阅读说明：本技术 一种用于使流质液体增稠凝固的组合物及方法 (Composition and method for thickening and solidifying fluid liquid ) 是由 张美然 周益俊 欧阳晓瞳 周美仪 周乐轩 于 2021-07-15 设计创作，主要内容包括：本发明公开了一种用于使流质液体增稠凝固的组合物及方法,该组合物包含：由增稠剂和水制备包含增稠剂浓缩物的混合物,以及采用增稠剂或其组合和水。增稠剂是黄原胶。该组合物优选地包含：黄原胶5-10％,羟丙基甲基纤维素1-5％,瓜尔豆胶1-2％,氯化钙0.1-2％,结冷胶0.1-2％,柠檬酸钠0.1-2％,余量为水。本发明还提供了该组合物用于液体食品或药物增稠使流质凝固的方法。本发明提供的组合物,作为食物增稠剂,可以将吞咽困难患者所希望或需要消耗的大多数液体持续浓缩并迅速增稠,该增稠剂还具有更可口、更具视觉吸引力,以及在存在吞咽困难问题的患者面前更安全等优点。(The present invention discloses a composition and a method for thickening and solidifying a fluid liquid, the composition comprising: preparing a mixture comprising a thickener concentrate from a thickener and water, and employing the thickener or a combination thereof and water. The thickener is xanthan gum. The composition preferably comprises: 5-10% of xanthan gum, 1-5% of hydroxypropyl methyl cellulose, 1-2% of guar gum, 0.1-2% of calcium chloride, 0.1-2% of gellan gum, 0.1-2% of sodium citrate and the balance of water. The invention also provides a method for thickening liquid food or medicine to solidify liquid. The compositions provided by the present invention, as food thickeners, can continuously concentrate and rapidly thicken most of the liquids that are desired or needed to be consumed by dysphagic patients, and also have the advantages of being more palatable, more visually appealing, and safer for patients with dysphagia problems.)

1. A composition for thickening and setting a fluid liquid, said composition comprising: xanthan gum, cellulose compounds, glucomannan, calcium chloride, gellan gum, sodium citrate, and water.

2. A composition for thickening and setting a liquid according to claim 1, wherein the cellulosic compound is selected from any one or more of sodium carboxymethylcellulose, hydroxypropylcellulose and hydroxypropylmethylcellulose.

3. A composition for thickening and setting a fluid according to claim 1 wherein the glucomannan is selected from any one or more of guar gum, locust bean gum and carob bean gum.

4. A composition for thickening and setting a fluid liquid according to claim 1, further comprising: carrageenan, pectin.

5. A composition for thickening and setting a fluid liquid according to claim 1, which comprises, in mass percent: 5-10% of xanthan gum, 1-5% of hydroxypropyl methyl cellulose, 1-2% of guar gum, 0.1-2% of calcium chloride, 0.1-2% of gellan gum, 0.1-2% of sodium citrate and the balance of water.

6. A method for solidifying a fluid by thickening a liquid food or a pharmaceutical composition according to any one of claims 1 to 5, wherein the method comprises: weighing the raw materials in proportion, uniformly mixing the raw materials except water, uniformly mixing the obtained mixture and edible water in a container when in use, taking the mixture as a concentrated thickening agent, mixing the concentrated thickening agent with liquid food or medicine, uniformly stirring, and treating.

7. The method of using a composition for thickening and setting a liquid food or a pharmaceutical according to claim 6, wherein the thickening agent is used in an amount of 1 to 10% by mass based on the liquid food or pharmaceutical to be treated.

8. The method of using a composition for thickening and setting a liquid food or a pharmaceutical according to claim 7, wherein the thickening agent is used in an amount of 1 to 5% by mass based on the liquid food or pharmaceutical to be treated.

9. The method of using a composition for thickening and setting a fluid liquid according to claim 6, wherein the thickening agent is mixed with a liquid food or a drug and stirred uniformly for a treatment time of 2 to 180 minutes.

10. The method of using a composition for thickening and setting fluid liquids as claimed in claim 9 wherein said treatment time is from 5 to 60 minutes.

Technical Field

The present invention relates to a composition and method for thickening liquid food and/or pharmaceuticals for use by dysphagic persons, and in particular to a composition and method for thickening and solidifying a liquid.

