WO2023242749A1 - Powdered food composition for the preparation of drinks for the hydration of dysphagic individuals - Google Patents
Powdered food composition for the preparation of drinks for the hydration of dysphagic individuals Download PDFInfo
- Publication number
- WO2023242749A1 WO2023242749A1 PCT/IB2023/056124 IB2023056124W WO2023242749A1 WO 2023242749 A1 WO2023242749 A1 WO 2023242749A1 IB 2023056124 W IB2023056124 W IB 2023056124W WO 2023242749 A1 WO2023242749 A1 WO 2023242749A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food composition
- fact
- vitamin
- weight
- composition according
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 122
- 235000013305 food Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 230000036571 hydration Effects 0.000 title claims abstract description 26
- 238000006703 hydration reaction Methods 0.000 title claims abstract description 26
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 15
- 229920001202 Inulin Polymers 0.000 claims abstract description 7
- 229940029339 inulin Drugs 0.000 claims abstract description 7
- 229920002907 Guar gum Polymers 0.000 claims abstract description 6
- 239000000665 guar gum Substances 0.000 claims abstract description 6
- 235000010417 guar gum Nutrition 0.000 claims abstract description 6
- 229960002154 guar gum Drugs 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 31
- 229940088594 vitamin Drugs 0.000 claims description 15
- 229930003231 vitamin Natural products 0.000 claims description 15
- 235000013343 vitamin Nutrition 0.000 claims description 15
- 239000011782 vitamin Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 11
- 239000011707 mineral Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 235000020965 cold beverage Nutrition 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 9
- 229940116540 protein supplement Drugs 0.000 claims description 8
- 235000005974 protein supplement Nutrition 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 6
- 150000002772 monosaccharides Chemical class 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 4
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 230000008085 renal dysfunction Effects 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 3
- 229930003471 Vitamin B2 Natural products 0.000 claims description 3
- 229930003537 Vitamin B3 Natural products 0.000 claims description 3
- 229930003316 Vitamin D Natural products 0.000 claims description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 3
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 claims description 3
- 150000001879 copper Chemical class 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 159000000003 magnesium salts Chemical class 0.000 claims description 3
- 229960003512 nicotinic acid Drugs 0.000 claims description 3
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 3
- 229960002477 riboflavin Drugs 0.000 claims description 3
- 125000003748 selenium group Chemical class *[Se]* 0.000 claims description 3
- 235000019164 vitamin B2 Nutrition 0.000 claims description 3
- 239000011716 vitamin B2 Substances 0.000 claims description 3
- 235000019160 vitamin B3 Nutrition 0.000 claims description 3
- 239000011708 vitamin B3 Substances 0.000 claims description 3
- 235000019158 vitamin B6 Nutrition 0.000 claims description 3
- 239000011726 vitamin B6 Substances 0.000 claims description 3
- 235000021468 vitamin B8 Nutrition 0.000 claims description 3
- 235000019166 vitamin D Nutrition 0.000 claims description 3
- 239000011710 vitamin D Substances 0.000 claims description 3
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 3
- 229940011671 vitamin b6 Drugs 0.000 claims description 3
- 229940046008 vitamin d Drugs 0.000 claims description 3
- KFSJYZYQSZKRRQ-BYPYZUCNSA-N (2s)-2-(hydroxyamino)-4-methylsulfanylbutanoic acid Chemical compound CSCC[C@H](NO)C(O)=O KFSJYZYQSZKRRQ-BYPYZUCNSA-N 0.000 claims description 2
- KEZFYWVVZILTMW-QMMMGPOBSA-N (2s)-2-nitroso-3-phenylpropanoic acid Chemical compound OC(=O)[C@@H](N=O)CC1=CC=CC=C1 KEZFYWVVZILTMW-QMMMGPOBSA-N 0.000 claims description 2
- MBGQSVGJHSCMFS-BYPYZUCNSA-N (2s)-3-methyl-2-nitrosobutanoic acid Chemical compound CC(C)[C@H](N=O)C(O)=O MBGQSVGJHSCMFS-BYPYZUCNSA-N 0.000 claims description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 claims description 2
- JVQYSWDUAOAHFM-UHFFFAOYSA-N 3-methyl-2-oxovaleric acid Chemical compound CCC(C)C(=O)C(O)=O JVQYSWDUAOAHFM-UHFFFAOYSA-N 0.000 claims description 2
- BKAJNAXTPSGJCU-UHFFFAOYSA-N 4-methyl-2-oxopentanoic acid Chemical compound CC(C)CC(=O)C(O)=O BKAJNAXTPSGJCU-UHFFFAOYSA-N 0.000 claims description 2
- 239000004475 Arginine Substances 0.000 claims description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 2
- 229930003571 Vitamin B5 Natural products 0.000 claims description 2
- 229930003761 Vitamin B9 Natural products 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- RRNJROHIFSLGRA-JEDNCBNOSA-N acetic acid;(2s)-2,6-diaminohexanoic acid Chemical compound CC(O)=O.NCCCC[C@H](N)C(O)=O RRNJROHIFSLGRA-JEDNCBNOSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 2
- 229960003121 arginine Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 2
- 229960002079 calcium pantothenate Drugs 0.000 claims description 2
- 229960004203 carnitine Drugs 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 229960003624 creatine Drugs 0.000 claims description 2
- 239000006046 creatine Substances 0.000 claims description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 229960002885 histidine Drugs 0.000 claims description 2
- ZFAVADMJZHASIM-UHFFFAOYSA-N hydroxymethyl butanoate Chemical compound CCCC(=O)OCO ZFAVADMJZHASIM-UHFFFAOYSA-N 0.000 claims description 2
- 150000002496 iodine Chemical class 0.000 claims description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 2
- 229960004799 tryptophan Drugs 0.000 claims description 2
