Food composition for patients with dysphagia

Abstract

Food composition for patients with dysphagia, comprising: a food product to be treated, which is of animal or vegetable origin, is texturized, has an impalpable grain size and is free of lumps; and a thickener consisting of plant fibres selected from: psyllium, inulin, oats, peas, citrus, sodium alginate and tapioca; in a weight proportion of between 2.5 g and 125 g or between 0.5 g and 175 g of plant fibres per kilo of food product.

Description

[0001] DIETARY COMPOSITION FOR PATIENTS WITH DYSPHAGIA

[0002] Technology sector

[0003] The invention falls within the field of food technology, specifically in the innovation of solutions for feeding people with swallowing disorders (dysphagia), through the use of thickening and texturizing agents (vegetable fibers) of natural origin that allow transforming foods (for example, powdered foods) into safe, palatable and nutritionally balanced presentations.

[0004] The invention relates to a food composition for patients with dysphagia, for preparing foods that are very easy to swallow, thanks to having a density and viscosity appropriate to the degree of dysphagia and, as far as possible, allowing a presentation more similar to the original dish and more visually appealing. This is achieved by combining and mixing various fibers of plant origin; some that dissolve in water and others that dissolve in fats, oils, or sauces.

[0005] Specifically, the present invention relates to a solid thickening and texturizing composition (preferably in powder form) suitable for preparing food products by modifying their texture when mixed with water, making them suitable for people with dysphagia. The composition comprises a synergistic combination of vegetable fibers (selected from the group consisting of psyllium, inulin, oat, pea, citrus, sodium alginate, and tapioca) and, preferably, also includes a protein source (as well as other additives). This composition can be mixed with previously modified foods, such as dehydrated foods, allowing for their rehydration and gelation and providing them with viscosity profiles suitable according to IDDSI (International Dysphagia Diet Standardisation Initiative) levels.This food composition is not added directly to the food to be reconstituted, but is mixed beforehand with a portion of water, called rehydration water, acting as a primary texturization system.

[0006] Prior art

[0007] Dysphagia is a dysfunction associated with the process of swallowing liquids or solids, an alteration of the swallowing process that can have varying degrees of severity. It is a symptom caused by another disease; a high proportion of patients with neurological disorders—such as Alzheimer's, Parkinson's, or different types of multiple sclerosis—suffer from impaired function or coordination of the tongue or the muscles of the throat and esophagus. Thus, it primarily affects the elderly, although it can also affect people of any age who have undergone or are awaiting surgery due to cancer, accidents, or other illnesses.

[0008] The main risk of dysphagia—whether chronic or temporary—is choking, and aside from asphyxiation due to airway obstruction, aspiration can occur; that is, when the patient chokes, food ends up lodged in their bronchi or lungs. Many patients are physically weakened, partly due to poor nutrition or hydration.

[0009] Whether due to difficulty eating, fear of choking, or simply the inability to experience pleasure from food, intake is low in quantity and variety, lacking the macronutrients of a balanced diet in carbohydrates, proteins, beneficial fats, fiber, etc...

[0010] Furthermore, on a psychological level, other statistics also indicate that some of those affected become socially isolated and end up with symptoms of depression.

[0011] Those affected tend to avoid participating in social or group activities to avoid having to sit at the table for meals with other people. This difficulty adapting to social eating habits can lead to psychological disorders as a consequence of social isolation.

[0012] The fear of possible choking is added to the lack of food variety that points towards malnutrition, related to a diet poorly adapted to the needs of the person with dysphagia and unattractive from a visual, olfactory and gustatory point of view.

[0013] Therefore, from a medical perspective, the consequences of dysphagia affect both biological aspects—such as aspiration pneumonia, pneumonia, and malnutrition—and psychological and social aspects. All of this leads to a worse prognosis for the underlying disease.

[0014] With foods that are easy to swallow safely and that also look, taste, and smell similar to classic dishes that are familiar to everyone, the conditions of dysphagia patients can improve significantly.

[0015] The main industrial brands in this field by sales volume are: Meritene®; Nutricia®, Vegenat Healthcare®, Campofrío Health Care® and T.Aliment®.

[0016] All these brands use the following thickener:

[0017] Guar Gum: It can slow the absorption of certain nutrients and medications, such as penicillin, due to its high viscosity and ability to form gels in the digestive tract.

[0018] Xanthan Gum: May affect the dissolution and absorption of some medications, especially those that require rapid dissolution in the stomach or small intestine.

[0019] Gum Arabic: Although less common, it can also influence the bioavailability of certain nutrients and medications when used in large quantities.

[0020] Starches: Mainly from potato.

[0021] These gums form physical barriers in the gastrointestinal tract, which can slow the dissolution and absorption of ingested substances. It is important to monitor the use of these thickeners in patients with dysphagia and adjust medication dosages if necessary.

[0022] According to several studies on the use of gums, such as gum arabic and xanthan gum, as thickening agents to help prevent aspiration during swallowing in people with dysphagia, xanthan gum-based thickeners do not affect water bioavailability; that is, the body can absorb water effectively even when it is thickened. However, the use of thickeners can decrease total fluid intake and negatively affect palatability and taste perception, which can lead to decreased hydration in patients.

[0023] Furthermore, the viscosity of thickened liquids can interfere with the dissolution and absorption of certain medications, which is crucial for medication management in people with dysphagia. For example, guar gum has been observed to significantly reduce penicillin absorption when mixed with water, leading to a worse outcome for subsequent infections, such as pneumonia. In short, current formulations for dysphagia are often based on gums (xanthan, guar, arabic) or starches, which have disadvantages such as: interference with drug bioavailability, poor palatability, lack of dietary fiber, low thermal and digestive stability, or insufficient amylase resistance. Some formulations also use gelling agents that must be added after cooking or preparing the base food, complicating their use.

