CN112690442A - Thickening mixture, edible thickening agent and application of thickening mixture and edible thickening agent in treatment of dysphagia - Google Patents
Thickening mixture, edible thickening agent and application of thickening mixture and edible thickening agent in treatment of dysphagia Download PDFInfo
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- CN112690442A CN112690442A CN202110141484.1A CN202110141484A CN112690442A CN 112690442 A CN112690442 A CN 112690442A CN 202110141484 A CN202110141484 A CN 202110141484A CN 112690442 A CN112690442 A CN 112690442A
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- 230000008719 thickening Effects 0.000 title claims abstract description 37
- 239000002562 thickening agent Substances 0.000 title claims abstract description 24
- 208000019505 Deglutition disease Diseases 0.000 title claims abstract description 22
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- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a thickening mixture, an edible thickening agent and the use as a medicament for the treatment of dysphagia. The present invention provides a thickening mixture comprising water-polymerized xanthan gum, gum arabic and maltodextrin. The thickening mixture provided by the invention can be quickly dissolved in water, and can be completely dissolved generally by manually stirring for 30 seconds, and the formed solution has no lumps or fish eye particles, so that a novel mixed glue product is obtained. The fast dissolving xanthan gum, gum arabic, maltodextrin mixture can be used for fast thickening water, milk, beverages and semi-solid foods for persons with dysphagia.
Description
Technical Field
The invention relates to a thickening mixture, an edible thickening agent and application of the thickening mixture and the edible thickening agent in treating dysphagia, in particular to a technical scheme of using water-polymerized xanthan gum, Arabic gum and maltodextrin as the thickening mixture and the edible thickening agent in treating the dysphagia.
Background
Dysphagia is a disease that makes it difficult for people to swallow food or liquid. Some people in this group of patients may have difficulty swallowing some food or liquid, while others may have difficulty swallowing anything. Dysphagia is often seen in older people and may be accompanied by pain. In some cases, a bolus of food containing food or liquid does not pass down the esophagus into the stomach, but rather enters the respiratory tract and lungs incorrectly. This increases the risk of pulmonary infections such as aspiration pneumonia-which is caused by bacteria in food and liquids entering the lungs for those with dysphagia. Dysphagia makes it difficult for a person to ingest sufficient liquid or food, and therefore, a person with dysphagia may experience malnutrition, weight loss, and dehydration.
One of the methods of controlling dysphagia is to alter the consistency of the food or liquid, making it easier and safer to swallow. Liquid thickeners are commonly used to improve dysphagia, to improve the cohesiveness of the liquid to help prevent aspiration into the trachea. Generally, polysaccharide components such as starch and gum will be used as thickeners. However, when starch is used as a thickening agent, the viscosity of the thickened liquid increases with time to become too thick, the starch is also susceptible to the action of alpha-amylase in saliva, and once the starch thickened liquid is contacted by saliva when sipped or drunk in large mouths, the starch is rapidly hydrolysed by the enzyme and loses its structure. This results in a loss of thickening effect.
Another commonly used thickener is xanthan gum, a high molecular weight polysaccharide produced by fermentation using xanthomonas sp, which has the main structure of 1, 4 linked β -D-glucose with side chains containing two mannose and one gluconic acid. The viscosity of the fully hydrolyzed xanthan gum solution is very stable and is not affected by the presence of alpha-amylase in saliva. In addition, xanthan gum is colorless, odorless, and does not contain any calories.
However, xanthan gum is difficult to dissolve completely in the process of dissolving in water and tends to form so-called "fish eyes" and lumps. Thus, xanthan gum typically first needs to be polymerized with a carrier (e.g., maltodextrin) to increase the particle size of the xanthan gum powder. The fine xanthan gum forms larger porous particles upon combination with the carrier. These pores make water more permeable and increase the dissolution rate of xanthan gum. However, due to the high molecular weight and the nature of the xanthan gum structure, this aggregated xanthan gum when dissolved in water still readily forms "fish eyes" and lumps upon manual stirring. It may generally take as long as 30 minutes or more to completely dissolve 0.4% of the glue (0.4 g of glue to 100 g of water), which is very inconvenient to use.
The xanthan gum ideally used for liquid thickening should dissolve well in less than one minute and not have fish eyes or clumpy particles visible to the naked eye. We have investigated xanthan gum products in the literature and on the market and have not found any product that meets these requirements.
