The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Dec. 02, 2025

Filed:

Aug. 21, 2020
Applicant:

Societe Des Produits Nestle S.a., Vevey, CH;

Inventors:

Alireza Abbaspourrad, Ithaca, NY (US);

Javad Amani, Ithaca, NY (US);

Michael Jedwab, Lausanne, CH;

Nancy Stevenson, Linwood, NJ (US);

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 29/269 (2016.01); A23L 2/52 (2006.01); A23L 29/238 (2016.01); A23L 29/244 (2016.01); A23L 29/256 (2016.01); A23L 29/262 (2016.01); A23L 33/00 (2016.01); A23L 33/10 (2016.01); A61K 31/716 (2006.01); A61P 1/00 (2006.01);
U.S. Cl.
CPC ...
A23L 29/271 (2016.08); A23L 2/52 (2013.01); A23L 29/238 (2016.08); A23L 29/244 (2016.08); A23L 29/256 (2016.08); A23L 29/262 (2016.08); A23L 33/10 (2016.08); A23L 33/40 (2016.08); A61K 31/716 (2013.01); A61P 1/00 (2018.01); A23V 2002/00 (2013.01);
Abstract

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.


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