Texturizing composition

Abstract

The present invention relates to a texturing composition comprising xanthan gum and a pectin. The texturizing composition is a gel or liquid, a powder, or a tablet. The invention further relates to various uses of such texturing composition, including medical uses, such as in the treatment of dysphagia and / or the prevention or amelioration of symptoms associated with dysphagia.

Description

TEXTURIZING COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24174730.2 filed May 8, 2024, which is incorporated by reference herein in its entirety.TECHNICAL FIELD

[0002] The present invention relates to the fields of food technology7and medicine. More particularly, it relates to a texturizing composition comprising xanthan gum and a pectin, various uses thereof, as well as methods employing the texturizing composition.BACKGROUND

[0003] Dysphagia is the medical condition of a reduced capability of swallowing food and / or liquids, which is estimated to affect around 8% of the world's population (Cichero et al.. Dysphagia, 2017, 32(2):293-314). The condition can be present at different levels up to the point of some patients not being able to swallow at all. Patients suffering from dysphagia are likely to reduce their food and liquid intake, which may lead to malnutrition, weight loss, and dehydration. Other complications are, for example, aspiration pneumonia and asphyxiation or choking. Many patients also suffer from xerostomia, i.e., dry7mouth. The oral administration of medication may be affected by7dysphagia as well.

[0004] There are various potential causes of this condition ranging from premature birth to neurological diseases, such as stroke, cerebral palsy, dementia, and progressive diseases, such as Parkinson's disease and other age-related diseases. Therefore, it can affect individuals from all age groups with the majority of patients being elderly patients.

[0005] There are several strategies to manage dysphagia, including feeding tubes, modifying the texture of liquids and food, and swallowing therapy. Thickening liquids is commonly used for managing dysphagia, allowing for better oral and pharyngal coordination by increasing the viscosity and cohesiveness of the liquid. The International Dysphagia Diet Standardization Initiative (IDDSI) provides a method to measure the thickness of a liquid by testing the gravity flow of a 10 mL sample using a 10 rnL slip tip syringe and recording the amount of the sample which is left after a period of 10 seconds (see The International Dysphagia Diet Standardisation Initiative 2019. https: / / iddsi.org / framework; IDDSI Testing Methods, July 2019). The IDDSIframework consists of a continuum of 8 levels (0 to 7), where drinks are measured from levels 0 to 4, while foods are measured from levels 3 to 7. For example, an extremely thick liquid (IDDSI level 4) corresponds to a liquid which does not flow through a 10 mL syringe in 10 seconds.

[0006] In view of a growing and aging population, there is an increasing demand for texturizing compositions that are user-friendly ("one solution fits all"), give consistent results, and are versatile (i.e., they are, for example, applicable to different types of liquids, including cold, hot, sparkling, or acidic liquids). Preferably, texturizing compositions do not compromise the taste and appearance of liquids and food, and may have further advantages, such as improved mouthfeel, adhesion and lubrication characteristics. Such texturizing compositions would be suitable for a variety of (medical) applications, such as the treatment of dysphagia and / or the prevention or amelioration of symptoms associated with dysphagia, including xerostomia.SUMMARY OF THE INVENTION

[0007] The present invention relates to a texturizing composition comprising xanthan gum and a pectin.

[0008] In some embodiments, the texturizing composition is a gel or liquid, a powder, or a tablet.

[0009] In some embodiments, the pectin has a molecular weight of equal to or less than about 150 kDa, preferably equal to or less than about 140 kDa.

[0010] In some embodiments, the pectin has a degree of esterification (DE) of less than about 50%, less than about 40%, less than about 30%, less than about 20%, or less than about 10%.

[0011] In some embodiments, the pectin is a low methoxyl (LM) pectin.

[0012] In some embodiments, the pectin is a low methoxyl citrus (LMC) pectin.

[0013] In some embodiments, the texturizing composition is a gel or liquid.

[0014] In some embodiments, xanthan gum is present at a concentration of from about 1% to about 10% (w / v).

[0015] In some embodiments, xanthan gum is present at a concentration of from about 3% to about 5% (w / v).

[0016] In some embodiments, xanthan gum is present at a concentration of about 5% (w / v).

[0017] In some embodiments, the pectin is present at a concentration of from about 0.5% to about 10% (w / v).

[0018] In some embodiments, the pectin is present at a concentration of from about 1.5% to about 5% (w / v).

[0019] In some embodiments, the pectin is present at a concentration of from about 2% to about 4% (w / v).

