Thickener composition for dysphagia patients

a dysphagia patient and thickener technology, applied in the field of dysphagia patients nutrition, can solve the problems of affecting the health of patients, affecting the quality of dysphagia patients, and a relatively long time to consume food, so as to improve the quality of fermented foods, and improve the effect of fermentation

Inactive Publication Date: 2009-03-19
NV NUTRICIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0011]Therefore the object of the present invention is to provide a product that combines the properties of a good viscosity profile (mouth feel) and a good stability during consumption (i.e. resistance against amylase digestion) as well as a good stability during preparation (i.e. freeze-thawing).
[0012]The present inventors found that when xanthan gum in combination with galactomannan such as tara gum, is mixed with starch, a food thickening agent is obtained which complies with all essential properties of a thickening agent suitable for dysphagia patients. A small quantity of gums in combination with starch gives an ideal viscosity profile while the gums protect the starch from degradation by amylase during the consumption of the thickened foods.

Problems solved by technology

Secondly, dysphagia patients often spill saliva during consumption and need a relatively long time to consume their food.
This leads to an undesirable decrease in viscosity that again increases the problems for dysphagia patients to swallow the food.

Method used

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  • Thickener composition for dysphagia patients
  • Thickener composition for dysphagia patients

Examples

Experimental program
Comparison scheme
Effect test

example 1

Viscosity Profile

[0033]During processing in the mouth and swallowing the viscosity of a food product changes due to shear forces. This change in viscosity can be analyzed in a laboratory mixing experiment of the food product. The force needed for mixing food product is a measure for the viscosity of this food product. As can be seen in FIG. 1, the viscosity decreases when the shear rate increases.

[0034]Consumers are accustomed to the ideal viscosity profile of a product entirely consisting of starch. This product is depicted as triangles (St) in FIG. 1. It was found that by combining tara gum, xanthan gum and starch a similar viscosity profile could be made depending on the quantity and ratios of these ingredients. Tara gum or xanthan gum alone were not able to mimic the viscosity profile. Tara gum and xanthan gum could be replaced or mixed with other polysaccharide gums of plant and microbial origin as there are locust bean gum, guar gum, fenugreek gum, tamarind gum, konjac mannan,...

example 2

Compression Test

[0037]Preparation of Dispersions

[0038]Dispersions were prepared by adding 12 gram of a thickener composition described in Example 4 to 200 gram of water in a 500 ml shaking beaker and shaking the mixture in the shaking beaker by hand until no powder particles could be observed anymore visually. Directly after preparation of the dispersion it was split in two and transferred to 100 ml cups. After preparation the dispersions were allowed to rest for 30 minutes at room temperature.

Freeze-Thaw-Heat Treatment

[0039]After preparation the dispersions were put in a freezer with a temperature of −18° C. and were left in the freezer overnight. Before a measurement dispersions were taken out of the freezer and heated up to 90° C. in a Micro-Wave. After heating the dispersions were allowed to rest and cool down for 30 minutes.

Treatment with Saliva

[0040]Fresh human saliva from one or more individual(s) was gathered and mixed carefully. Directly after fresh preparation of a dispers...

example 3

Fermentation of Gums

Microorganisms

[0042]Micro-organisms were obtained from fresh faeces from bottle fed babies. Fresh faecal material from babies ranging 1 to 4 month of age was pooled and put into preservative medium within 2 h.

Compositions / Substrate

[0043]As substrate either prebiotics (TOS; TOS and inulin HP mixture in a 9 / 1 (w / w) ratio; inulin HP; oligofructose and inulin HP mixture in a 1 / 1 (w / w) ratio, or none (blanc) was used.

Media

[0044]McBain & MacFarlane medium: Buffered peptone water 3.0 g / l, yeast extract 2.5 g / l. mucin (brush borders) 0.8 g / l, tryptone 3.0 g / l, L-Cysteine-HCl 0.4 g / l, bile salts 0.05 g / l, K2HPO4.3H2O 2.6 g / l, NaHCO3 0.2 g / l, NaCl 4.5 g / l, MgSO4.7H2O 0.5 g / l, CaCl2 0.228 g / l, FeSO4.7H2O 0.005 g / l. Fill 500 ml Scott bottles with the medium and sterilize 15 minutes at 121° C.

[0045]Buffered medium: K2HPO4.3H2) 2.6 g / l, NaHCO3 0.2 g / l, NaCl 4.5 g / l, MgSO4.7H2O, 0.5 g / l, CaCl2 0.228 g / l, FeSO4.7H2O 0.005 g / l. Adjust to pH 6.3±0.1 with K2HPO4 or NaHCO3. Fill 500...

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Abstract

The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthan gum and / or methylcellulose and galactomannan and / or glucomannan.

Description

FIELD OF THE INVENTION[0001]The invention relates to nutrition for dysphagia patients. Suitably the nutrition is in the form of thickened food. In particular the invention relates to a powdered nutritional product that can thicken a wide range of liquids or other foods. The invention further relates to a method for preparing food with a stable viscosity suitable for dysphagia patients.BACKGROUND OF THE INVENTION[0002]For healthy patients a better mouthfeel of a foodstuff can be a reason to eat it more often simply because they prefer the “taste” of it. For dysphagia patients things are however completely different. In fact a good mouthfeel may be considered a matter of life and death. Dysphagia patients are afraid to consume foodstuffs that appear to thin to them, because they fear to choke. This fear often shows by a reluctance to eat or drink and may lead to dehydration and malnutrition.[0003]People with dysphagia generally lack proper muscle control and coordination to properly s...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/30A23L29/238A23L29/244A23L29/262A23L29/269
CPCA23L1/0522A23L1/0526A23L1/0528A23L1/0534A23L1/0541A23L1/30A61K31/715A23V2002/00A61K2300/00A23V2200/242A23V2250/51082A23V2250/5058A23V2250/5086A23V2250/505A23L29/238A23L29/244A23L29/262A23L33/10A23L29/212A23L29/27A23L33/17A23L33/115A23L33/40
Inventor SLIWINSKI, EDWARD LUCIAN
Owner NV NUTRICIA
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