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 (star...

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Bibliographic Details
Published in:Nutrients 2022-08, Vol.14 (17), p.3455
Main Authors: Calmarza-Chueca, Fernando, Sánchez-Gimeno, Ana Cristina, Raso-Pueyo, Javier, Arbones-Mainar, José Miguel, Caverni-Muñoz, Alberto, Sanz-Arque, Alejandro, Sanz-Paris, Alejandro
Format: Article
Language:English
Subjects:
Care and treatment
Chloride
Clinical medicine
Deglutition Disorders
Dehydration (Physiology)
Descriptive labeling
Dysphagia
Food Additives - analysis
Gums
Humans
Nectar
Potassium
Regression analysis
Rheological properties
Rheology
Sodium
Starch
Viscosity
Water
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Summary: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.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14173455