Packaged concentrate thickener compositions

Abstract

A process for thickening liquid food and / or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.

Description

CROSS REFERENCE TO PRIOR APPLICATIONS[0001]This application is a division of pending application Ser. No. 10 / 485,879, filed Feb. 2, 2004, which is a national phase application under 35 U.S.C. § 371 of Patent Cooperation Treaty application / PCT / US02 / 24525, Aug. 2, 2002, which claims the benefit of U.S. provisional application 60 / 309,764 filed Aug. 2, 2001, all of which are incorporated herein in their entirety by reference.BACKGROUND OF THE INVENTION[0002]The present invention relates to concentrate thickener compositions. More particularly the invention relates to xanthan gum concentrate compositions.[0003]Swallowing problems in humans include difficulty in swallowing, inability to swallow, and discomfort in swallowing. These problems are collectively termed dysphagia. Dysphagia is a common unfortunate secondary condition that accompanies many primary human disease states such as stroke, multiple sclerosis, asperger syndrome, esophageal cancer, laryngeal cancer, chagus disease, cysti...

AI Technical Summary

Benefits of technology

[0011]In one aspect a process is provided for preparing thickener in a concentrate form that will be easily dispersed by fork or eating utensil or any other simple method of agitation such as shaking by hand or by machine. The thickener concentrate consistently and rapidly thickens most fluids that a patient with dysphagia would desire or have a need to consume. This process provides a food thickener that is more palatable and more visually appealing, that is safer to have in the presence of patients with impaired decision making.

Problems solved by technology

Swallowing problems in humans include difficulty in swallowing, inability to swallow, and discomfort in swallowing.

In pre-term infants, dysphagia may occur simply because the musculature and anatomy involved in swallowing has not yet fully developed.

People with dysphagia generally lack proper muscle control and coordination to properly seal the windpipe or they lack the ability to properly propel the bolus of food and / or beverage to the stomach.

If this condition goes unnoticed, sufferers are prone to foodstuff(s) and beverages going into the sufferer's lungs rather than being routed properly to their stomach.

When routing to the lungs occurs, the patient sufferer is at increased risk for growing unhealthy bacteria in the lungs which raises the prospect of aspiration pneumonia (with its accompanying attendant risks and hospitalization) and / or even fatal asphyxiation.

Controlling the bolus with these fluids can be very difficult.

Any delayed or slowed movement and / or coordination during the swallowing process will more likely be a problem with a thin fluid because it moves so quickly through the mouth and into the throat.

In institutions and homes where beverages are prepared for persons with dysphagia the mixing equipment used is typically less than ideal.

Dispersion is also not ideal.

Rapid and efficient hydration is nearly impossible.

In addition, these products adversely affect the taste and appearance of beverages so they are less appetizing to patients.

Also, beverages like soda pop, human breast milk, beer and wine cannot be effectively thickened with these powders.

Carbonated beverages foam almost uncontrollably when these powders are added.

And they do not effectively thicken alcoholic beverages.

Dry powder has a potential for accidental ingestion prior to dissolution.

Ingestion of dry powder can lead to swelling and blockage of the throat (Federal Register Aug. 26, 1993, pp.

In its final ruling on the labeling of over-the-counter drugs, the United States Food and Drug Administration clearly indicates that dry thickeners in powdered form are a risk for causing esophageal obstruction.

Adding to the risk, some of the patients with dysphagia have impaired decision making as a result of their primary disease.

The taste and visual properties of pre-thickened beverages does little to improve on the powders.

Current approaches to meeting the needs of people with dysphagia fall short.

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