Which Commercial Thickening Agent Do Patients Prefer?

Dysphagia ◽  
2003 ◽  
Vol 18 (1) ◽  
pp. 46-52 ◽  
Author(s):  
Catherine Elizabeth Macqueen ◽  
Shana Taubert ◽  
Deirdre Cotter ◽  
Susan Stevens ◽  
Gary Steven Frost
Keyword(s):  
Thickening Agent

Eco-Printing on Cotton Fabric with Natural Indigo Dye Using Wild Taro Corms as a New Thickening Agent

2021 ◽  
pp. 1-16
Author(s):  
Rattanaphol Mongkholrattanasit ◽  
Charoon Klaichoi ◽  
Nattadon Rungruangkitkrai ◽  
Nattaya Vuthiganond ◽  
Monthon Nakpathom
Keyword(s):  
Cotton Fabric ◽  
Thickening Agent ◽  
Indigo Dye

scholarly journals Valorization of Tomato Dried Peels Powder as Thickening Agent in Tomato Purees

2015 ◽  
Vol 6 (11) ◽  
Author(s):  
Valentina Donegà ◽  
Maria Gabriella Marchetti ◽  
Paola Pedrini
Keyword(s):  
Thickening Agent

scholarly journals The Current State of Thickening Agent

Kobunshi ◽  
2001 ◽  
Vol 50 (10) ◽  
pp. 720-720
Author(s):  
Shuji NISHIKAWA
Keyword(s):  
Thickening Agent ◽  
Current State

scholarly journals Quality Characteristics of Tomato Sauce added withVarious Thickening Agent

2016 ◽  
Vol 22 (7) ◽  
pp. 100-111
Author(s):  
김영준 ◽  
박기홍 ◽  
Choi Soo Keun ◽  
김기쁨
Keyword(s):  
Quality Characteristics ◽  
Tomato Sauce ◽  
Thickening Agent

Late Onset Necrotizing Enterocolitis in Infants following Use of a Xanthan Gum-Containing Thickening Agent

2012 ◽  
Vol 161 (2) ◽  
pp. 354-356 ◽  
Author(s):  
Jennifer Beal ◽  
Benson Silverman ◽  
Jodeanne Bellant ◽  
Thomas E. Young ◽  
Karl Klontz
Keyword(s):  
Necrotizing Enterocolitis ◽  
Xanthan Gum ◽  
Late Onset ◽  
Thickening Agent

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
S. Khushbu ◽  
Chikkaballpur Krishnappa Sunil ◽  
Duggonahalli Veeresh Chidanand ◽  
Rangarajan Jaganmohan
Keyword(s):  
Particle Size ◽  
Thermal Properties ◽  
Thickening Agent ◽  
Effect Of Particle Size

scholarly journals Appropriate usage of food thickening agents to prevent non-disintegration of magnesium oxide tablets

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Taisuke Matsuo ◽  
Airi Sato ◽  
Kenzo Kudo ◽  
Yasuyuki Sadzuka ◽  
Takashi Tomita
Keyword(s):  
Elderly Patients ◽  
Magnesium Oxide ◽  
Xanthan Gum ◽  
Moisture Absorption ◽  
Guar Gum ◽  
The Body ◽  
Significant Delay ◽  
Thickening Agent ◽  
Short Time ◽  
Thickening Agents

Abstract Food thickening agents are used to aid the administration of medicine to elderly patients with dysphagia. Magnesium oxide tablets are sometimes administered with food thickening agents. Non-disintegration and disintegration delay of these tablets in the body are problems associated with food thickening agent use. However, the appropriate usage of food thickening agents for administering tablets is not established. Here, the reasons for the non-disintegration of magnesium oxide tablets administered with food thickeners and appropriate usage of food thickeners were examined using a disintegration test of newly opened and moisture-absorbed magnesium oxide tablets. Immersion of magnesium oxide tablets for 10 and 30 min in xanthan and guar gum-based food thickening agents caused disintegration delay and non-disintegration in the first fluid (pH 1.2). However, tablets immersed for 1 min quickly disintegrated. The disintegration of xanthan gum-based food thickening agents was faster than guar gum-based food thickening agents. Moisture absorption by magnesium oxide tablets caused a significant delay in their disintegration in water. The tablets that absorbed moisture disintegrated within 1 min in the first fluid, even when immersed in food thickening agents for a short time. Overall, a short immersion of magnesium oxide tablets in food thickening agents can avoid non-disintegration.

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