Societe Des Produits Nestle S.a.

Nestec S.a.

Axium Mtech Sa

Michael Jedwab

Adam Stewart Burbidge

Jan Engmann

Hans Bernhard

Claudia Roessle

Alireza Abbaspourrad

Giancarlo Gagliardoni

Giuseppe Antonio Nichetti

Luc Cynober

Kala Marie Kaspar

Elise Gortchacow

Javad Amani

Nancy Stevenson

Christoph Ganter

Eric Johnson

Irene Corthesy-Malnoe

Natalia Muehlemann

Steven Bernard

Simon Picthall

Dorion Benjamin

Hervé Le-Henand

Herbert Lochs

Francois Murbach

Herve Le-Henand

Agathe Raynaud-Simon

Irène Corthesy-MalnoË

Adam Burbidge

François Murbach

Alain Burde

A thickener is disclosed, as well as a nutritional product including the thickener, uses thereof, methods for the manufacture thereof, methods for improving the cohesiveness of a nutritional product, and related systems. The nutritional products have improved cohesiveness for promoting safer and more efficient swallowing of food boluses for individuals having swallowing difficulties such as dysphagia. In a preferred embodiment, the nutritional product includes a thickener comprising a beta-glucan and an additive. Preferably, the nutritional product has a relaxation time, determined by a Capillary Breakup Extensional Rheometry (CaBER) experiment, of from 10 ms to 2000 ms at a temperature of 20° C.

Thickeners and nutritional products to promote safe swallowing for individuals with dysphagia and methods of making and using same

A thickening powder promotes safe swallowing of a nutritional product by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a nutritional product, and mitigating a risk of aspiration during swallowing of a nutritional product. The powder contains beta-glucan and at least one carrier ingredient in an amount that is neutral toward or enhances the extensional properties of the nutritional product. The at least one carrier ingredient can be one or more of maltodextrin, isomaltulose, sucrose or lactose. The powder can be diluted in a diluent to form an aqueous solution that is at least a portion of a nutritional product and to improve the cohesiveness of the nutritional product. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 sat a temperature of 20° C.

Powdered thickener maintaining its extensional properties when reconstituted and for promoting safe swallowing by individuals with dysphagia

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Lausanne, Switzerland

Michael Jedwab