with a glass rod at a rate of two revolutions per second. Pour 15 g of sample into the beaker and stir to dissolve. Once dissolved, stop stirring to prevent bubble formation. Let the sample stand for 20 minutes to minimize viscosity changes caused by time during testing.

[0100] Samples were taken from Examples 1-5 and Comparative Examples 1-4.

[0101] The viscosity of each sample at different pH (1.0-13.0) is shown in Table 4.

[0102] Table 4

[0103]

[0104] As shown in Table 4, the viscosity of the product in Example 3, dissolved in pure water at different pH values, changes relatively little. However, the products in Comparative Examples 1-3 only maintain a good solubility within a certain range; in the pH range 1-4, the solubility is very poor. The product provided by the technical solution of this application can be adapted to different food thickening applications, maintaining a good thickening effect.

[0105] 5. Heat resistance test

[0106] The purified water temperature was adjusted to 4°C, 20°C, 40°C, 60°C, and 80°C. 500 mL of purified water at different temperatures was poured into a beaker and stirred uniformly along the wall of the beaker with a glass rod at a speed of 2 rotations per second. 15 g of the present invention was poured into the beaker and stirred to dissolve. After complete dissolution, stirring was stopped to prevent the formation of bubbles. The mixture was allowed to stand for 20 minutes to reduce the viscosity change caused by time variation during testing.

[0107] Samples were taken from Examples 1-5 and Comparative Examples 1-4.

[0108] The effects of different temperatures (4-80°C) on the viscosity of the present invention are shown in Table 5.

[0109] Table 5

[0110]

[0111]

[0112] As shown in Table 5, the viscosity of the products in Comparative Examples 1-4 decreased significantly at 60°C. The viscosity of the products in Examples 1-5 changed slightly in pure water at different temperatures, with Example 3 showing the most significant effect, with the viscosity remaining almost unchanged below 60°C. This indicates that the products provided by the technical solution of this application are suitable for dissolution below 60°C and are suitable for use in applications where thickening components are added to common foods.

[0113] 6. Ionic strength tolerance test

[0114] Common sodium ion concentrations in enteral nutrition solutions range from 0.01 to 0.03 mol / L. Adjust the sodium ion concentration of purified water to 0.01, 0.03, and 0.1 mol / L using sodium chloride solution. Pour 500 mL of purified water with varying sodium ion concentrations into a beaker. Stir uniformly along the beaker wall with a glass rod at a rate of two rotations per second. Pour in 15 g of sample and stir to dissolve. Stop stirring once dissolution is complete to prevent bubble formation. Let the mixture stand for 20 minutes to minimize viscosity changes caused by time-dependent changes during testing.

[0115] Samples were taken from Examples 1-5 and Comparative Examples 1-4.

[0116] The effects of different sodium ion concentrations on the viscosity of this sample are detailed in Table 6.

[0117] Table 6

[0118]

[0119] As shown in Table 6, the thickeners in Comparative Examples 1-4 have poor ion tolerance and are unsuitable for use in a variety of scenarios. The products in Examples 1-5 exhibit minimal viscosity changes when applied to pure water with varying sodium ion concentrations; the performance of Example 3 is particularly outstanding. In other words, the products provided herein exhibit virtually no viscosity changes when applied to the ionic strengths found in enteral nutrition or daily diets, demonstrating no incompatibility.

[0120] 7. In vitro simulated gastric environment experiment

[0121] 4g of sample was mixed with 100g of water to obtain a sample solution. This solution was then subjected to an in vitro simulated gastric environment experiment to observe its viscosity-increasing effect on artificial gastric fluid. 50.4mL of the sample solution was placed in a bottle, 12mL of artificial gastric fluid (pH 1.5) was added, and the bottle was filled with nitrogen. After sealing, the sample solution was digested in a 70r / min, 37°C tabletop constant temperature oscillator for 0h and 6h, respectively, and the viscosity value was measured. An equal amount of pure water was used to replace the artificial gastric fluid as a blank test (initial viscosity). The specific results are shown in Table 7.

[0122] Samples were taken from Examples 1-5, Comparative Examples 1-4 and commercially available Gavisconadvance.

[0123] Table 7

[0124]

[0125] According to the test data in Table 7, the viscosity of the products provided in the present application (Examples 1-5) decreased significantly within 1 hour of digestion, the viscosity change tended to be stable within 2-6 hours of digestion, and the viscosity was still maintained within 6 hours, maintaining the food in a semi-solid mass, making it difficult to dissolve or disperse, and having a good gastroesophageal reflux prevention effect.

[0126] However, after 4 hours of digestion, the buoyancy raft of Comparative Examples 1-4 and Gavisconadvance disappeared, and the viscosity decreased and approached the viscosity of gastric juice, that is, the anti-gastric reflux effect was not achieved.

[0127] Experimental results show that under the condition of 4% addition of the present invention, the viscosity is still maintained after 6 hours of in vitro digestion; when Gavisconadvance is digested for more than 4 hours in vitro, the buoyancy raft disappears and the effect of inhibiting gastroesophageal reflux is lost.

[0128] In addition, the inventors have also found through experiments that the product of the present application can maintain its original viscosity after multiple freeze-thaw cycles at different freezing or thawing speeds, and has a good thickening effect and a good thickening retention time.

[0129] In summary, the technical solution provided by this application can maintain a good thickening effect in multiple dimensions, while the products of Comparative Examples 1-4 can only achieve similar effects in certain properties at most, and cannot achieve similar effects as the present application in all dimensions. The technical solution of this application is simple and easy to operate, has excellent performance, and is suitable for promotion and use in this field.

[0130] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A method for preparing a special medical thickening component for dysphagia and gastroesophageal reflux, characterized by: The special medical thickening component for dysphagia and gastroesophageal reflux comprises modified starch and xanthan gum, wherein the mass ratio of the modified starch to the xanthan gum is 9:1, the modified starch is composed of modified potato starch and modified corn starch, and the xanthan gum is powdered xanthan gum; The preparation method of the special medical thickening component for dysphagia and gastroesophageal reflux comprises the following steps: Step 1): first, modifying potato starch and modifying corn starch in a mass ratio of 7:3 to obtain a mixed powder, then dissolving the mixed powder with water in a material-liquid ratio of 1:30, and stirring evenly to obtain a modified starch solution; wherein the modified potato starch is obtained by modifying potato starch by acetylation and adipic acidification, and the modified corn starch is obtained by modifying corn starch by acetylation and phosphorylation; Step 2): pouring the mixed solution into a spray dryer, setting the air inlet temperature to 160°C and the air outlet temperature to 80°C; after spray drying, screening particles with a particle size of 150 to 180 μm to obtain modified starch powder; Step 3): dissolving powdered xanthan gum and water at a material-liquid ratio of 1:20 to obtain a xanthan gum solution; Step 4): The modified starch powder is placed in a fluidized bed, and the xanthan gum solution is sprayed from the top of the fluidized bed to wrap the modified starch powder. The modified starch powder is dried with 110° C. hot air, and particles with a particle size of 150 to 250 μm are screened by vibration to obtain a finished product.

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