Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea...

Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance major issue, due to patients’ dislike of thickened liquids. Some studies suggest negative impact gum-based thickeners, currently most used clinical practice, on sensory properties compared starch-based thickeners. This has not yet been investigated PD. s...

OBJECTIVE To compare fluid thickeners composed of starch polysaccharide (STA), guar gum-based polysaccharide (GUA), and xanthan gum-based polysaccharide (XAN) with the use of a viscometer and a line spread test (LST) under various measurement conditions. METHODS The viscosity of thickened fluid with various concentrations (range, GUA 1%-4%, XAN 1%-6%, STA 1%-7%, at intervals of 1%) was measur...

In the article, rheological properties of adhesive-binding systems used in production enterprises and newly developed polymer are studied. order to determine thermal stability systems, a analysis thickeners with different compositions was carried out. Mass loss observed heating curve thickener based on PAA, PVA Na-CMS. Endothermic effects during can be caused by physical phenomena such as lique...

Blended cornstarch–xanthan gum systems were optimized for thickening of cocoa syrups. For this purpose the sensory (whole and partial), textural (force of penetration, adhesiveness and stringiness) and rheological properties (flow curves as well as viscosity/time and viscosity/temperature relationships) of cocoa syrups were studied. Flow curves were described by rheological model of Casson, whi...