Emulsion gels

Abstract

The present invention provides an emulsion gel comprising at least about 400 kcal / 100g, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0.

Description

[0001] EMULSION GELS

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to emulsion gels, and food products comprising the same, for nourishing a subject having dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

[0004] BACKGROUND TO THE INVENTION

[0005] Dysphagia is a disorder characterized by difficulty in swallowing, due to a disease, aging, or other causes (see e.g. Sura, L., et al., 2012. Clinical interventions in aging, 7, pp.287-298). Apart from aging, other causes of dysphagia include neurologic diseases, myopathic diseases, metabolic disease, inflammatory or autoimmune diseases, infectious diseases, structural diseases, cancer, and iatrogenic diseases. Dysphagia leads to poor prognosis with the increased risk of malnutrition, dehydration, choking and aspiration pneumonia, rehospitalization rates, and mortality (see e.g. Ueshima, J., et al., 2022. Journal of the American Medical Directors Association, 23(10), pp.1676-1682).

[0006] Although recommended to promote safe swallowing and reduce aspiration in patients with dysphagia, modified diets may result in reduced food intake, increasing the risk of malnutrition for some patients with dysphagia. Texture-modified diets (TMDs) typically have lower nutrient content than regular diets and energy and protein intake have been shown to be lower in patients receiving a TMD than that in patients receiving a regular diet. Therefore, a TMD may lead to inadequate energy and protein intake, resulting in malnutrition and loss of muscle mass (see e.g. Wu, X.S., et al., 2020. Healthcare, 8(4), p. 579; and Wright, L., et al., 2005. Journal of Human Nutrition and Dietetics, 18(3), pp.213-219).

[0007] Jelly made with gelatin is typically not included in dysphagia diets as it often breaks apart in the mouth due to the increase in temperature from cold to warmer body temperature making it more challenging to swallow. On the other hand, dysphagia training jelly made with e.g. agar, xanthan gum, locust bean gum, carrageenan, and / or guar gum holds together in the oral phase, is resistant to tongue palate pressure and does not fracture and release water. Dysphagia training jelly also provides a slippery texture that has been shown to facilitate the rehabilitation of swallowing function. However, dysphagia training jellies are typically low in energy, usually having less than 300kcal / 100g.

[0008] Thus, there is a demand for dysphagia training jellies having a higher energy content. SUMMARY OF THE INVENTION

[0009] The present inventors have developed dysphagia training jellies having a high energy content. To provide dysphagia training jellies having a high energy content, the present inventors increased the fat content. However, it was found that it was challenging to provide a stable emulsion when the fat content was increased. The present inventors surprisingly found that a stable emulsion can be provided using an E471 emulsifier and an E472 emulsifier in a specific weight ratio.

[0010] High energy content dysphagia jellies of the present invention range from at least about 320 kcal / 100 to at least about 480 kcal / 100g.

[0011] In one aspect, the present invention provides an emulsion gel comprising at least about 320 kcal / 100g. The emulsion gel may comprise at least about 330 kcal / 100g, at least about 340 kcal / 100g, at least about 350 kcal / 100g, at least about 360 kcal / 100g, at least about 370 kcal / 100g, at least about 380 kcal / 100g, at least about 390 kcal / 100g, at least about 400 kcal / 100g, at least about 410 kcal / 100g, at least about 420 kcal / 100g, at least about 430 kcal / 100g, at least about 440 kcal / 100g, at least about 450 kcal / 100g, at least about 460 kcal / 100g, at least about 470 kcal / 100g or at least about 480 kcal / 100g.

[0012] In preferred embodiments, the emulsion gel comprises about 400 kcal / 100g or more.

[0013] The emulsion gel may comprise an E471 emulsifier and an E472 emulsifier. Suitably, the E471 emulsifier comprises or consists of monoglycerides, diglycerides, and triglycerides. In some embodiments, the E471 emulsifier comprises or consists of monoglycerides and diglycerides. Suitably, the E472 emulsifier comprises or consists acetic acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and di-glycerides of fatty acids, citric acid esters of mono- and di-glycerides of fatty acids, tartaric acid esters of mono- and di-glycerides of fatty acids, mono-and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids, mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids, or any combination thereof. In some embodiments, the E472 emulsifier comprises or consists of citric acid esters of mono- and di-glycerides of fatty acids.

[0014] The E471 emulsifier and the E472 emulsifier may be present in any suitable amounts. Suitably, the emulsion gel comprises emulsifier in a total amount of from about 1.0 wt% to about 1.8 wt%, from about 1.1 wt% to about 1.7 wt%, or from about 1.2 wt% to about 1 .6 wt%. Suitably, the emulsion gel comprises E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1.0 wt%. Suitably, the emulsion gel comprises E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%. The ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier may be from about 1.8: 1.0 to about 1.0: 1.0. Suitably, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7:1.0 to about 1.1 :1.0, from about 1.6: 1.0 to about 1.2: 1.0, or from about 1.5: 1.0 to about 1.3: 1.0. In some embodiments, the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0015] Suitably, the emulsion gel comprises protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, or from about 8.0 wt% to about 12.0 wt%. Suitably, the protein is selected from plant proteins, such as soy protein, fava bean protein, pea protein, rice protein, and oat protein; and / or dairy proteins, such as casein and whey. In some embodiments, the protein is acid-stable protein. In some embodiments, the emulsion gel comprises acid-resistant soy protein in a total amount of from about 8.0 wt% to about 12.0 wt%.

[0016] Suitably, fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel. Suitably, the emulsion gel comprises fat in a total amount of from about 24.0 wt% to about 36.0 wt%, from about 26.0 wt% to about 34.0 wt%, or from about 28.0 wt% to about 32.0 wt%. Suitably, the fat is selected from soybean oil, medium chain fatty acid triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof. In some embodiments, the emulsion gel comprises soybean oil in a total amount of from about 10.0 wt% to about 20.0 wt%. In some embodiments, the emulsion gel comprises medium chain fatty acid triglycerides in a total amount of from about 10.0 wt% to about 15.0 wt%.

[0017] Suitably, the emulsion gel comprises carbohydrate in a total amount of from about 18.0 wt% to about 30.0 wt%, from about 20.0 wt% to about 28.0 wt%, or from about 22.0 wt% to about 26.0 wt%. Suitably, the carbohydrate is selected from monosaccharides, such as glucose, fructose, and galactose; disaccharides, such as sucrose, lactose, maltose; oligosaccharides; polysaccharides, such as maltodextrin and starch; and any combination thereof. In some embodiments, the emulsion gel comprises maltodextrin in an amount of from about 10.0 wt% to about 15.0 wt%. In some embodiments, the emulsion gel comprises sucrose in an amount of from about 10.0 wt% to about 15.0 wt%. Suitably, the emulsion gel comprises gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1.7 wt%, or from about 1.0 wt% to about 1.5 wt%. Suitably, the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a total amount of from about 1.0 wt% to about 1.5 wt%.

[0018] The emulsion gel of the present invention may further comprise one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener. Suitably, the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of from about 0.1 wt% to about 4.0 wt%, from about 0.2 wt% to about 3.5 wt%, from about 0.3 wt% to about 3.0 wt%, from about 0.4 wt% to about 2.5 wt%, or from about 0.5 wt% to about 2.0 wt%.

[0019] The emulsion gel of the present invention may comprise water in an amount of from about 20.0 wt% to about 45.0 wt%, from about 25.0 wt% to about 40.0 wt%, or from about 30.0 wt% to about 35.0 wt%. The emulsion gel may have a pH of from about 3.5 to about 5.0, from about 4.0 to about 4.5, or from about 4.0 to about 4.3.

[0020] The emulsion gel may have suitable properties for nourishing a subject having dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking. Suitably, the emulsion gel has an adhesiveness of about 300 J / m3or less, a cohesiveness of from about 0.2 to about 0.7, and / or a hardness of from about 1 ,000 N / m2to about 15,000 N / m2. Suitably, the emulsion gel has a viscosity of greater than about 1750 cP, when measured at room temperature and a shear rate of 50 s’1. The emulsion gel may be a Dysphagia Training Jelly. The emulsion gel may be an IDDSI Transitional Food. The emulsion gel may be in the 1j category of the Japanese Dysphagia Diet (JDD) framework.

[0021] In another aspect, the present invention provides a process of preparing an emulsion gel comprising energy at least about 320 kcal / 100g. The emulsion gel may comprise at least about 330 kcal / 100g, at least about 340 kcal / 100g, 350 kcal / 100g, at least about 360 kcal / 100g, at least about 370 kcal / 100g, at least about 380 kcal / 100g, at least about 390 kcal / 100g, at least about 400 kcal / 100g, at least about 410 kcal / 100g, at least about 420 kcal / 100g, at least about 430 kcal / 100g, at least about 440 kcal / 100g, at least about 450 kcal / 100g, at least about 460 kcal / 100g, at least about 470 kcal / 100g or at least about 480 kcal / 100g.

[0022] In preferred embodiments, the process of preparing an emulsion gel comprising energy of at least about 400 kcal / 100g or more. The emulsion gel may be any described herein. Suitably, the process comprises: (a) preparing an emulsion, wherein the emulsion comprises an E471 emulsifier and an E472 emulsifier; and (b) inducing gelation of the emulsion, to provide an emulsion gel.

[0023] The E471 emulsifier and the E472 emulsifier may be present in any suitable amounts. Suitably, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7:1.0 to about 1.1 :1.0, from about 1.6: 1.0 to about 1.2: 1.0, or from about 1.5: 1.0 to about 1.3: 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0024] The emulsion may further comprise any other suitable components. The emulsion may further comprise protein, fat, and / or carbohydrate. The emulsion may further comprise gelling agent. The emulsion may further comprise one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener.

[0025] The process may further comprise any other suitable steps. In some embodiments, the process further comprises a step of retort packaging the emulsion gel.

[0026] In another aspect, the present invention provides an emulsion gel obtained by the process of the present invention or obtainable by the process of the present invention.

[0027] In another aspect, the present invention provides food product comprising or consisting of the emulsion gel of the present invention.

[0028] The food product may be provided in any suitable form. Suitably, the food product is a jelly- like food, a jelly, a pudding, or a jelly drink. In some embodiments, the food product is a jelly- like food. Suitably, the food product has a total mass of from about 25 g to about 100g per serving, from about 30 g to about 80g per serving, from about 35 g to about 70 g per serving, from about 40 g to about 60 g per serving, or about 50g per serving. In some embodiments, the food product provides a single serving. In some embodiments, the food product is retort packaged. The food product may be shelf-stable for 6 months or more, 9 months or more, or 12 months or more, at room temperature.

