AU2017101619A4 - A jelly food product - Google Patents

Abstract

A jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition is provided. The jelly food product includes water, about 10 to about 15 wt% of a 5 sugar, about 0.5 to about 2.5 wt% of a gelling agent and about 0.1 to about 2.5 wt% of a metal salt. Also provided is a method of making such a jelly food product including the steps of preparing a mixture containing about 10 to about 15 wt% of a sugar, about 0.5 to about 2.5 wt% of a gelling agent, about 0.1 to about 1.0 wt% of a metal salt and water, 10 heating and mixing the mixture and cooling the mixture.

Description

A JELLY FOOD PRODUCT FIELD OF THE INVENTION

This invention relates to a jelly food product. In particular, the invention relates to a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition, such as dysphagia, and method of making same.

BACKGROUND TO THE INVENTION

In the management of dysphagia, jelly food products are a particularly problematic food to serve owing to the increased risk of aspiration in persons with dysphagia. In this regard, jelly food products are typically solid at a chilled serving temperature but return to a liquid at body temperature (i.e., about 37 to 38°C). Additionally, jelly food products have the extra complication that they normally fracture into solid and/or semisolid fragments when chewed that results in a mixed texture system in the mouth when consumed. Mixed textured systems are generally difficult to control in the mouths of people with dysphagia, making them more likely to contribute to the risk of aspiration and/or choking. As such, the common approach to manage this risk is to simply eliminate jelly food products from the diet of people with dysphagia.

Thus, there remains a need for a jelly food product that may be used, for example, to feed subjects suffering from a mastication and/or deglutition disorder, such as dysphagia, which overcomes one or more of the inherent limitations of commercially available jelly food products.

SUMMARY OF THE INVENTION

In a first aspect, the invention provides a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition comprising: water; about 10 to about 15 wt% of a sugar; about 0.5 to about 2.5 wt% of a gelling agent; and about 0.1 to about 2.5 wt% of a metal salt.

In a second aspect, the invention provides a method of preparing a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition, including the steps of: (a) preparing a mixture comprising from about 10 to about 15 wt% of a sugar, from about 0.5 to about 2.5 wt% of a gelling agent, from about 0.1 to about 1.0 wt% of a metal salt and water; (b) heating the mixture to a temperature of between about 50°C and about 100°C; (c) mixing the mixture so as to hydrate the gelling agent; and (d) cooling the mixture to a temperature of less than about 50°C, to thereby prepare the jelly food product.

In one embodiment, for step (d), the mixture is cooled to less than about 50°C in less than about 60 minutes.

For the above aspects, the gelling agent is suitably selected from the group consisting of agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum and any combination thereof. Preferably, the gelling agent is selected from the group consisting of carrageenan, locust bean gum, xanthan gum and any combination thereof. In one particular embodiment, the gelling agent comprises carrageenan and xanthan gum.

Suitably, the metal salt is a potassium salt. Preferably, the potassium salt is or comprises potassium chloride and/or di potassium phosphate.

Referring to the first and second aspects, the jelly food product is preferably resistant to fracture formation during consumption by the patient.

In certain embodiments of the above aspects, the jelly food product at least partly melts into a liquid form at a temperature of at least about 25°C, wherein the liquid form has a viscosity greater than about 95 cP. Preferably, the liquid form has a viscosity of between about 100 cP and about 1000 cP and more preferably between about 150 cP and about 900 cP.

In referring to the above aspects, the mastication and/or deglutition disease, disorder or condition preferably is or comprises dysphagia.

As used herein, except where the context requires otherwise, the term “comprise” and variations of the term, such as “comprising”, “comprises” and “comprised”, are not intended to exclude further elements, components, integers or steps but may include one or more unstated further elements, components, integers or steps.

It will be appreciated that the indefinite articles “a” and “an” are not to be read as singular indefinite articles or as otherwise excluding more than one or more than a single subject to which the indefinite article refers. For example, “a” polysaccharide includes one polysaccharide, one or more polysaccharides and a plurality of polysaccharides.