[0020] In some embodiments, the texturizing composition further comprises one or more additional components selected from the group consisting of buffers and / or agents for pH adjustment, thickeners, chelating agents, colouring agents, emulsifiers, excipients, flavouring agents, acidulants, salts, osmotic agents, preservatives, stabilizers, vitamins, and pharmaceutically active agents.

[0021] In some embodiments, the texturizing composition provides a constant viscosity development over International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4.

[0022] In some embodiments, the texturizing composition provides a linear viscosity development per serving size.

[0023] The present invention further relates to the use of the texturizing composition as defined herein for thickening a beverage product or food product.

[0024] In some embodiments, the thickening results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0025] The present invention further relates to a method of thickening a beverage product or food product, comprising adding the texturizing composition as defined herein to the food product or beverage product.

[0026] In some embodiments, adding the texturizing composition results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0027] The present invention further relates to a beverage product or food product comprising the texturizing composition as defined herein.

[0028] In some embodiments, the beverage product has an IDDSI level of 1 to 4 and the food product has an IDDSI level of 3 to 7, respectively.

[0029] The present invention further relates to the texturizing composition as defined herein for use in a method of treating dysphagia and / or of preventing or ameliorating symptoms associated with dysphagia.

[0030] The present invention further relates to a method of treating dysphagia and / or preventing or ameliorating symptoms associated with dysphagia, comprising administering the texturizing composition as defined herein to a subject in need thereof.

[0031] In some embodiments, the symptoms are selected from the group consisting of difficulty in swallowing liquids, solid foods and / or medicaments, xerostomia, coughing and / or sneezing after a meal, sensation of food sticking in throat, inability to control liquids, solid foods, and / or saliva in the mouth, and swallowing pain.

[0032] The present invention further relates to the texturizing composition as defined herein for use in a method of treating xerostomia.

[0033] The present invention further relates to a method of treating xerostomia, comprising administering the texturizing composition as defined herein to a subject in need thereof.

[0034] The present invention further relates to the use of the texturizing composition as defined herein as a lubricating agent.

[0035] The present invention further relates to the use of the texturizing composition as defined herein as a carrier for a pharmaceutically active agent.

[0036] The present invention further relates to a pharmaceutical composition comprising the texturizing composition as defined herein and a pharmaceutically active agent.

[0037] The present invention further relates to a kit comprising the texturizing composition as defined herein and instructions for use of the texturizing composition for thickening a beverage product or food product.

[0038] Further preferred features and embodiments of the present invention are disclosed in the detailed description below.DESCRIPTION OF THE DRAWINGS

[0039] FIG. 1 shows the influence of different concentrations of xanthan gum in tap water on the dose-dependent IDDSI levels.

[0040] FIG. 2 shows the dose-dependent IDDSI levels of tap water thickened with different mixtures of xanthan gum and a pectin, with varying types of pectins and concentration(s) of xanthan gum and / or the respective pectin: (A) xanthan gum (1%, 3%, 4%, or 5%; w / v) and HM pectin A (1%, 2%, 3%, or 5%; w / v); (B) xanthan gum (1%, 3%, 4%, or 5%; w / v) andHM pectin B (1%, 3%, 4%, or 5%; w / v); (C) xanthan gum (3%, 4%, or 5%; w / v) and LMA pectin (0.5%,2%, 3%, 4%. or 5%; w / v); (D) xanthan gum (5%; w / v) and LMA pectin (0.5%, 2%. 3%, 4%. or 5%; w / v); (E) xanthan gum (5%; w / v) and LMC pectin (2%, 3%, or 4%; w / v).

[0041] FIG. 3 shows the dose-dependent IDDSI levels of tap water thickened with a mixture of 5% (w / v) xanthan gum and 4% (w / v) LMC pectin vis-a-vis a commercial product (ThickenUP® Gel, Nestle) and a mixture of 5% (w / v) xanthan gum and 10% (w / v) acacia gum.

[0042] FIG. 4 shows the viscosity of tap water thickened with a mixture of 5% (w / v) xanthan gum and 4% (w / v) LMC pectin at different IDDSI levels, as determined by rheological measurements.

[0043] FIG. 5 shows the maximum friction factor gmax UP versus the maximum friction factor jimax DOWN of tap water thickened with two experimental mixtures (Cargill sample 1: mixture of 5% (w / v) xanthan gum and 10% (w / v) acacia gum; Cargill sample 2: mixture of 5% (w / v) xanthan gum and 4% (w / v) LMC pectin) or two commercial products (ThickenUP® Gel, Nestle, and Simply Thick, respectively) at different IDDSI levels, as determined by tribology measurements.DETAILED DESCRIPTION OF THE INVENTION

[0044] In the following, the elements of the present invention will be described. These elements may be listed with specific embodiments; however, it should be understood that they may be combined in any manner and in any number to create additional embodiments. Thus, any permutations and combinations of the described elements should be considered as being disclosed herein unless the context dictates otherwise.

