Powdered food composition for the preparation of drinks for the hydration of dysphagic individuals

Abstract

The present invention relates to A powdered food composition for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises: - at least one saccharide, present in a concentration by weight between 40% and 77% of the total weight of said food composition; - xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of said food composition; - guar gum, present in a concentration by weight between 2% and 3% of the total weight of said food composition; - inulin, present in a concentration by weight between 4% and 10% of the total weight of said food composition.

Description

[0001] POWDERED FOOD COMPOSITION FOR THE PREPARATION OF DRINKS FOR THE HYDRATION OF DYSPHAGIC INDIVIDUALS Technical Field

[0002] The present invention relates to a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals.

[0003] Background Art

[0004] Dysphagia is a condition that consists of objective difficulty in swallowing solid or liquid food, accompanied by regurgitation and the risk of portions of food passing to the respiratory tract.

[0005] In such conditions, therefore, dysphagic individuals tend to lose interest in proper and sufficient nutrition, which leads them to dehydration, hypo-nutrition and / or malnutrition.

[0006] Dysphagic individuals, at least in the early stages when this condition develops, must be accompanied in feeding to avoid the aforementioned problems.

[0007] Specifically, foods are generally prepared in accordance with guidelines drawn up by the International Dysphagia Diet Standardization Initiative (IDDSI). According to this initiative, based on the severity of dysfunction in a person, foods and drinks are prepared to achieve a predetermined degree of viscosity. In the case of traditional foods, these are shredded / minced until the desired degree is achieved.

[0008] Dietary compositions for dysphagic individuals are therefore formulated to provide a high amount of nutrients in a reduced amount of administered food.

[0009] In the case, on the other hand, of powdered food compositions, which are to be reconstituted, the degree of viscosity is determined by accurately dosing a predefined amount of powder with a predefined amount of reconstitution liquid. The Applicant has been engaged in the production of powdered food compositions for dysphagic individuals for several years, including powdered food compositions for drink preparation.

[0010] Known food compositions for drinks comprise saccharides, which contribute to the caloric needs of the dysphagic individual, and carrageenan and tara gum as thickeners. Preparation of the drink involves dissolving the powder in a hot reconstitution liquid, such as e.g. water or milk, preferably at temperatures above 90°C, followed by cooling the mixture to obtain the drink with the desired viscosity.

[0011] In detail, the use of a hot reconstitution liquid is necessary for the carrageenan and tara gum to activate and give the drink the correct viscosity.

[0012] Cooling can be done gradually at room temperature or through the use of blast chillers until the desired temperature is achieved.

[0013] The resulting drinks are divided into hot drinks, when given at temperatures above 30°C, and cold drinks, when given at temperatures below 30°C.

[0014] However, as can be easily appreciated, in the case of cold drinks, the time required to reach the desired temperature can be considerable, especially when a large amount of drink is prepared to be portioned among several individuals, resulting in related administration problems.

[0015] This inconvenience is greatly felt especially in emergency situations where it is necessary to administer the drink to the dysphagic person quickly.

[0016] In addition, the need to use a hot reconstitution liquid does not allow the formulation of food compositions with thermolabile substances, such as most vitamins and some seroproteins.

[0017] Not least, the preparation and handling of hot drinks and their containers pose a safety risk to the user in charge.

[0018] It is evident, therefore, how the need is felt to refine powdered food compositions for the preparation of drinks for dysphagic individuals.

[0019] Description of the Invention

[0020] The main aim of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which enables the preparation and administration of cold drinks in a short time.

[0021] Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which also allows formulation with thermolabile substances.

[0022] A further object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which allows safe preparation and handling of the drinks and their containers for the users in charge.

[0023] Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which can overcome the aforementioned drawbacks of the prior art within the framework of a simple, rational, easy and efficient to use as well as affordable solution.

[0024] The aforementioned objects are achieved by this powdered food composition for the preparation of drinks for the hydration of dysphagic individuals having the characteristics of claim 1.

[0025] Embodiments of the Invention

[0026] Other characteristics and advantages of the present invention will become more apparent from the description of a preferred, but not exclusive embodiment of a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals.