- 229960004441 tyrosine Drugs 0.000 claims description 2
- 239000011675 vitamin B5 Substances 0.000 claims description 2
- 235000009492 vitamin B5 Nutrition 0.000 claims description 2
- 235000019159 vitamin B9 Nutrition 0.000 claims description 2
- 239000011727 vitamin B9 Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 150000003751 zinc Chemical class 0.000 claims description 2
- 229920002245 Dextrose equivalent Polymers 0.000 claims 1
- 235000005911 diet Nutrition 0.000 description 7
- 230000037213 diet Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 230000009747 swallowing Effects 0.000 description 5
- 208000019505 Deglutition disease Diseases 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 230000004064 dysfunction Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 208000015380 nutritional deficiency disease Diseases 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000213 tara gum Substances 0.000 description 2
- 235000010491 tara gum Nutrition 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000021310 complex sugar Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- VKYKSIONXSXAKP-UHFFFAOYSA-N hexamethylenetetramine Chemical compound C1N(C2)CN3CN1CN2C3 VKYKSIONXSXAKP-UHFFFAOYSA-N 0.000 description 1
- 239000012729 immediate-release (IR) formulation Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Chemical class 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 208000001076 sarcopenia Diseases 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 150000003672 ureas Chemical class 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/58—Colouring agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
Definitions
- the present invention relates to a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals.
- dysphagic individuals tend to lose interest in proper and sufficient nutrition, which leads them to dehydration, hypo-nutrition and/or malnutrition.
- Dysphagic individuals at least in the early stages when this condition develops, must be accompanied in feeding to avoid the aforementioned problems.
- the degree of viscosity is determined by accurately dosing a predefined amount of powder with a predefined amount of reconstitution liquid.
- the Applicant has been engaged in the production of powdered food compositions for dysphagic individuals for several years, including powdered food compositions for drink preparation.
- Known food compositions for drinks comprise saccharides, which contribute to the caloric needs of the dysphagic individual, and carrageenan and tara gum as thickeners.
- Preparation of the drink involves dissolving the powder in a hot reconstitution liquid, such as e.g. water or milk, preferably at temperatures above 90°C, followed by cooling the mixture to obtain the drink with the desired viscosity.
- a hot reconstitution liquid such as e.g. water or milk
- the resulting drinks are divided into hot drinks, when given at temperatures above 30°C, and cold drinks, when given at temperatures below 30°C.
- the main aim of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which enables the preparation and administration of cold drinks in a short time.
- Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which also allows formulation with thermolabile substances.
- a further object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which allows safe preparation and handling of the drinks and their containers for the users in charge.
- Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which can overcome the aforementioned drawbacks of the prior art within the framework of a simple, rational, easy and efficient to use as well as affordable solution.
- this powdered food composition for the preparation of drinks for the hydration of dysphagic individuals having the characteristics of claim 1.
- the powdered food composition according to the invention can be reconstituted with a reconstitution liquid in order to prepare a drink for dysphagic individuals, as will be better described later in this disclosure.
- dysphagic individual refers to a person having swallowing disorders.
- the dysphagic individual may be a patient in a health care facility in which the food composition is used to prepare the drink or an assisted or unassisted person in his or her own home.
- the term “hydration drink” specifically refers to a drink intended to replenish water and/or nutrients and to prevent dehydration and/or malnutrition of the dysphagic individual.
- Saccharides comprise sugars and/or complex sugars. Saccharides give nutritional value to the food composition which, therefore, also allows the caloric needs of the dysphagic individual to be met.
- Xanthan gum and guar gum are polysaccharides having thickening properties even in the presence of reconstituting liquids at low temperatures, that is, below 30°C. Xanthan gum and guar gum, therefore, allow the direct preparation of cold drinks for dysphagic individuals, as will be better described later in this disclosure.
- the at least one saccharide is a maltodextrin.
- Maltodextrins are complex, water-soluble polysaccharides given by the repetition of D-glucose units linked by 1,4 alpha-glycosidic bonds.
- the length of glucosidic chains determines the parameter by which maltodextrins can be identified and classified according to their dextrose equivalence (DE) starting from 2-4 up to 19. Short glucosidic chains correspond to high DE values and vice versa.
- DE dextrose equivalence
- Maltodextrins are characterized by high digestibility and rapid absorption, which allows for a substantially immediate release of energy.
- the at least one saccharide is a maltodextrin having dextrose equivalence equal to 19 DE.
- the at least one saccharide is a monosaccharide.
- the monosaccharide is selected from the list comprising: glucose, fructose and galactose.
- the monosaccharide is fructose.