[0045] All examples, or exemplary language (e.g., "such as"), provided herein are / is merely intended to better illustrate the present invention and does not limit the scope of the invention which will be limited only by the appended claims. No language used in the specification should be construed as indicating any non-claimed element essential to the practice of the invention. Process steps described herein can be performed in any suitable order unless otherw ise specified herein or clearly contradicted by the context.

[0046] The words "comprising", "having", "containing", and "including", and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items. For each of the aspects and embodiments described herein by using any one of these words, an alternative aspect or embodiment with anexhaustive listing of the respective item or items (i.e., following the words "consisting of or "is / are", for example) is also encompassed by the present disclosure.

[0047] As used herein, the term "and / or" includes the meaning of "and", "or", and "all or any other combination of the elements connected by said term".

[0048] As used herein, the words "a", "an", and "the" are meant to cover both the singular and plural form of the item following these words, unless the context clearly indicates otherw ise.

[0049] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by a person skilled in the art.

[0050] As used herein, the term "about" means within 15%, preferably within 10%, more preferably within 5% of a given value or range. It also includes the concrete value, e.g., "about 20" includes the value of 20.

[0051] The present invention relates to a texturizing composition comprising xanthan gum and a pectin.

[0052] The term "texturizing composition", as used herein, is meant refer to a composition which, when mixed with another entity (e.g., a liquid or solution), will change (or modify) the texture of that entity (e.g., thicken it or increase its viscosity). Thus, in some embodiments, a texturizing composition may also be referred to as a thickening composition or agent. In some embodiments, the texturizing composition is a gel or liquid, a powder, or a tablet. In some embodiments, the texturizing compositions is provided in the form of a concentrate (e.g., a gel or liquid concentrate) or stock solution.

[0053] "Xanthan gum" is a high molecular w eight, long chain polysaccharide composed of the sugars glucose, mannose, and glucuronic acid. The backbone is similar to cellulose, with added side chains of trisaccharides. Xanthan gum for use in accordance with the present invention is preferably food grade xanthan gum and can be commercially obtained from various suppliers. Examples include, but are not limited to, Satiaxane® CX 930, Satiaxane® CX 93, Satiaxane® CX 910, Satiaxane® CX 930 QD, and Satiaxane® CX 920 KP (all from Cargill, MN, USA).

[0054] A "pectin" is a heterogeneous polysaccharide found in the cell wall compartment of higher plants. It is a polysaccharide with the main backbone chain consisting of galacturonic acid. Pectins are gelling agents, i.e., they can create a transparent, firm gel, and are mainly extracted from fruits, e.g., apples and citrus fruits, in particular lemons, limes, and oranges. To that end, the fruits are cooked for a certain amount of time under acidic conditions, which setsfree the pectin. Subsequently, the pectin is precipitated and then dried to make a powder, which may be further processed prior to use.

[0055] As used herein, the term "pectin" may refer to a high methoxyl (HM) pectin or to a low methoxyl (LM) pectin. Preferably, the term "HM pectin" refers to a pectin having a "degree of esterification" (DE) which is equal to or higher than about 50%. Preferably, the term "LM pectin" refers to a pectin having a DE of less than about 50%. Methods to determine the DE of a given pectin are known to a person skilled in the art and are described, for example, in Compendium of Food Additive Specifications, Joint FAO / WHO Expert Committee on Food Additives (JECFA), 71st meeting 2009, FAO JECFA Monographs 7, which is incorporated herein by reference. LM pectins may further be categorized in low methoxyl amidated (LMA) pectins and low methoxyl citrus (LMC) pectins. The percentage level of substitution of the amide group is defined as the "degree of amidation" (DA). In some embodiments, the LMC pectin is derived from a citrus fruit selected from the group consisting of lemons, limes, and oranges. Suitable LM pectins for use in the texturizing composition of the present invention include, but are not limited to, UniPECTINE® OF 845 C, UniPECTINE® OF 100 C, UniPECTINE® OF 300 C, UniPECTINE® OG 145 C, and UniPECTINE® OF 305 C (all from Cargill, MN, USA).