[0024] It is important to consider these factors when using gums as thickening agents in the treatment of dysphagia to ensure adequate hydration and correct medication administration.

[0025] Prolonged use of gums such as xanthan gum and guar gum can also affect nutrient absorption and gut health. Although these thickeners are generally safe, some studies have shown that they can influence the digestion and absorption of certain nutrients in the long term. For example:

[0026] Nutrient Absorption: Gums can form a physical barrier that slows the absorption of some nutrients in the intestine. This is especially relevant for fat-soluble nutrients and certain medications.

[0027] Gut Microbiota: Gums can act as fermentable dietary fiber, altering the composition of the gut microbiota. This can be beneficial or harmful depending on the balance of bacteria in the gut.

[0028] Laxative Effects: In some cases, prolonged consumption of large quantities of gums can have a laxative effect, which could lead to digestive problems such as diarrhea.

[0029] Regarding scientific studies and reviews, the applicant has no record of vegetable fibers being used as a thickener in food compositions for dysphagic patients.

[0030] The technical problem addressed is the development of a food composition for patients with dysphagia that eliminates the aforementioned drawbacks arising from the use of gums such as xanthan gum and guar gum as thickeners. Explanation of the invention

[0031] The food composition that is the subject of the invention has characteristics whose objective is to eliminate the negative effects derived from the use of gums as thickeners in food for patients with dysphagia.

[0032] Another objective of the invention is to provide a food composition for patients with dysphagia that improves the patient's digestive health and immune function.

[0033] Another objective of the invention is to regulate the patient's intestinal transit, preventing both constipation and diarrhea.

[0034] Another objective of the invention is to promote the absorption of certain nutrients and medications.

[0035] Another objective of the invention is to increase the patient's feeling of satiety and improve their mood or psychological state.

[0036] To achieve the proposed objectives, the food composition for patients with dysphagia, the object of the invention, comprises a food product to be treated, solid or liquid, of animal or vegetable origin, textured, with an impalpable granulometry and without lumps, and vegetable fibers selected from: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and tapioca; with a proportion by weight of vegetable fibers between 2.5 gr and 125 gr per kilo of food product.

[0037] Likewise, the present invention relates to a food composition for patients with dysphagia, characterized in that it comprises:

[0038] - a textured food product of animal or vegetable origin, with a maximum particle size of 4 mm; and

[0039] - at least one thickener of vegetable fibers selected from: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca; with a weight proportion between 0.5g and 175g of fibers per kilo or liter of food composition.

[0040] A food additive for reconstituting and / or texturizing food products for patients with dysphagia, comprising:

[0041] - one or more selected vegetable fibers from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca; and optionally

[0042] - one or more proteins (for example, functional proteins).

[0043] Gelled water comprising: one or more vegetable fibers selected from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca in a concentration of between 0.5% and 20% per 100 ml of water.

[0044] The inventiveness of the composition lies in the combined use of a specific blend of dietary fibers in certain proportions to achieve recipes with textures and viscosities suitable for consumption by individuals with dysphagia. This combination of fibers allows, very advantageously, for precise ranges of viscosity, density, and stickiness in different dishes, ensuring they meet the requirements for safe consumption by people with dysphagia.

[0045] The term "food product to be treated" refers to the pureed food that undergoes texturization to make it suitable for swallowing by individuals with dysphagia. Whether solid or liquid, of animal or plant origin, the textured food product to be treated can be selected from a pureed product (natural or cooked) in its original state, or a dehydrated product. When dehydrated, this dehydration can be achieved by any means, such as freeze-drying. The pureed food can have a maximum particle size of 4 mm, 3 mm, 2 mm, or less. Preferably, the pureed food has a maximum particle size of 2 mm. Those skilled in the art know how to obtain food of this size. This document also describes in more detail how to achieve this.

[0046] These plant fibers have properties that make them especially suitable for replacing the gums currently used in feeding patients with dysphagia, and for achieving the aforementioned objectives. These fibers have the following properties:

[0047] Psyllium fiber: Gelling properties; helps regulate intestinal transit and improves digestive health without significantly interfering with the absorption of nutrients and medications. Inulin fiber: Acts as a prebiotic, promoting the growth of beneficial bacteria in the gut and improving digestive health. It also provides a creamy texture wherever it is applied.

[0048] Oat Fiber (Beta-glucan): Helps regulate cholesterol and blood sugar, and improves gut health. It also provides viscosity and a colloidal effect.

[0049] Pea fiber: due to its protein synergies with the structures of the above and improvement of intestinal health.

[0050] Citrus fiber: has a high water retention capacity, provides viscosity and stability, and is a natural texturizer. It offers rapid hydration.

[0051] - Sodium alginate: has a high water retention capacity, provides viscosity and stability, and is a natural texturizer. It provides control over gelation.

[0052] Tapioca fiber, which provides softness, transparency and enzymatic resistance.

[0053] These fibers are generally well tolerated and can be safely incorporated into the diets of patients with dysphagia to improve the consistency of food and liquids without causing significant adverse effects. Furthermore, they exhibit amylase resistance.

[0054] When referring to “fibers,” it should be understood that the invention is limited to a combination of at least one, two, or more of the fibers described. As derived from the preceding paragraphs, each fiber possesses beneficial properties and contributes qualities to the food being treated, such that, when combined, their effects are also combined, in a way that is highly advantageous for the food being treated.