- the food composition comprises one or more food additives, present in a concentration by weight between 0.1% and 5% of the total weight of the food composition.
- the one or more food additives are selected from the list comprising: flavoring, coloring, acidity corrector, sweetener.
- Acidity correctors are selected from the list comprising: citric acid, ascorbic acid, citric acid, sodium citrate, etc.
- the composition can comprise any type of acidity corrector normally used in the food industry.
- Sweeteners are selected from the list comprising: sucralose, maltitol, xylitol, erythritol, etc.
- the composition can comprise any type of sweetener normally used in the food industry.
- the food composition also comprises a mixture of vitamins and mineral salts, present in a concentration by weight between 0.5% and 13% of the total weight of the food composition.
- the food composition in accordance with the present embodiment solution allows the dysphagic individual’s diet to be supplemented with vitamins and mineral salts specifically formulated to optimize special psychophysical performance.
- the food composition may comprise a mixture of vitamins and mineral salts intended to support the cognitive processes of the dysphagic person, such as iodine and magnesium salts, vitamin B3, vitamin B8, etc., or it may comprise a mixture of vitamins and mineral salts intended to contribute to muscle development, such as zinc and copper salts, vitamin B6, vitamin B2, etc., or it may comprise a mixture of vitamins and mineral salts intended to strengthen the immune system, such as zinc and selenium salts, vitamin D, vitamin Bl 2, etc.
- vitamins and mineral salts intended to support the cognitive processes of the dysphagic person, such as iodine and magnesium salts, vitamin B3, vitamin B8, etc.
- Vitamin and mineral salts intended to contribute to muscle development such as zinc and copper salts, vitamin B6, vitamin B2, etc.
- it may comprise a mixture of vitamins and mineral salts intended to strengthen the immune system such as zinc and selenium salts, vitamin D, vitamin Bl 2, etc.
- vitamins belonging to the B group are thermolabile vitamins.
- the food composition according to the invention is intended for the preparation of thickened drinks for dysphagic individuals by mixing with a cold reconstitution liquid, that is, at temperatures below 30°C. Therefore, this food composition allows formulation with vitamins and other thermolabile substances ensuring that these are assimilated by the dysphagic person in their entirety.
- the food composition also comprises one or more protein supplements, present in a concentration by weight between 10% and 30% of the total weight of the food composition.
- the one or more protein supplements comprise derivatives of amino acids and/or peptides.
- Protein supplements are intended for the supplementation of amino acids in cases where adequate protein intake from the dysphagic individual’s diet cannot be ensured.
- dysphagic individuals experiencing difficulty in feeding themselves, tend to feed themselves incorrectly and insufficiently running the risk of being undernourished and/or malnourished.
- the deficient supply of nutrients results in the loss of muscle mass, which increasingly reduces the person’s ability to walk and perform their daily activities.
- the person may have an additional pathological condition that results in the reduction of muscle mass, namely sarcopenia.
- this disease results in further weakening of the muscles of the swallowing apparatus, which worsens the feeding patterns of such individuals.
- the food composition in accordance with this embodiment allows, therefore, also the preparation of drinks for sarcopenic individuals.
- protein supplements comprise one or more ketoanalogous amino acids.
- ketoanalogues are ketone derivatives of amino acids. Ketoanalogues are transformed in the body into the corresponding amino acids and form the basic units for the production of the body’s protein structures.
- the metabolic process of ketoanalogues makes it possible to bypass steps which, in individuals with renal dysfunction, lead to the formation of toxic urea derivatives which, in such diseases, may necessitate the use of dialysis.
- the food composition in accordance with the present invention allows the preparation of drinks even for dysphagic individuals with renal dysfunction.
- the present invention also relates to the process for the preparation of drinks for the hydration of dysphagic individuals.
- the process then involves dissolving the food composition with at least one reconstitution liquid at a temperature between 10°C and 30°C, in a reconstitution liquid/food composition weight ratio of 49:1 to 10:1 to obtain a liquid mixture.
- the phase of thickening is carried out by letting the liquid mixture stand for between 1 minute and 5 minutes.
- this process makes it possible to obtain the drink with the desired viscosity very quickly.
- the use of a cold reconstitution liquid avoids long cooling and thickening times.
- the drink obtained by this process is found to have a degree of viscosity of 2 on the IDDSI scale.
- the IDDSI International Dysphagia Diet Standardization Initiative
- the degree of viscosity is determined by carefully dosing a predetermined amount of powder with a predetermined amount of reconstitution liquid.
- the degree of viscosity 2 on the IDDSI scale indicates a moderately thick drink that can be administered to patients with mild swallowing difficulties.
- Example 1 Food composition and drink for the hydration of dysphagic individuals.
- the present food composition not requiring the use of a hot reconstitution liquid, also allows formulation with thermolabile substances.
- this food composition enables safe preparation and handling of drinks and related containers for the users in charge, also thanks to the possibility of using it in combination with automatic dispensing machines.
Abstract
The present invention relates to A powdered food composition for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises: - at least one saccharide, present in a concentration by weight between 40% and 77% of the total weight of said food composition; - xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of said food composition; - guar gum, present in a concentration by weight between 2% and 3% of the total weight of said food composition; - inulin, present in a concentration by weight between 4% and 10% of the total weight of said food composition.