[0029] In another aspect, the present invention provides use of the emulsion gel of the present invention or the food product of the present invention, to nourish a subject. In another aspect, the present invention provides a method of nourishing a subject, wherein the method comprises the subject ingesting the emulsion gel of the present invention or the food product of the present invention.

[0030] The subject may be any subject having feeding difficulties. The subject may have dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

[0031] DESCRIPTION OF DRAWINGS

[0032] Figure 1 - Emulsion Gel Properties

[0033] Figure 1A demonstrates that the Hardness measured in N / m2is related to the dosing of the gelling agent in w / w%.

[0034] Figure 1 B demonstrates that the Adhesiveness measured in J / m3is related to the combined emulsifiers (E471 plus E472) total dosage in w / w%.

[0035] DETAILED DESCRIPTION

[0036] Various preferred features and embodiments of the present invention will now be described by way of non-limiting examples.

[0037] It must be noted that as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0038] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes", "containing", or "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or steps. The terms "comprising", "comprises" and "comprised of" also include the term "consisting of".

[0039] Numeric ranges are inclusive of the numbers defining the range. As used herein the term “about” means approximately, in the region of, roughly, or around. When the term “about” is used in conjunction with a numerical value or range, it modifies that value or range by extending the boundaries above and below the numerical value(s) set forth. In general, the terms “about” and “approximately” are used herein to modify a numerical value(s) above and below the stated value(s) by 10%. Unless otherwise stated, wt% means weight percentage or mass percentage, and is calculated as the mass of a component divided by the total mass of the mixture, multiplied by 100%. The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that such publications constitute prior art to the claims appended hereto.

[0040] This disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of this disclosure. The skilled person will understand that they can combine all features of the invention disclosed herein without departing from the scope of the invention as disclosed.

[0041] All publications mentioned in the specification are herein incorporated by reference.

[0042] Emulsion gels

[0043] The present invention provides an emulsion gel having a high energy content.

[0044] In the present invention, an emulsion gel having high energy content may be defined as having energy from at least about 320 kcal / 100 to at least about 480 kcal / 100g.

[0045] As used herein, an “emulsion gel” may refer to an emulsion dispersion filled gel matrix, wherein at least one phase (either continuous phase or dispersed phase) of the emulsion forms the 3D network structure leading to the gel formation. An “emulsion gel” may also be known as an “emulsion-filled gel”, an “emulgel”, or a “gel-form emulstion” (see e.g. Liu, L., et al., 2022. Frontiers in Nutrition, 9, p.890188). The emulsion gel may be an oil-in-water (O / W) emulsion gel.

[0046] An emulsion gel may be prepared by mixing a prepared emulsion with a gelling agent at high temperature and subsequent cooling the mixture to form an emulsion gel (see e.g. Wang, Z., et al., 2013. Bioscience, biotechnology, and biochemistry, 77(3), pp.467-474).

[0047] The emulsion gel may be a gel-form emulsified food. Many food products can be categorized as an emulsion gel, for example, fresh cheese, starch puddings, and various types of dairy dessert. In some embodiments, the emulsion gel is a jelly-like food, a jelly, a pudding, or a jelly drink. In some embodiments, the emulsion gel is a jelly-like food. In some embodiments, the emulsion gel is a dysphagia training jelly.

[0048] The emulsion gel may be a transitional food. A “transitional food” may refer to a food which starts as one texture (e.g. firm solid) and change into another texture specifically when moisture (e.g. water or saliva) is applied, or when a change in temperature occurs (e.g. heating). A transitional food may be determined according to the IDDSI Framework (see e.g. Cichero, J. A., et al. 2017. Dysphagia, 32(2), pp.293-314). The emulsion gel may be a transitional food that dissolves to a moderately thick liquid (e.g. IDDSI Framework level 3) or an extremely thick liquid (e.g. IDDSI Framework level 4).

[0049] The emulsion gel may be in the Oj or 1j category of the Japanese Dysphagia Diet (JDD) framework. In some embodiments, the emulsion gel is in the 1j category of the Japanese Dysphagia Diet (JDD) framework. The Oj category may refer to dysphagia rehabilitation food which is a jelly that is homogeneous and has low adhesion, high cohesiveness, softness and minimal water separation The 1j category may refer to jelly, pudding, and mousse-like foods that do not require chewing-related abilities and are in the form of an appropriate bolus when scooped with a spoon (see e.g. Kayashita, J., et al., 2022. Japanese Journal of Comprehensive Rehabilitation Science, 13, pp.64-77). Categories in other classifications corresponding to the 1j category may include levels 1 and 2 of the Dysphagia Diet Pyramid (DDP), permission criteria II of Foods for people with dysphagia (FPD), or the No need to chew (jelly) category of Universal Design Food (UDF).

[0050] The emulsion gel may have suitable adhesiveness, cohesiveness, and hardness. The assessment of stickiness, cohesiveness, and hardness may be determined by any suitable method known in the art (see e.g. Hadde, E.K. and Chen, J., 2021. Journal of Texture Studies, 52(1), pp.4-15; and Hadde, E.K., et al., 2022. Journal of Texture Studies, 53(5), pp.617-628).

[0051] Sticky and adhesive textures should be avoided for dysphagic patients. The adhesiveness or stickiness of the emulsion gel may be determined by texture analyzer or the IDDSI spoon tilt test (see e.g. Hadde, E.K., et al., 2022. Journal of Texture Studies, 53(5), pp.617-628). Suitably, the adhesiveness of the emulsion gel is determined by the IDDSI spoon tilt test and the emulsion gel falls off the spoon if the spoon is titled or turned sideways without leaving significant residue on the spoon. Suitably, the emulsion gel has an adhesiveness of about 300 J / m3or less, as determined by a texture analyser.

[0052] A low cohesiveness bolus raises the risk of oral residue. The cohesiveness of the emulsion gel may be determined by texture analyzer or the IDDSI spoon tilt test (see e.g. Hadde, E.K., et al., 2022. Journal of Texture Studies, 53(5), pp.617-628). Suitably, the cohesiveness of the emulsion gel is determined by the IDDSI spoon tilt test and the emulsion gel holds its shape when scooped with a spoon. Suitably, the emulsion gel has a cohesiveness of from about 0.2 to about 0.7, or from about 0.2 to about 0.5, as determined by a texture analyser.

[0053] The hardness of the emulsion gel may be determined by texture analyzer or the IDDSI fork pressure test. Suitably, the hardness of the emulsion gel is determined by the IDDSI fork pressure test and clear indentations are made on the surface of the emulsion gel. Suitably, the emulsion gel has a hardness of from about 0 to about 15,000 N / m2, from about 1 ,000 N / m2to about 15,000 N / m2, from about 1 ,000 N / m2to about 12,000 N / m2, from about 2,000 N / m2to about 12,000 N / m2, from about 2,000 N / m2to about 9,000 N / m2, or from about 2,000 N / m2to about 7,000 N / m2, as determined by a texture analyser. In some embodiments, the emulsion gel has a hardness of from about 1 ,000 N / m2to about 15,000 N / m2, as determined by a texture analyser.

[0054] In general, the hardness, adhesiveness and cohesiveness of the emulsion gel is recommended to be in the following minimum and maximum ranges as described below in Table 1.

[0055] Table 1

[0056] The thickness of the emulsion gel may be determined by texture analyzer or the IDDSI fork drip test. The emulsion gel may be spoon thick foodstuff. Suitably, the thickness of the emulsion gel is determined by the IDDSI fork drip test and the emulsion gel sits in a mound and does not flow or drip below the prongs of the fork. The emulsion gel may have a viscosity of about 1750 cP or more, when measured at room temperature and a shear rate of 50 s’1.

[0057] The emulsion gel may comprise water, fat, carbohydrate, protein, gelling agent, emulsifier, and, optionally, one or more flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners.

[0058] Water

[0059] The emulsion gel of the present invention may comprise any suitable amount of water.

[0060] Suitably, the emulsion gel comprises water in an amount to achieve the desired total mass. For example, if the other components of the emulsion gel comprise 67.0 wt%, then 33.0 wt% water is added to achieve a total of 100.0 wt%. In some embodiments, the emulsion gel comprises water in an amount of about 15.0 wt% or more, about 20.0 wt% or more, about 21 .0 wt% or more, about 22.0 wt% or more, about 23.0 wt% or more, about 24.0 wt% or more, about 25.0 wt% or more, about 26.0 wt% or more, about 27.0 wt% or more, about 28.0 wt% or more, about 29.0 wt% or more, or about 30.0 wt% or more.

[0061] In some embodiments, the emulsion gel comprises water in an amount of about 50.0 wt% or less, about 45.0 wt% or less, about 44.0 wt% or less, about 43.0 wt% or less, about 42.0 wt% or less, about 41.0 wt% or less, about 40.0 wt% or less, about 39.0 wt% or less, about 38.0 wt% or less, about 37.0 wt% or less, about 36.0 wt% or less, or about 35.0 wt% or less.

[0062] In some embodiments, the emulsion gel comprises water in an amount of from about 20.0 wt% to about 45.0 wt%, from about 25.0 wt% to about 40.0 wt%, or from about 30.0 wt% to about 35.0 wt%.

[0063] Fat

[0064] The emulsion gel may comprise any suitable amount of fat. Suitably, the emulsion gel has a high fat content, to provide sufficient energy for subjects with dysphagia. In some embodiments, the emulsion gel comprises fat in a total amount of about 20.0 wt% or more, about 21.0 wt% or more, about 22.0 wt% or more, about 23.0 wt% or more, about 24.0 wt% or more, about 25.0 wt% or more, about 26.0 wt% or more, about 27.0 wt% or more, or about 28.0 wt% or more. In some embodiments, the emulsion gel comprises fat in a total amount of about 40.0 wt% or less, about 39.0 wt% or less, about 38.0 wt% or less, about 37.0 wt% or less, about 36.0 wt% or less, about 35.0 wt% or less, about 34.0 wt% or less, about 33.0 wt% or less, or about 32.0 wt% or less. In some embodiments, the emulsion gel comprises fat in a total amount of from about 20.0 wt% to about 40.0 wt%, from about 21.0 wt% to about 39.0 wt%, from about 22.0 wt% to about 38.0 wt%, from about 23.0 wt% to about 37.0 wt%, from about 24.0 wt% to about 36.0 wt%, from about 25.0 wt% to about 35.0 wt%, from about 26.0 wt% to about 34.0 wt%, from about 27.0 wt% to about 33.0 wt%, or from about 28.0 wt% to about 32.0 wt%.

