Commercial Thickeners Research Articles

Biodegradable Alkali-Swellable Emulsion Polymers: Industrial and Commercial Thickeners.

Sustainability and circularity are key issues facing the global polymer industry. The search for biodegradable and environmentally-friendly polymers that can replace conventional materials is a difficult challenge that has been met with limited success. Alternatives must be cost-effective, scalable, and provide equivalent performance. We report that latexes made by the conventional emulsion polymerization of vinyl acetate and functional vinyl ester monomers are efficient thickeners for consumer products and biodegrade in wastewater. This approach uses readily-available starting materials and polymerization is carried out in water at room temperature, in one pot, and generates negligible waste. Moreover, the knowledge that poly(vinyl ester)s are biodegradable will lead to the design of new green polymer materials.

Examination of the Thermal Stability and Swallowing Safety of a Self-Developed Enteral Nutrition Thickening Agent

To experimentally validate the effects of a self-developed heat-stable thickening agent on the textual characteristics of enteral nutrition solutions of standard concentration and its applicability in improving dysphagia. A gradient of different doses of the self-developed thickening agent (1.0 g, 1.5 g, 2.0 g, 2.5 g, and3.0 g) and three commonly used commercial thickeners were mixed with 23.391 g of a complete nutrition formula powder dissolved in 85 mL of purified water to prepare 100 mL standard concentration nutrition solutions. The textual parameters (cohesiveness, viscosity, thickness, and hardness) of these nutrition solutions were measured using a texture analyzer at various temperature gradients (20 ℃, 40 ℃, 60 ℃, and 80 ℃) to compare their thermal stability. A dysphagia rat model was created via epiglottectomy to explore the effects of the thickener on lung tissue damage scores and levels of inflammatory markers. The rats were divided into a test intervention group, a positive control group, a negative control group, and a blank control group (no surgery and normal feeding after fasting for one day), with 15 rats in each group. After fasting for one day post-surgery, the test intervention group was fed with the standard concentration nutrition solution thickened with the self-developed thickener, while the positive control group was given a standard concentration nutrition solution thickened with product 3, and the negative control group was fed a normal diet. All groups were fed for two weeks with food dyed with food-grade green dye. General conditions, body mass, and food intake were observed and recorded. After two weeks, abdominal aorta blood was collected, and heart, liver, spleen, lung, and kidney tissues were harvested and weighed to calculate the lung tissue organ coefficient. The organ conditions were evaluated using routine H&E staining, and lung damage was semi-quantitatively analyzed based on the Mikawa scoring criteria. Blood supernatants were collected to measure the total serum protein and albumin levels to determine the nutritional status of the rats. The expression of IL-6 and TNF-α genes in lung tissues was measured by RT-qPCR. IL-6 and TNF-α protein expression levels in lung tissues, lung tissue homogenate, and serum were measured by ELISA. The aspiration incidence rate was calculated. Within the dosage range of 1.0 g to 3.0 g, the self-developed thickener in the test samples exhibited superior thermal stability in cohesiveness compared to the three commercially available thickeners, with a statistically significant difference (P<0.01). The differences in the thermal stability of viscosity and hardness between the self-developed thickener and the three commercially available thickeners were not statistically significant. The viscosity stability was optimal for the self-developed thickener, followed by the commercially available thickeners 1 and 3, with thickeners 2 being the least stable, though the differences were not statistically significant (P>0.05). Product 1 showed the best thermal stability in thickness, followed by the self-developed thickener and product 2, while the product 3 exhibited the worst performance, with the difference being statistically significant (P<0.01). The self-developed thickener had the best thermal stability in hardness at temperatures ranging from 20℃ to 80 ℃, followed by products 1 and 2, with product 3 being the least stable. However, the differences were not statistically significant (P>0.05). Animal experiment results indicated that the body weight gain in the positive control group and the test intervention group was lower than that in the blank and negative control groups (P<0.01). The spleen coefficient of the intervention group was lower than that of the positive control group and the blank control group (P<0.01), while the heart, liver, and kidney coefficients were lower than those of the blank control group (P<0.01). The differences in the lung coefficient of the intervention group and those of the other three groups were no statistically significant. Levels of TP and ALB in the test intervention group, the positive control group, and the negative control group were all lower than those in the blank control group, with statistically significant differences (P<0.01). ELISA results showed that serum IL-6 levels in the blank and test intervention groups were lower than those in the negative and positive control groups (P<0.05), while the difference in the other indicators across the four groups were not statistically significant (P>0.05). There were no statistically significant differences among the four groups in terms of lung tissue damage pathology scores, or in the levels of IL-6 and TNF-α gene expression in lung tissues. The aspiration incidence rate was 0% in all groups. The self-developed enteral nutrition thickening agent demonstrated excellent thermal stability and swallowing safety. Further research to explore its application in patients with dysphagia is warranted.