[0055] The present invention includes the use of only psyllium and / or tapioca fiber. In another preferred embodiment, a fiber combination is tapioca with one or more of the fibers described herein. The present invention also includes a fiber combination of psyllium with one or more of the fibers described herein. Preferably, an advantageous fiber combination is the combination of inulin, psyllium, and tapioca fibers, or inulin and psyllium fibers. Furthermore, the present invention also provides for a combination of inulin, psyllium, and tapioca fibers, as well as oat and pea fibers.

[0056] In general, a fiber in a food additive can be present in a percentage of between 0.5% and 80% relative to the total weight of the food additive (=100%). The present invention also provides that fibers can be present in a percentage of between 0.5% and 60% relative to the total weight of the food additive (total food additive = 100%). That is to say, it can be present from between 0.5% and 60% relative to the total weight of the food additive, which would constitute 100%. Therefore, the present invention provides that a type of fiber can be present in a percentage of between 3% and 40% or between 5% and 40% relative to the total weight of the food additive, preferably in a percentage of between 12% and 32%, and more preferably between 20% and 40% relative to the total weight of the food additive.

[0057] The present invention also encompasses that one type of fiber may be present in a percentage of between 25% and 35%, another type of fiber in a percentage of between 15% and 25%, and yet another type of fiber in a percentage of between 5% and 15% with respect to the total weight of the food additive. This combination may include two additional fibers in a percentage of between 1% and 40% with respect to the total weight of the food additive.

[0058] Some examples of possible fiber compositions and their percentages in a total food additive are shown in the following table:

[0059] Therefore, the protein concentration is between 0% to 50%, 3% to 45%, 5% to 40%, 10% to 40%, or 25% to 35% per total food additive.

[0060] The reference to a “weight proportion of vegetable fibers between 2.5 g and 125 g (which is 2.5 g to 125 g) per kilogram of food product” as described herein refers to a composition containing five vegetable fibers in quantities of 0.5 g to 25 g of each per kilogram of food product / composition. If the food composition / composition comprises six fibers, the weight proportion of vegetable fibers would be between 3 g and 150 g per kilogram of food product / composition. If the food composition / composition comprises seven fibers, the weight proportion of vegetable fibers would be between 3.5 g and 175 g per kilogram of food product / composition.If the food composition / food product includes 1 fiber, the proportion by weight of vegetable fibers included would be between 0.5 g and 25 g per kilogram of food product / food composition. Similarly, if the food composition / food product includes 2 fibers, the proportion by weight of vegetable fibers included would be between 1 g and 50 g per kilogram of food product / food composition. If the food composition / food product includes 3 fibers, the proportion by weight of vegetable fibers included would be between 1.5 g and 75 g per kilogram of food product / food composition, and if the food composition / food product includes 4 fibers, the proportion by weight of vegetable fibers included would be between 2 g and 100 g per kilogram of food product / food composition.

[0061] The present invention provides that at least one, or two, up to seven fibers are present in the food composition / food product. Therefore, the weight proportion of vegetable fibers would be between 0.5 g and 175 g per kilogram of food composition / food product. The present invention also provides that at least two, or three, up to seven fibers are present in the food composition / food product. Therefore, the weight proportion of vegetable fibers would be between 1 g and 175 g per kilogram of food composition / food product, respectively.

[0062] The expert in the field understands that the reference per kilogram of food product is the same as per liter of food product. Whether food product is defined by kilogram or by liter depends on the type of food composition. Preferably, the food product is present as a liquid. Although, in general, fibers are present in the composition in a proportion between 2.5 grams and 125 grams per kilogram of food product with which they are combined, in reality, the food composition may have a minimum content of 1 gram of vegetable fiber per kilogram of food product. This would be the case when the combination of fibers consisted of only two different fibers from those listed, in a quantity of 0.5 grams each.

[0063] The terms “food product” and “food composition” may be used interchangeably in this document. These terms refer to the final food product, that is, what is served to the patient on their plate.

[0064] In another embodiment, in which all vegetable fibers are used in a food composition, and the minimum amount of each of them being 0.5 grams per kilogram of food product, the food composition would have a minimum fiber content of 3.5 grams per kilogram of food composition.

[0065] In another embodiment, in which all vegetable fibers are used in a food composition, the minimum amount of each of them may be around 0.5 grams per kilogram of food product, but the food composition may have a minimum fiber content of 2.5 grams per kilogram of food composition.

[0066] For example, the total fiber content in a food composition or gelled water described herein may be between 0.5% and 20% with respect to the total liquid content of the composition or water (=100%). The present invention also provides that the total fiber content in a food composition or gelled water described herein may be between 1% and 15%, between 1% and 10%, or between 2% and 8% with respect to the total liquid content of the composition or water (=100%).

[0067] Preferably, and ideally, the food composition described above, in any of its variations, also includes at least one (functional) protein. This means that this protein is not present in the food to be textured but is added to the additive or composition described herein. This protein may be isolated or concentrated. This protein may be selected from either vegetable or animal protein. If it is vegetable protein, it may be selected from the group consisting of pea protein, rice protein, potato protein, rapeseed protein, and legume protein; if it is animal protein, it may preferably be dairy protein, for example, in the form of whey. The binding and blending of the fibers with the (functional) protein source, in the correct proportion, provides a cohesive texture and increased nutritional value.As used here, the term “functional protein” also refers to proteins that have a specific function. For example, they can act as a buffer or as a gelling agent (such as agar or gelatin).