[0065] Any suitable fat source may be used. The fat may be a vegetable oil and / or an animal oil. Suitably, the fat is selected from soybean oil, medium chain fatty acid triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof. In some embodiments, the fat comprise or consists of vegetable oil. In some embodiments, the fat comprise or consists of soybean oil and medium chain fatty acid triglycerides.

[0066] In some embodiments, the fat comprises soybean oil. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 10.0 wt% or more, about 11.0 wt% or more, about 12.0 wt% or more, about 13.0 wt% or more, about 14.0 wt% or more, or about 15.0 wt% or more. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 22.0 wt% or less, about 21.0 wt% or less, about 20.0 wt% or less, about 19.0 wt% or less, about 18.0 wt% or less, or about 17.0 wt% or less. In some embodiments, the emulsion gel comprises soybean oil in a total amount of from about 10.0 wt% to about 22.0 wt%, from about 11.0 wt% to about 21.0 wt%, from about 12.0 wt% to about 20.0 wt%, from about 13.0 wt% to about 19.0 wt%, from about 14.0 wt% to about 18.0 wt%, or from about 15.0 wt% to about 17.0 wt%. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 16 wt%.

[0067] In some embodiments, the fat comprises medium chain fatty acid triglycerides. Medium-chain triglycerides (MCTs) are triglycerides with two or three medium-chain fatty acids (e.g. having an aliphatic tail of 6 to 12 carbon atoms). In some embodiments, the emulsion gel comprises MCT in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or moe, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises MCT in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises MCT in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11.0 wt% to about 13.0 wt%. In some embodiments, the emulsion gel comprises MCT in a total amount of about 12 wt%.

[0068] In some embodiments, the emulsion gel comprises: (a) soybean oil in a total amount of from about 10.0 wt% to about 22.0 wt%, from about 11.0 wt% to about 21.0 wt%, from about 12.0 wt% to about 20.0 wt%, from about 13.0 wt% to about 19.0 wt%, from about 14.0 wt% to about 18.0 wt%, or from about 15.0 wt% to about 17.0 wt%; and (b) MCT in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11.0 wt% to about 13.0 wt%.

[0069] In some embodiments, the emulsion gel comprises: (a) soybean oil in a total amount of about 16 wt%; and (b) MCT in a total amount of about 12 wt%. Carbohydrate

[0070] The emulsion gel may comprise any suitable amount of carbohydrate. In some embodiments, the emulsion gel comprises carbohydrate in a total amount of about 16.0 wt% or more, about 17.0 wt% or more, about 18.0 wt% or more, about 19.0 wt% or more, about 20.0 wt% or more, about 21 .0 wt% or more, or about 22.0 wt% or more. In some embodiments, the emulsion gel comprises carbohydrate in a total amount of about 32.0 wt% or less, about 31.0 wt% or less, about 30.0 wt% or less, about 29.0 wt% or less, about 28.0 wt% or less, about 27.0 wt% or less, or about 26.0 wt% or less. In some embodiments, the emulsion gel comprises carbohydrate in a total amount of from about 16.0 wt% to about 32.0 wt%, from about 17.0 wt% to about 31.0 wt%, from about 18.0 wt% to about 30.0 wt%, from about 19.0 wt% to about 29.0 wt%, from about 20.0 wt% to about 28.0 wt%, from about 21.0 wt% to about 27.0 wt%, or from about 22.0 wt% to about 26.0 wt%.

[0071] Any suitable carbohydrate source may be used. The carbohydrate may be a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or any combination thereof. In some embodiments, the carbohydrate comprises or consists of one or more monosaccharide. Suitable monosaccharides include glucose, fructose, and galactose. In some embodiments, the carbohydrate comprises or consists of one or more disaccharide. Suitable disaccharides include sucrose, lactose, and maltose. In some embodiments, the carbohydrate comprises or consists of one or more oligosaccharide. In some embodiments, the carbohydrate comprises or consists of one or more polysaccharide. Suitable polysaccharides include maltodextrin and starch. In some embodiments, the carbohydrate comprises or consists of maltodextrin and sucrose.

[0072] In some embodiments, the carbohydrate comprises maltodextrin. In some embodiments, the emulsion gel comprises maltodextrin in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or moe, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises maltodextrin in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises maltodextrin in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11 .0 wt% to about 13.0 wt%.

[0073] In some embodiments, the carbohydrate comprises sucrose. In some embodiments, the emulsion gel comprises sucrose in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or more, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises sucrose in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises sucrose in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11 .0 wt% to about 13.0 wt%.

[0074] In some embodiments, the emulsion gel comprises: (a) maltodextrin in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11.0 wt% to about 13.0 wt%; and (b) sucrose in a total amount of from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11 .0 wt% to about 13.0 wt%.

[0075] Protein

[0076] The emulsion gel may comprise any suitable amount of protein. Suitably, the emulsion gel has a high protein content, to provide sufficient nutritional intake for subjects with dysphagia. In some embodiments, the emulsion gel comprises protein in a total amount of about 6.0 wt% or more, about 6.5 wt% or more, about 7.0 wt% or more, about 7.5 wt% or more, about 8.0 wt% or more, about 8.5 wt% or more, or about 9.0 wt% or more. In some embodiments, the emulsion gel comprises protein in a total amount of about 14.0 wt% or less, about 13.5 wt% or less, about 13.0 wt% or less, about 12.5 wt% or less, about 12.0 wt% or less, about 11.5 wt% or less, or about 11.0 wt% or less. In some embodiments, the emulsion gel comprises protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, from about 8.0 wt% to about 12.0 wt%, or from about 9.0 wt% to about 11 .0 wt%. In some embodiments, the emulsion gel comprises protein in a total amount of about 10 wt%.

[0077] Any suitable protein source may be used. The protein may be plant protein and / or dairy protein. In some embodiments, the protein comprise or consists of plant protein. Suitable plant protein includes soy protein, fava bean protein, pea protein, rice protein, and oat protein. In some embodiments, the protein comprise or consists of dairy protein. Suitable dairy protein includes casein and whey. In some embodiments, the protein comprise or consists of soy protein.

[0078] In some embodiments, the protein is acid-stable protein. An “acid-stable” protein may refer to a protein suitable for adding to acidic foods and beverages (e.g. having a pH of from about 3.0 to about 4.5). An acid-stable protein may be soluble in an aqueous solution at a pH of from about 3.0 to about 4.5, or at a pH of from about 3.5 to about 4.5. Suitable methods to prepare acid-stable protein are described in US6887508, W02009 / 155557 and W02009 / 047657. In some embodiments, the protein comprise or consists of acid-stable soy protein. Suitable methods to prepare acid-stable soy protein are described in W02005 / 044013.

[0079] In some embodiments, the emulsion gel comprises acid-stable soy protein in a total amount of about 6.0 wt% or more, about 6.5 wt% or more, about 7.0 wt% or more, about 7.5 wt% or more, about 8.0 wt% or more, about 8.5 wt% or more, or about 9.0 wt% or more. In some embodiments, the emulsion gel comprises acid-stable soy protein in a total amount of about 14.0 wt% or less, about 13.5 wt% or less, about 13.0 wt% or less, about 12.5 wt% or less, about 12.0 wt% or less, about 11.5 wt% or less, or about 11.0 wt% or less. In some embodiments, the emulsion gel comprises acid-stable soy protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, from about 8.0 wt% to about 12.0 wt%, or from about 9.0 wt% to about 11.0 wt%. In some embodiments, the emulsion gel comprises acid-stable soy protein in a total amount of about 10 wt%.

[0080] Gelling agent

[0081] The emulsion gel may comprise any suitable amount of gelling agent. In some embodiments, the emulsion gel comprises gelling agent in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel comprises gelling agent in a total amount of about 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1.7 wt%, or from about 1.0 wt% to about 1.5 wt%.

[0082] Any suitable gelling agent may be used. Suitably, the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, or any combination thereof. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, and / or guar gum. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, and guar gum. In some embodiments, the gelling agent comprises or consists of agar. Agar is a hydrophilic colloidal polysaccharide consisting mainly of galactose units with a regular alternation of L- and D-isomeric forms. Generally, agar is a linear polysaccharide built up of alternating 3-linked beta-D-galactopyranose and 4-linked alpha-L-galactopyranose residues, a substantial part of the alpha-L-galactose residues may exist as a 3,6-anhydro derivative (see e.g. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 2016. EFSA Journal, 14(12), p.e04645).

[0083] In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a total amount of about

[0084] 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1.7 wt%, or from about 1.0 wt% to about 1.5 wt%.

[0085] In some embodiments, the emulsion gel comprises agar in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel comprises agar in a total amount of about 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises agar in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1.7 wt%, or from about 1.0 wt% to about

[0086] 1.5 wt%.

[0087] Emulsifier

[0088] The emulsion gel of the present invention comprises an E471 emulsifier and an E472 emulsifier.

[0089] E471 emulsifier

[0090] As used herein, “E471 emulsifier” may refer to a class of food additive composed of diglycerides and monoglycerides which is used as an emulsifier (see e.g. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 2017. EFSA Journal, 15(11), p.e05045). Generally, E471 emulsifiers are mixtures of glycerol mono-esters and di-esters of fatty acids occurring in food oils and fats, and may contain smaller amounts of tri-esters of fatty acids, free fatty acids and glycerol. An E471 emulsifier may contain more than 50 different mono- and di-glycerides in combination.

[0091] In chemical terms, monoglycerides (also known as monoacylglycerols or glycerol monoesters) and diglycerides (also known as diacylglycerols or glycerol di-esters) are defined as esters of glycerol in which one or two of the hydroxyl groups are esterified with a long-chain fatty acid. The general structure of monoglycerides and diglycerides is shown below, where X', X" and X"' represents either a hydrogen atom or a fatty acid as acyl moiety. position sn-1 position sn-2 position sn-3

[0092] Source materials can be, among others, coconut, palm, palm kernel, soya, rapeseed, sunflower, cottonseed, corn, olive, tallow and lard. The fatty acid moieties may be saturated or (cis- or trans-) unsaturated. The molecular weight of the E471 emulsifier will be dependent on the fatty acid sources and the respective proportion of the mono- and di-glycerides.