Rheological and tribological properties of seaweed powders as thickeners for liquid foods

Thickened liquid foods are particularly interesting in culinary applications and the management of swallowing disorders. Polysaccharide molecules and suspended soft particles play a major role in increasing viscosity and mouthfeel. In this work, tribo-rheological effects of finely ground particles (less than 75 μm) of Durvillaea antarctica seaweed (SP) as a minimally processed and natural alternative to commercial thickeners were studied. Shear viscosity (η), viscoelastic moduli (G′, G″), and the coefficient of friction (CoF) were determined for SP dispersions, using as controls two commercial thickeners: modified maize starch-based (TE) and xanthan gum-based (TU). SP and SP dispersions were characterized microstructurally and evaluated at concentrations of 1.2%, 2.4%, and 4.8% w/v, with and without artificial saliva (AS). SP dispersions exhibited a pseudoplastic behavior in the range of shear rates 0.1–100 s−1 and viscoelasticity (G’>G”) in the 0.1–80 rad/s frequency range. The incorporation of AS had a dilution effect in SP and TU dispersions, but additionally, in the case of TE, a hydrolyzing effect decreased the values of the responses. In the tribology experiments, all samples followed a Stribeck curve. SP dispersions were more lubricating than AS and controls in the physiological range of velocities during oral processing and swallowing (e.g.,>100 mm/s). The thickening, viscoelastic, and lubrication behavior of SP dispersions were attributed to the soluble solids released from the SP (37%–51% d. w.) and interactions with ghosts of SP particles in the continuous aqueous phase. Fine seaweed particles may be a sustainable and low-cost alternative to commercial thickeners in some food applications.

Adherence to commercial food thickener in patients with oropharyngeal dysphagia

BackgroundOropharyngeal dysphagia (OD), a common symptom in the elderly, uses commercial thickener (CT) as part of its treatment. This is often accompanied of dislike and poor compliance.AimDescribe adherence to CT and possible differences according to dwelling location in an area of influence of approximately 400.0000 inhabitants.MethodsCohort prospective observational study. Randomized patients from Nutrition and Dietetic (NDU)-database (4 calls-interviews/year). Variables: Age, diagnostic, gender, dwelling/location: Home (H) / Nursing Home (NH), viscosity (nectar, honey, pudding), days with CT. Adherence measured with a questionnaire, considering implementation of treatment by combining CT use and consumption data, categorised in three groups good, moderate and poor. Change in patterns (improvement, maintenance, worsening) and non-adherence reasons.ResultsOne hundred sixty-eight patients recruited with indicated viscosity: Nectar 39.7%, honey 29.3% and pudding 30.8%. Average age of 82.6 ± 11.1 years; 57.8% women (46.4% at H vs. 67% at NH, p < 0.01). Dwelling/location: 80 (47.6%) live at H and 88 (52.4%) at NH. Days with CT prior study were 509 ± 475.28. Implementation found in first call: good in 50%, moderate in 20.2% and poor in 29.8%. At first call, adherence parameters were more favourable in NH compared to H. However these parameters were reversed during the study period as there was an improvement at H vs. NH. Also in terms of change in patterns a significant improvement of implementation was found in patients living at H, 31.1% vs. those living at NH, 15.7%, p < 0.05. CT persistence throughout study was 89.7%.ConclusionsLow adherence to CT found in our community. Telephone follow-up resulted in improved adherence, especially in the H population. Our data provides valuable insights into the variability and changes in CT adherence among patients with OD. Adherence is complex and subject to many factors and dwelling/location is one of them. This study reveals the need to approach CT treatment for OD differently in NH.