[0068] In a particular embodiment of the invention, the food composition comprises between 0.5% and 20% by weight of vegetable fibers as described herein, and optionally between 0% and 40%, between 1% and 36%, between 1% and 20%, between 5% and 40% by weight of (functional) protein, with respect to the total weight of the food composition.

[0069] In a particular embodiment of the invention, the food additive described herein (preferably in powder form (with a particle size of at most 4 mm, 3 mm, or 2 mm, preferably at most 2 mm) and / or dehydrated) comprises between 5% and 80% by weight of vegetable fibers, and optionally between 0% and 70% by weight of (functional) protein, relative to the total weight of the food additive. Furthermore, the additive may contain fats between 0% and 50% relative to the total weight of the additive composition. The present invention also provides that the additive may contain carbohydrates between 0% and 80% relative to the total weight of the food additive.

[0070] Notably, the food composition, food additive, and gelling water do not contain guar gum. Additionally or alternatively, the food composition, food additive, and gelling water do not contain xanthan gum. Additionally or alternatively, the food composition, food additive, and gelling water do not contain gum arabic. Additionally or alternatively, the food composition, food additive, and gelling water do not contain starch(es). Additionally or alternatively, the food composition, food additive, and gelling water are not a bakery product. Additionally or alternatively, the food composition, food additive, and gelling water do not contain cereal flour. Additionally or alternatively, the food composition, food additive, and gelling water do not contain egg white.Additionally or alternatively, the food composition, the food additive, and the gelling water do not contain a bulking protein. However, the additive and compositions described herein may include certain amounts of gum. Nevertheless, the objective of the invention is to reduce the gum content.

[0071] Optionally, the food composition, food additive and gelled water may comprise one or more components selected from the group consisting of: minerals (e.g., with buffering function), flavorings and colorings, to optimize the taste and presentation of the final product.

[0072] With or without these additional components (proteins, aromas...), the present invention is achieved: an improved food composition for patients with dysphagia based on a food product, solid or liquid, that is treated with the listed fibers.

[0073] The difference in the nutritional composition obtained, with respect to the original food product, is based on the better perceived flavor, evoking traditional dishes that have not been textured until now and leading the patient to something close to culinary pleasure; which is no small thing, since this entails important improvements in the psychological aspects of the patient.

[0074] Alongside the hedonistic aspect of the pleasure of eating, the absence of gelatin is another characteristic that differentiates the nutritional composition of the invention from the products offered so far by established companies.

[0075] To evaluate the long-term effects of using plant-based fibers as thickeners in patients with dysphagia, several studies and scientific reviews have been conducted, indicating that they have several positive long-term effects:

[0076] Gut Health: These plant fibers act as prebiotics, promoting the growth of beneficial bacteria in the gut, and thus improving digestive health and immune function.

[0077] Regulation of Intestinal Transit: Fiber helps regulate intestinal transit, preventing both constipation and diarrhea.

[0078] Nutrient Absorption: As with gums, fibers can affect the absorption of certain nutrients and medications, although this depends on both the amount and type of fiber used; which justifies the type of plant fibers selected and the proportion of plant fibers included in the food composition.

[0079] Satiety: Fiber increases the feeling of satiety, which can help the patient enjoy a relatively pleasant sensation that improves their mood or psychological state.

[0080] Improved nutritional profile, with more soluble fiber and, in some cases, functional protein, to the diets followed by patients with dysphagia.

[0081] In addition to these advantages, it should also be noted that all of this comes with the following benefits in the technical field:

[0082] - simplification of the food reconstitution process for dysphagia;

[0083] - sensory improvement (texture, flavor, color) without artificial additives;

[0084] - suitable for savory and sweet foods, liquids and semi-solids; and

[0085] - High stability against pH, temperature and salivary enzymes.

[0086] It is estimated that the advantages described fit with market desires and that they can represent the main differentiating elements that bring competitiveness to the food composition: healthy, sustainable and to the user's taste.

[0087] Another object of the present invention is a food additive for reconstituting and texturizing food products for patients with dysphagia, comprising:

[0088] - a combination of one, two or more selected vegetable fibers from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca; and

[0089] - optionally one or more proteins.

[0090] This additive is preferably in solid form, and more preferably in powder form. The powder preferably has a particle size of 4 mm, 3 mm, 2 mm, or less, as described herein. The present invention also provides that the powder contains particles that are neither hard nor angular.

[0091] The protein in the additive is as previously described for the food composition of the present invention. Thus, it may be isolated or concentrated. This protein may be selected from either vegetable or animal protein. If it is vegetable protein, it may be selected from the group comprising pea protein, rice protein, potato protein, rapeseed protein, and legume protein; if it is animal protein, it may preferably be dairy protein, for example, in the form of whey. The binding and blending of the fibers with the (functional) protein source, in an adjusted proportion, provides a cohesive texture and increased nutritional value.

[0092] Optionally, the food additive may comprise one or more components selected from the group consisting of: buffering minerals, flavorings, and colorings, to optimize the flavor and presentation of the final product.

[0093] Another object of the invention is the use of the described food composition, in any of its variations, for the rehydration of powdered or dehydrated food products with the simultaneous generation of a controlled texture, for consumption by people with dysphagia. Thus, the invention relates to a method of preparing textured foods, comprising mixing a dehydrated food product with the described food composition in the presence of water, obtaining a food with controlled viscosity without the subsequent addition of thickeners.

[0094] Therefore, the present invention also relates to a use of one or more vegetable fibers selected from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca to prepare a food composition described herein or a food additive described herein.