Background

Human swallowing problems include dysphagia, inability to swallow, discomfort to swallow, and the like, which are collectively referred to as dysphagia. Dysphagia is a common unfortunate secondary disease that accompanies many primary human diseases, such as stroke, multiple sclerosis, asperger's syndrome, esophageal cancer, laryngeal cancer, amyotrophic lateral sclerosis, parkinson's disease, and alzheimer's disease. In some cases, dysphagia is due to congenital defects.

In premature infants, dysphagia may occur simply because the muscle tissues and anatomical structures involved in swallowing have not yet fully developed. Persons with dysphagia often lack the ability for proper muscle control and coordination to properly seal the trachea, or the ability to properly propel a bolus of food and/or age. If this is not noticed, it is easy for the patient to discharge food and beverages into the patient's lungs, rather than being properly delivered to his stomach. When a pulmonary infection occurs, the risk of the patient's sufferer of unhealthy bacteria growing in the lungs increases, which increases the likelihood of aspiration pneumonia (with attendant risk and hospitalization) and/or fatal asphyxiation. About 30% to about 50% of people with dysphagia will benefit from a thick diet. Thin liquids such as water move rapidly during human swallowing and can slow the progression of liquid through the throat by thickening liquids consumed by dysphagic persons. The primary benefit of this thickened fluid is that when any fluid is left in the throat, its thickness will prevent it from flowing into the trachea.

Dry powder products are generally prepared by using agglomerated forms and/or mixing them with other non-agglomerated powders, and most powder forms available on the market are designed to reduce caking and are more likely to be effectively hydrated by hand mixing. However, these powders do not appear to rapidly become fully hydrated and their viscosity increases dramatically for at least 90 minutes. In addition, these products affect the taste and appearance of the beverage, and therefore they can cause poor appetite for the patient. For example, water thickened with any of the three thickener products currently available will appear white and amyloid-like. Also, these powders are not effective in thickening beverages such as soda pop, human breast milk, beer and wine. After addition of these powders, carbonated beverages foam almost uncontrollably, the enzymes contained in breast milk break down the powders rapidly, and they do not effectively thicken alcoholic beverages. The dry powder may also be accidentally ingested before dissolution, and the powdered dry thickener risks causing esophageal obstruction, among other things.

Disclosure of Invention

It is an object of the present invention to provide a liquid food and/or pharmaceutical thickening composition and method for facilitating use by dysphagic persons which ameliorates the problems presented, by providing a food thickener which allows the continuous concentration and rapid thickening of most of the liquid desired or required to be consumed by dysphagic patients, which also has the advantages of being more palatable, more visually appealing, and safer for patients with dysphagia problems.

In order to achieve the above object, the present invention provides a composition for thickening and solidifying a fluid liquid, wherein the composition comprises: xanthan gum, cellulose compounds, glucomannan, calcium chloride, gellan gum, sodium citrate, and water.

The composition for thickening and solidifying the fluid liquid is characterized in that the cellulose compound is any one or more of sodium carboxymethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose.

The composition for thickening and solidifying the fluid liquid, wherein the glucomannan is one or more selected from guar gum, locust bean gum and carob bean gum.

The composition for thickening and solidifying a fluid liquid, wherein the composition further comprises: carrageenan, pectin.

The composition for thickening and solidifying the fluid liquid comprises the following components in percentage by mass: 5-10% of xanthan gum, 1-5% of hydroxypropyl methyl cellulose, 1-2% of guar gum, 0.1-2% of calcium chloride, 0.1-2% of gellan gum, 0.1-2% of sodium citrate and the balance of water.

The invention also provides a method for thickening liquid food or medicine to solidify fluid by using the composition, wherein the method comprises the following steps: weighing the raw materials in proportion, uniformly mixing the raw materials except water, uniformly mixing the obtained mixture and edible water in a container when in use, taking the mixture as a concentrated thickening agent, mixing the concentrated thickening agent with liquid food or medicine, uniformly stirring, and treating.

The use method of the composition for thickening and solidifying the fluid liquid is characterized in that the dosage of the thickening agent is 1-10% of the processed liquid food or medicine by mass percent.

The use method of the composition for thickening and solidifying the fluid liquid is characterized in that the dosage of the thickening agent is 1-5% of the processed liquid food or medicine by mass percent.