BRIEF DESCRIPTION OF THE DRAWINGS

To assist in understanding the invention and to enable a person skilled in the art to put the invention into practical effect, preferred embodiments of the invention will be described by way of example only with reference to the accompanying drawings, in which: FIG 1 provides an embodiment of a manufacturing process for a jelly food product. DETAILED DESCRIPTION OF THE INVENTION The invention advantageously provides a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition, such as dysphagia, that looks and tastes like traditional jelly food products but does not fracture in the mouth when chewed and also retains an increased viscosity (e.g., 150cP to 900cP) when melted at body temperature that can be adequately controlled in the mouth of such patients.

In one aspect, the invention provides a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition comprising: water; about 10 to about 15 wt% of a sugar; about 0.5 to about 2.5 wt% of a gelling agent; and about 0.1 to about 2.5 wt% of a metal salt.

The term “jelly” or “jelly food product”, as used herein, refers to a soft, semisolid food product with a resilient consistency, as are known in the art, that can be made by the setting of a liquid, such as water, containing a gelling agent such as a gum.

As used herein, the term “sugar” refers to a saccharide. The saccharide can be either a polysaccharide or a monosaccharide. Exemplary sugars include, but are not limited to, dextrose, sucrose, including low glycaemic index (Gl) sucrose (e.g., NuCane™, LoGiCane®), lactose, maltose, fructose, glucose, ribose, mannose, arabinose, xylose, rhamnose, lyxose, galactose and the like. The sugar can also be an amino sugar. Examples of amino sugars include, but are not limited to, N-acetylglucosamine, galactosamine, glucosamine, and the like. Preferably, the sugar is or comprises sucrose or a low Gl variant thereof.

It will be appreciated that the sugar content of prior art gel food products stabilised with a gelling agent, such as carrageenan, is typically substantially above 15 wt% so as to facilitate formation of the desired firm and solid gel-structure of these gel food products. Such jelly food products, however, are prone to fracture and thus are not suitable for dysphagic patients

Conversely, the sugar of the jelly food product of the invention is to be present in an amount from about 10 to about 15 wt% or any range therein such as, but not limited to, about 10 to about 14 wt%, or about 11 to about 12 wt%. In particular embodiments of the present invention, the sugar is present in an amount of about 10%, 10.25%, 10.5%, 10.75%, 11%, 11.25%, 11.5%, 11.75%, 12%, 12.25%, 12.5%, 12.75%, 13%, 13.25%, 13.5%, 13.75%, 14%, 14.25%, 14.5%, 14.75%, 15% or any range therein, by weight of the jelly food product. In certain embodiments of the present invention, the sugar is present in an amount from about 10 to about 12 wt%. By virtue of this reduction in sugar content, the jelly food product of the invention forms a solid or semi-solid gel-structure that does not fracture or is substantially fracture-resistant.

The term “gelling agent” as generally used herein refers to a compound or composition used to impart a gel-like or thickening quality, including solidification, to a medium, particularly a liquid medium, when dissolved or dispersed therein. Preferably, the gelling agent for producing the jelly food product is heat-reversible, such that the jelly food product, at least partly melts to a liquid form once a melting point temperature thereof has been reached.

Non-limiting examples of gelling agents include edible gums, vegetable gums and food-grade polysaccharides. Exemplary gelling agents include agar, alginic acid, carrageenan (including kappa, iota and lambda forms), guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum and any combination thereof. In certain embodiments, the gelling agent is selected from the group consisting of carrageenan, locust bean gum, xanthan gum and any combination thereof. In one particular embodiment, the gelling agent comprises carrageenan and xanthan gum.

For the present aspect, the gelling agent is to be present in an amount from about 0.5 to about 2.5 wt% or any range therein such as, but not limited to, about 1 to about 2 wt%, or about 0.5 to about 1.5 wt%. In particular embodiments of the present invention, the gelling agent is present in an amount of about 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% or any range therein, by weight of the jelly food product. In certain embodiments of the present invention, the gelling agent is present in an amount from about 0.8 to about 2.1 wt%.

