Abstract
Demand for reduction of complication risks encountered in feeding of thin enteral nutrition including gastroesophageal reflux, dumping, and leakage from gastrostomy has increased in recent aged society, where people with eating difficulty has been increasing. In addition, control of satiety and caloric intake is demanded for long and healthy life. To realize these social demands, texture modification of liquid foods, particularly through semi-solidification (i.e. gelation and thickening) in the stomach, can be expected as a solution not to alter human natural feeding. In the stomach, foods encounter dramatic pH decrease, which can be used as a trigger for semi-solidification of liquid foods, and usage of polysaccharides whose molecular structure changes upon pH and accompanying cation concentration should be a practical option. With this background, this review refers to the basic technologies for the usage of alginate and pectin as cation-responsive polysaccharides in food and pharmaceutical products, followed by comprehensive overview of product development and clinical effects using them. In addition, solution to improve storage stability of the products will be mentioned when these polysaccharides are used. Information provided by this review is expected to facilitate the product development of high-value added and to contribute to improved quality of life for people.
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