Beta-Glucan Liquid Concentrate for Dysphagia Nutritional Safety
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Solution Overview
Problem
Individuals with dysphagia face challenges in swallowing due to the lack of cohesiveness in thickened nutritional products, which can lead to aspiration, malnutrition, and related health complications, as existing thickeners disrupt the natural viscosity and organoleptic properties of food, and are often disliked by patients.
Innovation Solution
A liquid concentrate formulated with beta-glucan, which increases the shear viscosity of nutritional products to 200-2000 mPas and provides a relaxation time of over 10 ms, enhancing cohesiveness and safety during swallowing, while being palatable and visually appealing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thickeners such as starch or gum thickeners are added to increase viscosity, then the nutritional products become safer for swallowing by reducing aspiration risk, but the organoleptic properties deteriorate due to high viscosity residues and increased swallowing effort
Solution Approach 1:
The patent changes the rheological parameters of the thickener by selecting specific polymers (xanthan gum, guar gum, locust bean gum, or their blends) and controlling their concentration and molecular weight to achieve optimal viscosity profiles that balance safety with swallowability. The thickening mechanism is modified to provide appropriate shear-thinning behavior.
Solution Approach 2:
The patent uses composite thickening systems by blending multiple gum types (e.g., xanthan gum with guar gum or locust bean gum) to achieve synergistic effects that improve both viscosity and organoleptic properties. This composite approach allows optimization of rheological characteristics while maintaining palatability.
2Reliability
If thickeners are added to increase viscosity, then aspiration risk is reduced, but the cohesiveness deteriorates due to lack of saliva-like binding properties
Solution Approach 1:
The patent modifies the chemical and rheological parameters of the thickening agent by selecting specific polysaccharide structures and concentrations that can form cohesive networks similar to saliva. The molecular weight, degree of acetylation, and blend ratios are optimized to replicate saliva's binding and holding properties.
Solution Approach 2:
The patent introduces specific gum thickeners as intermediary substances that mediate between the food particles and the swallowing mechanism, providing saliva-like cohesive properties. These thickeners act as binding agents that hold the bolus together without the negative effects of traditional starch thickeners.
3Reliability
If high viscosity is achieved through thickening, then swallowing safety is improved, but the organoleptic properties deteriorate due to residue formation and altered texture
Solution Approach 1:
The patent optimizes the viscosity parameters by controlling thickener concentration, molecular weight, and rheological profile to achieve the minimum necessary viscosity for safety (typically 100-500 cP) without excessive thickness that would compromise organoleptic properties. The shear-thinning characteristics are adjusted to provide appropriate mouthfeel.
Solution Approach 2:
The patent employs composite thickening systems using blends of different gum types to achieve balanced rheological properties that simultaneously provide safety viscosity and acceptable organoleptic quality. The synergistic interactions between different polymers allow optimization of both safety and sensory attributes.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of beta-glucan in the liquid concentrate improves the cohesiveness and safety of nutritional products, reducing the risk of aspiration and malnutrition, and enhancing the swallowing experience for individuals with dysphagia, thereby improving their quality of life and reducing healthcare costs.
Implementation Method 1
A liquid concentrate formulated with beta-glucan, which increases the shear viscosity of nutritional products to 200-2000 mPas
Implementation Method 2
provides a relaxation time of over 10 ms, enhancing cohesiveness and safety during swallowing
Data Source
AI summary
A liquid concentrate formulated for dilution into a nutritional product is disclosed, as well as the resultant nutritional product, uses thereof, methods for the manufacture thereof, and methods for improving the cohesiveness of the nutritional product. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia. In a preferred embodiment, the nutritional product is prepared by diluting a liquid concentrate of one or more of a beta-glucan, a plant-extracted gum such as okra gum, or a plant-derived mucilage. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 s−1 at a temperature of 20° C.