In certain embodiments, the gelling agent is or comprises carrageenan and more preferably kappa carrageenan. In this regard, carrageenan, including kappa carrageenan, is suitably present in an amount from about 0.1 to about 2.5 wt% (e.g., 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0., 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5 wt% and any range therein), more preferably about 0.2 to about 1.0 wt% and even more preferably about 0.3 to about 0.5 wt%.

The term "metal salt" is intended to mean an organic or inorganic salt of a metal, preferably of an alkali metal, such as those selected from: K, Li, Na or Cs. Potassium salts, such as potassium chloride and dipotassium phosphate, are particularly preferred.

It will be appreciated that the gel strength of a jelly food product can be determined at least in part by stabilisation of junction zones between individual molecules of a gelling agent by a metal ion. Accordingly, for the present invention, the metal salt is preferably present in an amount so as to produce a jelly food product that does not fracture and/or is fracture-resistant. To this end, the metal salt can be present in an amount from about 0.1 to about 2.5 wt% or any range therein such as, but not limited to, about 0.2 to about 0.8 wt%, or about 0.3 to about 0.5 wt%. In particular embodiments of the present invention, the metal salt is present in an amount of about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% or any range therein, by weight of the jelly food product. In certain embodiments of the present invention, the metal salt is present in an amount from about 0.8 to about 2.1 wt%.

Referring to the present aspect, water is also preferably present in an amount so as to produce a jelly food product that does not fracture and/or is fracture-resistant. In any embodiment, water may make up the rest of the % by weight of the composition of the jelly food product. In this regard, water may be present in an amount from about 20 to about 90 wt% or any range therein such as, but not limited to, about 30 to about 80 wt%, or about 40 to about 70 wt%. In particular embodiments of the present invention, water is present in an amount of about 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90% or any range therein, by weight of the jelly food product.

In certain embodiments, the jelly food product at least partly melts into a liquid form at a temperature of at least about 25°C (e.g., about 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31 °C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C and 40°C) wherein the liquid form has a viscosity greater than about 95 cP (e.g., at least about 95, 100, 110, 120, 130, 140, 150, 175, 200, 250, 300, 350,400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1950, 2000, 2050, 2100, 2150, 2200, 2250, 2300, 2350, 2400, 2450, 2500, 2550, 2600, 2650, 2700, 2750, 2800, 2850, 2900, 2950, 3000 cP, or any range therein). Preferably, the liquid form has a viscosity of between about 100 cP and about 1000 cP and more preferably between about 150 cP and about 900 cP. To this end, it would be advantageous for the liquid form of the jelly food product to be of a particular, known and repeatable viscosity to be applicable to those patients with the mastication and/or deglutition disease, disorder or condition, such as dysphagia.

The viscosity of the liquid form of the jelly food product may be measured by any means known in the art. By way of example, viscosity may be measured using a Brookfield Viscometer, a rheometer or similar device. Preferably, viscosity is measured in absolute centipoise as provided by a rheometer, rather than relative centipoise as measured by a viscometer. It would be appreciated by the skilled artisan that a rheometer measurement represents the best and therefore standard method for determining viscosity.

With respect to stability, the jelly food product of the invention may further comprise a food-grade preservative, as are well known in the art. Suitable food grade preservatives include, but are not limited to, gellan gum, vitamin E, potassium sorbate, sodium benzoate, sodiummetabisulphite, methyl paraben, EDTA, sulphur dioxide, nisin and propionic acid. In one preferred embodiment, the food-grade preservative is or comprises gellan gum. The amount of preservative in the jelly food product may range from about 0.001 to about 0.1 percent by weight of the total weight of the jelly food product.

Again, in regards to stability, the jelly food product described herein suitably is of a pH between about 3.0 and about 7.5 (e.g., 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1,5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5 and any range therein). Preferably, the pH of the liquid composition is between about 3.0 and 4.5. To this end, the acidic pH of the jelly food product may be achieved by any means known in the art.