[0093] Although the fatty acid profiles of typical food fats and oils are predominantly in the range C12-C20, fatty acids with shorter (e.g. 06) as well as longer (e.g. C24) chain length are also common in fats and oils. The following fatty acids can be present in the raw materials used for manufacturing the E471 emulsifier: caprylic (08:0), capric (010:0), lauric (012:0), myristic (014:0), palmitic (016:0), palmitoleic (016:1), margaroleic (017:1), stearic (018:0), oleic (018:1), linoleic (018:2), linolenic (018:3), and arachidic (020:0) acids.

[0094] The E471 emulsifier may comprise, consist of, or substantially consist of monoglycerides, diglycerides, and triglycerides. For example, the E471 emulsifier may comprise at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% monoglycerides, diglycerides, and triglycerides. The E471 emulsifier may consist of monoglycerides, diglycerides, and triglycerides. The E471 emulsifier may comprise, consist of or substantially consist of monoglycerides and diglycerides. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% monoglycerides and diglycerides. The E471 emulsifier may consist of monoglycerides and diglycerides.

[0095] E472 emulsifier

[0096] As used herein, “E472 emulsifier” may refer to a class of food additive composed of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids which is used as an emulsifier (see e.g. EFSA Panel on Food Additives and Flavourings (FAF), 2020. EFSA Journal, 18(3), p.e06032). As used herein, “E472 emulsifier” may refer to E472a emulsifier, E472b emulsifier, E472c emulsifier, E472d emulsifier, E472e emulsifier, or E472f emulsifier.

[0097] Generally, E472 emulsifiers are mixtures of esters of fatty acids occurring in food fats and oils with glycerol with one or two free hydroxyl-groups and / or with some particular acids (acetic, lactic, citric, tartaric and mono- and diacetyltartaric). Depending on the complexity of the fatty acid source, an E472 emulsifier may contain several components. The general structure of esters of glycerol with an acid and fatty acids is shown below, where at least one of Ri, R2 or R3 represents an acetyl moiety, a lactyl moiety, a citryl moiety, a tartaryl moiety, a monoacetyltartaryl moiety, or a diacetyltartaryl moiety; at least one of R1, R2 or R3 represents a fatty acyl moiety; and the remaining position has an acetyl moiety, a lactyl moiety, a citryl moiety, a tartaryl moiety, a monoacetyltartaryl moiety, a diacetyltartaryl moiety, a fatty acyl moiety, or hydrogen.

[0098] Acetyl moiety Lactyl moiety Citryl moiety

[0099] In some embodiments, the E472 emulsifier is an E472a emulsifier. Generally, an E472a emulsifier is a mixture of esters of glycerol with acetic acid and fatty acids occurring in food fats and oils. An E472a emulsifier may contain small amounts of free glycerol, free fatty acids, free acetic acid and free glycerides. The general structure of esters of glycerol with acetic acid and fatty acids is shown above, where at least one of Ri, R2 or R3 represents an acetyl moiety and a fatty acyl moiety and the remaining position has either an acetyl moiety, a fatty acyl moiety, or hydrogen. E472a emulsifiers are typically manufactured using the following processes: (1) trans-esterification of triglycerides with triacetin; (2) trans-esterification of triglycerides with glycerol and triacetin; or (3) reaction of mono- and diglycerides of edible fatty acids with acetic acid anhydride.

[0100] In some embodiments, the E472 emulsifier is an E472b emulsifier. Generally, an E472b emulsifier is a mixture of esters of glycerol with lactic acid and fatty acids occurring in food fats and oils. An E472b emulsifier may contain small amounts of free glycerol, free fatty acids, free lactic acid and free glycerides. The general structure of esters of glycerol with lactic acid and fatty acids is shown above, where at least one of R1, R2 or R3 represents a lactyl moiety and a fatty acyl moiety and the remaining position has either a lactyl moiety, a fatty acyl moiety, or hydrogen. E472b emulsifiers are typically manufactured either by esterification of glycerol with lactic acid and edible fatty acids, or by lactylation of a mixture of mono- and diglycerides of edible fatty acids.

[0101] In some embodiments, the E472 emulsifier is an E472c emulsifier. Generally, an E472c emulsifier is a mixture of esters of glycerol with citric acid and fatty acids occurring in food fats and oils. An E472c emulsifier may contain small amounts of free glycerol, free fatty acids, free citric acid and free glycerides. The general structure of esters of glycerol with citric acid and fatty acids is shown above, where at least one of Ri, R2 or R3 represents a citryl moiety and a fatty acyl moiety and the remaining position has either a citryl moiety, a fatty acyl moiety, or hydrogen. E472c emulsifiers are typically manufactured by the esterification of glycerol with citric acid and edible fatty acids, or by the reaction of a mixture of mono- and diglycerides of edible fatty acids with citric acid.

[0102] In some embodiments, the E472 emulsifier is an E472d emulsifier. Generally, an E472d emulsifier is a mixture of esters of glycerol with tartaric acid and fatty acids occurring in food fats and oils. An E472d emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric acid and free glycerides. The general structure of esters of glycerol with tartaric acid and fatty acids is shown above, where at least one of R1, R2 or R3 represents a tartaryl moiety and a fatty acyl moiety and the remaining position has either a tartaryl moiety, a fatty acyl moiety, or hydrogen.

[0103] In some embodiments, the E472 emulsifier is an E472e emulsifier. Generally, an E472e emulsifier is a mixture of esters of glycerol with mono- and diacetyltartaric acids (obtained from tartaric acid) and fatty acids occurring in food fats and oils. An E472e emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids and their combinations, free glycerides, and tartaric and acetic esters of fatty acids. The general structure of esters of glycerol with mono- and diacetyltartaric acids fatty acids is shown above, where at least one of R1, R2 or R3 represents a monoacetyltartaryl moiety or diacetyltartaryl moiety and a fatty acyl moiety and the remaining position has either a monoacetyltartaryl moiety, a diacetyltartaryl moiety, a fatty acyl moiety, hydrogen, an acetyl moiety, or a tartaryl moiety. E472e emulsifiers are typically manufactured by the esterification of mono- and diglycerides with tartaric and acetic acid in the presence of acetic anhydride, or by the reaction of diacetyl tartaric anhydride with mono- and diglycerides in the presence of acetic acid.

[0104] In some embodiments, the E472 emulsifier is an E472f emulsifier. Generally, an E472f emulsifier is a mixture of esters of glycerol with acetic and tartaric acids and fatty acids occurring in food fats and oils. An E472f emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids, free glycerides, and mono- and diacetyltartaric esters of mono- and diglycerides of fatty acid. E472f emulsifiers are typically manufactured by either by reaction of mono- and diglycerides of fatty acids with tartaric acid anhydride in the presence of acetic acid, or by esterification of mono- and diglycerides with tartaric acid and acetic acid in the presence of acetic acid anhydride.

[0105] In some embodiments, the E472 emulsifier comprises, consists of, or substantially consists of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids. The E472 emulsifier may consist of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids.

[0106] In some embodiments, the E472 emulsifier comprises, consists of, or substantially consists of citric acid esters of mono- and di-glycerides of fatty acids. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% citric acid esters of mono- and diglycerides of fatty acids. The E472 emulsifier may consist of citric acid esters of mono- and di-glycerides of fatty acids.

[0107] E471 emulsifier:E472 emulsifier ratio

[0108] The present inventors have surprisingly found that a stable emulsion can be provided using an E471 emulsifier and an E472 emulsifier in a specific weight ratio. The present inventors have surprisingly found that when the ratio is too high or too low, a stable emulsion may not form and fat separation may occur.

[0109] In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.8:1.0 or less, about 1.7:1.0 or less, about 1.6:1.0 or less, about 1.5: 1.0 or less, or about 1.4: 1.0 or less.

[0110] In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.0:1.0 or more, about 1.1 :1.0 or more, about 1.2:1.0 or more, about 1 .3: 1.0 or more, or about 1 .4: 1.0 or more. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0, from about 1.7: 1.0 to about 1.0: 1.0, from about 1.6: 1.0 to about 1.0: 1.0, from about 1.5: 1.0 to about 1.0: 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8:1.0 to about 1.1 :1.0, from about 1.7:1.0 to about 1.1 :1.0, from about 1.6:1.0 to about 1 .1 : 1.0, from about 1 .5: 1.0 to about 1.1 : 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.2: 1.0, from about 1.7: 1.0 to about 1.2: 1.0, from about 1.6: 1.0 to about 1.2: 1.0, from about 1.5: 1.0 to about 1.2: 1.0, or from about 1.4: 1.0 to about 1.2: 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.3:1.0, from about 1.7:1.0 to about 1.3:1.0, from about 1.6:1.0 to about 1.3:1.0, from about 1.5: 1.0 to about 1.3: 1.0.

[0111] In preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0, from about 1.7: 1.0 to about 1.1 : 1.0, from about 1.6:1.0 to about 1.2:1.0, or from about 1.5:1.0 to about 1.3:1.0. In more preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.4: 1.0. In more preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0112] Total amount of emulsifiers

[0113] The emulsion gel of the present invention may further comprise any other suitable emulsifier in addition to an E471 emulsifier and an E472 emulsifier. The present inventors have surprisingly found that when the total weight of emulsifier is too low, a stable emulsion may not form and fat separation may occur. The present inventors have also surprisingly found that when the total weight of emulsifier is too high, the gel strength may be too high for a subject with dysphagia.

[0114] In some embodiments, the emulsion gel comprises emulsifier in a total amount of about 1.0 wt% or more, about 1.1 wt% or more, or about 1.2 wt% or more. In some embodiments, the emulsion gel comprises emulsifier in a total amount of about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises emulsifier in a total amount of from about 1.0 wt% to about 1.8 wt%, from about 1 .1 wt% to about 1.7 wt%, or from about 1.2 wt% to about 1.6 wt%.

[0115] In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, or about 0.7 wt% or more. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 1.2 wt% or less, about 1.1 wt% or less, or about 1.0 wt% or less. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1 .0 wt%. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of from about 0.73 wt% to about 0.86 wt%.

[0116] In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.9 wt% or less, about 0.8 wt% or less, or about 0.7 wt% or less. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of from about 0.52 wt% to about 0.61 wt%.

[0117] In some embodiments, the emulsion gel comprises: (a) emulsifier in a total amount of from about 1.0 wt% to about 1 .8 wt%, from about 1.1 wt% to about 1.7 wt%, or from about 1 .2 wt% to about 1.6 wt%; (b) E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1.0 wt%; and (c) E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%.