Preparation of ammonium polyacrylate thickener via inverse emulsion polymerization: paste forming ability and rheological property

In this work, ammonium polyacrylate (NH4PAA) thickener was synthesized by the inverse emulsion polymerization method with acrylic acid and ammonia water as the aqueous monomer, C16–C31 n-alkanes (5# white oil) as the continuous phase, Span 80/Tween 80 as composite emulsifiers, and Tween 80 as the phase inversion agent, under the action of ammonium persulfate-sodium bisulfite initiation (APS-NaHSO3) and N, N’-methylene-bis-acrylamide (MBA) crosslinking. Gel permeation chromatography and Fourier transform infrared spectroscopy provided evidence for the synthesis of NH4PAA, with a molecular weight of 232,000. The carboxylic content and nitrogen content of the NH4PAA thickener are 23.5% and 3.37%, respectively. A response surface analysis and single factor experiment showed that the optimum synthesis conditions of the NH4PAA thickener were pH 6.5, monomer dosage 38.49 wt%, reaction temperature 45.5°C, initiation system APS and NaHSO3 (weight ratio 1:2) 0.34 wt%, MBA dosage 0.15%, and reaction time 3.2 h. The viscosity of the NH4PAA thickener is 15.7 Pa·s (under the condition of using a rotary rheometer for testing, the mass fraction of the thickener is 3 wt%), which exceeded the corresponding viscosity of diPh-2-CUM-O, SAMXG8 reported in the literature and commercial thickeners. Transmission electron microscopy showed that the NH4PAA thickener presented spherical morphology. Dynamic light scattering showed that the particle size was concentrated at 78.8 nm. A rheological test showed that the NH4PAA thickener was a pseudoplastic fluid with good thixotropy. The NH4PAA thickener gave nylon carpet good printability after jet printing. This work provides a theoretical basis for the development of high-quality thickeners for carpets in jet printing.

Pairing physical and sensory properties of dysphagia thickeners to understand disliking

Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.

The effects of different starches and gums on instant pureed rice porridge for patients with dysphagia

Dysphagia is defined as the difficulty to swallow food and liquid. Pureed food is commonly used in dysphagia management. For patients with dysphagia, a commercially available thickener is usually added during the preparation of pureed food to impart desired consistency which aids in reducing the risk of choking. However, high costs and limited availability of commercial thickener are burdens for some patients. Besides, the foods prepared by the commercial thickener also have consistent viscosity problems. Therefore, the use of instant pureed food has been proposed as an alternative solution for these shortcomings. This study was designed to evaluate the suitability of starch and gum as a thickener in instant pureed rice porridge for patients with dysphagia using rheological and sensory parameters. The experiments were then divided into two main sections: (1) analyses on rice porridge powder and (2) analyses on reconstituted rice porridge. Instant pureed rice porridge was developed for patients with dysphagia according to the framework outlined by the International Dysphagia Diet Standardisation Initiative (IDDSI). Overall, this study has successfully developed instant rice porridge that was suitable for consumption among patients with dysphagia and was proven to be acceptable through sensory study. Xanthan gum was shown to have the greatest potential to be used as a thickener in instant rice porridge. The success of the incorporation of xanthan gum into instant rice porridge can be a cheaper and more convenient option to the existing commercial thickener for dysphagia management.