Description
POWDERED FOOD COMPOSITION FOR THE PREPARATION OF DRINKS FOR THE HYDRATION OF DYSPHAGIC INDIVIDUALS Technical Field
The present invention relates to a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals.
Background Art
Dysphagia is a condition that consists of objective difficulty in swallowing solid or liquid food, accompanied by regurgitation and the risk of portions of food passing to the respiratory tract.
In such conditions, therefore, dysphagic individuals tend to lose interest in proper and sufficient nutrition, which leads them to dehydration, hypo-nutrition and/or malnutrition.
Dysphagic individuals, at least in the early stages when this condition develops, must be accompanied in feeding to avoid the aforementioned problems.
Specifically, foods are generally prepared in accordance with guidelines drawn up by the International Dysphagia Diet Standardization Initiative (IDDSI). According to this initiative, based on the severity of dysfunction in a person, foods and drinks are prepared to achieve a predetermined degree of viscosity. In the case of traditional foods, these are shredded/minced until the desired degree is achieved.
Dietary compositions for dysphagic individuals are therefore formulated to provide a high amount of nutrients in a reduced amount of administered food.
In the case, on the other hand, of powdered food compositions, which are to be reconstituted, the degree of viscosity is determined by accurately dosing a predefined amount of powder with a predefined amount of reconstitution liquid. The Applicant has been engaged in the production of powdered food compositions for dysphagic individuals for several years, including powdered food compositions for drink preparation.
Known food compositions for drinks comprise saccharides, which contribute to the caloric needs of the dysphagic individual, and carrageenan and tara gum as thickeners.
Preparation of the drink involves dissolving the powder in a hot reconstitution liquid, such as e.g. water or milk, preferably at temperatures above 90°C, followed by cooling the mixture to obtain the drink with the desired viscosity.
In detail, the use of a hot reconstitution liquid is necessary for the carrageenan and tara gum to activate and give the drink the correct viscosity.
Cooling can be done gradually at room temperature or through the use of blast chillers until the desired temperature is achieved.
The resulting drinks are divided into hot drinks, when given at temperatures above 30°C, and cold drinks, when given at temperatures below 30°C.
However, as can be easily appreciated, in the case of cold drinks, the time required to reach the desired temperature can be considerable, especially when a large amount of drink is prepared to be portioned among several individuals, resulting in related administration problems.
This inconvenience is greatly felt especially in emergency situations where it is necessary to administer the drink to the dysphagic person quickly.
In addition, the need to use a hot reconstitution liquid does not allow the formulation of food compositions with thermolabile substances, such as most vitamins and some seroproteins.
Not least, the preparation and handling of hot drinks and their containers pose a safety risk to the user in charge.
It is evident, therefore, how the need is felt to refine powdered food compositions for the preparation of drinks for dysphagic individuals.
Description of the Invention
The main aim of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which enables the preparation and administration of cold drinks in a short time.
Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which also allows formulation with thermolabile substances.
A further object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic
individuals which allows safe preparation and handling of the drinks and their containers for the users in charge.
Another object of the present invention is to devise a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals which can overcome the aforementioned drawbacks of the prior art within the framework of a simple, rational, easy and efficient to use as well as affordable solution.
The aforementioned objects are achieved by this powdered food composition for the preparation of drinks for the hydration of dysphagic individuals having the characteristics of claim 1.
Embodiments of the Invention
Other characteristics and advantages of the present invention will become more apparent from the description of a preferred, but not exclusive embodiment of a powdered food composition for the preparation of drinks for the hydration of dysphagic individuals.
The powdered food composition according to the invention can be reconstituted with a reconstitution liquid in order to prepare a drink for dysphagic individuals, as will be better described later in this disclosure.
In the context of this disclosure, the term “dysphagic individual” refers to a person having swallowing disorders. The dysphagic individual may be a patient in a health care facility in which the food composition is used to prepare the drink or an assisted or unassisted person in his or her own home.
At the same time, the term “hydration drink” specifically refers to a drink intended to replenish water and/or nutrients and to prevent dehydration and/or malnutrition of the dysphagic individual.
Again, “powdered” refers to the fact that the food composition consists of a set of powdered ingredients with a particle size between 75 microns and 1400 microns. In detail, the average particle size of the food composition is of between 350 microns and 450 microns.
The food composition according to the invention comprises: at least one saccharide, present in a concentration by weight between 40%
and 77% of the total weight of the food composition; xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of the food composition; guar gum, present in a concentration by weight present between 2% and 3% of the total weight of the food composition; inulin, present in a concentration by weight between 4% and 10% of the total weight of the food composition.
Saccharides comprise sugars and/or complex sugars. Saccharides give nutritional value to the food composition which, therefore, also allows the caloric needs of the dysphagic individual to be met.
Xanthan gum and guar gum are polysaccharides having thickening properties even in the presence of reconstituting liquids at low temperatures, that is, below 30°C. Xanthan gum and guar gum, therefore, allow the direct preparation of cold drinks for dysphagic individuals, as will be better described later in this disclosure.
