Effervescent Composition for Dysphagia Swallowing Safety
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Solution Overview
Problem
Individuals with dysphagia face challenges in swallowing due to the viscosity changes of nutritional products during consumption, leading to aspiration risks, coughing, and discomfort, with existing thickening agents often causing undesirable residues and organoleptic issues, and there is a lack of awareness and diagnosis among frontline practitioners, resulting in untreated swallowing impairments and associated health complications.
Innovation Solution
An effervescent composition combining a thickening agent and a trigeminal ingredient, designed to provide a pre-dosed, easy-to-dissolve nutritional product that promotes safer swallowing by enhancing sensory stimulation and viscosity, suitable for individuals with dysphagia, formulated with acidic and alkaline compounds to create a fizzy effect that stimulates the swallowing reflex.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a thickening agent is added to increase shear viscosity, then swallowing safety is improved, but organoleptic properties deteriorate and residues are left
Solution Approach 1:
The patent changes the rheological parameters of the nutritional product by incorporating saliva's elastic, high extensional viscosity properties through xanthan gum, which provides both thickening and bolus cohesiveness. This approach modifies the viscosity profile to achieve swallowing safety while maintaining acceptable organoleptic properties by mimicking natural saliva characteristics rather than using conventional thickeners that leave undesirable residues.
Solution Approach 2:
The patent uses composite material formulation by combining xanthan gum with other ingredients to create a thickening system that provides both shear viscosity and extensional viscosity. This composite approach allows the nutritional product to achieve bolus cohesiveness and swallowing safety while minimizing negative organoleptic effects through the synergistic properties of the composite formulation.
2Reliability
If thickening agent is added to improve bolus control, then swallowing safety is improved, but swallowing effort increases
Solution Approach 1:
The patent modifies the rheological parameters by incorporating ingredients that provide elastic, high extensional viscosity similar to natural saliva. This creates a bolus that maintains cohesiveness and control during swallowing, reducing the effort required while improving safety through better bolus management and control timing.
3Reliability
If shear viscosity is increased to prevent aspiration, then swallowing safety is improved, but bolus cohesiveness is reduced
Solution Approach 1:
The patent changes the viscosity profile by incorporating xanthan gum, which provides both shear viscosity and high extensional viscosity. This dual-viscosity approach ensures that the nutritional product achieves adequate shear viscosity to prevent aspiration while simultaneously providing the elastic, extensional viscosity necessary for bolus cohesiveness and formation, mimicking natural saliva properties.
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 effervescent composition improves swallowing safety and efficiency, reduces aspiration risks, and provides a more palatable and cohesive bolus, allowing individuals with dysphagia to consume a wider variety of foods and beverages comfortably, thereby reducing health complications and improving quality of life.
Implementation Method 1
An effervescent composition combining a thickening agent and a trigeminal ingredient, designed to provide a pre-dosed, easy-to-diss_solve nutritional product that promotes safer swallowing by enhancing sensory stimulation and viscosity, suitable for individuals with dysphagia, formulated with acidic and alkaline compounds to create a fizzy effect that stimulates the swallowing reflex.
Implementation Method 2
Thickening of the nutritional product is achieved to increase, in particular, the shear viscosity of the product by adding a thickener such as a starch or gum thickener. The thickened nutritional product makes an individual with dysphagia less likely to aspirate during passage of the nutritional products from the mouth to the stomach.
Implementation Method 3
An effervescent composition combining a thickening agent and a trigeminal ingredient, designed to provide a pre-dosed, easy-to-diss_solve nutritional product that promotes safer swallowing by enhancing sensory stimulation and viscosity
Data Source
AI summary
The present disclosure relates to a tingling composition and the use thereof to provide trigeminal sensory stimulation at a dosage and a viscosity effective to improve the swallowing function of patients suffering from dysphagia. The present disclosure provides people suffering from dysphagia with a novel type of solution combining a thickening agent, a tingling composition, and optionally a trigeminal ingredient at the right concentrations. The present disclosure discloses, a tingling composition, specifically, an effervescent composition or an easy and/or fast dissolving thickener composition formulated for dilution into a nutritional product, a nutritional product made from the composition, a ready-to-drink (RTD) beverage, a use of the composition, a method for making a nutritional product from the composition, and a related system.