In view of the above, the jelly food product of the invention may further include a food grade acid, such as lactic acid, phosphoric acid, citric acid, malic acid, ascorbic acid, formic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid and any combination thereof. In one particular embodiment, the food grade acid is or comprises citric acid. The amount of food grade acid in the jelly food product may range from about 0.1% to about 5.0% (e.g., about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%) by weight of the total weight of the jelly food product.

It will be appreciated that the jelly food product may further include a food grade colouring agent. Such colouring agents may include any natural or artificial food colouring that is non-toxic and known in the art. Exemplary colouring agents include, without limitation, Red No. 2, Red No. 3, Red No. 4, Red No. 22, Red No. 28, Red No. 40, Yellow No. 1, Yellow No.5, Yellow No. 6, Yellow No. 10, Green No. 3, Green No. 5, Green No. 6, Blue No. 1, Blue No. 2, annatto, anthocyanins, beet extracts, beta-carotene, caramel, carmine/cochineal, paprika oleoresin, and turmeric. Suitably, the jelly food product of the present invention comprises, by weight, about 0.01% to about 2% (e.g., about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0%) of a colouring agent.

In particular embodiments, the jelly food product described herein further includes a food grade flavouring agent. The flavouring agent may include one or more of those flavour agents known to the skilled artisan, such as natural and artificial flavours. Suitable flavouring agents include, but without limitation thereto, mints, such as peppermint, citrus flavours such as lime, orange and lemon, artificial vanilla, cinnamon, various fruit flavours, such as strawberry and mango, both individual and mixed, and the like. Suitably, the jelly food product of the present invention comprises, by weight, about 0.01% to about 2% (e.g., about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0%) of a flavouring agent.

In particular embodiments, the jelly food product further includes a protein source. More preferably, the protein is or comprises a hydrolysed protein. By “protein” is meant an amino acid polymer, including natural or non-natural amino acids, D- or L-amino acids as are well understood in the art. The term "hydrolysed protein" refers to protein that has been subjected to hydrolysis to break down the protein into a mixture of peptides and free amino acids. Hydrolysis of proteins is commonly known and can be done by many different methods, for example by enzymatic hydrolysis by using an enzyme such as pancreatic protease to stimulate the naturally occurring hydrolytic process. Hydrolysis may also be achieved by prolonged boiling in a strong acid or a strong base. In the context of the present invention, the partially hydrolysed protein may be produced by any suitable method known in the art. The hydrolysed protein may be derived, at least in part, from, for example, a non-human animal protein (e.g., milk proteins, including caseins and whey proteins or peptides, meat proteins, egg proteins, extracellular matrix proteins, such as collagen), a non-animal protein, a dairy protein, a non-cow dairy protein, a non-dairy protein, a vegetable protein (e.g., sunflower protein, maize protein, rape seed protein, cotton seed protein, wheat protein, soy protein and rice), an algal protein, and any combination thereof.

Suitably, the jelly food product of the present invention comprises, by weight, about 0.01% to about 2% (e.g., about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0%) of a protein source, such as a hydrolysed protein.

In a related aspect, the invention provides a method of preparing a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition, including the steps of: (a) preparing a mixture comprising from about 10 to about 15 wt% of a sugar, from about 0.5 to about 2.5 wt% of a gelling agent, from about 0.1 to about 1.0 wt% of a metal salt and water; (b) heating the mixture to a temperature of between about 50°C and about 100°C; (c) mixing the mixture so as to hydrate the gelling agent; and (d) cooling the mixture to a temperature of less than about 50°C, to thereby prepare the jelly food product.

With respect to step (b), heating the mixture is suitably carried out at a temperature from about 50°C to 100°C, preferably about 55°C to about 90°C or any range therein, such as, but not limited to, about 65°C to about 85°C or about 60°C to about 80°C. In particular embodiments, the mixture is heated to a temperature of about 50°C, 51 °C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61 °C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71 °C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, 81 °C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91 °C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C and any range therein. In certain preferred embodiments, heat treatment is carried out at a temperature of about 70°C to about 80°C.

