Extensional viscosity to promote safe swallowing of food boluses
AssigneeSociete des Produits Nestle S.A.
InventorsAdam Stewart Burbidge, Jan Engmann, Simina Popa Nita
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Abstract
Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.
Claims7
A method of treating an individual having a swallowing disorder, the method comprising:
- administering an effective amount of a liquid nutritional product to the individual having the swallowing disorder, the liquid nutritional product comprising a nutritional composition and a plant-derived mucilage selected from the group consisting of mallow mucilage, ribwort mucilage, mullein mucilage, and mixtures thereof, the liquid nutritional product comprises an amount of the plant-derived mucilage such that the liquid nutritional product has an increased cohesiveness relative to the nutritional composition and has a Trouton ratio of 6 to 15.
Dependencies are inferred from the claim text.