Measurement of Viscosity of Gum-based Thickeners by Rotating Viscometer Method (CAT#: STEM-PPA-0029-YJL)

Introduction

Dysphagia, or swallowing disorder, is caused by many neurologic or structural diseases affecting oral, pharyngeal, and esophageal structures. The complications of dysphagia, such as aspiration pneumonia, dehydration, and malnutrition, increased the length of hospital stay and mortality.
Diet modification is widely administered in dysphagia patients for safe and adequate nutrition. The thickened fluid is known to reduce the risk of aspiration. However, pudding-like ultrathick fluid could increase pharyngeal retention. Furthermore dysphagia patients who consume thickened fluid have a risk of dehydration. Therefore it is important to achieve the adequate viscosity of a thickened fluid.
The available fluid thickeners are mainly composed of starch polysaccharide, Guar gum-based polysaccharide, and Xanthan gum-based polysaccharide. The rheological characteristics of these fluid thickeners are different. Viscosity of fluid changes as the measuring conditions, including temperature and shear rate, are altered.