For the present aspect, the gelling agent is suitably that hereinbefore described. In certain embodiments, the gelling agent is selected from the group consisting of carrageenan, locust bean gum, xanthan gum and any combination thereof.

Likewise, the metal salt of the present aspect is suitably that hereinbefore described. In particular embodiments, the metal salt is a potassium salt.

In one embodiment, the mixture further includes one or more of a colouring agent, a flavouring agent, a preservative agent, a hydrolysed protein and a food grade acid, such as those hereinbefore described. In this regard, it will be appreciated that the colouring agent, the flavouring agent, the preservative agent, the hydrolysed protein and/or the food grade acid may be added to the mixture at any of steps (a) to (d) of the method of the present aspect. In one particular embodiment, the food grade acid, the colouring agent, and/or the flavouring agent are added to the mixture during or just prior to step (d) (i.e., the cooling step).

Suitably, for step (d), the mixture is cooled to less than about 50°C (e.g., less than about 50°C, 45°C, 40°C, 35°C, 30°C, 25°C) and more preferably less than about 40°C, in less than about 60 minutes (e.g., less than about 60, 55, 50, 45, 40, 35, 30 minutes) and more preferably less than about 45 minutes. In this regard, the time taken to cool the mixture to a temperature of less than about 50°C can be important with respect to producing a jelly food product that that does not fracture and/or is fracture-resistant.

In certain embodiments, the jelly food product at least partly melts into a liquid form at a temperature of at least about 25°C, wherein the liquid form has a viscosity greater than about 95 cP.

In referring to the above aspects, the jelly food product is suitably for feeding a subject suffering from a mastication and/or deglutition disease, disorder or condition. Preferably, the mastication and/or deglutition disease, disorder or condition is or comprises dysphagia. It would be readily understood that dysphagia is a condition where the process of swallowing is impaired. During eating, this can lead to the entry of liquid or solid food into the trachea and subsequently the lungs of the sufferer potentially leading to aspiration pneumonia. Dysphagia can occur at any age, but is most common in the elderly, especially if they have suffered a stroke or have dementia. One management strategy for suffers of dysphagia is to consume foods that are texture modified (i.e., thickened foods and beverages) that slow the swallowing reflex and allow the windpipe time to close before the food passes, thereby preventing aspiration.

Throughout the specification the aim has been to describe the preferred embodiments of the invention without limiting the invention to any one embodiment or specific collection of features. It will therefore be appreciated by those of skill in the art that, in light of the instant disclosure, various modifications and changes can be made in the particular embodiments exemplified without departing from the scope of the present invention.

All computer programs, algorithms, patent and scientific literature referred to herein is incorporated herein by reference.

Any reference to publications cited in this specification is not an admission that the disclosures constitute common general knowledge in Australia.

In order that the invention may be more readily understood and put into practice, one or more preferred embodiments thereof will now be described, by way of example only.

Example 1: Embodiments of a jelly food product suitable for consumption by dysphagic patients

The following three embodiments of a jelly food product were manufactured according to the process provided in Figure 1. These embodiments were determined to be suitable for consumption by dysphagic patients as they do not fracture once in the mouth and pressure from the tongue is applied thereto.

The present embodiments of dysphagia friendly jelly are not a traditional ‘jelly’ in they ares not made with gelatin which melts in the mouth. As such, its formulation and therefore oral texture properties are quite different. The below embodiments have been specifically engineered to be dysphagia friendly and meet Australian standard doc pS72 for foods and other items requiring special consideration for individuals with dysphagia which states that “jelly may be excluded from diets for individuals who require thickened fluids’’ because it particulates in the mouth if not swallowed promptly.

The present embodiments of dysphagia friendly jelly pull neatly and cleanly with a spoon and therefore have the same look and feel of traditional ‘jelly’, however, unlike traditional jelly the present embodiments of dysphagia friendly jelly hold in the mouth well with no ‘melting’ after 10-20 seconds of oral hold. The jelly bolus is slippery and when pushed against the hard palate it deforms gently but does not break and particulate into bits making it is safe for people with dysphagia to swallow.