Inulin is an unavailable carbohydrate, that is, not digestible by intestinal enzymes. Inulin, therefore, is used by the bacteria of the intestinal flora to derive nutrition therefrom by fermentation. Inulin therefore has a probiotic action and takes on an important role in dysphagic individuals who, due to a diet that is not always correct, may also have intestinal dysfunction.
Preferably, the food composition comprises: at least one saccharide, present in a concentration by weight between 70% and 77% of the total weight of the food composition; xanthan gum, present in a concentration by weight between 15.5% and 16.5% of the total weight of the food composition; guar gum, present in a concentration by weight between 2.3% and 2.7% of the total weight of the food composition; inulin, present in a concentration by weight between 4.3% and 4.7% of the total weight of the food composition.
In accordance with a preferred embodiment, the at least one saccharide is a maltodextrin.
Maltodextrins are complex, water-soluble polysaccharides given by the repetition of D-glucose units linked by 1,4 alpha-glycosidic bonds.
The length of glucosidic chains determines the parameter by which maltodextrins can be identified and classified according to their dextrose equivalence (DE) starting from 2-4 up to 19. Short glucosidic chains correspond to high DE values and vice versa.
In detail, high DE values indicate that maltodextrin has a behavior, for digestive purposes, more similar to that of glucose.
Maltodextrins are characterized by high digestibility and rapid absorption, which allows for a substantially immediate release of energy.
Preferably, the at least one saccharide is a maltodextrin having dextrose equivalence greater than 15 DE.
Even more preferably, the at least one saccharide is a maltodextrin having dextrose equivalence equal to 19 DE.
Alternatively or in combination thereof, the at least one saccharide is a monosaccharide.
In fact, the food composition may comprise a combination of a maltodextrin and a monosaccharide.
The monosaccharide is selected from the list comprising: glucose, fructose and galactose. Preferably, the monosaccharide is fructose.
Usefully, the food composition comprises one or more food additives, present in a concentration by weight between 0.1% and 5% of the total weight of the food composition.
In detail, the one or more food additives are selected from the list comprising: flavoring, coloring, acidity corrector, sweetener.
Flavorings are selected from the list comprising: fruit flavoring, tea flavoring, medicinal herb flavoring, etc. In general, the composition can comprise any type of flavoring normally used in the food industry.
Colorings are preferably selected from colorings of plant origin and allow them to impart a specific flavor to the final drink.
Acidity correctors are selected from the list comprising: citric acid, ascorbic
acid, citric acid, sodium citrate, etc. In general, the composition can comprise any type of acidity corrector normally used in the food industry.
Sweeteners are selected from the list comprising: sucralose, maltitol, xylitol, erythritol, etc. In general, the composition can comprise any type of sweetener normally used in the food industry.
In accordance with a further embodiment, the food composition also comprises a mixture of vitamins and mineral salts, present in a concentration by weight between 0.5% and 13% of the total weight of the food composition.
Advantageously, the mixture of vitamins and mineral salts comprises one or more compounds selected from the list comprising: vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B8, vitamin B9, vitamin Bl 2, vitamin C, vitamin D, vitamin E, iodine salt, magnesium salt, zinc salt, copper salt, potassium salt, selenium salt.
Thus, the food composition in accordance with the present embodiment solution allows the dysphagic individual’s diet to be supplemented with vitamins and mineral salts specifically formulated to optimize special psychophysical performance.
For example, the food composition may comprise a mixture of vitamins and mineral salts intended to support the cognitive processes of the dysphagic person, such as iodine and magnesium salts, vitamin B3, vitamin B8, etc., or it may comprise a mixture of vitamins and mineral salts intended to contribute to muscle development, such as zinc and copper salts, vitamin B6, vitamin B2, etc., or it may comprise a mixture of vitamins and mineral salts intended to strengthen the immune system, such as zinc and selenium salts, vitamin D, vitamin Bl 2, etc.
In particular, as known, vitamins belonging to the B group are thermolabile vitamins. The food composition according to the invention, as previously mentioned, is intended for the preparation of thickened drinks for dysphagic individuals by mixing with a cold reconstitution liquid, that is, at temperatures below 30°C. Therefore, this food composition allows formulation with vitamins and other thermolabile substances ensuring that these are assimilated by the
dysphagic person in their entirety.
In accordance with a further embodiment, the food composition also comprises one or more protein supplements, present in a concentration by weight between 10% and 30% of the total weight of the food composition.
More specifically, the one or more protein supplements comprise derivatives of amino acids and/or peptides.
Protein supplements are intended for the supplementation of amino acids in cases where adequate protein intake from the dysphagic individual’s diet cannot be ensured.
As mentioned earlier, in fact, dysphagic individuals, experiencing difficulty in feeding themselves, tend to feed themselves incorrectly and insufficiently running the risk of being undernourished and/or malnourished. In addition, the deficient supply of nutrients results in the loss of muscle mass, which increasingly reduces the person’s ability to walk and perform their daily activities.
In addition, with aging, the person may have an additional pathological condition that results in the reduction of muscle mass, namely sarcopenia. In dysphagic individuals, moreover, this disease results in further weakening of the muscles of the swallowing apparatus, which worsens the feeding patterns of such individuals.
The food composition in accordance with this embodiment allows, therefore, also the preparation of drinks for sarcopenic individuals.
