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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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/17/3455 |
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| author | Fernando Calmarza-Chueca Ana Cristina Sánchez-Gimeno Javier Raso-Pueyo José Miguel Arbones-Mainar Alberto Caverni-Muñoz Alejandro Sanz-Arque Alejandro Sanz-Paris |
| author_facet | Fernando Calmarza-Chueca Ana Cristina Sánchez-Gimeno Javier Raso-Pueyo José Miguel Arbones-Mainar Alberto Caverni-Muñoz Alejandro Sanz-Arque Alejandro Sanz-Paris |
| author_sort | Fernando Calmarza-Chueca |
| collection | DOAJ |
| description | 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 (<i>R</i><sup>2</sup> > 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. |
| first_indexed | 2024-03-10T01:26:16Z |
| format | Article |
| id | doaj.art-d5223ad4e6bc47eeb04ff142cec93af7 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T01:26:16Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-d5223ad4e6bc47eeb04ff142cec93af72023-11-23T13:50:41ZengMDPI AGNutrients2072-66432022-08-011417345510.3390/nu14173455Rheological Properties and Stability of Thickeners for Clinical UseFernando Calmarza-Chueca0Ana Cristina Sánchez-Gimeno1Javier Raso-Pueyo2José Miguel Arbones-Mainar3Alberto Caverni-Muñoz4Alejandro Sanz-Arque5Alejandro Sanz-Paris6Department of Endocrinology and Nutrition, Miguel Servet Hospital, 50009 Zaragoza, SpainFood Technology, Faculty of Veterinary, AgriFood Institute of Aragon (IA2), Zaragoza University, C/Miguel Servet, 177, 50013 Zaragoza, SpainFood Technology, Faculty of Veterinary, AgriFood Institute of Aragon (IA2), Zaragoza University, C/Miguel Servet, 177, 50013 Zaragoza, SpainAragón Health Research Institute, 50009 Zaragoza, SpainDiet Service, Renal Patient’s Association, Alcer Ebro, 50009 Zaragoza, SpainDepartment of Endocrinology and Nutrition, Miguel Servet Hospital, 50009 Zaragoza, SpainDepartment of Endocrinology and Nutrition, Miguel Servet Hospital, 50009 Zaragoza, SpainThe 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 (<i>R</i><sup>2</sup> > 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.https://www.mdpi.com/2072-6643/14/17/3455dysphagiarheologythickenerviscositypredictive modelconcentration |
| spellingShingle | Fernando Calmarza-Chueca Ana Cristina Sánchez-Gimeno Javier Raso-Pueyo José Miguel Arbones-Mainar Alberto Caverni-Muñoz Alejandro Sanz-Arque Alejandro Sanz-Paris Rheological Properties and Stability of Thickeners for Clinical Use Nutrients dysphagia rheology thickener viscosity predictive model concentration |
| title | Rheological Properties and Stability of Thickeners for Clinical Use |
| title_full | Rheological Properties and Stability of Thickeners for Clinical Use |
| title_fullStr | Rheological Properties and Stability of Thickeners for Clinical Use |
| title_full_unstemmed | Rheological Properties and Stability of Thickeners for Clinical Use |
| title_short | Rheological Properties and Stability of Thickeners for Clinical Use |
| title_sort | rheological properties and stability of thickeners for clinical use |
| topic | dysphagia rheology thickener viscosity predictive model concentration |
| url | https://www.mdpi.com/2072-6643/14/17/3455 |
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