Disclosure of Invention
The invention mainly aims to provide a novel mixed glue product which can be fully dissolved in water within 30 seconds by simply stirring and mixing by hands and has no lumps or fish eye particles.
To accomplish the above object, the present invention provides a thickening mixture comprising water-polymerized xanthan gum, gum arabic and maltodextrin.
In a preferred embodiment, the thickening mixture comprises: 1 part by weight of xanthan gum, 0.5 to 5 parts by weight of arabic gum and 0.5 to 5 parts by weight of maltodextrin;
the thickening mixture has a water content of 2% to 10% of the total weight of xanthan gum, gum arabic and maltodextrin.
In a preferred embodiment, the thickening mixture further comprises at least one of the following: salt, vitamins, citric acid, sugar, flavors, and colorants.
One preferred scheme is that the xanthan gum is TiCaxan brand xanthan gum powder of TIC gum company or KELTROL T xanthan gum powder of CP Kelco company, and the fineness of the xanthan gum powder is 80 meshes;
the acacia gum is a dry form of gummy exudate on stems and branches of a senegal acacia tree or a close relative tree of the acacia tree; or the acacia Gum is the acacia Gum provided by Colony Gum company;
the glucose is maltodextrin with an equivalent DE value between 2 and 20, or the glucose is dextrin with an equivalent DE value below 3; the maltodextrin is maltodextrin powder of Nutricost company, and the maltodextrin powder is high-quality pure powder, gluten-free and non-transgenic powder.
In a preferred embodiment, the xanthan gum, gum arabic and maltodextrin are present in a ratio of 1: 2: 2 parts by weight.
The invention provides a preparation method of a thickening mixture, which comprises the following steps:
s1: treating xanthan gum, arabic gum and maltodextrin in a fluidized drying manner to obtain a mixture;
s2: spraying atomized water onto the mixture, i.e. agglomerating the xanthan gum, gum arabic and maltodextrin together by the atomized water, to form a thickened mixture in porous granular form.
In a preferred embodiment, in the S1, the mixture of xanthan gum, gum arabic and maltodextrin is dropped in a free-flowing powder manner from the top, and hot air is directed upward from the bottom to dry the mixture, and the temperature is controlled in a range of 50 ℃ to 70 ℃;
in S2, the fluidized drying is performed by a fluidized bed dryer, and a nozzle at the top of the fluidized bed dryer sprays water onto the flowing mixture in an atomized form in an amount of 1.5 to 2 times the total weight of xanthan gum, gum arabic and maltodextrin for spraying onto the mixture.
The edible thickening agent provided by the invention is a dosage form obtained by dissolving the thickening mixture in water, milk, beverage or semisolid food.
The invention provides a preparation method of an edible thickening agent, which comprises the following steps: placing the thickened mixture into a container, adding water, milk, beverage or semi-solid food to the container, and mixing at a speed of 200 rpm to 280 rpm for a period of 30 seconds to 1 minute.
The invention provides an edible thickening agent for treating dysphagia.
The thickening mixture, the edible thickening agent and the application of the thickening mixture and the edible thickening agent in treating dysphagia have the beneficial effects that:
(1) provides a thickening mixture which can be quickly dissolved in water, generally can be completely dissolved only by manually stirring for 30 seconds, and the formed solution does not have any lumps or fish eye particles, thereby obtaining a novel mixed glue product.
(2) The fast dissolving xanthan gum, gum arabic, maltodextrin mixture can be used for fast thickening water, milk, beverages and semi-solid foods for persons with dysphagia.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Thickening mixture example:
this example provides a thickening mixture comprising water-polymerized xanthan gum, gum arabic and maltodextrin.
In the thickening mixture: 1 part by weight of xanthan gum, 0.5 to 5 parts by weight of arabic gum and 0.5 to 5 parts by weight of maltodextrin; the water content of the thickened mixture is 2% to 10% of the total weight of xanthan gum, gum arabic and maltodextrin.
The thickening mixture further comprises at least one of the following: salt, vitamins, citric acid, sugar, flavors, and colorants.