[0118] In some embodiments, the emulsion gel comprises: (a) emulsifier in a total amount of from about 1.0 wt% to about 1.8 wt%; (b) E471 emulsifier in a total amount of from about 0.5 wt% to about 1 .2 wt%; and (c) E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%.

[0119] In some embodiments, the emulsion gel comprises: (a) emulsifier in a total amount of from about 1.1 wt% to about 1.7 wt%; (b) E471 emulsifier in a total amount of from about 0.6 wt% to about 1.1 wt%; and (c) E472 emulsifier in a total amount of from about 0.4 wt% to about 0.8 wt%.

[0120] In some embodiments, the emulsion gel comprises: (a) emulsifier in a total amount of from about 1.2 wt% to about 1.6 wt%; (b) E471 emulsifier in a total amount of from about 0.7 wt% to about 1.0 wt%; and (c) E472 emulsifier in a total amount of from about 0.5 wt% to about 0.7 wt%.

[0121] In some embodiments, the emulsion gel comprises: E471 emulsifier in a total amount of from about 0.73 wt% to about 0.86 wt%; and E472 emulsifier in a total amount of from about 0.52 wt% to about 0.61 wt%. Other components

[0122] The emulsion gel of the present invention may further comprise any other suitable components, such as flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners.

[0123] In some embodiments, the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener. In some embodiments, the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of about 5.0 wt% or less, about 4.5 wt% or less, about 4.0 wt% or less, about 3.5 wt% or less, about 3.0 wt% or less, about 2.5 wt% or less, or about 2.0 wt% or less. In some embodiments, the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of about 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of from about 0.1 wt% to about 5.0 wt%, from about 0.1 wt% to about 4.5 wt%, from about 0.1 wt% to about 4.0 wt%, from about 0.2 wt% to about 3.5 wt%, from about 0.3 wt% to about 3.0 wt%, from about 0.4 wt% to about 2.5 wt%, from about 0.5 wt% to about 2.0 wt%.

[0124] In some embodiments, the emulsion gel comprises one or more flavouring and / or colouring. Suitable flavourings and colourings are well known in the art. In some embodiments, the emulsion gel comprises one or more flavouring and / or colouring in a total amount of about 0.0 wt% or more, 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more flavouring and / or colouring in a total amount of about 1.5 wt% or less, about 1 .4 wt% or less, about 1 .3 wt% or less, about 1.2 wt% or less, about 1.1 wt% or less, or about 1 .0 wt% or less. In some embodiments, the emulsion gel comprises one or more flavouring and / or colouring in a total amount of from about 0.0 wt% to about 1.5 wt%, from about 0.1 wt% to about 1.4 wt%, from about 0.2 wt% to about 1.3 wt%, from about 0.3 wt% to about 1.2 wt%, from about 0.4 wt% to about 1 .1 wt%, or from about 0.5 wt% to about 1.0 wt%.

[0125] In some embodiments, the emulsion gel comprises one or more sweetener. Suitable sweeteners are well known in the art and include sucralose, aspartame, and saccharin. In some embodiments, the sweetener is sucralose. In some embodiments, the emulsion gel comprises one or more sweetener in a total amount of about 0.000 wt% or more, 0.001 wt% or more, about 0.002 wt% or more, about 0.003 wt% or more, about 0.004 wt% or more, or about 0.005 wt% or more. In some embodiments, the emulsion gel comprises one or more sweetener in a total amount of about 0.015 wt% or less, about 0.014 wt% or less, about 0.013 wt% or less, about 0.012 wt% or less, about 0.011 wt% or less, or about 0.010 wt% or less. In some embodiments, the emulsion gel comprises one or more sweetener in a total amount of from about 0.000 wt% to about 0.015 wt%, from about 0.001 wt% to about 0.014 wt%, from about 0.002 wt% to about 0.013 wt%, from about 0.003 wt% to about 0.012 wt%, from about 0.004 wt% to about 0.011 wt%, or from about 0.005 wt% to about 0.010 wt%.

[0126] In some embodiments, the emulsion gel comprises one or more preservative, stabiliser, and / or thickener. Suitable preservatives, stabilisers, and thickeners are well known in the art and include citric acid and sodium gluconate. In some embodiments, the emulsion gel comprises one or more preservative, stabiliser, and / or thickener in a total amount of about 0.0 wt% or more, 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more preservative, stabiliser, and / or thickener in a total amount of about 1 .5 wt% or less, about 1.4 wt% or less, about 1 .3 wt% or less, about 1 .2 wt% or less, about 1.1 wt% or less, or about 1 .0 wt% or less. In some embodiments, the emulsion gel comprises one or more preservative, stabiliser, and / or thickener in a total amount of from about 0.0 wt% to about 1 .5 wt%, from about 0.1 wt% to about 1.4 wt%, from about 0.2 wt% to about 1.3 wt%, from about 0.3 wt% to about 1.2 wt%, from about 0.4 wt% to about 1.1 wt%, or from about 0.5 wt% to about 1 .0 wt%. In some embodiments, the emulsion gel comprises citric acid in a total amount of about 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, or about 0.4 wt% or more. In some embodiments, the emulsion gel comprises citric acid in a total amount of about 1.0 wt% or less, about 0.9 wt% or less, or about 0.8 wt% or less. In some embodiments, the emulsion gel comprises citric acid in a total amount of from about 0.1 wt% to about 1.0 wt%, from about 0.2 wt% to about 1.0 wt%, from about 0.3 wt% to about 0.9 wt%, or from about 0.4 wt% to about 0.8 wt%. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of about 0.05 wt% or more, about 0.10 wt% or more, or about 0.15 wt% or more. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of about 0.5 wt% or less, about 0.4 wt% or less, or about 0.3 wt% or less. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of from about 0.05 wt% to about 0.50 wt%, from about 0.10 wt% to about 0.40 wt%, or from about 0.15 wt% to about 0.30 wt%.

[0127] The emulsion gel of the present invention may further comprise any suitable vitamins and minerals. For example, the nutritional composition of the invention may contain one or more vitamins and minerals understood to be essential in the daily diet. Examples of minerals, vitamins and other nutrients optionally present in the emulsion gel include vitamin A, vitamin B1 , vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine.

[0128] Example gel emulsion compositions

[0129] In some embodiments, the emulsion gel comprises:

[0130] (a) water in an amount of from about 20.0 wt% to about 45.0 wt%, from about 25.0 wt% to about 40.0 wt%, or from about 30.0 wt% to about 35.0 wt%;

[0131] (b) fat in a total amount of from about 24.0 wt% to about 36.0 wt%, from about 26.0 wt% to about 34.0 wt%, or from about 28.0 wt% to about 32.0 wt%;

[0132] (c) carbohydrate in a total amount of from about 18.0 wt% to about 30.0 wt%, from about 20.0 wt% to about 28.0 wt%, or from about 22.0 wt% to about 26.0 wt%;

[0133] (d) protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, or from about 8.0 wt% to about 12.0 wt%;

[0134] (e) gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1 .7 wt%, or from about 1.0 wt% to about 1.5 wt%;

[0135] (f) (i) emulsifier in a total amount of from about 1 .0 wt% to about 1 .8 wt%, from about 1.1 wt% to about 1.7 wt%, or from about 1.2 wt% to about 1.6 wt%; (ii) E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1.0 wt%; and (iii) E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%;

[0136] (g) optionally, one or more flavouring and / or colouring in a total amount of from about 0.0 wt% to about 1.5 wt%, from about 0.1 wt% to about 1.5 wt%, or from about 0.5 wt% to about 1 .0 wt%;

[0137] (h) optionally, one or more preservative, stabiliser, and / or thickener in a total amount of from about 0.0 wt% to about 1.5 wt%, from about 0.1 wt% to about 1.5 wt%, or from about 0.5 wt% to about 1.0 wt%; and

[0138] (i) optionally, one or more sweetener in a total amount of from about 0.000 wt% to about 0.015 wt%, from about 0.001 wt% to about 0.015 wt%, or from about 0.005 wt% to about 0.010 wt%. In some embodiments, the emulsion gel comprises: (a) water in an amount of from about 20.0 wt% to about 45.0 wt%; (b) fat in a total amount of from about 24.0 wt% to about 36.0 wt%; (c) carbohydrate in a total amount of from about 18.0 wt% to about 30.0 wt%; (d) protein in a total amount of from about 6.0 wt% to about 14.0 wt%; (e) gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%; (f) (i) emulsifier in a total amount of from about 1 .0 wt% to about 1.8 wt%; (ii) E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%; and (iii) E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%; (g) one or more flavouring and / or colouring in a total amount of from about 0.0 wt% to about 1 .5 wt%; (h) one or more preservative, stabiliser, and / or thickener in a total amount of from about 0.0 wt% to about 1.5 wt%; and (i) one or more sweetener in a total amount of from about 0.000 wt% to about 0.015 wt%.

[0139] In some embodiments, the emulsion gel comprises: (a) water in an amount of from about 25.0 wt% to about 40.0 wt%; (b) fat in a total amount of from about 26.0 wt% to about 34.0 wt% (c) carbohydrate in a total amount of from about 20.0 wt% to about 28.0 wt%; (d) protein in a total amount of from about 7.0 wt% to about 13.0 wt%; (e) gelling agent in a total amount of from about 0.8 wt% to about 1.7 wt%; (f) (i) emulsifier in a total amount of from about 1.1 wt% to about 1.7 wt%; (ii) E471 emulsifier in a total amount of from about 0.6 wt% to about 1.1 wt%; and (iii) E472 emulsifier in a total amount of from about 0.4 wt% to about 0.8 wt%; (g) optionally, one or more flavouring and / or colouring in a total amount of from about 0.1 wt% to about 1.5 wt%; (h) optionally, one or more preservative, stabiliser, and / or thickener in a total amount of from about 0.1 wt% to about 1 .5 wt%; and (i) optionally, one or more sweetener in a total amount of from about 0.001 wt% to about 0.015 wt%.