[0027] The powdered food composition according to the invention can be reconstituted with a reconstitution liquid in order to prepare a drink for dysphagic individuals, as will be better described later in this disclosure.

[0028] In the context of this disclosure, the term “dysphagic individual” refers to a person having swallowing disorders. The dysphagic individual may be a patient in a health care facility in which the food composition is used to prepare the drink or an assisted or unassisted person in his or her own home.

[0029] At the same time, the term “hydration drink” specifically refers to a drink intended to replenish water and / or nutrients and to prevent dehydration and / or malnutrition of the dysphagic individual.

[0030] Again, “powdered” refers to the fact that the food composition consists of a set of powdered ingredients with a particle size between 75 microns and 1400 microns. In detail, the average particle size of the food composition is of between 350 microns and 450 microns.

[0031] The food composition according to the invention comprises: at least one saccharide, present in a concentration by weight between 40% and 77% of the total weight of the food composition; xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of the food composition; guar gum, present in a concentration by weight present between 2% and 3% of the total weight of the food composition; inulin, present in a concentration by weight between 4% and 10% of the total weight of the food composition.

[0032] Saccharides comprise sugars and / or complex sugars. Saccharides give nutritional value to the food composition which, therefore, also allows the caloric needs of the dysphagic individual to be met.

[0033] Xanthan gum and guar gum are polysaccharides having thickening properties even in the presence of reconstituting liquids at low temperatures, that is, below 30°C. Xanthan gum and guar gum, therefore, allow the direct preparation of cold drinks for dysphagic individuals, as will be better described later in this disclosure.

[0034] Inulin is an unavailable carbohydrate, that is, not digestible by intestinal enzymes. Inulin, therefore, is used by the bacteria of the intestinal flora to derive nutrition therefrom by fermentation. Inulin therefore has a probiotic action and takes on an important role in dysphagic individuals who, due to a diet that is not always correct, may also have intestinal dysfunction.

[0035] Preferably, the food composition comprises: at least one saccharide, present in a concentration by weight between 70% and 77% of the total weight of the food composition; xanthan gum, present in a concentration by weight between 15.5% and 16.5% of the total weight of the food composition; guar gum, present in a concentration by weight between 2.3% and 2.7% of the total weight of the food composition; inulin, present in a concentration by weight between 4.3% and 4.7% of the total weight of the food composition.

[0036] In accordance with a preferred embodiment, the at least one saccharide is a maltodextrin. Maltodextrins are complex, water-soluble polysaccharides given by the repetition of D-glucose units linked by 1,4 alpha-glycosidic bonds.

[0037] The length of glucosidic chains determines the parameter by which maltodextrins can be identified and classified according to their dextrose equivalence (DE) starting from 2-4 up to 19. Short glucosidic chains correspond to high DE values and vice versa.

[0038] In detail, high DE values indicate that maltodextrin has a behavior, for digestive purposes, more similar to that of glucose.

[0039] Maltodextrins are characterized by high digestibility and rapid absorption, which allows for a substantially immediate release of energy.

[0040] Preferably, the at least one saccharide is a maltodextrin having dextrose equivalence greater than 15 DE.

[0041] Even more preferably, the at least one saccharide is a maltodextrin having dextrose equivalence equal to 19 DE.

[0042] Alternatively or in combination thereof, the at least one saccharide is a monosaccharide.

[0043] In fact, the food composition may comprise a combination of a maltodextrin and a monosaccharide.

[0044] The monosaccharide is selected from the list comprising: glucose, fructose and galactose. Preferably, the monosaccharide is fructose.

[0045] Usefully, the food composition comprises one or more food additives, present in a concentration by weight between 0.1% and 5% of the total weight of the food composition.

[0046] In detail, the one or more food additives are selected from the list comprising: flavoring, coloring, acidity corrector, sweetener.

[0047] Flavorings are selected from the list comprising: fruit flavoring, tea flavoring, medicinal herb flavoring, etc. In general, the composition can comprise any type of flavoring normally used in the food industry.

[0048] Colorings are preferably selected from colorings of plant origin and allow them to impart a specific flavor to the final drink.

[0049] Acidity correctors are selected from the list comprising: citric acid, ascorbic acid, citric acid, sodium citrate, etc. In general, the composition can comprise any type of acidity corrector normally used in the food industry.