[0056] In some embodiments, the pectin used in the texturizing composition of the present invention has a molecular weight of equal to or less than about 150 kDa, preferably equal to or less than about 140 kDa. In some embodiments, the pectin has a molecular weight in the range of about 70 kDa to about 140 kDa. In some embodiments, the pectin has a degree of esterification (DE) of less than about 50%, less than about 40%. less than about 30%. less than about 20%. or less than about 10%. In some embodiments, the pectin is a low methoxyl (LM) pectin. In some embodiments, the LM pectin has a DE of less than about 30%, less than about 20%, less than about 15%, or less than about 10%. In some embodiments, the pectin is a low methoxyl citrus (LMC) pectin or a low' methoxy amidated (LMA) pectin. In some embodiments, the pectin has a DA of less than about 25%. less than about 20%. less than about 15%, less than about 10%, less than about 5%, or less than about 1 %. In some embodiments, the pectin has a DA of 0%. In some embodiments, the pectin is a low methoxyl citrus (LMC) pectin.

[0057] In some embodiments, the texturizing composition is a gel or liquid, and is preferably provided in the form of a gel concentrate or liquid concentrate or stock solution.

[0058] In some embodiments, xanthan gum is present at a concentration of from about 1% to about 10% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 1% to about 8% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 1% to about 6% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 2% to about 6% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 3% to about 6% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 4% to about 6% (w / v). In some embodiments, xanthan gum is present at a concentration of from about 3% to about 5% (w / v). In some embodiments, xanthan gum is present at a concentration of about 5% (w / v).

[0059] In some embodiments, the pectin is present at a concentration of from about 0.5% to about 10% (w / v). In some embodiments, the pectin is present at a concentration of from about 0.5% to about 8% (w / v). In some embodiments, the pectin is present at a concentration of from about 0.5% to about 6% (w / v). In some embodiments, the pectin is present at a concentration of from about 0.5% to about 5% (w / v). In some embodiments, the pectin is present at a concentration of from about 1.5% to about 5% (w / v). In some embodiments, the pectin is present at a concentration of from about 2% to about 4% (w / v).

[0060] In some embodiments, the texturizing composition further comprises one or more additional components selected from the group consisting of buffers and / or agents for pH adjustment, thickeners, chelating agents, colouring agents, emulsifiers, excipients, flavouring agents, acidulants, salts, osmotic agents, preservatives, stabilizers, vitamins, and pharmaceutically active agents.

[0061] In some embodiments, the texturizing composition provides a constant viscosity development over International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4, as described, e.g., in The International Dysphagia Diet Standardisation Initiative 2019, https: / / iddsi.org / framework and / or IDDSI Testing Methods, July 2019, which are incorporated herein by reference. In some embodiments, IDDSI levels are determined essentially as described in Example 1.

[0062] In some embodiments, the texturizing composition provides a linear viscosity development per serving size (e.g., per pump from a pump dispenser).

[0063] In some embodiments, the texturizing composition provides a linear viscosity development per serving size at IDDSI levels 1 and 2.

[0064] The present invention further relates to the use of the texturizing composition as defined herein for thickening a beverage product or food product.

[0065] In some embodiments, the thickening results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0066] The present invention further relates to a method of thickening a beverage product or food product, comprising adding the texturizing composition as defined herein to the food product or beverage product.

[0067] In some embodiments, adding the texturizing composition results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0068] The present invention further relates to a beverage product or food product comprising the texturizing composition as defined herein.

[0069] In some embodiments, the beverage product has an IDDSI level of 1 to 4 and the food product has an IDDSI level of 3 to 7, respectively.

[0070] In some embodiments, the beverage product is selected from the group consisting of water (in particular tap water), cola, oat milk, and coffee.

[0071] The present invention further relates to the texturizing composition as defined herein for use in a method of treating dysphagia and / or of preventing or ameliorating symptoms associated with dysphagia.

[0072] The present invention further relates to a method of treating dysphagia and / or preventing or ameliorating symptoms associated with dysphagia, comprising administering the texturizing composition as defined herein to a subject in need thereof. The term "subject", as used herein, may refer to a human subject, e.g.. a human patient suffering from dysphagia or from one or more symptoms associated with dysphagia.

[0073] The present invention further relates to the use of the texturizing composition as defined herein for the manufacture of a medicament for the treatment of dysphagia.

[0074] In some embodiments, the symptoms are selected from the group consisting of difficulty in swallowing liquids, solid foods and / or medicaments, xerostomia, coughing and / or sneezing after a meal, sensation of food sticking in throat, inability to control liquids, solid foods, and / or saliva in the mouth, and swallowing pain.

[0075] The present invention further relates to the texturizing composition as defined herein for use in a method of treating xerostomia.

