Index and method of use of adapted food compositions for...

Details Index and method of use of adapted food compositions for... Index and method of use of adapted food compositions for...

A - Human Necessities

23

P

A23P 1/00 (2006.01) A23L 1/00 (2006.01) G01N 33/02 (2006.01)

Patent

CA 2568650

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.

La présente invention porte sur un procédé utilisant une approche quantitative et descriptive pour adapter la texture alimentaire dans la gestion clinique de dysphagie. Il est prévu un nouvel indice, indice ST et un procédé d~utilisation pour déterminer et moduler les caractéristiques physiques alimentaires de manière à permettre à la composition alimentaire à la température de service de présenter la combinaison désirée de fermeté, d~adhérence, de souplesse et de cohésion pour résoudre les problèmes liés à la dysphagie.

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