The xanthan gum is TiCaxan brand xanthan gum powder of TIC gum company or KELTROL T xanthan gum powder of CP Kelco company, and the fineness of the xanthan gum powder is 80 meshes. Acacia is a dry form of gummy exudate from the stems and branches of acacia senegal or the close relative of acacia senegal; or the acacia Gum is the acacia Gum provided by Colony Gum company; glucose is maltodextrin with an equivalent DE value between 2 and 20, or glucose is dextrin with an equivalent DE value below 3; maltodextrin is maltodextrin powder of Nutricost company, and the maltodextrin powder is high-quality pure powder, gluten-free and non-transgenic powder.
The method of preparing the thickened mixture of this example includes the following steps:
s1: treating xanthan gum, arabic gum and maltodextrin in a fluidized drying manner to obtain a mixture; preferably, in S1, the mixture of xanthan gum, gum arabic and maltodextrin descends in the form of a free-flowing powder from the top, and hot air goes upward from the bottom to dry the mixture, the temperature being controlled in the range of 50 ℃ to 70 ℃;
s2: the atomized water is sprayed onto the mixture, i.e. xanthan gum, gum arabic and maltodextrin are agglomerated together by the atomized water to form a thickened mixture in porous granular form. Preferably, in S2, fluidized drying is performed by a fluidized bed dryer, with a nozzle at the top of the fluidized bed dryer spraying water in atomized form onto the flowing mixture.
In step S2, the amount of water used for spraying the mixture is 1.5 to 2 times the total weight of xanthan gum, arabic gum and maltodextrin, and the ratio is preferably such that a part of water is volatilized or evaporated after water polymerization, and the water content of the finally obtained particles is 2 to 10% of the total weight of xanthan gum, arabic gum and maltodextrin.
Example of edible thickeners:
this example provides an edible thickener in the form of a mixture of the above embodiments of thickening mixture dissolved in water, milk, a beverage or a semi-solid food.
A method of formulating an edible thickener comprising the steps of: the thickened mixture is placed in a container, water, milk, beverage or semi-solid food is added to the container, and stirring and mixing are carried out at a speed of 200 rpm to 280 rpm, and the stirring time is 30 seconds to 1 minute.
This example provides the use of an edible thickener as a treatment for dysphagia.
Specific examples and comparative examples are as follows:
the hydration rate of the polymeric mixture (water polymerized xanthan gum, gum arabic and maltodextrin) was tested in two ways as follows.
(1) In the first method, 2.4 g of the polymerization mixture was transferred into a 250ml glass beaker containing 200 g of room-temperature water, and then stirred with a spoon at a rotation speed of about 240 rpm for 30 seconds, 45 seconds or 60 seconds. The solution was checked for fish eyes, lumps or any undissolved material at 30, 45 and 60 seconds.
(2) In the second method, 2.4 grams of the polymerization mixture was placed in an empty glass beaker, and then 200 grams of room temperature water was poured into the beaker. The mixture was stirred manually with a spoon at 240 revolutions per minute (min) for 30 seconds, 45 seconds, or 60 seconds. The solution was checked for fish eyes, lumps or any undissolved particles at 30, 45 and 60 seconds.
Example 1:
xanthan gum, gum arabic and maltodextrin were mixed at a ratio of 1: 1: 1, and carrying out water polymerization in a fluidized bed dryer. More specifically, 500g of xanthan gum, 500g of gum arabic and 500g of maltodextrin were taken into a fluid bed dryer. Xanthan gum is a TicaxanR brand product from TIC gum company, and maltodextrin purchased from amazon is Nutricost maltodextrin powder, which is a high quality, pure powder, gluten-free, non-transgenic; gum arabic is available from Colony Gum company.
Hot air is continuously blown into the fluidized bed from below the material. The mixture of xanthan gum, gum arabic and maltodextrin is thus suspended in the air stream and behaves like a free-flowing powder. The temperature of the air in the fluidising bowl is in the range 50 c to 70 c, most preferably 65 c.
2500 grams of water were sprayed in a very fine mist onto the free-flowing powder from a nozzle at the top of the fluidized bed dryer (fluidized bed dryer). The water mist binds together the xanthan gum, gum arabic and maltodextrin particles, creating larger porous particles, thereby forming an aqueous polymerization mixture, otherwise referred to as a polymerization mixture.
And the hydration rate of the mixture was tested in the two ways described above.
