Formulations and methods for delivering dietary and pharmaceutical ingredients
AssigneeGelteq Limited
InventorsNathan Jacob Givoni, Julie Huynh, Paul Michael Wynne, Kristina Tolotchkov
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Abstract
A base gel formulation is disclosed that in one approach conforms with the International Dysphagia Diet Standardisation Initiative (IDDS) 2019. The base gel formulation includes a plurality of gelling agents, water, a pH modifying agent, and a preservative. The gelling agents comprise one each of agar, alginate, as a primary gelling agent, and low methoxy pectin, together with together with at least one divalent cation.
Claims20
A base gel formulation, conforming with the International Dysphagia Diet Standardisation Initiative (IDDS) 2019, comprising:
- a plurality of gelling agents;
- water;
- a pH modifying agent,
- a preservative;
- the plurality of gelling agents comprises one each of:
- agar;
- alginate, as a primary gelling agent;
- and
- low methoxy pectin
- together with at least one divalent cation.
A method of providing a patient with dietary and/or pharmaceutical ingredients comprising:
- including the ingredients in a base gel formulation and allowing the patient to drink the base gel formulation, the base gel formulation conforming with the International Dysphagia Diet Standardisation Initiative (IDDS) 2019 and including:
- a plurality of gelling agents;
- water;
- a pH modifying agent,
- a preservative;
- the plurality of gelling agents comprises one each of:
- agar;
- alginate, as a primary gelling agent;
- low methoxy pectin
- together with at least one divalent cation;
- and
- wherein the plurality of gelling agents are present in the amounts, by weight, based on the total weight of the base gel, of:
- agar 0.01 to 0.60 weight %;
- alginate 0.05 to 2.00 weight %;
- low methoxy pectin 0.01 to 0.50 weight %;
- and
- the at least one divalent cation 0.05 to 1.50 weight %.
Dependencies are inferred from the claim text.