[0095] In one embodiment of the invention, the food product to be treated, which together with vegetable fibers forms the food composition for patients with dysphagia, is a textured product of animal or vegetable origin, practically of any type, selected, for example, from:

[0096] Vegetables (including salads) and Fruits.

[0097] Meats, Fish, Mollusks.

[0098] Pasta, Rice, French or potato omelets.

[0099] Desserts; flan, yogurt, custard, cakes, fruit juices.

[0100] Coffee and teas, milk.

[0101] Dehydrated powdered products (e.g., tomato powder or egg powder) conveniently rehydrated.

[0102] Therefore, the food product to be treated can be selected from: vegetables, fruit, salads, meats, fish, mollusks, pasta, rice, omelets (French or potato), desserts, flan, yogurt, custard, cakes, fruit juices, coffee and infusions, milk, and rehydrated dehydrated products. In one particular embodiment of the invention, the food product is water, to be gelled. This means that the fibers described herein also serve to gel water. Consequently, the present invention also relates to the use of one or more vegetable fibers selected from the group consisting of: Psyllium, Inulin, Oat, Pea, Citric Acid, Sodium Alginate, and Tapioca for gelling water.

[0103] The food composition of the present invention requires that it be “textured, with an impalpable granulometry and without lumps.” These characteristics refer to the characteristics of the standard described in the 2019 IDDSI (International Dysphagia Diet Standardization Initiative).

[0104] The IDDSI scale is an internationally standardized method for measuring textures suitable for dysphagia (Figure 2). It was initiated in 2012 to develop universal, standardized terminology and definitions describing texture-modified foods and thickened fluids used with dysphagic individuals of all ages, in all types of care facilities, and across all cultures. IDDSI resulted in a final diagram of dysphagia textures, consisting of an 8-level continuum (0 to 7; Cichero, JAY, et al. (2016). Development of International Terminology and Definitions for Texture-Modified Foods and Schematic Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32(2), 293-314 (doi.org / 10.1007 / s00455-016-958).

[0105] The IDDSI scale thus provides a common terminology for describing the varying thicknesses of food and beverages. IDDSI tests also allow for confirming the texture of a product at the time of service. Tests should be performed on food and beverages under normal serving conditions (particularly at room temperature). For example, the IDDSI includes simple and easily accessible test methods for everyone to obtain the appropriate characteristics for the consistencies of beverages / foods and thus determine each of the descriptors. For thickened liquids, the gravity flow test is recommended. To determine the texture of food, the fork drip test (levels 3 and 4) or the spoon tilt test (levels 4 and 5) are included. Furthermore, for evaluating soft, firm, and solid textures, the fork or spoon pressure test, the toothpick test, and the finger pressure test are available.The trained healthcare professional has the responsibility to make texture recommendations for a particular patient based on their complete assessment.

[0106] The nutritious product can be prepared by the expert to obtain the desired texture, i.e., a texture selected from a texture of grade 5 or less as measured on the IDDSI scale. The present invention also provides that the texture of the food composition is grade 4 or less on the IDDSI scale. The present invention also provides that the texture of the food composition is grade 3 or less on the IDDSI scale.

[0107] Thus, the food additive, preferably in powder form, is designed to be mixed with water to obtain food preparations / compositions with defined textures suitable for patients with dysphagia. This achieves the rehydration and gelation of the food products using the food additive described here, resulting in food compositions with viscosity profiles appropriate to IDDSI levels. Thus, the food additive is added directly to the water, hot or cold, in defined proportions (e.g., between 1 and 40 g by weight of additive per 100 ml of water, between 5 and 30 g by weight of additive per 100 ml of water, between 5 and 25 g by weight of additive per 100 ml of water, or between 15 and 25 g by weight of additive per 100 ml of water, or approximately 10 g of additive per 100 ml of water), depending on the dehydrated food to be reconstituted.The resulting food composition has textures similar to nectar, honey, or pudding, according to IDDSI, requiring no additional cooking and optionally without gums. It can be used in hospitals, nursing homes, or for home consumption.

[0108] It should be noted that the combinations of fibers used to create the desired textures interact with the water content of the food being texturized. Thus, some foods with sufficient water content require a relatively high dose of fiber blend for optimal texturization; for example, milk. Other foods with lower water content—for example, yogurt—require a smaller dose of fiber to achieve a pudding-like texture. And still other foods—to continue with the example, cheese—have such a low water content that the dry cheese must be ground into a powder and then water added to texturize it with the selected fibers. It is primarily the water content that determines the optimal dose of each fiber combination for the purpose of achieving the different desired textures (nectar, honey, pudding).

[0109] To ensure safe swallowing by achieving precise rheological characteristics, dry, powdered products can be used (preferably with a maximum particle size of 4 mm, 3 mm, 2 mm or less). It is an impalpable powder to avoid particles that could pose a risk during swallowing, since the first priority in feeding dysphagic patients is to prevent choking that could lead to asphyxiation or aspiration.

[0110] The term "dry" refers to dehydrated foods. Dehydrated foods are those that have undergone a moisture removal process. This process can be carried out naturally (such as sun drying) or artificially (such as using electric dehydrators or freeze-drying). Therefore, a dry product may be a freeze-dried food.

[0111] Hence the option of working with dry products, such as using dehydrated apple powder. By combining and mixing the fiber blends with the dehydrated apple powder, and then adding water, an Apple Compote is created (described in example 3) whose viscosities and densities consistently maintain constant values, within a minimal dispersion. And the organoleptic characteristics are very natural, especially since the dehydration method used was freeze-drying.