[0076] The present invention further relates to a method of treating xerostomia, comprising administering the texturizing composition as defined herein to a subject in need thereof.

[0077] The present invention further relates to the use of the texturizing composition as defined herein for the manufacture of a medicament for the treatment of xerostomia.

[0078] The present invention further relates to the use of the texturizing composition as defined herein as a lubricating agent. The term "lubricating agent", as used herein, refers to an agent which reduces or helps to reduce friction between two entities / surfaces in mutual contact, for example, between a liquid or solid entity (e.g., a beverage product or food product) treated with the texturizing composition as defined herein and the surface of the oropharyngeal cavity and / or oesophagus.

[0079] The present invention further relates to the use of the texturizing composition as defined herein as a carrier for a pharmaceutically active agent. The term "pharmaceutically active agent", as used herein, refers to a medicament or any other chemical, biological, mineral, or other entity or component responsible for a therapeutic (pharmacological, physiological, physical, etc.) effect in a subject to which it is administered, wherein orally administered agents are particularly preferred.

[0080] The present invention further relates to a pharmaceutical composition comprising the texturizing composition as defined herein and a pharmaceutically active agent.

[0081] The present invention further relates to a kit compnsing the texturizing composition as defined herein and instructions for use of the texturizing composition for thickening a beverage product or food product. The texturizing composition may be provided in a container, such as a pump dispenser, for example. The instructions for use may be provided in the form of a nonelectronic data carrier, e.g., a graphical data carrier, such as an information leaflet, an information sheet, a link, a bar code, QR code, or an access code, or an electronic data carrier, such as a compact disk (CD), a digital versatile disk (DVD), a microchip or another semiconductor-based electronic data carrier. The bar code, QR code, or access code may allow the connection or access to a website and / or database. The instructions for use may also be provided as part (e.g., being printed on the surface) of a container, such as a pump dispenser, containing the texturizing composition or any other packaging of the kit.

[0082] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the specification.

[0083] The present invention is as set out in the following clauses:

[0084] Clause 1 . A texturizing composition comprising xanthan gum and a pectin.

[0085] Clause 2. The texturizing composition of clause 1, wherein the texturizing composition is a gel or liquid, a powder, or a tablet.

[0086] Clause 3. The texturizing composition of clause 1 or 2, wherein the pectin has a molecular weight of equal to or less than about 150 kDa, preferably equal to or less than about 140 kDa.

[0087] Clause 4. The texturizing composition of any one of clauses 1-3, wherein the pectin has a degree of esterification (DE) of less than about 50%, less than about 40%, less than about 30%. less than about 20%. or less than about 10%.

[0088] Clause 5. The texturizing composition of any one of clauses 1-4, wherein the pectin is a low methoxyl (LM) pectin.

[0089] Clause 6. The texturizing composition of any one of clauses 1-5, wherein the pectin is a low methoxyl citrus (LMC) pectin.

[0090] Clause 7. The texturizing composition of any one of clauses 1-6, wherein the texturizing composition is a gel or liquid.

[0091] Clause 8. The texturizing composition of clause 7, wherein xanthan gum is present at a concentration of from about 1% to about 10% (w / v).

[0092] Clause 9. The texturizing composition of clause 7 or 8, wherein xanthan gum is present at a concentration of from about 3% to about 5% (w / v).

[0093] Clause 10. The texturizing composition of any one of clauses 7-9, wherein xanthan gum is present at a concentration of about 5% (w / v).

[0094] Clause 11. The texturizing composition of any one of clauses 7-10, wherein the pectin is present at a concentration of from about 0.5% to about 10% (w / v).

[0095] Clause 12. The texturizing composition of any one of clauses 7-11, wherein the pectin is present at a concentration of from about 1.5% to about 5% (w / v).

[0096] Clause 13. The texturizing composition of any one of clauses 7-12, wherein the pectin is present at a concentration of from about 2% to about 4% (w / v).

[0097] Clause 14. The texturizing composition of any one of clauses 1-13, further comprising one or more additional components selected from the group consisting of buffers and / or agents for pH adjustment, thickeners, chelating agents, colouring agents, emulsifiers,excipients, flavouring agents, acidulants, salts, osmotic agents, preservatives, stabilizers, vitamins, and pharmaceutically active agents.

[0098] Clause 15. The texturing composition of any one of clauses 1-14, wherein the texturizing composition provides a constant viscosity development over International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4.

[0099] Clause 16. The texturing composition of any one of clauses 1-15, wherein the texturizing composition provides a linear viscosity development per serving size.