Eco-Friendly Natural Thickener (Pectin) Extracted from Fruit Peels for Valuable Utilization in Textile Printing as a Thickening Agent

Fruit peels are a rich source of many substances, such as pectin. Extraction of natural thickening agent (pectin) from fruit waste such as (orange and pomegranate peels) is an environmentally friendly alternative to commercial thickeners and is cheap for use in the printing of natural and synthetic fabrics, especially polyester and polyacrylic fabrics. Hexamine was used to treat the extracted pectin to make it appropriate for use in an alkali medium for printing cotton fabric. The results showed that the extracted and modified pectin have good rheological properties as well as bacterial resistance. Pectin is suitable for use in an acidic medium. All the printed samples with pectin and its modified synthetic dyes (reactive, acid, and disperse) exhibited good fastness towards washing and wet and dry rubbing. The light fastness of printed textiles was excellent (7), which is more than using alginate as a thickener (5). In both acidic and alkaline perspiration, the perspiration fastness characteristic revealed 3–4 to 4–5 color differences. Colorfastness to rubbing was tested in both dry and wet conditions, and it was revealed that dry rubbing had the same effect as wet rubbing. Printed textiles using pectin or modified pectin as thickeners exhibit antibacterial activity. Physical and mechanical properties of all printed fabrics such as (tensile strength, elongation, and surface roughness) were enhanced.

Viscosity of Commercial Thickeners in Combination with Different Beverages of Honey- and Nectar-like Consistency and Their Change Over Time

Viscosity of Commercial Thickeners in Combination with Different Beverages of Honey- and Nectar-like Consistency and Their Change Over Time

Rheological Properties and Stability of Thickeners for Clinical Use.

The adaptation of liquids for patients with dysphagia requires precision and individualization in the viscosities used. We describe the variations of viscosity in water at different concentrations and evolution over time of the three compositions of commercial thickeners that are on the market (starch, starch with gums, and gum). By increasing the concentration in water, the viscosity of gum-based thickeners increases linearly, but it did not reach pudding texture, whereas the viscosity of the starch-based thickeners (alone or mixed with gums) rapidly reaches very thick textures. We modeled the viscosity at different concentrations of the four thickeners using regression analysis (R2 > 0.9). We analyzed viscosity changes after 6 h of preparation. The viscosity of gum-based thickeners increased by a maximum of 6.5% after 6 h of preparation, while starch-based thickeners increased by up to 43%. These findings are important for correct handling and prescription. Gum-based thickeners have a predictable linear behavior with the formula we present, reaching nectar and honey-like textures with less quantity of thickener, and are stable over time. In contrast, starch thickeners have an exponential behavior which is difficult to handle, they reach pudding-like viscosity, and are not stable over time.

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.

Dysphagia patients might need to thicken drinks. The viscosity of these thickened drinks varies among commercial thickeners and drinks compromising the ingesta safety. The aim of this study was to investigate how temperature and resting time affect the rheological properties of thickened drinks. Four commercial thickeners were used to thicken water, coffee, orange juice, and milk at two concentration levels used in dysphagia drinks (nectar and pudding). To study the effect of temperature, flow curves of thickened drinks at 10°C and 50°C were obtained and to study the effect of resting time, flow curves of thickened drinks at 25°C were obtained at different times (0, 30, and 60 min). All samples displayed shear‐thinning and time‐dependent behavior (thixotropy or antithixotropy). The effect of temperature on viscosity values and relative thixotropic area (RTA) depended on the thickener and the drink. Overall, apparent viscosity showed higher values at 50°C than 10°C, especially in thickeners containing starch and in drinks with higher soluble solids (milk and orange juice). This was attributed to the water absorption of pregelatinized starch granules favored by temperature. Antithixotropy was mainly observed at pudding concentration for the starch‐containing thickeners, and decreased with temperature. The effect of resting time on apparent viscosity and RTA depended also on the drink and thickener. Mostly, apparent viscosity values increased with resting time and antithixotropic behavior decreased. Both effects, increase in viscosity and decrease of antithixotropy with time, indicated that thickening action was being developed over the resting time.

Do Thickening Agents Used in Dysphagia Diet Affect Drug Bioavailability?