[0112] It has been observed that the proportion of fats and lean meats used, for example, in the preparation of the original hamburger also has consequences for determining the amount of fiber needed to reconstitute the textured food. Thus, the more fat and less lean meat, the greater the dose of fiber required to achieve the desired texture. Conversely, the less fat and more lean meat, the lower the dose of fiber needed to achieve the desired texture.

[0113] Similarly, when texturizing nuts such as walnuts, hazelnuts, or almonds, the natural presence of protein and fiber significantly reduces the amount of selected soluble dietary fiber needed to obtain a nut pudding. However, the key difference between adding and not adding selected soluble dietary fiber lies in the fact that without it, the resulting textures are not stable; settling occurs, with the nuts settling to the bottom and water occupying the upper space.

[0114] Therefore, the feed composition may comprise a liquid such as water up to 500 g of feed per liter / kg of the composition described herein. This means that 500 g of feed product (for example, the dry / powdered feed including the additive described herein, as also shown in Example 3) may be mixed with one liter of water. The present invention also provides that the composition may comprise 50 g - 500 g of feed, 100 g - 400 g of feed, 150 g - 300 g, or 200 g of feed including the additive described herein per liter / kg of water in the feed composition described herein.

[0115] It is understood that if the food is not dehydrated / powdered and contains a high water content, less water is needed to prepare the composition described herein. For example, for lettuce or tomato, no water or only a very small amount of water needs to be added to obtain the composition of the invention.

[0116] Furthermore, the expert in the field understands that the less fat and the more lean meat (or protein), the lower the dose of fiber indicated to achieve the desired texture.

[0117] Therefore, if the composition or additive described herein contains protein (referring to the protein present in the food described herein, such as fruit or vegetables) between 1 and 20 g, between 1 and 15 g, between 1 and 10 g, or between 1 and 5 g per 100 g / 100 ml of the composition or additive (where the total composition / additive is 100 g / 100 ml), the fiber content may be between 5 and 25 g, between 10 and 20 g, or between 10 and 15 g per 100 g / 100 ml of the composition or additive. Additionally, the composition described herein may contain between 0 and 10 g of fat, between 0 and 5 g of fat, or less than 3 g of fat per 100 g / 100 ml of the composition or additive. Additionally or alternatively, the composition described herein may contain between 45g and 94g carbohydrates, between 45g and 70g carbohydrates, or between 50g and 65g carbohydrates per 100g / 100ml of the composition or total additive.

[0118] On the other hand, if the composition or additive described herein contains protein (referring to the protein in the food) in a content of between 20 g and 40 g, between 20 g and 35 g, between 25 g and 30 g, or between 25 g and 35 g per 100 g / 100 ml of the composition or additive, the fiber content may be between 0.5 g and 15 g, between 1 g and 15 g, between 1 g and 10 g, or between 1 g and 5 g, or around 5 g per 100 g / 100 ml of the total composition or additive. Additionally, the composition described herein may contain between 0 and 30 g of fat, between 0 and 25 g of fat, between 0 and 20 g of fat, between 0 and 15 g of fat, between 0 and 10 g of fat, between 0 and 5 g of fat, or less than 3 g of fat per 100 g / 100 ml of the composition or of the total additive. Additionally or alternatively, the composition described herein may contain between 35 and 79.5 g of carbohydrates, between 35 and 65 g of carbohydrates, or between 40 and 55 g of carbohydrates per 100 g / 100 ml of the composition or of the additive.Alternatively, the composition described herein may contain between 0 and 10 g carbohydrates, between 0 and 5 g carbohydrates, or between 0 and 3 g carbohydrates per 100 g / 100 ml of the composition or additive.

[0119] Therefore, the present invention also relates to a food composition or food additive for patients with dysphagia, characterized in that it comprises: protein(s) (from the food) between 1 and 20 g per 100 g / 100 ml of food composition or food additive; and fiber(s) between 5 and 25 g per 100 g / 100 ml of food composition or food additive; and optionally fat(s) between 0 and 10 g per 100 g / 100 ml of food composition or food additive; and / or optionally carbohydrate(s) between 50 and 95 g per 100 g / 100 ml of food composition or food additive; and / or optionally between 0 and 40 g of functional protein described herein per 100 g / 100 ml of food composition or food additive; or protein(s) (from the food) between 20 and 50 g per 100 g of food composition or a food additive; and

[0120] 0.5 to 15 g per 100 g / 100 ml of food composition or a food additive, and optionally fat(s) between 0 and 10 g per 100 g / 100 ml of food composition or a food additive; and / or optionally carbohydrate(s) between 25 to 79.5 g per 100 g / 100 ml of food composition or a food additive and / or optionally between 0 and 40 g of functional protein described herein per 100 g / 100 ml of food composition or a food additive; or protein(s) (from the food) between 20 to 50 g per 100 g / 100 ml of food composition or a food additive; and

[0121] 0.1 g to 5 g per 100 g to 100 ml of food composition or a food additive, and optionally fat(s) between 1 g and 30 g per 100 g to 100 ml of food composition or a food additive; and / or optionally carbohydrate(s) between 0 g to 10 g per 100 g to 100 ml of food composition or a food additive and / or optionally between 0 g and 40 g of functional protein described herein per 100 g to 100 ml of food composition or a food additive.

[0122] The values ​​for these compositions / additives can be adjusted to the more limited values ​​described here. Notably, the protein listed in these compositions is from the food source.

[0123] The present invention also encompasses that this solution (for example, the additive) is not added directly to the reconstituted food, but is mixed beforehand with the rehydration water, acting as a primary texturizing system.

