| 发明名称 |
EXTENSIONAL VISCOSITY TO PROMOTE SAFE SWALLOWING OF FOOD BOLUSES |
| 摘要 |
Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided. |
| 申请公布号 |
US2014294787(A1) |
申请公布日期 |
2014.10.02 |
| 申请号 |
US201214002052 |
申请日期 |
2012.03.01 |
| 申请人 |
Burbidge Adam Stewart;Engmann Jan;Popa Nita Simina |
发明人 |
Burbidge Adam Stewart;Engmann Jan;Popa Nita Simina |
| 分类号 |
A23L1/29;A61K36/815;A61K31/122;A61K47/46;A61K31/07;A61K31/375;A61K31/7048;A61K47/36;A61K35/74;A61K33/00 |
主分类号 |
A23L1/29 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A nutritional product comprising:
a nutritional composition and a food grade polymer capable of increasing an extensional viscosity of the nutritional composition, the nutritional product comprises a Trouton ratio that is at least 6. |
| 地址 |
Arzier CH |