[0140] In some embodiments, the emulsion gel comprises: (a) water in an amount of from about 30.0 wt% to about 35.0 wt%; (b) fat in a total amount of from about 28.0 wt% to about 32.0 wt%; (c) carbohydrate in a total amount of from about 22.0 wt% to about 26.0 wt%; (d) protein in a total amount of from about 8.0 wt% to about 12.0 wt%; (e) gelling agent in a total amount of from about 1.0 wt% to about 1 .5 wt%; (f) (i) emulsifier in a total amount of from about 1 .2 wt% to about 1.6 wt%; (ii) E471 emulsifier in a total amount of from about 0.7 wt% to about 1.0 wt%; and (iii) E472 emulsifier in a total amount of from about 0.5 wt% to about 0.7 wt%; (g) optionally, one or more flavouring and / or colouring in a total amount of from about 0.5 wt% to about 1.0 wt%; (h) optionally, one or more preservative, stabiliser, and / or thickener in a total amount of from about 0.5 wt% to about 1.0 wt%; and (i) optionally, one or more sweetener in a total amount of from about 0.005 wt% to about 0.010 wt%. Energy

[0141] The emulsion gel of the present invention has a high energy content.

[0142] High energy content dysphagia jellies of the present invention range from at least about 320 kcal / 100 to at least about 480 kcal / 100g.

[0143] In some embodiments, the emulsion gel comprises at least about 320 kcal / 100g. The emulsion gel may comprise at least about 330 kcal / 100g, at least about 340 kcal / 100g, at least about 350 kcal / 100g, at least about 360 kcal / 100g, at least about 370 kcal / 100g, at least about 380 kcal / 100g, at least about 390 kcal / 100g, at least about 400 kcal / 100g, at least about 410 kcal / 100g, at least about 420 kcal / 100g, at least about 430 kcal / 100g, at least about 440 kcal / 100g, at least about 450 kcal / 100g, at least about 460 kcal / 100g, at least about 470 kcal / 100g or at least about 480 kcal / 100g.

[0144] In some embodiments, the emulsion gel comprises about 400 kcal / 100g or more.

[0145] In some embodiments, the emulsion gel comprises about 500 kcal / 100g or less, about 490 kcal / 100g or less, about 480 kcal / 100g or less, about 470 kcal / 100g or less, about 460 kcal / 100g or less, about 450 kcal / 100g or less, about 440 kcal / 100g or less, about 430 kcal / 100g or less, about 420 kcal / 100g or less, or about 410 kcal / 100g or less.

[0146] In some embodiments, the emulsion gel comprises from about 400 kcal / 100g to about 500 kcal / 100g, from about 400 kcal / 100g to about 490 kcal / 100g, from about 400 kcal / 100g to about 480 kcal / 100g, from about 400 kcal / 100g to about 470 kcal / 100g, from about 400 kcal / 100g to about 460 kcal / 100g, from about 400 kcal / 100g to about 450 kcal / 100g, from about 400 kcal / 100g to about 440 kcal / 100g, from about 400 kcal / 100g to about 430 kcal / 100g, from about 400 kcal / 100g to about 420 kcal / 100g, or from about 400 kcal / 100g to about 410 kcal / 100g.

[0147] In some embodiments, the emulsion gel comprises about 400 kcal / 100g.

[0148] Suitably, fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel. In some embodiments, fat provides at least about 65%, at least about 66%, or at least about 67% of the total energy content of the emulsion gel. In some embodiments, fat provides 70% or less of the total energy content of the emulsion gel. In some embodiments, fat provides from about 60% to about 70%, from about 62% to about 69%, from about 64% to about 68%, or from about 66% to about 67% of the total energy content of the emulsion gel. In some embodiments, fat provides about 67% of the total energy content of the emulsion gel. £H

[0149] The emulsion gel of the present invention may have an acidic pH.

[0150] In some embodiments, the emulsion gel has a pH of about 3.0 or higher, about 3.1 or higher, about 3.2 or higher, about 3.3 or higher, about 3.4 or higher, about 3.5 or higher, about 3.6 or higher, about 3.7 or higher, about 3.8 or higher, about 3.9 or higher, or about 4.0 or higher.

[0151] In some embodiments, the emulsion gel has a pH of about 5.5 or lower, about 5.4 or lower, about 5.3 or lower, about 5.2 or lower, about 5.1 or lower, about 50 or lower, about 4.9 or lower, about 4.8 or lower, about 4.7 or lower, about 4.6 or lower, about 4.5 or lower, about 4.4 or lower, or about 4.3 or lower.

[0152] In some embodiments, the emulsion gel has a pH of from about 3.0 to about 5.5, from about 3.5 to about 5.0, from about 4.0 to about 4.5, or from about 4.0 to about 4.3. In some embodiments, the emulsion gel has a pH of from about 4.0 to about 4.3. In some embodiments, the emulsion gel has a pH of about 4.0. In some embodiments, the emulsion gel has a pH of about 4.3.

[0153] Processes for preparing an emulsion gel

[0154] The present invention provides a process of preparing an emulsion gel. The process may comprise: (a) preparing an emulsion; and (b) inducing gelation of the emulsion, to provide an emulsion gel. The emulsion gel may be any described above in the section entitled “Emulsion gels”.

[0155] The emulsion may comprise water, fat, carbohydrate, protein, gelling agent, emulsifier, and, optionally, one or more flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners.

[0156] The emulsion may comprise any amount of water described above in the section “Water”. The emulsion may comprise any type and amount of fat, carbohydrate, and protein described above in the sections entitled “Fat”, “Protein”, and “Carbohydrate”, respectively.

[0157] The emulsion may comprise any type and amount of gelling agent described above in the section entitled “Gelling agent”. Suitably, a gelling agent is added to the emulsion to induce gelation. The gelling agent may be added to the emulsion at an elevated temperature (e.g. >85°C) and subsequently allowed to cool to form the emulsion gel. The emulsion may comprise any type and amount of emulsifier described above in the section entitled “Emulsifier”. In some embodiments, the emulsifier comprises an E471 emulsifier and an E472 emulsifier. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.8: 1.0 or less, about 1.7: 1.0 or less, about 1.6: 1.0 or less, about 1.5: 1.0 or less, or about 1.4: 1.0 or less. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.0: 1.0 or more, about 1.1 : 1.0 or more, about 1.2: 1.0 or more, about 1.3: 1.0 or more, or about 1.4: 1.0 or more. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0, from about 1.7: 1.0 to about 1.0: 1.0, from about 1.6: 1.0 to about 1.0: 1.0, from about 1.5: 1.0 to about 1.0: 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8:1.0 to about 1.1 :1.0, from about 1.7:1.0 to about 1.1 :1.0, from about 1.6:1.0 to about 1 .1 : 1.0, from about 1 .5: 1.0 to about 1.1 : 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.2: 1.0, from about 1.7: 1.0 to about 1.2: 1.0, from about 1.6: 1.0 to about 1.2: 1.0, from about 1.5: 1.0 to about 1.2: 1.0, or from about 1.4: 1.0 to about 1.2: 1.0. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.3:1.0, from about 1.7:1.0 to about 1.3:1.0, from about 1.6:1.0 to about 1.3:1.0, from about 1.5: 1.0 to about 1.3: 1.0. In preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0, from about 1.7: 1.0 to about 1.1 : 1.0, from about 1.6: 1.0 to about 1.2: 1.0, or from about 1.5: 1.0 to about 1.3: 1.0. In more preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.4: 1.0. In even more preferred embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0158] The emulsion may further comprise any other components described above in the section entitled “Other components”, such as flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners.

[0159] The process may comprise any suitable steps. For example, the process may comprise: a step of dissolving and mixing fat, carbohydrate, protein, gelling agent, emulsifier, and, optionally, one or more flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners in water; a step of adjusting the pH of the emulsion; a step of homogenising the emulsion; and / or a step of retort packaging the emulsion gel.

[0160] In some embodiments, the process further comprises a step of dissolving and mixing fat, carbohydrate, protein, gelling agent, emulsifier, and, optionally, one or more flavourings, colourings, sweeteners, preservatives, stabilisers, and / or thickeners in water. Any suitable conditions may be used to dissolve and mix the components, for example the water may be at a temperature of about 70°C or higher, about 75°C or higher, about 80°C or higher, or about 85°C or higher.

[0161] In some embodiments, the process further comprises a step of adjusting the pH of the emulsion. The pH may be adjusted by any suitable method, for example by adding an acidity regulator, such as citric acid. The pH may be adjusted to any pH described above in the section entitled “pH”. In some embodiments, the pH is adjusted to about 4.0 or about 4.3.

[0162] In some embodiments, the process further comprises a step of homogenising the emulsion. Any suitable homogenisation conditions may be used, for example homogenising from 5 to 25 MPa. The emulsion may be homogenised in two stages, at between about 10 MPa to about 30 MPa in the first stage and between about 2 MPa and about 10 MPa in the second stage.

[0163] In some embodiments, the process further comprises a step of retort packaging the emulsion gel. In retort packaging, the product is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. The packaged emulsion gel may be in the form of a food product.

[0164] The present invention provides an emulsion gel or food product obtained by or obtainable by the process of the present invention.

[0165] Food products

[0166] The present invention provides a food product comprising the emulsion gel of the present invention.

[0167] As used herein, a “food product” may refer to a substance that can be used or prepared for use as food. In some embodiments, the food product is a nutritional product for patients with dysphagia. In some embodiments, the food product is a jelly-like food, a jelly, a pudding, or a jelly drink. In some embodiments, the food product is a jelly-like food. In some embodiments, the food product is a dysphagia training jelly.

[0168] The food product may be a transitional food. The food product may be a transitional food that dissolves to a moderately thick liquid (e.g. IDDSI Framework level 3) or an extremely thick liquid (e.g. IDDSI Framework level 4). The food product may be in the Oj or 1j category of the JDD framework. In some embodiments, the food product is in the 1j category of the JDD framework. The food product may provide a single or multiple servings. In some embodiments, the food product provides a single serving. The food product may have a total mass of from about 25 g to about 100g per serving, from about 30 g to about 80g per serving, from about 35 g to about 70 g per serving, from about 40 g to about 60 g per serving, or about 50g per serving. In some embodiments, the food product provides about 50g per serving.

[0169] The food product may be packaged in any suitable manner. In some embodiments, the food product is retort packaged.

[0170] The food product may have an extended shelf-life, for example the emulsion gel may be shelfstable for several months or years. Suitably, the food product is shelf-stable for 6 months or more, 9 months or more, or 12 months or more, at room temperature. Suitably, the food product is shelf-stable for 24 months or less, at room temperature. Suitably, the food product is shelf-stable for from 6 months to 24 months, from 9 months to 24 months, or from 12 months to 24 months, at room temperature.