Advantageously, protein supplements comprise one or more ketoanalogous amino acids.
As known to the technician in the field, ketoanalogues are ketone derivatives of amino acids. Ketoanalogues are transformed in the body into the corresponding amino acids and form the basic units for the production of the body’s protein structures. The metabolic process of ketoanalogues makes it possible to bypass steps which, in individuals with renal dysfunction, lead to the formation of toxic urea derivatives which, in such diseases, may necessitate the use of dialysis.
In fact, individuals with renal dysfunction are forced to follow hypoprotein diets
in order to avoid excessive kidney overload. Ketoanalogues ensure the intake of protein nutrients even in the case of hypoprotein diets.
Thus, the food composition in accordance with the present invention allows the preparation of drinks even for dysphagic individuals with renal dysfunction.
Specifically, the one or more protein supplements are selected from the list comprising: Carnitine, creatine, keto-isoleucine, keto-leucine, ketophenylalanine, keto-valine, hydroxymethionine, L-lysine monoacetate, L- threonine, L-histidine, L-tyrosine, arginine, tryptophan, hydroxymethyl butyrate.
According to a further aspect, the present invention also relates to the process for the preparation of drinks for the hydration of dysphagic individuals.
The process according to the invention first involves a supply of a powdered food composition according to one or more of the embodiments described above.
The process then involves dissolving the food composition with at least one reconstitution liquid at a temperature between 10°C and 30°C, in a reconstitution liquid/food composition weight ratio of 49:1 to 10:1 to obtain a liquid mixture.
Finally, the process comprises a phase of thickening the liquid mixture to obtain a cold drink for the hydration of dysphagic individuals.
More specifically, the phase of thickening is carried out by letting the liquid mixture stand for between 1 minute and 5 minutes. Thus, this process makes it possible to obtain the drink with the desired viscosity very quickly. In fact, as stated above, the use of a cold reconstitution liquid avoids long cooling and thickening times.
In accordance with one embodiment of this process, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid/food composition weight ratio of 49:1 to 32.3:1.
The drink obtained by this process is found to have a degree of viscosity of 2 on the IDDSI scale.
As known to the industry technician, the IDDSI (International Dysphagia Diet
Standardization Initiative) scale is a benchmark in the formulation of foods and drinks for dysphagic individuals. Based on the severity of dysfunction in a person, foods and drinks are prepared to achieve a predetermined degree of viscosity. In the case of traditional foods, these are shredded/minced to the desired degree. In the case, on the other hand, of powdered food compositions, which are to be reconstituted, the degree of viscosity is determined by carefully dosing a predetermined amount of powder with a predetermined amount of reconstitution liquid.
The degree of viscosity 2 on the IDDSI scale, corresponding to a viscosity between 178 cps and 996.9 cps, indicates a moderately thick drink that can be administered to patients with mild swallowing difficulties.
In accordance with an alternative embodiment, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid/food composition weight ratio of 24:1 to 13.3:1.
The drink obtained by this process is found to have a degree of viscosity of 3 on the IDDSI scale.
The degree of viscosity 3 on the IDDSI scale, corresponding to a viscosity between 1446.8 cps and 3548.3 cps, indicates a thick drink that can be administered to patients with average swallowing difficulties.
In accordance with an additional alternative embodiment, the phase of dissolution is carried out by mixing the food composition with the reconstitution liquid in a reconstitution liquid/food composition weight ratio of 11.5:1 to 10.1:1.
The drink obtained by this process is found to have a degree of viscosity of 4 on the IDDSI scale.
The degree of viscosity 4 on the IDDSI scale, corresponding to a viscosity between 4507.4 cps and 5465.2 cps, indicates an extremely thick drink that can be administered to patients with severe swallowing difficulties.
Advantageously, the phase of dissolution is carried out by means of an automatic dispensing machine. The food composition according to the invention can, in fact, be used in combination with automatic dispensing machines.
In fact, the use of an automatic dispensing machine allows the correct amount of reconstitution fluid to be dispensed at all times and avoids possible human errors. In addition, especially in the case of health care facilities, the use of the dispensing machine ensures compliance with hygiene standards and frees operators from performing this activity by giving more time for the actual care of the dysphagic patient.
Again, the use of a dispensing machine makes it easy to obtain drinks with different viscosities through simple selection of the type of drink desired.
Examples Possible food compositions in accordance with one or more of the above embodiments will be given below as examples.
Example 1. Food composition and drink for the hydration of dysphagic individuals.
Example 2. Food composition and drink for the hydration of dysphagic individuals.
Example 3. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts.
Example 4. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts.
Example 5. Food composition and drink for the hydration of dysphagic individuals with mixture of vitamins and mineral salts and protein supplements.
Example 6. Preparation of a drink for the hydration of dysphagic individuals.
6 g of food composition according to one of the examples 1-5 are mixed by means of the automatic dispensing machine with 94 g of water at a temperature of 25°C. The resulting mixture is dispensed and allowed to stand for 5 minutes resulting in a drink having a degree of viscosity of 3 on the IDDSI scale.
It has in practice been ascertained that the described invention achieves the intended objects, and in particular the fact is emphasized that the powdered food composition according to the invention for the preparation of drinks for the hydration of dysphagic individuals allows the preparation and serving of cold drinks in an extremely short time.