[0050] Sweeteners are selected from the list comprising: sucralose, maltitol, xylitol, erythritol, etc. In general, the composition can comprise any type of sweetener normally used in the food industry.

[0051] In accordance with a further embodiment, the food composition also comprises a mixture of vitamins and mineral salts, present in a concentration by weight between 0.5% and 13% of the total weight of the food composition.

[0052] Advantageously, the mixture of vitamins and mineral salts comprises one or more compounds selected from the list comprising: vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B8, vitamin B9, vitamin Bl 2, vitamin C, vitamin D, vitamin E, iodine salt, magnesium salt, zinc salt, copper salt, potassium salt, selenium salt.

[0053] Thus, the food composition in accordance with the present embodiment solution allows the dysphagic individual’s diet to be supplemented with vitamins and mineral salts specifically formulated to optimize special psychophysical performance.

[0054] For example, the food composition may comprise a mixture of vitamins and mineral salts intended to support the cognitive processes of the dysphagic person, such as iodine and magnesium salts, vitamin B3, vitamin B8, etc., or it may comprise a mixture of vitamins and mineral salts intended to contribute to muscle development, such as zinc and copper salts, vitamin B6, vitamin B2, etc., or it may comprise a mixture of vitamins and mineral salts intended to strengthen the immune system, such as zinc and selenium salts, vitamin D, vitamin Bl 2, etc.

[0055] In particular, as known, vitamins belonging to the B group are thermolabile vitamins. The food composition according to the invention, as previously mentioned, is intended for the preparation of thickened drinks for dysphagic individuals by mixing with a cold reconstitution liquid, that is, at temperatures below 30°C. Therefore, this food composition allows formulation with vitamins and other thermolabile substances ensuring that these are assimilated by the dysphagic person in their entirety.

[0056] In accordance with a further embodiment, the food composition also comprises one or more protein supplements, present in a concentration by weight between 10% and 30% of the total weight of the food composition.

[0057] More specifically, the one or more protein supplements comprise derivatives of amino acids and / or peptides.

[0058] Protein supplements are intended for the supplementation of amino acids in cases where adequate protein intake from the dysphagic individual’s diet cannot be ensured.

[0059] As mentioned earlier, in fact, dysphagic individuals, experiencing difficulty in feeding themselves, tend to feed themselves incorrectly and insufficiently running the risk of being undernourished and / or malnourished. In addition, the deficient supply of nutrients results in the loss of muscle mass, which increasingly reduces the person’s ability to walk and perform their daily activities.

[0060] In addition, with aging, the person may have an additional pathological condition that results in the reduction of muscle mass, namely sarcopenia. In dysphagic individuals, moreover, this disease results in further weakening of the muscles of the swallowing apparatus, which worsens the feeding patterns of such individuals.

[0061] The food composition in accordance with this embodiment allows, therefore, also the preparation of drinks for sarcopenic individuals.

[0062] Advantageously, protein supplements comprise one or more ketoanalogous amino acids.

[0063] As known to the technician in the field, ketoanalogues are ketone derivatives of amino acids. Ketoanalogues are transformed in the body into the corresponding amino acids and form the basic units for the production of the body’s protein structures. The metabolic process of ketoanalogues makes it possible to bypass steps which, in individuals with renal dysfunction, lead to the formation of toxic urea derivatives which, in such diseases, may necessitate the use of dialysis.

[0064] In fact, individuals with renal dysfunction are forced to follow hypoprotein diets in order to avoid excessive kidney overload. Ketoanalogues ensure the intake of protein nutrients even in the case of hypoprotein diets.

[0065] Thus, the food composition in accordance with the present invention allows the preparation of drinks even for dysphagic individuals with renal dysfunction.

[0066] Specifically, the one or more protein supplements are selected from the list comprising: Carnitine, creatine, keto-isoleucine, keto-leucine, ketophenylalanine, keto-valine, hydroxymethionine, L-lysine monoacetate, L- threonine, L-histidine, L-tyrosine, arginine, tryptophan, hydroxymethyl butyrate.