[0100] Clause 17. Use of the texturizing composition of any one of clauses 1-16 for thickening a beverage product or food product.

[0101] Clause 18. The use of clause 17, wherein the thickening results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0102] Clause 19. A method of thickening a beverage product or food product, comprising adding the texturizing composition of any one of clauses 1-16 to the food product or beverage product.

[0103] Clause 20. The method of clause 19, wherein adding the texturizing composition results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

[0104] Clause 21. A beverage product or food product comprising the texturizing composition of any one of clauses 1-16.

[0105] Clause 22. The beverage product or food product of clause 21 , wherein the beverage product has an IDDSI level of 1 to 4 and the food product has an IDDSI level of 3 to 7, respectively.

[0106] Clause 23. The texturizing composition of any one of clauses 1-16 for use in a method of treating dysphagia and / or of preventing or ameliorating symptoms associated with dysphagia.

[0107] Clause 24. A method of treating dysphagia and / or preventing or ameliorating symptoms associated with dysphagia, comprising administering the texturizing composition of any one of clauses 1-16 to a subject in need thereof.

[0108] Clause 25. The texturizing composition for use of clause 23 or the method of clause 24, wherein the symptoms are selected from the group consisting of difficulty in swallowing liquids, solid foods and / or medicaments, xerostomia, coughing and / or sneezing after a meal,sensation of food sticking in throat, inability to control liquids, solid foods, and / or saliva in the mouth, and swallowing pain.

[0109] Clause 26. The texturizing composition of any one of clauses 1-16 for use in a method of treating xerostomia.

[0110] Clause 27. A method of treating xerostomia, comprising administering the texturizing composition of any one of clauses 1-16 to a subject in need thereof.[OHl] Clause 28. Use of the texturizing composition of any one of clauses 1-16 as a lubricating agent.

[0112] Clause 29. Use of the texturizing composition of any one of clauses 1-16 as a carrier for a pharmaceutically active agent.

[0113] Clause 30. A pharmaceutical composition comprising the texturizing composition of any one of clauses 1-16 and a pharmaceutically active agent.

[0114] Clause 31. A kit comprising the texturizing composition of any one of clauses 1-16 and instructions for use of the texturizing composition for thickening a beverage product or food product.

[0115] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of the invention.EXAMPLESExample 1: Testing the thickening ability of xanthan gum in water via IDDSI tests

[0116] Xanthan gum solutions were prepared to observe their thickening behavior in water. First, xanthan gum concentrate was prepared by dissolving either 3% or 5% (w / v) xanthan gum (Satiaxane® CX 930; Cargill. MN, USA), weighed with an analytical balance (Sartorius L1610). in 500 mL distilled water, using a Silverson L4RT Emulsifier at 7000 rpm for 10 min at room temperature. After homogenization and incubation at room temperature overnight, the concentrates were added to 150 mL of tap water using a pump dispenser to see how many pumps (1 pump corresponding to 5. 1 mL of concentrate) were required to reach different IDDSI levels. After each pump, the water was stirred for 30 seconds, and, after a waiting period of at least 3 min, the IDDSI test was run.

[0117] For the IDDSI test (see also The International Dy sphagia Diet Standardisation Initiative 2019. https: / / iddsi.org / framework; IDDSI Testing Methods, July 2019). a 10 mL sample of thickened water was filled in a 10 mL slip tip syringe (length of 10 mL scale = 61.5 mm; ISO7886-1), and the amount of the sample, which was left after gravity flow for 10 seconds, was recorded and determined the respective IDDSI level: level 1 : 1 -3.9 mL; level 2: 4-7.9 mL; level 3: 8-9.9 mL; level 4: > 10 mL).

[0118] As shown in FIG. 1, while IDDSI level 4 could not be reached with the 3% xanthan gum solution, it was reached with the 5% xanthan solution albeit with a high number of pumps. In terms of visual appearance, the xanthan gum concentrate exhibited a very short and thick texture with limited cohesiveness and elasticity (data not shown), suggesting the need for an additional ingredient improving the viscosity of the concentrate to make it more cohesive and elastic.Example 2: Testing the thickening ability of mixtures of xanthan gum with various pectins in water via IDDSI tests

[0119] Concentrate mixtures of xanthan gum (Satiaxane® CX 930; Cargill, MN, USA) and pectins in different concentrations were prepared essentially as described in Example 1. Two HM pectins and two LM pectins (one LMC pectin and one LMA pectin) were used, with the general characteristics of such pectins being shown in Table 1. The specific pectins used in the experiments (all commercially available from Cargill, MN, USA) are shown in Table 2, and the xanthan gum / pectin concentrations used for the concentrates are shown in Table 3. The IDDSI tests to determine the thickening ability in tap water at room temperature were run as described in Example 1.