[0171] Uses and methods of nourishing a subject

[0172] The emulsion gel or food product of the present invention may be used to nourish a subject, for example a subject having dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

[0173] In one aspect, the present invention provides use of the emulsion gel or food product of the present invention to nourish a subject.

[0174] In another aspect, the present invention provides a method of nourishing a subject, wherein the method comprises the subject ingesting the emulsion gel or food product of the present invention.

[0175] In another aspect, the present invention provides the emulsion gel or food product of the present invention for use in nourishing a subject.

[0176] The subject may be a human. The subject may be an adult human. The subject may have dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, and / or an increased risk of choking. The subject may be an elderly subject. In some embodiments, the subject is aged 65 years or older, 70 years or older, or 75 years or older.

[0177] In some embodiments, the subject has dysphagia. Dysphagia is a disorder characterized by difficulty in swallowing, due to a disease, aging, or other causes (see e.g. Sura, L., et al., 2012. Clinical interventions in aging, 7, pp.287-298). Disease risk increases with advancing age and many adverse health conditions can influence swallowing function. The subject may have any type of dysphagia, including oral dysphagia, pharyngeal dysphagia, oesophageal dysphagia, or any combination thereof.

[0178] In some embodiments, the subject has chewing difficulties. Impaired chewing function may be an important contributing factor to malnutrition (see e.g. Kumar, A., et al., 2022. Critical Reviews in Food Science and Nutrition, pp.1-31). Chewing ability may be determined by any suitable method, for example by a chewing function questionnaire (see e.g. Persic, S., et al., 2013. Community dentistry and oral epidemiology, 41 (6), pp.565-573; and Baba, K., et al., 2009. BMC oral health, 9, pp.1-7.).

[0179] In some embodiments, the subject has swallowing difficulties. Swallowing ability may be determined by any suitable method, for example by a graded water swallowing test, by swallowing endoscopy, or by a videofluoroscopic swallow study (see e.g. Murakami, K., et al., 2015. Geriatrics & gerontology international, 15(10), pp.1185-1192; and Lieu, P.K., et al., 2001. Annals-Academy of Medicine Singapore, 30(2), pp.148-154.).

[0180] In some embodiments, the subject has an increased risk of aspiration and / or an increased risk of choking. The risk of aspiration and / or choking may be determined by any suitable method, for example by a risk assessment tool or a videofluoroscopic swallow study (see e.g. Cheney, D.M., et al., 2015. Annals of Otology, Rhinology & Laryngology, 124(5), pp.351-354; and O'Leary, L., et al., 2023. Journal of Applied Research in Intellectual Disabilities, 36(3), pp.429- 447).

[0181] The subject may have a condition that contributes to dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking. Such conditions may include neurologic diseases, myopathic diseases, metabolic disease, inflammatory or autoimmune diseases, infectious diseases, structural diseases, cancer, iatrogenic diseases, neuromuscular disorders, structural lesions, and sarcopenia (see e.g. Gasiorowska, A. and Fass, R., 2009. Current approach to dysphagia. Gastroenterol Hepatol, 5(4), pp.269-279).

[0182] In some embodiments, the subject has a neurologic disease such as stroke, traumatic brain injury, Parkinson’s disease, multiple sclerosis, brain neoplasm, polio, post-polio syndrome, Alzheimer disease, dementia, Huntington disease, cerebral palsy, or Guillain-Barre syndrome. In some embodiments, the subject has a myopathic disease, such as myositis, dermatomyositis, myasthenia gravis, or mucular dystrophy. In some embodiments, the subject has a metabolic disease, such as hyperthyroidism, Cushing’s syndrome, or Wilson disease. In some embodiments, the subject has an inflammatory disease or an autoimmune disease such as amyloidosis, sarcoidosis, or systemic lupus erythematosus. In some embodiments, the subject has an infectious disease, such as meningitis, diphtheria, botulism, Lyme disease, or syphilis. In some embodiments, the subject has a structural disease, such as congenital webs, Plummer-Vinson syndrome, neoplasm, cricopharyngeal bar, Zenker diverticulum, extrinsic compression, bullous skin diseases or poor dentition. In some embodiments, the subject has a cancer involving the aerodigestive tract or a brainstem cancer. In some embodiments, the subject has an iatrogenic disease, such as the subject is undergoing or has undergone radiation therapy, chemotherapy, or surgery. In some embodiments, the subject has an intubation or tracheostomy. In some embodiments, the subject has a neuromusucular disorder. In some embodiments, the subject has structural lesions. In some embodiments, the subject has sarcopenia.

[0183] The subject may be orally fed one or more servings of the emulsion gel or food product at any suitable frequency. The subject may ingest from about 25 g to about 100g per serving, from about 30 g to about 80g per serving, from about 35 g to about 70 g per serving, from about 40 g to about 60 g per serving, or about 50g per serving. In some embodiments, the subject ingests about 50g per serving. The subject may ingest one serving or more per day, two servings or more per day, three servings or more per day, or four servings or more per day.

[0184] EXAMPLES

[0185] The invention will now be further described by way of examples, which are meant to serve to assist one of ordinary skill in the art in carrying out the invention and are not intended in any way to limit the scope of the invention.

[0186] Example 1 - Preparation of a high-calorie emulsion gel

[0187] A high-calorie emulsion gel having the following composition was prepared:

[0188] The emulsion gel was prepared by the following steps:

[0189] 1. Water (>88°C)

[0190] 2. Dissolve glycerol esters of fatty acids

[0191] 3. Dissolve soy protein

[0192] 4. Add MCT oil + citric acid esters of fatty acids (Pre-Dissolved)

[0193] 5. Add soybean oil

[0194] 6. Add dextrin and sodium gluconate

[0195] 7. Heating up to >85°C

[0196] 8. Add sugar + agar blend (Pre-mixed)

[0197] 9. Add citric acid, flavourings, and colourings

[0198] 10. Adjust pH (pH = 4.0 or 4.3)

[0199] 11. Homogenise (10 / 5 MPa)

[0200] 12. Filler

[0201] 13. Retort

[0202] 14. Packing

[0203] The emulsion gel was successfully formed and has a shelf-life of at least 9 months. The emulsion gel is suitable for subjects having dysphagia.

[0204] Example 2 - Emulsion Gel properties

[0205] Figure 1 shows the emulsion gel properties and technical optimisation to reach the appropriate emulsion gel properties.

[0206] Figure 1A demonstrates that the gelling agent dosage is associated with hardness. As more gelling agent is added, hardness is increased. However, if the gelling agent amount is too high in its dosage, there is not a good texture.

[0207] Figure 1 B demonstrates that the emulsifier dosage is associated with adhesiveness. In particular, the optimisation of the combination of the emulsifier E471 plus E472 needed to be optimised. As more emulsifier is added, adhesiveness is increased. However, if the emulsifier is not high enough in dosage, there is no stable emulsification. In this example, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0208] In order to achieve the appropriate emulsion gel rheological properties as well as the high energy gel emulsion final product with the appropriate texture, both the emulsifier dosage and gelling agent dosage needed to be optimised. EMBODIMENTS

[0209] Various preferred features and embodiments of the present invention will now be described with reference to the following numbered paragraphs (paras).

[0210] 1. An emulsion gel comprising 320 kcal / 100g to 480 kcal / 100 g energy, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0:1.0.

[0211] 2. An emulsion gel comprising at least about 400 kcal / 100g, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0.

[0212] 3. The emulsion gel according to para 1 or 2, wherein the E471 emulsifier comprises or consists of monoglycerides, diglycerides, and triglycerides, preferably wherein the E471 emulsifier comprises or consists of monoglycerides and diglycerides.

[0213] 4. The emulsion gel according to para 1 or 3, wherein the E472 emulsifier comprises or consists of acetic acid esters of mono- and di-glycerides of fatty acids, lactic acid esters of mono- and di-glycerides of fatty acids, citric acid esters of mono- and di-glycerides of fatty acids, tartaric acid esters of mono- and di-glycerides of fatty acids, mono-and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids, mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids, or any combination thereof.

[0214] 5. The emulsion gel according to any preceding para, wherein the E472 emulsifier comprises or consists of citric acid esters of mono- and di-glycerides of fatty acids.

[0215] 6. The emulsion gel according to any preceding para, wherein the emulsion gel comprises emulsifier in a total amount of from about 1.0 wt% to about 1.8 wt%, from about 1.1 wt% to about 1 .7 wt%, or from about 1.2 wt% to about 1.6 wt%.

[0216] 7. The emulsion gel according to any preceding para, wherein the emulsion gel comprises E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1 .0 wt%.

[0217] 8. The emulsion gel according to any preceding para, wherein the emulsion gel comprises E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%. 9. The emulsion gel according to any preceding para, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7:1.0 to about 1.1 :1.0, from about 1.6:1.0 to about 1.2:1.0, or from about 1.5:1.0 to about 1.3:1.0.

[0218] 10. The emulsion gel according to any preceding para, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0219] 11. The emulsion gel according to any preceding para, wherein the emulsion gel comprises protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, or from about 8.0 wt% to about 12.0 wt%.

[0220] 12. The emulsion gel according to para 11 , wherein the protein is selected from plant proteins, such as soy protein, fava bean protein, pea protein, rice protein, and oat protein; and / or dairy proteins, such as casein and whey.

[0221] 13. The emulsion gel according to para 11 or 12, wherein the protein is acid-stable protein.

[0222] 14. The emulsion gel according to any preceding para, wherein the emulsion gel comprises acid-resistant soy protein in a total amount of from about 8.0 wt% to about 12.0 wt%.

[0223] 15. The emulsion gel according to any preceding para, wherein fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel.

[0224] 16. The emulsion gel according to any preceding para, wherein the emulsion gel comprises fat in a total amount of from about 24.0 wt% to about 36.0 wt%, from about 26.0 wt% to about 34.0 wt%, or from about 28.0 wt% to about 32.0 wt%.

[0225] 17. The emulsion gel according to para 16, wherein the fat is selected from soybean oil, medium chain fatty acid triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof.

[0226] 18. The emulsion gel according to any preceding para, wherein the emulsion gel comprises soybean oil in a total amount of from about 10.0 wt% to about 20.0 wt%. 19. The emulsion gel according to any preceding para, wherein the emulsion gel comprises medium chain fatty acid triglycerides in a total amount of from about 10.0 wt% to about 15.0 wt%.

[0227] 20. The emulsion gel according to any preceding para, wherein the emulsion gel comprises carbohydrate in a total amount of from about 18.0 wt% to about 30.0 wt%, from about 20.0 wt% to about 28.0 wt%, or from about 22.0 wt% to about 26.0 wt%.