In addition, the present food composition, not requiring the use of a hot reconstitution liquid, also allows formulation with thermolabile substances. Finally, this food composition enables safe preparation and handling of drinks and related containers for the users in charge, also thanks to the possibility of using it in combination with automatic dispensing machines.
Claims
1) A powdered food composition for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises: at least one saccharide, present in a concentration by weight between 40% and 77% of the total weight of said food composition; xanthan gum, present in a concentration by weight between 15% and 17% of the total weight of said food composition; guar gum, present in a concentration by weight between 2% and 3% of the total weight of said food composition; inulin, present in a concentration by weight between 4% and 10% of the total weight of said food composition.
2) Composition according to claim 1, characterized by the fact that said at least one saccharide is a maltodextrin.
3) Composition according to one or more of the preceding claims, characterized by the fact that said at least one saccharide is a maltodextrin having dextrose equivalent greater than 15 DE.
4) Composition according to one or more of the preceding claims, characterized by the fact that said at least one saccharide is a monosaccharide selected from the list comprising: glucose, fructose and galactose.
5) Composition according to one or more of the preceding claims, characterized by the fact that it comprises a mixture of vitamins and mineral salts, present in a concentration by weight between 0.5% and 13% of the total weight of said food composition.
6) Composition according to one or more of the preceding claims, characterized by the fact that said mixture of vitamins and mineral salts comprises one or more compounds selected from the list comprising: vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B8, vitamin B9, vitamin Bl 2, vitamin C, vitamin D, vitamin E, iodine salt, magnesium salt, zinc salt, copper salt, potassium salt, selenium salt.
7) Composition according to one or more of the preceding claims, characterized by the fact that it comprises one or more protein supplements,
present in a concentration by weight between 10% and 30% of the total weight of said food composition.
8) Composition according to one or more of the preceding claims, characterized by the fact that said one or more protein supplements are selected from the list comprising: Carnitine, creatine, keto-isoleucine, keto-leucine, ketophenylalanine, keto-valine, hydroxymethionine, L-lysine monoacetate, L- threonine, L-histidine, L-tyrosine, arginine, tryptophan, hydroxymethyl butyrate.
9) Composition according to one or more of the preceding claims, characterized by the fact that it comprises one or more food additives, present in a concentration by weight between 0.1% and 5% of the total weight of said food composition.
10) Composition according to one or more of the preceding claims, characterized by the fact that said one or more food additives are selected from the list comprising: flavoring, coloring, acidity corrector, sweetener.
11) Process for the preparation of drinks for the hydration of dysphagic individuals, characterized by the fact that it comprises the following steps: supply of a powdered food composition according to one or more of the preceding claims; dissolution of said food composition with at least one reconstitution liquid at a temperature between 10°C and 30°C, in a reconstitution liquid/food composition weight ratio of 49:1 to 10:1 to obtain a liquid mixture; thickening of said liquid mixture to obtain a cold drink for the hydration of dysphagic individuals.
12) Process characterized by the fact that said dissolution step is carried out by means of an automatic dispensing machine.
13) Process characterized by the fact that said dissolution step is carried out by mixing said food composition with said reconstitution liquid in a reconstitution liquid/food composition weight ratio of 49:1 to 32.3:1, said drink being provided with a degree of viscosity of 2 on the IDDSI scale.
14) Process characterized by the fact that said dissolution step is carried out by
mixing said food composition with said reconstitution liquid in a reconstitution liquid/food composition weight ratio of 24:1 to 13.3:1, said drink being provided with a degree of viscosity of 3 on the IDDSI scale.
15) Process characterized by the fact that said dissolution step is carried out by mixing said food composition with said reconstitution liquid in a reconstitution liquid/food composition weight ratio of 11.5:1 to 10.1:1, said drink being provided with a degree of viscosity of 4 on the IDDSI scale.
16) Use of a powdered food composition according to one or more of the preceding claims in dispensing machines of cold drinks. 17) Use of a powdered food composition according to one or more of the preceding claims for the preparation of cold drinks intended for the hydration of dysphagic individuals.