Furthermore, it encourages the person to swallow the bolus whole and the slippery nature means it is also easy for those with dysphagia to swallow. A jelly that is mildly or moderately thick is a drink - not a jelly. Jelly is a food that people are familiar with. It is slippery, yet holds together and offers an alternate way of hydrating. When the present embodiments of dysphagia friendly ‘jelly’ is held in the mouth saliva is stimulated and pools making it particularly good for those with dry mouth conditions due to medication side effects.

The below embodiments also melt to a mild (i.e., 150 cP), moderate (i.e., 400 cP) or extremely (i.e., 900 cP) thick liquid viscosity in the mouth, facilitating a safe swallow and limiting the risk of any aspiration thereof. In this regard, it was determined that the selection of particular gelling agents, metal salts, sugars as well as specific concentrations thereof that produce firm but not rigid gels that may fracture was important in the preparation of suitable jelly food products.

Results

Typically, the sugar content of water gels being stabilised with carrageenan is 15-25% as this produces the desired firm rigid gel through optimal concentration of carrageenan in the available water phase. Using a kappa carrageenan and at this sugar concentration, however, would produce a firm rigid gel that would fracture and thus not be suitable for feeding to patients with dysphagia. Surprisingly, this limitation was overcome by keeping the sugar content between 10-15% w/w of the jelly food product.

As can be observed in embodiment 2, the locust bean gum exhibits a synergistic behaviour when combined with the kappa carrageenan. This synergism creates gels that are less brittle and significantly more elastic and which have a higher gel strength. Concentration ranges of 0.3-0.5 wt% for carrageenan optimise the desired gel fracture profile.

From the embodiments, it was determined that the cooling step can be important with respect to the setting of the jelly food product and achieving the desired fracture profile (i.e., little or no fracturing). At an application pH of 3.0-3.1, kappa carrageenan undergoes rapid autohydrolysis at the 3,6 anhydrogalactose linkage. In the below embodiments, the gel was cooled to a temperature below its gelling temperature (40°C at the low ion concentration) so as to achieve the desired dysphagia friendly gel structure with little or no fracture. Hydrolysis increases about 3- fold for every 0.5 drop in temperature below the isoelectric point of the carrageenan. Thus, it can also very important that the acid be added as late as possible into the process and that the cups or containers filled with the jelly food product are cooled as rapidly as possible to < 40°C, where the gel will subsequently set.

The gel strength of the jelly food product is also determined by the stabilisation at the junction zones between individual molecules of the gelling agent (i.e., carrageenan, xanthan gum, locust bean gum) with K+ ions. Typically, a kappa carrageenan gelling agent will provide a very firm rigid gel. Thus, the concentration of K+ ions at the junction zones needs to be optimised so as the gel is firm and jelly-like but not so rigid that it fractures.

Table 1: Embodiment 1

Table 2: Embodiment 2

Table 3: Embodiment 3

Table 4: Embodiment 4

Claims (5)

1. A jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition comprising: water; about 10 to about 15 wt% of a sugar; about 0.5 to about 2.5 wt% of a gelling agent; and about 0.1 to about 2.5 wt% of a metal salt.

2. A method of preparing a jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition, including the steps of: (a) preparing a mixture comprising from about 10 to about 15 wt% of a sugar, from about 0.5 to about 2.5 wt% of a gelling agent, from about 0.1 to about 1.0 wt% of a metal salt and water; (b) heating the mixture to a temperature of between about 50°C and about 100°C; (c) mixing the mixture so as to hydrate the gelling agent; and (d) cooling the mixture to a temperature of less than about 50°C, to thereby prepare the jelly food product.

3. The method of Claim 2, wherein for step (d), the mixture is cooled to less than about 50°C in less than about 60 minutes.

4. The jelly food product of Claim 1 or the method of Claim 2 or Claim 3, wherein the gelling agent is selected from the group consisting of carrageenan, locust bean gum, xanthan gum and any combination thereof.

5. The jelly food product or method of any one of the preceding claims, wherein the metal salt is a potassium salt.