[0228] 21. The emulsion gel according to para 20, wherein the carbohydrate is selected from monosaccharides, such as glucose, fructose, and galactose; disaccharides, such as sucrose, lactose, maltose; oligosaccharides; polysaccharides, such as maltodextrin and starch; and any combination thereof.

[0229] 22. The emulsion gel according to any preceding para, wherein the emulsion gel comprises maltodextrin in an amount of from about 10.0 wt% to about 15.0 wt%.

[0230] 23. The emulsion gel according to any preceding para, wherein the emulsion gel comprises sucrose in an amount of from about 10.0 wt% to about 15.0 wt%.

[0231] 24. The emulsion gel according to any preceding para, wherein the emulsion gel has a pH of from about 3.5 to about 5.0, from about 4.0 to about 4.5, or from about 4.0 to about 4.3.

[0232] 25. The emulsion gel according to any preceding para, wherein the emulsion gel comprises gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1.7 wt%, or from about 1.0 wt% to about 1 .5 wt%.

[0233] 26. The emulsion gel according to para 25, wherein the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof.

[0234] 27. The emulsion gel according to any preceding para, wherein the emulsion gel comprises agar, locust bean gum, and guar gum in a total amount of from about 1.0 wt% to about 1.5 wt%.

[0235] 28. The emulsion gel according to any preceding para, wherein the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener, optionally wherein the emulsion gel comprises one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of from about 0.1 wt% to about 4.0 wt%, from about 0.2 wt% to about 3.5 wt%, from about 0.3 wt% to about 3.0 wt%, from about 0.4 wt% to about 2.5 wt%, or from about 0.5 wt% to about 2.0 wt%. 29. The emulsion gel according to any preceding para, wherein the emulsion gel comprises water in an amount of from about 20.0 wt% to about 45.0 wt%, from about 25.0 wt% to about 40.0 wt%, or from about 30.0 wt% to about 35.0 wt%.

[0236] 30. The emulsion gel according to any preceding claim, wherein the emulsion gel has an adhesiveness of about 300 J / m3or less, a cohesiveness of from about 0.2 to about 0.7, and / or a hardness of from about 1 ,000 N / m2to about 15,000 N / m2.

[0237] 31. The emulsion gel according to any preceding para, wherein the emulsion gel has a viscosity of greater than about 1750 cP, when measured at room temperature and a shear rate of 50 s-1.

[0238] 32. The emulsion gel according to any preceding para, wherein the emulsion gel is a Dysphagia Training Jelly.

[0239] 33. The emulsion gel according to any preceding para, wherein the emulsion gel is an IDDSI Transitional Food.

[0240] 34. The emulsion gel according to any preceding para, wherein the emulsion gel is in the 1j category of the Japanese Dysphagia Diet (JDD) framework.

[0241] 35. A food product comprising or consisting of the emulsion gel according to any of paras 1 to 34.

[0242] 36. The food product according to para 35, wherein the food product is a jelly-like food, a jelly, a pudding, or a jelly drink, preferably wherein the food product is a jelly-like food.

[0243] 37. The food product according to para 35 or 36, wherein the food product has a total mass of from about 25 g to about 100g per serving, from about 30 g to about 80g per serving, from about 35 g to about 70 g per serving, from about 40 g to about 60 g per serving, or about 50g per serving.

[0244] 38. The food product according to any of paras 35 to 37, wherein the food product provides a single serving.

[0245] 39. The food product according to any of paras 35 to 38, wherein the food product is retort packaged.

[0246] 40. The food product according to any of paras 35 to 39, wherein the food product is shelfstable for 6 months or more, 9 months or more, or 12 months or more, at room temperature. 41 . Use of the emulsion gel according to any of paras 1 to 34 or the food product according to paras 35 to 40, to nourish a subject.

[0247] 42. A method of nourishing a subject, wherein the method comprises the subject ingesting the emulsion gel according to any of paras 1 to 34 or the food product according to paras 35 to 40.

[0248] 43. The use according to para 41 or the method according to para 42, wherein the subject has dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

[0249] 44. A process of preparing an emulsion gel comprising at least about 400 kcal / 100g, wherein, the process comprises:

[0250] (a) preparing an emulsion, wherein the emulsion comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0; and

[0251] (b) inducing gelation of the emulsion, to provide an emulsion gel.

[0252] 45. The process according to para 44, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1 .7: 1.0 to about 1 .1 : 1.0, from about 1 .6: 1.0 to about 1.2: 1.0, or from about 1.5: 1.0 to about 1.3: 1.0.

[0253] 45. The process according to para 44 or 45, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

[0254] 47. The process according to any of paras 44 to 46, wherein the emulsion further comprises protein, fat, and / or carbohydrate.

[0255] 48. The process according to any of paras 44 to 47, wherein a gelling agent is added to the emulsion to induce gelation.

[0256] 49. The process according to any of paras 44 to 48, wherein the process further comprises a step of retort packaging the emulsion gel.

[0257] 50. The process according to any of paras 44 to 49, wherein the emulsion gel is defined according to any of paras 1 to 34.

Claims

CLAIMS1. An emulsion gel comprising 320 kcal / 100g to 480 kcal / 100 g energy, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0:1.0.

2. An emulsion gel comprising at least about 400 kcal / 100g, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0.

3. The emulsion gel according to claim 1 or 2, wherein the emulsion gel comprises:(a) emulsifier in a total amount of from about 1 .0 wt% to about 1.8 wt%, from about 1.1 wt% to about 1 .7 wt%, or from about 1 .2 wt% to about 1.6 wt%;(b) E471 emulsifier in a total amount of from about 0.5 wt% to about 1.2 wt%, from about 0.6 wt% to about 1.1 wt%, or from about 0.7 wt% to about 1.0 wt%; and / or(c) E472 emulsifier in a total amount of from about 0.3 wt% to about 0.9 wt%, from about 0.4 wt% to about 0.8 wt%, or from about 0.5 wt% to about 0.7 wt%.

4. The emulsion gel according to any one of claims 1 to 3, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7: 1.0 to about 1.1 : 1.0, from about 1.6: 1.0 to about 1 .2: 1.0, or from about 1 .5: 1.0 to about 1.3: 1.0, optionally wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

5. The emulsion gel according to any preceding claim, wherein the emulsion gel comprises:(a) protein in a total amount of from about 6.0 wt% to about 14.0 wt%, from about 7.0 wt% to about 13.0 wt%, or from about 8.0 wt% to about 12.0 wt%, optionally wherein the protein is selected from plant proteins, such as soy protein, fava bean protein, pea protein, rice protein, and oat protein; and / or dairy proteins, such as casein and whey;(b) fat in a total amount of from about 24.0 wt% to about 36.0 wt%, from about 26.0 wt% to about 34.0 wt%, or from about 28.0 wt% to about 32.0 wt%, optionally wherein the fat is selected from soybean oil, medium chain fatty acid triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil,pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof;(c) carbohydrate in a total amount of from about 18.0 wt% to about 30.0 wt%, from about 20.0 wt% to about 28.0 wt%, or from about 22.0 wt% to about 26.0 wt%, optionally wherein the carbohydrate is selected from monosaccharides, such as glucose, fructose, and galactose; disaccharides, such as sucrose, lactose, maltose; oligosaccharides; polysaccharides, such as maltodextrin and starch; and any combination thereof;(d) gelling agent in a total amount of from about 0.5 wt% to about 2.0 wt%, from about 0.8 wt% to about 1 .7 wt%, or from about 1 .0 wt% to about 1 .5 wt, optionally wherein the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof; and / or(e) optionally, one or more flavouring, colouring, sweetener, preservative, stabiliser, and / or thickener in a total amount of from about 0.1 wt% to about 4.0 wt%, from about 0.2 wt% to about 3.5 wt%, from about 0.3 wt% to about 3.0 wt%, from about 0.4 wt% to about 2.5 wt%, or from about 0.5 wt% to about 2.0 wt%.

6. The emulsion gel according to any preceding claim, wherein fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel.

7. The emulsion gel according to any preceding claim, wherein the emulsion gel has a pH of from about 3.5 to about 5.0, from about 4.0 to about 4.5, or from about 4.0 to about 4.3.

8. The emulsion gel according to any preceding claim, wherein the emulsion gel has an adhesiveness of about 300 J / m3or less, a cohesiveness of from about 0.2 to about 0.7, a hardness of from about 1 ,000 N / m2to about 15,000 N / m2, and / or a viscosity of greater than about 1750 cP, when measured at room temperature and a shear rate of 50 s’1.

9. The emulsion gel according to any preceding claim, wherein the emulsion gel is a Dysphagia T raining Jelly and / or wherein the emulsion gel is in the 1j category of the Japanese Dysphagia Diet (JDD) framework.

10. A food product comprising or consisting of the emulsion gel according to any of claims 1 to 9.

11. The food product according to claim 10, wherein the food product is a jelly-like food, a jelly, a pudding, or a jelly drink, preferably wherein the food product is a jelly-like food.

12. The food product according to claim 10 or 11 , wherein the food product has a total mass of from about 25 g to about 100g per serving, from about 30 g to about 80g per serving, from about 35 g to about 70 g per serving, from about 40 g to about 60 g per serving, or about 50g per serving, optionally wherein the food product provides a single serving.

13. The food product according to any of claims 10 to 12, wherein the food product is retort packaged, and / or wherein the food product is shelf-stable for 6 months or more, 9 months or more, or 12 months or more, at room temperature.

14. Use of the emulsion gel according to any of claims 1 to 9 or the food product according to claims 10 to 12, to nourish a subject, optionally wherein the subject has dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

15. A method of nourishing a subject, wherein the method comprises the subject ingesting the emulsion gel according to any of claims 1 to 9 or the food product according to claims 10 to 12, optionally wherein the subject has dysphagia, chewing difficulties, swallowing difficulties, an increased risk of aspiration, or an increased risk of choking.

16. A process of preparing an emulsion gel comprising about 320 to 480 kcal / 100g energy, wherein, the process comprises:(a) preparing an emulsion, wherein the emulsion comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0; and(b) inducing gelation of the emulsion, to provide an emulsion gel.

17. A process of preparing an emulsion gel comprising at least about 400 kcal / 100g energy, wherein, the process comprises:(a) preparing an emulsion, wherein the emulsion comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8: 1.0 to about 1.0: 1.0; and(b) inducing gelation of the emulsion, to provide an emulsion gel.

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