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AssigneeSan-Ei Gen F.F.I., Inc.
InventorsHiroyuki Sato, Nanae Kimura, Makoto Nakauma
Estimating the term…
A method for evaluating texture upon swallowing foods or drinks includes adjusting viscosity of the food or drink to a constant or substantially constant shear viscosity by diluting the food or drink or adding a thickening component thereto, measuring a filament diameter of the viscosity-adjusted food or drink over time using a capillary breakup extensional viscometer to calculate an extensional viscosity and an extensional strain from a change in the filament diameter, determining an index value representing the extensional viscosity in a region where the extensional strain is in a specific range, and evaluating the quality of the texture upon swallowing the food or drink from the determined index value.
A formulation for improving a swallowing texture comprising a thickening polysaccharide,
A formulation for improving a swallowing texture comprising a thickening polysaccharide,
A formulation for improving a swallowing texture comprising a thickening polysaccharide, wherein a dispersion of the formulation in ion-exchanged water, the dispersion having a shear viscosity of 300 to 500 mPa·s at a shear rate of 50 s−1 at 25° C.,
Dependencies are inferred from the claim text.