Example 2:
xanthan gum, gum arabic and maltodextrin were mixed at a ratio of 1: 2: 2 by weight and polymerized in a fluid bed dryer. More specifically, a weight of 333 g of xanthan gum, 666 g of gum arabic and 666 g of maltodextrin were put into a fluidized bed dryer and subjected to fusion (polymerization) using 2500g of water as described above, and the hydration rate of the polymerization mixture was tested in the above two ways.
Example 3:
mixing xanthan gum and maltodextrin in a ratio of 1: 1, and polymerization was carried out in a fluidized bed dryer. More specifically, 500g of xanthan gum and 500g of maltodextrin were weighed and put into a fluidized bed dryer, and water polymerization was performed using 1600 g of water as described in example 1 to obtain a polymerized mixture.
The hydration rate of the polymerization mixture was tested in two ways, as described above.
Example 4:
ThickenUp @ Clear (ThickenUp @) are products made from Nippon health sciences Inc. with xanthan gum, maltodextrin and potassium chloride. The hydration rate (hydration rate) of ThickenUp was also tested in the above two methods.
The hydration test results for examples 1-3 and the results for the comparative example ThickenUp Clear (example 4) are shown in tables 1-3.
TABLE 1.30 seconds mixing results
TABLE 2.45 seconds mixing results
TABLE 360 seconds mixing results
The results show that the products manufactured in examples 1 and 2 can be completely dissolved within 30 seconds using test method 2 (second method). The products manufactured in example 3 (without gum arabic) and "ThickenUp clear" did not.
Further, the products manufactured in examples 1 and 2 can be completely dissolved within 45 seconds using test method 1 or test method 2. Example 3 and ThickenUp clear do not dissolve when stirred for 45 seconds. In fact, examples 3 and 4 were not soluble even with stirring for one minute.
Example 5:
the polymeric mixture obtained in example 1 was used for liquid thickening and then for treating dysphagia.
The mixture of example 1 (2.4 g or 4.8 g) was first added to an empty beaker (1.2% or 2.4% by weight solution) before adding 200 g of water or milk. The liquid was stirred for 30 seconds at a spoon with an estimated rotation speed of about 240 revolutions per minute.
ThickenUp clear is then used for comparison. 2.4 grams or 4.8 grams of ThickenUp Clear were added to 200 grams of water or milk, respectively, as indicated on ThickenUp Clear packages to achieve a consistency of "nectar" or "honey" (using the standard description of dysphagia viscosity in the International dysphagia diet standardization initiative).
Immediately after stirring, the viscosity of the liquid was measured at 20 ℃ at a shear rate of 50 using an Anton Paar MCR-301 rheometer,
the viscosity results are listed in table 4. The polymer mixture of example 1 increased the viscosity of water from 1.13 cP to 123 cP while the ThickenUp shear product increased the viscosity of water to 146 cP, at a thickening of the water to a "nectar" consistency (1.2% by weight). The polymeric mixture of example 1 increased the water viscosity from 1.13 cP to 303 cP and Thickenup clear to 304 cP with the water thickened to a "honey" consistency (2.4% by weight).
For milk, 1.2% by weight of the polymeric mixture of example 1 increased the viscosity of the milk from 2.45 cP to 108 cP (the viscosity of ThickenUp shear milk increased to 80.9 cP). 2.4% by weight of example 1 increased the viscosity of the milk from 2.45 cP to 375 cP (ThickenUp Clear up to 260 cP).
These results indicate that the xanthan gum mixture of example 1 can be used to thicken liquids for dysphagia patients and achieve viscosities similar to commercially available products. However, the product of example 1 was dispersed in less than 30 seconds and did not have any lumps even when stirred by hand.
TABLE 4 viscosity of the liquids thickened by the mixture of example 1 or Thickenup shear.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A thickening mixture comprising water-polymerized xanthan gum, gum arabic and maltodextrin.
2. The thickened mixture of claim 1, wherein in the thickened mixture: 1 part by weight of xanthan gum, 0.5 to 5 parts by weight of arabic gum and 0.5 to 5 parts by weight of maltodextrin;
the thickening mixture has a water content of 2% to 10% of the total weight of xanthan gum, gum arabic and maltodextrin.
3. The thickening mixture according to claim 1,
the thickening mixture further comprises at least one of the following: salt, vitamins, citric acid, sugar, flavors, and colorants.
