Jelly composition
US-9452150-B2 · Sep 27, 2016 · US
Extensional viscosity to promote safe swallowing of food boluses
US12290492B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-12290492-B2 |
| Application number | US-202318223733-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jul 19, 2023 |
| Priority date | Mar 1, 2011 |
| Publication date | May 6, 2025 |
| Grant date | May 6, 2025 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
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.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method of replacing saliva in an individual in need thereof, the method comprising: administering an effective amount of a liquid nutritional product to the individual, the liquid nutritional product comprising a nutritional composition and a food-grade polymer, wherein the food grade polymer is selected from the group consisting of okra gum, konjac mannan, tara gum, fenugreek gum, tamarind gum, cassia gum, cactus mucilage, mallow mucilage, flax seed mucilage, marshmallow mucilage, ribwort mucilage, mullein mucilage, cetraria mucilage, and combinations thereof, the liquid nutritional product comprises an amount of the food-grade polymer such that the liquid nutritional product has an increased cohesiveness relative to the nutritional composition and has a Trouton ratio of 6 to 15. 2. The method of claim 1 , wherein the liquid nutritional product has an extensional viscosity greater than 100 mPa s. 3. The method of claim 1 , wherein the food grade polymer is okra gum and/or cactus mucilage. 4. The method of claim 1 , wherein the food grade polymer is selected from the group consisting of mallow mucilage, ribwort mucilage, mullein mucilage, and mixtures thereof.
Assignees
Inventors
Classifications
Probiotics · CPC title
Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts · CPC title
Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin · CPC title
Lycium (desert-thorn) · CPC title
Lactobacilli, e.g. L. acidophilus or L. brevis · CPC title
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- What does patent US12290492B2 cover?
- 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…
- Who is the assignee on this patent?
- Nestle Sa
- What technology area does this patent fall under?
- Primary CPC classification A23L29/206. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue May 06 2025 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 1 related publication on this page (citations in our corpus or others sharing the same primary CPC).