18) Use according to the preceding claim, wherein said drink is intended for the hydration of sarcopenic individuals. 19) Use according to the preceding claim, wherein said drink is intended for the hydration of individuals with renal dysfunction.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT202200012656 | 2022-06-15 | ||
| IT102022000012656 | 2022-06-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023242749A1 true WO2023242749A1 (en) | 2023-12-21 |
Family
ID=83081106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2023/056124 WO2023242749A1 (en) | 2022-06-15 | 2023-06-14 | Powdered food composition for the preparation of drinks for the hydration of dysphagic individuals |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2023242749A1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090074940A1 (en) * | 2004-11-18 | 2009-03-19 | N.V. Nutricia | Thickener composition for dysphagia patients |
| JP2011010561A (en) * | 2009-06-30 | 2011-01-20 | Wakodo Co Ltd | Lumping inhibitor |
| US20140356340A1 (en) * | 2011-12-15 | 2014-12-04 | Nestec S.A. | Extensional viscosity to promote safe swallowing of food boluses |
| US20200222451A1 (en) * | 2017-07-28 | 2020-07-16 | Optibiotix Limited | Composition |
| US20200275686A1 (en) * | 2017-09-20 | 2020-09-03 | Healthy Aging Research Group Srl In Sigla H.A.R.G. Srl | Food composition for the preparation of products for subjects with swallowing difficulty and use thereof in automated dispensing machines |
| US20200323774A1 (en) * | 2016-06-03 | 2020-10-15 | Nestec S.A. | Compositions and methods for improving hydration of individuals having dysphagia |
| US20210329956A1 (en) * | 2018-08-30 | 2021-10-28 | N.V. Nutricia | Thickened composition for dysphagia patients |
| US20220039451A1 (en) * | 2018-11-29 | 2022-02-10 | Healthy Aging Research Group Società Benefit S.R.L. In Sigla H.A.R.G. S.R.L | Composition for the preparation of food products for subjects with swallowing difficulty |
-
2023
- 2023-06-14 WO PCT/IB2023/056124 patent/WO2023242749A1/en unknown
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090074940A1 (en) * | 2004-11-18 | 2009-03-19 | N.V. Nutricia | Thickener composition for dysphagia patients |
| JP2011010561A (en) * | 2009-06-30 | 2011-01-20 | Wakodo Co Ltd | Lumping inhibitor |
| US20140356340A1 (en) * | 2011-12-15 | 2014-12-04 | Nestec S.A. | Extensional viscosity to promote safe swallowing of food boluses |
| US20200323774A1 (en) * | 2016-06-03 | 2020-10-15 | Nestec S.A. | Compositions and methods for improving hydration of individuals having dysphagia |
| US20200222451A1 (en) * | 2017-07-28 | 2020-07-16 | Optibiotix Limited | Composition |
| US20200275686A1 (en) * | 2017-09-20 | 2020-09-03 | Healthy Aging Research Group Srl In Sigla H.A.R.G. Srl | Food composition for the preparation of products for subjects with swallowing difficulty and use thereof in automated dispensing machines |
| US20210329956A1 (en) * | 2018-08-30 | 2021-10-28 | N.V. Nutricia | Thickened composition for dysphagia patients |
| US20220039451A1 (en) * | 2018-11-29 | 2022-02-10 | Healthy Aging Research Group Società Benefit S.R.L. In Sigla H.A.R.G. S.R.L | Composition for the preparation of food products for subjects with swallowing difficulty |
Non-Patent Citations (2)
| Title |
|---|
| BOLIVAR-PRADOS M ET AL: "A bit thick: Hidden risks in thickening products' labelling for dysphagia treatment", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 123, 14 June 2021 (2021-06-14), XP086808594, ISSN: 0268-005X, [retrieved on 20210614], DOI: 10.1016/J.FOODHYD.2021.106960 * |
| DAHL W J ET AL: "Effects of thickened beverages fortified with inulin on beverage acceptance, gastrointestinal function, and bone resorption in institutionalized adults", NUTRITION, ELSEVIER, AMSTERDAM, NL, vol. 21, no. 3, 1 March 2005 (2005-03-01), pages 308 - 311, XP027768773, ISSN: 0899-9007, [retrieved on 20050301] * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2697779C (en) | Dietary fiber composition comprising glucomannan, xanthan gum, alginate and lipid | |
| CA2778381C (en) | Dietary supplement, and methods of use | |
| CA2903561C (en) | Nutritional compositions including calcium beta-hydroxy-beta-methylbutyrate, casein phosphopeptide, and protein | |
| WO2015105981A2 (en) | Conditional essentiality of hmb | |
| EP2802322B1 (en) | Combination of beta-hydroxy-beta-methylbutyrate, arginine and glutamine for use in treating diabetic ulcers | |
| CN112292041A (en) | Edible gel delivery method for health ingredients | |
| WO2014163975A1 (en) | Composition comprising a multifunctional viscosity modifying agent | |
| CN103354720A (en) | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses | |
| WO2015094767A1 (en) | Methods for maintaining or increasing bodyweight using decaffeinated green tea extract | |
| WO2023242749A1 (en) | Powdered food composition for the preparation of drinks for the hydration of dysphagic individuals | |
| JP4485169B2 (en) | Intestinal mineral absorption capacity improver | |
| TWI814232B (en) | gel nutritional composition | |
| RU2484828C1 (en) | Vitamin-mineral product: powder for preparing solution for oral administration | |
| JP2022056677A (en) | Compositions for preventing or treating anemia, composition for preventing increase or decrease in blood hemoglobin concentration, and composition for preventing increase or decrease in red blood cell count in blood | |
| AU2014262248B2 (en) | Dietary fiber composition comprising glucomannan, xanthan gum, alginate and lipid | |
| AU2014206188B2 (en) | Dietary fiber composition comprising glucomannan, xanthan gum, and alginate | |
| CZ33712U1 (en) | Food for special medical purposes for patients suffering from dysphagia | |
| WO2019023250A1 (en) | Nutritional tablets and methods of making the same | |
| AU2015258163A1 (en) | Dietary fiber composition comprising glucomannan, xanthan gum, and alginate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23736858 Country of ref document: EP Kind code of ref document: A1 |