The rheology and processing behavior of starch and gum-based dysphagia thickeners

Abstract

The addition of a starch or gum-based thickener to patient fluids with dysphagia is commonly carried out, but the mechanism behind the efficacy of this treatment is not fully understood. This paper describes the rheological behavior of two commercially available thickening powders and an additional xanthan gum solution with a view to explaining the efficacy of thickened fluids in terms of their rheology. Both linear viscoelastic and steady shear data were obtained for the fluids together with filament extensional stretch, decay, and breakup data. In order to follow the behavior of the fluids in a processing situation, a mechanical “Cambridge Throat” was designed and tested. The action of the tongue was modeled using a constant torque cam that forced fluid contained within a flexible membrane through a model throat. Movie photography captured images of the fluid behavior and showed that for a constant tongue torque, the transit time within the model throat increased with increasing fluid viscosity, with implications for the time available for the successful function of the larynx, throat muscles, and epiglottis.