Rheological properties and stability of thickeners for clinical use
Resumen: 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.
Idioma: Inglés
DOI: 10.3390/nu14173455
Año: 2022
Publicado en: Nutrients 14, 17 (2022), 3455 [14 pp.]
ISSN: 2072-6643

Factor impacto JCR: 5.9 (2022)
Categ. JCR: NUTRITION & DIETETICS rank: 17 / 87 = 0.195 (2022) - Q1 - T1
Factor impacto CITESCORE: 9.0 - Nursing (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.291 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

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 Record created 2022-11-24, last modified 2023-09-14

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