[0120] Table 1 : General characteristics of different types of pectins.

[0121] Table 2: Specific pectins used in the experiments.

[0122] Table 3: Concentrations of xanthan gum and pectins in the concentrate mixtures.

[0123] As shown in FIG. 2A, the xanthan gum concentration influenced the thickening ability of mixtures of xanthan gum and the HM pectin A, but even with 5% xanthan IDDSI level 4 was not reached with 8 pumps. Furthermore, mixtures with a higher pectin concentration did not dissolve well with partial precipitation on the bottom (data not shown). Similar results in terms of the thickening ability were obtained with mixtures of xanthan gum and the HM pectin B (see FIG. 2B), even though these mixtures exhibited better results regarding the final viscosity and had a more elastic and longer texture as compared to mixtures with HM pectin A (data not shown).

[0124] As these results showed that HM pectins are likely to be unsuitable for the intended purpose, mixtures of xanthan gum and two different LM pectins were tested. As shown in FIG. 2C and FIG. 2D, a mixture of 5% xanthan gum and 5% of the LMA pectin did indeed reach IDDSI level 4 with only 5-6 pumps, but the respective concentrate was very thick and hardly pumpable. While increasing the pectin concentration had a slight positive influence on the thickening ability of the respective concentrate, it also increased the final viscosity of the concentrate.

[0125] Strikingly, mixtures of xanthan gum (5%) with the LMC pectin (2%, 3%, or 4%) gave the best results in terms of thickening ability and favorable viscosity (i.e., pumpability) of the concentrate. As shown in FIG. 2E, increasing the pectin concentration slightly increased the thickening ability of the concentrate, but with each tested pectin concentration IDDSI level 4 w as reached with only 6-7 pumps, with the mixture of 5% xanthan gum and 4% LMC pectinperforming best in the IDDSI test. At the same time, all mixtures had a favorable viscosity, i.e.. were pumpable (data not shown).

[0126] As shown in FIG. 3, the mixture / concentrate of 5% xanthan gum and 4% LMC pectin performed at least as good as the commercially available ThickenUP® Gel (Nestle) and a mixture of 5% xanthan gum and 10% acacia gum in terms of its thickening ability in tap water at room temperature.

[0127] These results show ed that LM pectins were preferable to HM pectins. Among the LM pectins, LM pectins characterized by a low degree of esterification (DE), e.g., LMC pectins, were the most preferable type of pectins in combination with xanthan gum. A lower DE also gave more elasticity to the mixture (data not shown).Example 3: Testing the thickening ability in different liquid matrices

[0128] The mixture / concentrate of 5% xanthan gum (Satiaxane® CX 930; Cargill, MN, USA) and 4% LMC pectin was also tested on different liquid matrices in IDDSI tests as described in Example 1.

[0129] As shown in Table 4, the mixture gave excellent results in cola, oat milk, and coffee, which w ere at least as good as the results obtained in tap w ater.

[0130] Table 4: Application of a xanthan gum / pectin mixture to different liquid matrices.Example 4: Testing the viscosity of thickened tap water at different IDDSI levels

[0131] The mixture / concentrate of 5% xanthan gum (Satiaxane® CX 930; Cargill, MN, USA) and 4% LMC pectin was further tested in rheological experiments to determine the viscosity of thickened tap water at IDDSI levels 1 to 4. To that end. a Modular Compact Rheometer MCR 302 (normal force: -0.96 N, position: 2.000 mm, cup code: 70235 CC27-SS; probe code: CC27- 69451; temperature: 37°C) was used. The temperature of 37°C was selected because it is the human body temperature, the viscosity w as measured in mPa.s and at a shear rate ranging from 1 (1 / s) to 500 (1 / s). as this represents the swallowing mechanism.

[0132] As shown in FIG. 4. tap water thickened with this mixture exhibited a linear viscosity development per serving size, which represents a major advantage in terms of consistent functionality and user-friendliness of the texturizing composition.Example 5: Tribology measurements of lubricating properties at different IDDSI levels

[0133] To measure the lubricating properties of texturizing compositions comprising xanthan gum and an LM pectin vis-a-vis two commercially available products (ThickenUP® Gel, Nestle, and Simply Thick, respectively) and a mixture of 5% (w / v) xanthan gum (Satiaxane® CX 930; Cargill, MN, USA) and 10% (w / v) acacia gum (= Cargill samples 1) in tribology experiments, an exemplary mixture of 5% (w / v) xanthan gum (Satiaxane® CX 930; Cargill, MN, USA) and 4% (w / v) LMC pectin (= Cargill sample 2) was used.