4. The thickening mixture according to claim 1,
the xanthan gum is TiCaxan brand xanthan gum powder of TIC gum company or KELTROL T xanthan gum powder of CP Kelco company, and the fineness of the xanthan gum powder is 80 meshes;
the acacia gum is a dry form of gummy exudate on stems and branches of a senegal acacia tree or a close relative tree of the acacia tree; or the acacia Gum is the acacia Gum provided by Colony Gum company;
(ii) using glucose as maltodextrin having an equivalent DE value between 2 and 20, or said glucose is a dextrin having an equivalent DE value below 3; the maltodextrin is maltodextrin powder of Nutricost company, and the maltodextrin powder is high-quality pure powder, gluten-free and non-transgenic powder.
5. The thickening mixture according to claim 1,
the xanthan gum, gum arabic and maltodextrin are mixed in a ratio of 1: 2: 2 parts by weight.
6. Process for the preparation of a thickening mixture according to any one of claims 1 to 5, comprising the following steps:
s1: treating xanthan gum, arabic gum and maltodextrin in a fluidized drying manner to obtain a mixture;
s2: spraying atomized water onto the mixture, i.e. agglomerating the xanthan gum, gum arabic and maltodextrin together by the atomized water, to form a thickened mixture in porous granular form.
7. The method of formulating a thickened mixture according to claim 6,
in the S1, the mixture of xanthan gum, gum arabic and maltodextrin descends in a free flowing powder manner from the top, and hot air goes upward from the bottom to perform a drying process on the mixture, the temperature being controlled in a range of 50 ℃ to 70 ℃;
in S2, the fluidized drying is performed by a fluidized bed dryer, and a nozzle at the top of the fluidized bed dryer sprays water onto the flowing mixture in an atomized form in an amount of 1.5 to 2 times the total weight of xanthan gum, gum arabic and maltodextrin for spraying onto the mixture.
8. An edible thickener in the form of a thickened mixture according to any of claims 1 to 5 dissolved in water, milk, a beverage or a semi-solid food.
9. The process for formulating an edible thickener according to claim 8 wherein: the method comprises the following steps:
placing the thickened mixture into a container, adding water, milk, beverage or semi-solid food to the container, and mixing with stirring at a speed of 200 rpm to 280 rpm for a period of 30 seconds to 1 minute.
10. Use of the edible thickener according to claim 8 as a treatment for dysphagia.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113303370A (en) * | 2021-06-17 | 2021-08-27 | 山东省食品发酵工业研究设计院 | Non-total nutrient fluid food for improving dysphagia and preparation method thereof |
| CN115067505A (en) * | 2021-07-16 | 2022-09-20 | 北京百美特生物制药有限公司 | Thickening agent and preparation method thereof |
| CN115804458A (en) * | 2022-11-30 | 2023-03-17 | 大连工业大学 | Emulsion filling gel suitable for dysphagia people and preparation method and application thereof |
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| CN103598541A (en) * | 2013-11-13 | 2014-02-26 | 王玉清 | Avocado powder and preparation method thereof |
| CN110522011A (en) * | 2019-09-06 | 2019-12-03 | 苏州恒瑞健康科技有限公司 | A kind of thickening component and preparation method thereof improving aphetite disorder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103598541A (en) * | 2013-11-13 | 2014-02-26 | 王玉清 | Avocado powder and preparation method thereof |
| CN110522011A (en) * | 2019-09-06 | 2019-12-03 | 苏州恒瑞健康科技有限公司 | A kind of thickening component and preparation method thereof improving aphetite disorder |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303370A (en) * | 2021-06-17 | 2021-08-27 | 山东省食品发酵工业研究设计院 | Non-total nutrient fluid food for improving dysphagia and preparation method thereof |
| CN115067505A (en) * | 2021-07-16 | 2022-09-20 | 北京百美特生物制药有限公司 | Thickening agent and preparation method thereof |
| CN115067505B (en) * | 2021-07-16 | 2023-07-07 | 北京百美特生物制药有限公司 | Thickening agent and preparation method thereof |
| CN115804458A (en) * | 2022-11-30 | 2023-03-17 | 大连工业大学 | Emulsion filling gel suitable for dysphagia people and preparation method and application thereof |
| CN115804458B (en) * | 2022-11-30 | 2024-04-02 | 大连工业大学 | Emulsion filling gel suitable for dysphagia people and preparation method and application thereof |
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