[0124] For safety, it is important that the resulting particle size be impalpable and free of lumps in order to obtain—through the addition of vegetable fibers—homogeneous masses for preparing and presenting dishes. Those skilled in the art understand that the expression “impalpable and free of lumps” refers to a composition according to the IDDSI standard described herein. It also includes that the food composition / food additive has particles no larger than 4 mm. Therefore, the food composition / food additive described herein consists of particles of a size of 4 mm or less. The invention also provides that the food composition / food additive described herein consists of particles of a maximum size of 3 mm or 2 mm or less.

[0125] An expert in the field knows how to determine the particle size of the composition / additive described here. For example, they can perform particle size measurements using the sieve method. Specifically, the composition described here can be poured through a stack of seven sieves with openings of 4, 2.5, 2, 1.4, 1, 0.8, and 0.4 mm, as described in Peyron et al. (2004) Particle Size Distribution of Food Boluses after Mastication of Six Natural Foods J Dent Res 83(7):578-582.

[0126] The most relevant factor is the degree of viscosity obtained after joining and mixing with the fiber-based preparations.

[0127] Thanks to the combinations of liposolubility (acting on fats or oils) and hydrosolubility (acting on water), the food composition can have a viscosity typical of these three categories:

[0128] Nectar viscosity: For commercial nectar, the "drinkable" viscosity is 54.0 ± 2.3 cP, preferably between 1 and 60 cP or between 1 and 350 cP.

[0129] Honey viscosity: allows for spoonable ingestion, does not maintain its original shape or consistency, and its viscosity is between 351-1750 cP, preferably between 351 cP and 1500 cP. The viscosity may be between 351 cP and 450 cP and / or between 650 cP and 1500 cP and / or between 351 and 500 cP.

[0130] Pudding viscosity: allows ingestion with a spoon, maintains its shape and consistency and cannot be drunk, its viscosity is greater than 1751 cP, preferably greater than 2000 cP, greater than 2500 cP.

[0131] The maximum density of the food composition is approximately 1.4 kg per liter. The present invention provides that the maximum density of the food composition may be 1.4 kg per liter, 1.2 kg per liter, 1 kg per liter, 750 g per liter, 500 g per liter, or less. The density of the food composition may be between 1.4 kg per liter and 500 g per liter, between 1.2 kg per liter and 750 g per liter, or between 1 kg per liter and 500 g per liter.

[0132] The weight range of each of the selected vegetable fibers from among Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and tapioca fiber; and used as a thickener in the food composition is between 0.5 and 25.0 gr / Kg.

[0133] So the possible combinations of fibers present in the food composition, whether all or only some of them, can amount to between 2.5g and 125g per kilo of product to be treated if five different fibers are used.

[0134] Once the nature of the invention has been sufficiently described, as well as an example of a preferred embodiment, it is noted for the appropriate purposes that the products described may be modified, provided that this does not imply an alteration of the essential characteristics of the invention claimed below.

[0135] Figure 1: Hydration properties of Psyllium at different concentrations

[0136] Figure 2: Standard 2019 IDSSN Pyramid

[0137] Example 1 Single thickener psyllium

[0138] Interpretation by concentration of the example only of Psyllium, without incorporating its synergies with inulin, tapioca, etc.:

[0139] WHC (Water Holding Capacity): Water holding capacity (g water / g solid); SV (Swelling Volume): Swelling volume (mL / g); WBC (Water Binding Capacity): Water binding capacity (g water / g solid); WAI (Water Absorption Index): Water absorption index (g water / g solid); FTS (Fat Trapping Score):

[0140] Fat retention capacity (g fat / g solid).

[0141] It is observed that:

[0142] 1. The water-holding and binding capacity (WHC, WBC, WAI) increases significantly with the concentration of psyllium. This suggests excellent functional performance as a thickening agent.

[0143] 2. The swelling volume (SV) also increases with concentration, contributing to the desired viscosity and texture in dysphagia diets.

[0144] 3. Fat trapping capacity (FTS) is significantly improved, which can help in the formulation of more stable products or those with enriched sensory profiles.

[0145] 4. The highest values ​​observed in the 100% psyllium sample demonstrate its high potential as a structuring and moisturizing ingredient.

[0146] Example 2 Single Thickener Tapioca Regarding the functional properties of fiber derived from tapioca starch (or cassava pulp residue after starch extraction):

[0147] • Water retention capacity (WHC): ~ 6.7 - 7.0 g water / g fiber (670-700%)

[0148] The high WHC indicates that tapioca fiber can absorb and retain large amounts of water, similar to psyllium.

[0149] • Swelling Volume (Lynching Capacity): « 17.7 mL / g

[0150] The high swelling volume contributes to increased viscosity and improved texture in food applications.

[0151] Oil-holding capacity: ~ 6.3 g fat / g

[0152] (typical values, on a dry basis)

[0153] The high fat retention capacity promotes stability in emulsions and matrices containing lipids.

[0154] Therefore, tapioca fiber shows a very favorable functional profile as a thickener or texture modifier:

[0155] • It retains large amounts of water and fat.

[0156] • Hydrates quickly, increasing volume and viscosity.

[0157] • It is very useful and effective in formulations for dysphagia, improving texture, juiciness and stability.

[0158] Example 3 Apple Compote

[0159] This example describes the characteristics of an apple compote.

[0160] Definition: Apple-based powder / dehydrated preparation, specially formulated for reconstitution in hot water, obtaining a compote with a smooth texture, natural flavor and characteristic color.

[0161] Dosage: 200 grams per liter of hot water.

[0162] Instructions for use: Heat water to 60°C. Add the indicated amount of dried compote and mix until completely dissolved. Let it rest for 5-10 minutes for optimal rehydration. Can be served hot or cold.