[0134] All tribology measurements were averaged based on 4 replicates of 1 rnL aliquots of the respective sample (test composition mixed with tap water, at the indicated IDDSI level) delivered with a positive displacement pipette (Gilson Microman). Normal force-controlled (3 N) steel-elastomer tribology was measured at 20°C with the Anton Paar MCR 301 Controlled Stress Rheometer (measuring system: BC12.7-SN 9745 with toolmaster tribology cell T- PD200 / SOFT; elastomer HTF8654_94 / B100) using the set up described in Table 5. The total experimental time was 20 minutes.

[0135] Table 5: Experimental set up of tribology measurements.

[0136] The maximum friction factor gmax is the apex of the friction factor vs. the sliding speed curve. FIG. 5 shows a plot of the maximum friction factor Umax UP versus the maximum friction factor gmax DOWN of tap water thickened with the indicated compositions at the indicated IDDSI levels. These data show superior lubricating properties of texturizing compositions comprising xanthan gum and an LM pectin.

Claims

CLAIMS1.

1. A texturizing composition comprising xanthan gum and a pectin, preferably the pectin has a molecular weight of equal to or less than about 150 kDa, preferably equal to or less than about 140 kDa.

2. The texturizing composition of claim 1, wherein the texturizing composition is a gel or liquid, a powder, or a tablet.

3. The texturizing composition of any one of claims 1-2. wherein the pectin has a degree of esterification (DE) of less than about 50%, less than about 40%. less than about 30%, less than about 20%, or less than about 10%.

4. The texturizing composition of any one of claims 1-3, wherein the pectin is a low methoxyl (LM) pectin, preferably the pectin is a low methoxyl citrus (LMC) pectin.

5. The texturizing composition of any one of claims 1-4, wherein xanthan gum is present at a concentration of from about 1% to about 10% (w / v), preferably xanthan gum is present at a concentration of from about 3% to about 5% (w / v). more preferably the xanthan gum is present at a concentration of about 5% (w / v).

6. The texturizing composition of any one of claims 1-5, wherein the pectin is present at a concentration of from about 0.5% to about 10% (w / v), preferably the pectin is present at a concentration of from about 1.5% to about 5% (w / v), more preferably the pectin is present at a concentration of from about 2% to about 4% (w / v).

7. The texturizing composition of any one of claims 1 -6, further comprising one or more additional components selected from the group consisting of buffers and / or agents for pH adjust ent, thickeners, chelating agents, colouring agents, emulsifiers, excipients, flavouring agents, acidulants, salts, osmotic agents, preservatives, stabilizers, vitamins, and pharmaceutically active agents.

8. The texturing composition of any one of claims 1-7, wherein the texturizing composition provides a constant viscosity development over International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4.

9. The texturing composition of any one of claims 1-8, wherein the texturizing composition provides a linear viscosity development per serving size.

10. Use of the texturizing composition of any one of claims 1-9 for thickening a beverage product or food product, preferably the thickening results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

11. A method of thickening a beverage product or food product, comprising adding the texturizing composition of any one of claims 1-9 to the food product or beverage product, preferably adding the texturizing composition results in the beverage product having an IDDSI level of 1 to 4 or the food product having an IDDSI level of 3 to 7.

12. A beverage product or food product comprising the texturizing composition of any one of claims 1-9, preferably the beverage product has an IDDSI level of 1 to 4 and the food product has an IDDSI level of 3 to 7, respectively.

13. The texturizing composition of any one of claims 1-9 for use in a method of treating dysphagia, in a method of preventing or ameliorating symptoms associated with dy sphagia, in a method of treating xerostomia, as a lubricating agent, as a carrier for a pharmaceutically active agent and / or combinations thereof.

14. A method of treating xerostomia, dysphagia and / or preventing or ameliorating symptoms associated with dysphagia, comprising administering the texturizing composition of any one of claims 1-16 to a subject in need thereof.

15. The texturizing composition for use of claim 13 or the method of claim 14, wherein the symptoms are selected from the group consisting of difficulty in swallowing liquids, solid foods and / or medicaments, xerostomia, coughing and / or sneezing after a meal, sensation of food sticking in throat, inability to control liquids, solid foods, and / or saliva in the mouth, and swallowing pain.

16. A kit comprising the texturizing composition of any one of claims 1-15 and instructions for use of the texturizing composition for thickening a beverage product or food product.

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