Swallowing oral solid dosage forms is challenging in patients with dysphagia who are at risk of aspiration or choking. The most common method to facilitate drug administration in dysphagia patients is to mix the powdered drug with a small amount of thickened water, however little is known about the effects of this method on in vivo bioavailability of drugs. This study aimed to evaluate the impact of thickened liquids on dissolution rate and bioavailability of levetiracetam as a model drug. Powdered commercial tablets of levetiracetam, carbamazepine, atenolol and cefixime were mixed with water thickened with two commercial thickeners, modified maize starch (MS) and xanthan gam (XG), at three thickness levels: nectar, honey and pudding in test groups, and mixed with only water in the control group. At the first stage, the effects of thickened water on in vitro drug release of 4 drugs (levetiracetam, carbamazepine, atenolol and cefixime) were tested by using dialysis membrane method. Addition of both thickeners significantly reduced the release of three drugs compared to the control group, except carbamazepine. Levetiracetam which had the highest solubility was chosen as the model drug for in vivo experiments. In the second stage, New Zealand albino female rabbits (n=24) were divided into two groups as: control group (water+drug, n=6) and test group (thickened water+drug, n=18). Powdered levetiracetam tablets were mixed with water thickened with XG (n=9, 1.2%, 2.4%, 3.6%) and MS (n=9, 4%, 6%, 8%) at three thickness levels and administered to the rabbits by intragastric gavage. Blood samples were collected at 9 time points following administration. After two-weeks of wash-out, test groups were crossed over and sample collection was repeated. Blood samples were analysed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). An in vitro-in vivo correlation (IVIVC) model was developed using in vitro drug dissolution (%) and in vivo plasma concentrations of levetiracetam for control group and test groups. The peak plasma concentration (Cmax) was lower and time to reach Cmax (tmax) was relatively higher in test groups compared to control group. The lowest Cmax was detected at the highest thickness level, however, the differences between groups were not statistically significant (p=0.117 and p=0.495 for Cmax and tmax, respectively). No significant difference in total amount of levetiracetam absorbed (AUC) was found between groups (p=0.215 and p=0.183 for AUCinfinity and AUClast, respectively). The comparisons according to the type of thickener also revealed that pharmacokinetic parameters did not significantly differ between groups, except for a significantly lower Cmax when drug was mixed with MS-thickened water at nectar consistency (1.2%) compared to drug mixed with XG (4%) at the same thickness level (p=0.038). A good correlation was observed between in vitro and in vivo data, which was characterized by higher r2 values as the concentration of the thickening agents was increased, but not for all thickness levels studied, indicating an inability of this in vitro model to fully predict the in vivo response. These results suggest that regardless of the thickness level, the administration of levetiracetam with two commercial thickening agents commonly used in dysphagia for safe swallowing, do not affect the pharmacokinetic efficiency and thus, the bioavailability of the drug.

Differences in the use of food textures in oropharyngeal dysphagia according to the place of living.

Modifying solid/liquid foods is the main treatment in oropharyngeal dysphagia (OD). Commercial Thickener (CT) for treatment is subsidized by health system and is delivered to patient's place of living, once is managed by our hospital Nutrition-Dietetics Unit (NDU). To describe the patterns of texture for foods/liquids follow in patients with OD who are treated with CT. Cohort prospective study. Randomized patients from NDU-database followed throughout 2018 (4 calls-interviews/year). Variables; age, diagnostic, gender, residence type: Home(H)/Nursing Home(NH), thickener manager (patient, family member or caregiver), education, days with commercial thickener (CT), thickener regimen established by Volume/Viscosity test: nectar (N), honey (HY), pudding (P), type of diets; measured by FOIS scale and texture; pureed (PD); soft (SD); mixed (P&S/D); regular (RD), risk foods consumption (RFC), complete diet intake (CI), changes in; diets, intake and RFC. Analysed 204 patients, aged 85 years; (IQR: 78-90), from which 57.8% were women. Residence: 43.6% H/56.4% NH. Days with CT median 380 days (IQR: 153-682). A proper viscosity guideline was indicated in 168 patients: N 37.3%, HY 20.6% and P 24.5%. In 36 patients (17.5%) there were no indications, 75% of them coming from primary care. Despite this, 184 patients (90%) referred a concrete indication; N 35.8%, HY 26% and P 28.4%. The concordance between indicated and referred viscosity was significantly higher at H (Kappa 0.798) compared to NH (Kappa 0.428), p<0.0001. FOIS: 65.7% followed the total oral diet of a single consistency. Diet textures: PD 66.7%, SD 2.9%, P&S/D 21.1%, RD 9.3%. Difference in PD given in NH 86.1% vs H 41.6%, p<0.001. Under N viscosity different diet distributions, PD 28.6%H vs 71% NH, p<0.05. CI in 66.7% with no difference among NH/H. RFC similar but higher consumption of jellies at NH, p<0.001. According to this study the place of living determines a better approach to OD treatment. Viscosity and diet texture are more restricted in NH with worse compliance of indicated regimens. Increasing variety in diets and reassessment of OD treatment is desirable.