[0163] Composition: Dehydrated apple, whole cane sugar, spices, dietary fibers (inulin, psyllium).

[0164] Nutritional information (calculated per 100g):

[0165] Fats: 0.31 g

[0166] Saturated fats: 0.00 g

[0167]

[0168] Example 4 Examples of fiber variations for enlargement

[0169] The results of the different mixtures are compared after their union and mixing with various crushed food products that are usually used to prepare dishes commonly consumed in "normal" diets.

[0170] If these crushed ingredients do not have a sufficient degree of moisture, mineral water is added so that the mixture of dietary fibers reaches a certain percentage of the total water content - the total of the product itself plus the water that is added if necessary, since many common ingredients already have a sufficient degree of moisture.

[0171] Different percentages of fiber relative to the total liquid content of the product lead to obtaining the main textures suitable for consumption by people with swallowing difficulties:

[0172] •A nectar-like texture is obtained, that is, a viscous liquid that can be sipped with a straw, when the fiber mix is ​​around 2% of the total liquid content.

[0173] •A honey-like texture is obtained, that is, a liquid with a viscosity that prevents it from being sipped with a straw, when the fiber mix is ​​around 4% of the total liquid content.

[0174] •A pudding or flan-like texture is obtained, that is, a solid that maintains its shape when picked up with a spoon, when the fiber mix is ​​around 8% of the total liquid content.

[0175] (target viscosity and density values ​​are detailed above)

[0176] These proportions of fiber to the respective moisture content are added to the ground food that will be incorporated into the traditional recipe or dish - as explained below - and during the comparison the following variables are assessed:

[0177]

[0178] CONT. refers to the fiber content that is combined with the product to be texturized; OTHER refers to the oat and pea fiber content; EXCIP may be protein, or minerals, for example, that act as a buffer, or other dehydrated products that are combined with the product to be texturized.

[0179] Apple:

[0180] Tomato:

Claims

CLAIMS 1. A food composition for patients with dysphagia, characterized in that it comprises: a food product to be treated, of animal or vegetable origin, textured, and with an impalpable granulometry and without lumps; and a thickener consisting of vegetable fibers, selected from: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca; with a proportion by weight between 2.5 g and 125 g of fibers per kilo of food product.

2. A food composition for patients with dysphagia, characterized in that it comprises: - a textured food product of animal or vegetable origin, with a maximum particle size of 4 mm; and - at least one thickener of vegetable fibers selected from: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca; with a weight proportion between 0.5g and 175g of fiber(s) per kilo or liter of food composition.

3. The food composition according to claim 1 or 2, wherein the food product to be treated is selected from: vegetables, fruits, greens, salads, meats, fish, molluscs, pasta, rice, French or potato omelets, desserts, flan, yogurt, custard, cakes, fruit juices, coffee and infusions, milk and rehydrated dehydrated products.

4. The food composition, according to any of claims 1 to 3, having a viscosity of 54.0 ± 2.3 cP, suitable for drinking.

5. The food composition, according to any of claims 1 to 4, having a viscosity between 351-1750 cP, suitable for spoon-feeding, and not maintaining its original shape or consistency.

6. The food composition, according to any of claims 1 to 5, having a viscosity greater than 1751 cP for spoon-feeding, and maintaining its shape and consistency.

7. The food composition, according to any of the preceding claims, having a maximum density of around T4 kg per liter.

8. The food composition according to any of the preceding claims, wherein the range, by weight, of each of the vegetable fibers, selected from Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca and used as a thickener in the food composition, is between 0.5 and 25.0 g per kg of food product.

9. The food composition, according to any of the preceding claims, wherein the thickener consists of a combination of two or more vegetable fibers selected from the group comprising Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca.

10. The food composition, according to any of the preceding claims, comprising at least one functional protein.

11. The food composition of the preceding claim, which is selected from vegetable and animal protein; and wherein, if it is vegetable protein, it is selected from the group consisting of pea protein, potato protein, rapeseed protein, pulse protein and rice protein; and wherein, if it is animal protein, it is dairy protein.

12. The food composition, according to any of claims 9 to 11, comprising between 0.5% and 20% by weight of vegetable fibers, and between 0% and 40% by weight of functional protein, with respect to the total weight of the food composition.

13. The food composition, according to any of the preceding claims, comprising one or more components selected from the group consisting of: minerals, flavorings and colorings.

14. A food additive for reconstituting and / or texturizing food products for patients with dysphagia, comprising: - one or more selected vegetable fibers from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca and - optionally one or more functional proteins.

15. The food composition according to any of claims 1 to 13, or the additive of claim 14, which is in powder form.

16. A use of the food composition described in any one of claims 1 to 13 and 15 or the food additive of claim 14 or 15, for the rehydration and texturization of powdered food products, for consumption by people with dysphagia.

17. The use described in claim 16, comprising: mixing a dehydrated food product with the food additive in the presence of water, until a food composition with adjusted viscosity is achieved without further addition of thickeners.

18. A food additive for texturizing water for patients with dysphagia, comprising: - one or more selected vegetable fibers from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca.

19. Use of one or more vegetable fibers selected from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca to prepare a food composition of one of claims 1 to 13 and 15 and / or a food additive of one of claims 14, 15 to 18.

20. Use of one or more selected vegetable fibers within the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca to gel water.

21. Gelled water comprising: - one or more selected vegetable fibers from the group consisting of: Psyllium, Inulin, Oat, Pea, Citrus, Sodium Alginate and Tapioca in a concentration of between 0.5% and 20% per 100 ml of water.

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