The use method of the composition for thickening and solidifying the fluid liquid is characterized in that the thickening agent is mixed with the liquid food or the medicine and stirred uniformly, and the treatment time is 2-180 minutes.

The use method of the composition for thickening and solidifying the fluid liquid is characterized in that the treatment time is 5-60 minutes.

The composition and the method for thickening and solidifying the fluid liquid have the following advantages:

the present invention provides a thickener and method of making in a concentrate form that is easily dispersed by a fork or eating utensil or any other simple stirring method, such as shaking by hand or machine. Thickeners can continuously concentrate and rapidly thicken most of the liquids that dysphagia patients wish or need to consume. The thickener is more palatable and visually appealing, and safer for patients with dysphagia. Can be suitably used in the treatment of dysphagia patients, comprising feeding a concentrated thickener composition contained in food to a patient suffering from dysphagia. In another aspect, an effective method for dysphagia is provided, comprising feeding a concentrated thickener composition contained in a food to a patient suffering from dysphagia, wherein the thickened liquid comprises a swallowable food.

Detailed Description

The following further describes embodiments of the present invention.

As used herein, the term "liquid food" includes a food that is wholly or partially water-based, liquid in appearance, a liquid nutrient, a food containing unbound liquid, a liquid medicament, or a food.

The present invention provides a composition for thickening and setting a liquid, comprising: xanthan gum, cellulose compounds, glucomannan, calcium chloride, gellan gum, sodium citrate, and water.

The cellulose compound is one or more selected from sodium carboxymethylcellulose, hydroxypropyl cellulose, and hydroxypropyl methyl cellulose.

The glucomannan is selected from one or more of guar gum, locust bean gum, and carob bean gum.

Preferably, the composition further comprises: carrageenan, pectin.

More preferably, the composition comprises, in mass percent: 5-10% of xanthan gum, 1-5% of hydroxypropyl methyl cellulose, 1-2% of guar gum, 0.1-2% of calcium chloride, 0.1-2% of gellan gum, 0.1-2% of sodium citrate and the balance of water.

The gellan gum is named as Keke gum and Gellan gum. The main components of the composition are glucose, glucuronic acid and rhamnose according to the weight ratio of 2: 1: 1, and the four monosaccharides are linear polysaccharides formed by repeating structural units. In the natural high acetyl structure, acetyl and glyceryl groups are present, both on the same glucosyl group, and on average one glyceryl group per repeat structure and one acetyl group per two repeat structures.

The invention also provides a method for thickening liquid food or medicine to solidify fluid by using the composition, which comprises the following steps: weighing the raw materials in proportion, uniformly mixing the raw materials except water to prepare dry powder, uniformly mixing the obtained mixture and edible water in a container when in use to serve as a concentrated thickening agent, and then uniformly mixing and stirring the mixture and liquid food or medicine for treatment.

The concentrate can be easily dispersed by fork or eating utensils or any other simple stirring method, such as shaking by hand or machine.

Preferably, the amount of the thickener is 1-10% of the liquid food or drug to be processed by mass percentage.

More preferably, the amount of the thickener is 1-5% by mass of the liquid food or medicament to be treated.

The thickener is mixed with liquid food or medicine and stirred uniformly, and the treatment time is preferably 2-180 minutes.

The treatment time is more preferably 5 to 60 minutes.

The compositions and methods for thickening and setting fluid liquids provided by the present invention are further described below with reference to the following examples.

Example 1

A composition for thickening and setting a liquid fluid comprising: xanthan gum, cellulose compounds, glucomannan, calcium chloride, gellan gum, sodium citrate, and water.

Hydroxypropyl methylcellulose is adopted as the cellulose compound. The glucomannan is guar gum.

Preferably, the composition comprises, in mass percent: 5% of xanthan gum, 1% of sodium carboxymethylcellulose, 1% of guar gum, 0.1% of calcium chloride, 0.1% of gellan gum, 0.1% of sodium citrate and the balance of water.

The embodiment also provides a method for thickening liquid food or medicine to solidify fluid by using the composition, which comprises the following steps: weighing the raw materials in proportion, uniformly mixing the raw materials except water, uniformly mixing the obtained mixture and edible water in a container when in use, taking the mixture as a concentrated thickening agent, mixing the concentrated thickening agent with liquid food or medicine, uniformly stirring, and treating.

Preferably, the amount of the thickener is 1-5% of the liquid food or drug to be processed by mass percentage.