[0067] According to a further aspect, the present invention also relates to the process for the preparation of drinks for the hydration of dysphagic individuals.

[0068] The process according to the invention first involves a supply of a powdered food composition according to one or more of the embodiments described above.

[0069] The process then involves dissolving the food composition with at least one reconstitution liquid at a temperature between 10°C and 30°C, in a reconstitution liquid / food composition weight ratio of 49:1 to 10:1 to obtain a liquid mixture.

[0070] Finally, the process comprises a phase of thickening the liquid mixture to obtain a cold drink for the hydration of dysphagic individuals.

[0071] More specifically, the phase of thickening is carried out by letting the liquid mixture stand for between 1 minute and 5 minutes. Thus, this process makes it possible to obtain the drink with the desired viscosity very quickly. In fact, as stated above, the use of a cold reconstitution liquid avoids long cooling and thickening times.

[0072] In accordance with one embodiment of this process, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid / food composition weight ratio of 49:1 to 32.3:1.

[0073] The drink obtained by this process is found to have a degree of viscosity of 2 on the IDDSI scale.

[0074] As known to the industry technician, the IDDSI (International Dysphagia Diet Standardization Initiative) scale is a benchmark in the formulation of foods and drinks for dysphagic individuals. Based on the severity of dysfunction in a person, foods and drinks are prepared to achieve a predetermined degree of viscosity. In the case of traditional foods, these are shredded / minced to the desired degree. In the case, on the other hand, of powdered food compositions, which are to be reconstituted, the degree of viscosity is determined by carefully dosing a predetermined amount of powder with a predetermined amount of reconstitution liquid.

[0075] The degree of viscosity 2 on the IDDSI scale, corresponding to a viscosity between 178 cps and 996.9 cps, indicates a moderately thick drink that can be administered to patients with mild swallowing difficulties.

[0076] In accordance with an alternative embodiment, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid / food composition weight ratio of 24:1 to 13.3:1.

[0077] The drink obtained by this process is found to have a degree of viscosity of 3 on the IDDSI scale.

[0078] The degree of viscosity 3 on the IDDSI scale, corresponding to a viscosity between 1446.8 cps and 3548.3 cps, indicates a thick drink that can be administered to patients with average swallowing difficulties.

[0079] In accordance with an additional alternative embodiment, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid / food composition weight ratio of 11.5:1 to 10.1:1.

[0080] The drink obtained by this process is found to have a degree of viscosity of 4 on the IDDSI scale.

[0081] The degree of viscosity 4 on the IDDSI scale, corresponding to a viscosity between 4507.4 cps and 5465.2 cps, indicates an extremely thick drink that can be administered to patients with severe swallowing difficulties.

[0082] Advantageously, the phase of dissolution is carried out by means of an automatic dispensing machine. The food composition according to the invention can, in fact, be used in combination with automatic dispensing machines. In fact, the use of an automatic dispensing machine allows the correct amount of reconstitution fluid to be dispensed at all times and avoids possible human errors. In addition, especially in the case of health care facilities, the use of the dispensing machine ensures compliance with hygiene standards and frees operators from performing this activity by giving more time for the actual care of the dysphagic patient.

[0083] Again, the use of a dispensing machine makes it easy to obtain drinks with different viscosities through simple selection of the type of drink desired.

[0084] Examples Possible food compositions in accordance with one or more of the above embodiments will be given below as examples.

[0085] Example 1. Food composition and drink for the hydration of dysphagic individuals.

[0086] Example 2. Food composition and drink for the hydration of dysphagic individuals.

[0087] Example 3. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts. Example 4. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts.

[0088]

[0089] Example 5. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts and protein supplements.

[0090] Example 6. Preparation of a drink for the hydration of dysphagic individuals.

[0091] 6 g of food composition according to one of the examples 1-5 are mixed by means of the automatic dispensing machine with 94 g of water at a temperature of 25°C. The resulting mixture is dispensed and allowed to stand for 5 minutes resulting in a drink having a degree of viscosity of 3 on the IDDSI scale.

[0092] It has in practice been ascertained that the described invention achieves the intended objects, and in particular the fact is emphasized that the powdered food composition according to the invention for the preparation of drinks for the hydration of dysphagic individuals allows the preparation and serving of cold drinks in an extremely short time.