Rice congee as an alternative to thickened liquids for patients with swallowing disorders

Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from rice congee of different consistency levels that are commonly prescribed for individuals with swallowing disorders. The two most common rice varieties in Hong Kong, indica and japonica rice grains, were used to prepare rice congee from which thickened liquids were extracted. By varying the water-to-rice ratio, cooking time, optional reheating on a frying pan, and temperature, slightly thick, mildly thick, moderately thick, and extremely thick liquids were obtained. Recipes for extracting thickened liquids of different consistencies from rice congee cooked with indica and japonica rice grains were established. The consistency levels were defined with reference to although not strictly following the International Dysphagia Diet Standardization Initiative framework. Results revealed that the consistency of the product varied with water-to-rice ratio, cooking time, and temperature. Recipes were established for preparing thickened liquids using rice grains at both serving and room temperatures. Findings support that thickened liquids so obtained can be used as an alternative to thickened liquids preparing using commercial thickeners.

Acoustic characteristics associated with liquid swallowing sounds of different bolus consistencies in young healthy adults.

Cervical auscultation has been used clinically as an augmentative procedure for swallow examination. Despite its frequent use for screening and preliminary assessment of swallowing, the usefulness of cervical auscultation is controversial due to a lack of sufficient research, particularly in quantifying swallowing sounds. To document the acoustic characteristics of normal swallowing sound associated with swallowing bolus of different consistencies among younger healthy adults. A total of 30 healthy young adult participants swallowed 5 ml thickened liquids of four different consistencies (slightly thick, mildly thick, moderately thick and extremely thick) prepared using a starch-based commercial thickener, and the corresponding swallowing sounds were recorded using a wireless accelerometric stethoscope. An array of acoustic measures including duration of swallowing sound (DSS), duration to peak intensity (DPI), frequency at peak intensity (FPI), peak intensity (PI), average intensity (AI), and difference between peak and average intensity (DPAI) values associated with the swallowing signals were obtained. In general, increased durational measures of the swallowing sounds were associated with an increase in bolus consistency. Intensity measures including PI, AI and DPAI were found to be stable across different consistencies. The change in FPI did not appear to be particularly meaningful due to its high variability. In addition, no significant differences were observed between men and women. Swallow sounds associated with different bolus consistencies could be quantified and used to differentiate consistencies. The present findings could serve as a reference for future swallowing research of normal and dysphagic population. What is already known on the subject Cervical auscultation using traditional stethoscope has been used as part of an informal clinical swallow examination by practitioners. Validity of cervical auscultation is controversial, possibly due to the lack of normative data on swallow sounds. What this paper adds to existing knowledge The present study explored the possibility of using wireless accelerometric stethoscopy for cervical auscultation for dysphagia screening. Acoustic profiles of swallow sounds associated with boluses of different consistencies in healthy individuals were examined. What are the potential or actual clinical implications of this work? Findings contribute to our knowledge about the acoustic characteristics of swallow sounds of boluses of different consistencies in healthy young individuals. The study provides normative clinical data on cervical auscultation using wireless accelerometric stethoscope for normal swallow.

Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument

Abstract An inclined flow channel instrument that can be developed to be a structurally simple and easy-to-use rheometer was applied to control the thickness, specifically the viscosity and elasticity, of liquids thickened to support swallowing in nursing-care practice. Aqueous solutions containing salt or acid, which might be used as ingredients in drinks, were thickened with a commercial thickener. The thickener efficacy decreased because of the salt or acid in liquid phase. Analysis of the flows in the instrument by experimentation yielded a dimensionless relation representing changes of the Deborah number in the flow process, as indicated by the relative flow length, considering the shear rate in oral processing. One unique methodology to evaluate the viscoelasticities of thickened liquids during the swallowing process was presented utilizing the measurements such as elapsed time and velocity in the instrument.

PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.

Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners:\xa0should texture classifications be reviewed?

BackgroundThe prevalence of dysphagia is very high in institutionalized elderly. Knowledge of the rheological and sensory characteristics of the various thickeners in elderly is limited, although it has been seen that there are differences between the rheological behaviors of gum-based thickeners with different composition. Moreover, we have not found sensory studies of viscosity in institutionalized elderly. Our hypothesis was that viscosity ranges established by the scientific societies, such as the National Dysphagia Diet Task Force (NDD), seem to be very wide and individuals might be able to detect small differences within the same texture range. The objectives of our study were 1) comparing the rheological characteristics of two commercial gum-based thickeners with different composition, dissolved in water under standard conditions, and 2) perform a sensory analysis (with both adults and institutionalized elderly) to detect different viscosities within the same texture (nectar and honey).MethodsTwo commercial thickeners based on gums (NC and RC) were studied analyzing their viscosity in water with different concentrations (shear rate: 50 s− 1; temperature: 22–25 °C). A sensory analysis involving 26 elderly and 29 adult controls was carried out to evaluate whether differences within nectar and honey textures among gum-based thickeners could be distinguished.ResultsAs the shear rate increases, viscosity decreases (non-Newtonian and pseudoplastic behavior). At the same concentration, each thickener produces a different viscosity (p < 0.05). Institutionalized elderly detected viscosity differences in nectar range of 49.9 (2.5) mPa·s (p < 0.05) and 102.2 (4.7) mPa·s (p < 0.0001). They also detected viscosity differences in honey texture range of 134.6 (9.7) mPa·s (p < 0.05) y 199.3 (9.2) mPa·s (p < 0.0001). Their caregivers also detected viscosity differences in both viscosity ranges (p < 0.0001) and with greater intensity than the elderly in honey texture (p: 0.016).ConclusionsOur results suggest that the accepted viscosity ranges by NDD for the different textures might be too wide because institutionalized elderly and their caregivers are able to discern small differences in viscosity in nectar and honey textures. Gum-based thickeners with different composition showed differences in viscosity capacity, so they are not interchangeable.

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review.

In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging. The presence of a strong relationship between swallowing ability, nutritional status, and health outcomes in the elderly leads to the importance of dysphagia management in the population group. Modification of solid food and/or liquid is a mainstay of compensatory intervention for dysphagia patients. In this regard, texture-modified foods are generally provided to reduce risks associated with choking, while thickened liquids are recommended for mitigating risks associated with aspiration. In this review, we discuss thickened liquids and other issues including the importance of their rheological and tribological properties for oropharyngeal dysphagia management in the elderly. The review focuses on both commercial thickeners that are either based on modified starch or xanthan gum and other potential polysaccharide alternatives, which have been documented in the literature in order to help researchers develop or improve the characteristic properties of thickened liquids required for safe swallowing. Furthermore, some research gaps and future perspectives, particularly from the nutrition aspect related to the interaction between thickeners and other food ingredients, are suggested as such interaction may considerably control the rate of nutrient absorption and release within our body.

Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

ABSTRACT This study aimed to evaluate the effect of the partial replacement of commercial thickener by basil seed gum (BSG) as a natural thickening agent, on the texture profile, color parameters, and physicochemical composition of cream cheese made from cheese obtained by different coagulation methods. The cream cheese containing BSG exhibited higher moisture content, and was softer and less sticky when compared with the control formulation. BSG proved to be an alternative source of thickener for the production of cream cheese. However, further studies are needed to evaluate the functional properties and the sensory acceptance of the final product.