The thickener is mixed with liquid food or medicine and stirred uniformly, and the treatment time is preferably 5-60 minutes.

Example 2

A composition for thickening and setting a fluid liquid, comprising, in mass percent: 8% of xanthan gum, 3% of cellulose compound, 1.5% of glucomannan, 1% of calcium chloride, 1% of gellan gum, 1% of sodium citrate and the balance of water.

The cellulose compound is selected from hydroxypropyl cellulose.

The glucomannan is locust bean gum.

Preferably, the composition further comprises: carrageenan (E).

The embodiment also provides a method for thickening liquid food or medicine to solidify fluid by using the composition, which comprises the following steps: weighing the raw materials in proportion, uniformly mixing the raw materials except water, uniformly mixing the obtained mixture and edible water in a container when in use, taking the mixture as a concentrated thickening agent, mixing the concentrated thickening agent with liquid food or medicine, uniformly stirring, and treating.

Preferably, the amount of the thickener is 1-5% of the liquid food or drug to be processed by mass percentage.

The thickener is mixed with liquid food or medicine and stirred uniformly, and the treatment time is preferably 5-60 minutes.

Example 3

A composition for thickening and setting a fluid liquid, comprising, in mass percent: 10% of xanthan gum, 5% of cellulose compound, 2% of glucomannan, 2% of calcium chloride, 2% of gellan gum, 2% of sodium citrate and the balance of water.

The cellulose compound is sodium carboxymethylcellulose.

The glucomannan is carob bean gum.

Preferably, the composition further comprises: pectin.

The embodiment also provides a method for thickening liquid food or medicine to solidify fluid by using the composition, which comprises the following steps: weighing the raw materials in proportion, uniformly mixing the raw materials except water, uniformly mixing the obtained mixture and edible water in a container when in use, taking the mixture as a concentrated thickening agent, mixing the concentrated thickening agent with liquid food or medicine, uniformly stirring, and treating.

Preferably, the amount of the thickener is 1-10% of the liquid food or drug to be processed by mass percentage.

The thickener is mixed with liquid food or medicine and stirred uniformly, and the treatment time is preferably 2-180 minutes.

Example 4

A composition for thickening and setting a liquid fluid comprising: preparing a mixture comprising a thickener concentrate from a thickener and water, and employing the thickener or a combination thereof and water.

The thickener is xanthan gum. Any water of good quality may be used.

The choice of industrial food thickener used in the thickener concentrate may be, but need not be, particularly selected, by which it may provide benefits over current products in terms of taste, clarity and choice of beverage to be thickened.

The amount of thickener used in the concentrated thickener will depend to a large extent on the particular thickener selected, its particular thickening properties and the processing equipment used.

This example also provides a method for thickening a liquid food or pharmaceutical to solidify the liquid, by first preparing the ingredients and then mixing some of them to form a thickener powder, and since the concentration can vary depending on the equipment and thickener used, mixing a sufficient amount of thickener powder to prepare a concentrated thickener with water in a suitable mixing vessel to form a thickener concentrate, which is then mixed with the liquid food or pharmaceutical and stirred uniformly.

Preferred mixing containers include cups and bowls. The temperature of the water is not critical to the preparation of the concentrate and may include, but is not limited to, hot, cold or room temperature water.

The amount of thickener used will be from about 1% to about 10% by weight percent of the liquid food or pharmaceutical. Although most typically, the thickening agent is used in an amount of about 1% to about 5%.

The time for mixing the thickener concentrate with the desired liquid food or drug is from about 2 minutes to about 180 minutes, preferably from about 5 minutes to about 60 minutes, depending on the particular mixing equipment and appropriate processing of the materials used, with more and less time being used if desired or necessary.

The invention provides a composition and a method for thickening and solidifying fluid liquid, and relates to a concentrated thickener composition, in particular to a xanthan gum concentrate composition, and an application method of the thickener composition prepared into a thick state. The method includes diluting the concentrated thickener paste. The concentrate can be easily dispersed by fork or eating utensils or any other simple stirring method, such as shaking by hand or machine. Most of the liquids desired or required to be consumed by dysphagic patients can be continuously concentrated and rapidly thickened by the food thickener, which also has the advantages of being more palatable, more visually appealing, and safer for patients with dysphagia problems.

While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.