[0093] In addition, the present food composition, not requiring the use of a hot reconstitution liquid, also allows formulation with thermolabile substances. Finally, this food composition enables safe preparation and handling of drinks and related containers for the users in charge, also thanks to the possibility of using it in combination with automatic dispensing machines.

Claims

CLAIMS1) A powdered food composition for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises: at least one saccharide, present in a concentration by weight between 40% and 77% of the total weight of said food composition; xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of said food composition; guar gum, present in a concentration by weight between 2% and 3% of the total weight of said food composition; inulin, present in a concentration by weight between 4% and 10% of the total weight of said food composition.2) Composition according to claim 1, characterized by the fact that said at least one saccharide is a maltodextrin.3) Composition according to one or more of the preceding claims, characterized by the fact that said at least one saccharide is a maltodextrin having dextrose equivalent greater than 15 DE.4) Composition according to one or more of the preceding claims, characterized by the fact that said at least one saccharide is a monosaccharide selected from the list comprising: glucose, fructose and galactose.5) Composition according to one or more of the preceding claims, characterized by the fact that it comprises a mixture of vitamins and mineral salts, present in a concentration by weight between 0.5% and 13% of the total weight of said food composition.6) Composition according to one or more of the preceding claims, characterized by the fact that said mixture of vitamins and mineral salts comprises one or more compounds selected from the list comprising: vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B8, vitamin B9, vitamin Bl 2, vitamin C, vitamin D, vitamin E, iodine salt, magnesium salt, zinc salt, copper salt, potassium salt, selenium salt.7) Composition according to one or more of the preceding claims, characterized by the fact that it comprises one or more protein supplements,present in a concentration by weight between 10% and 30% of the total weight of said food composition.8) Composition according to one or more of the preceding claims, characterized by the fact that said one or more protein supplements are selected from the list comprising: Carnitine, creatine, keto-isoleucine, keto-leucine, ketophenylalanine, keto-valine, hydroxymethionine, L-lysine monoacetate, L- threonine, L-histidine, L-tyrosine, arginine, tryptophan, hydroxymethyl butyrate.9) Composition according to one or more of the preceding claims, characterized by the fact that it comprises one or more food additives, present in a concentration by weight between 0.1% and 5% of the total weight of said food composition.10) Composition according to one or more of the preceding claims, characterized by the fact that said one or more food additives are selected from the list comprising: flavoring, coloring, acidity corrector, sweetener.11) Process for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises the following steps: supply of a powdered food composition according to one or more of the preceding claims; dissolution of said food composition with at least one reconstitution liquid at a temperature between 10°C and 30°C, in a reconstitution liquid / food composition weight ratio of 49:1 to 10:1 to obtain a liquid mixture; thickening of said liquid mixture to obtain a cold drink for the hydration of dysphagic individuals.12) Process characterized by the fact that said dissolution step is carried out by means of an automatic dispensing machine.13) Process characterized by the fact that said dissolution step is carried out by mixing said food composition with said reconstitution liquid in a reconstitution liquid / food composition weight ratio of 49:1 to 32.3:1, said drink being provided with a degree of viscosity of 2 on the IDDSI scale.14) Process characterized by the fact that said dissolution step is carried out bymixing said food composition with said reconstitution liquid in a reconstitution liquid / food composition weight ratio of 24:1 to 13.3:1, said drink being provided with a degree of viscosity of 3 on the IDDSI scale.15) Process characterized by the fact that said dissolution step is carried out by mixing said food composition with said reconstitution liquid in a reconstitution liquid / food composition weight ratio of 11.5:1 to 10.1:1, said drink being provided with a degree of viscosity of 4 on the IDDSI scale.16) Use of a powdered food composition according to one or more of the preceding claims in dispensing machines of cold drinks. 17) Use of a powdered food composition according to one or more of the preceding claims for the preparation of cold drinks intended for the hydration of dysphagic individuals.18) Use according to the preceding claim, wherein said drink is intended for the hydration of sarcopenic individuals. 19) Use according to the preceding claim, wherein said drink is intended for the hydration of individuals with renal dysfunction.

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