Food thickening agent, method for producing food thickening agent
The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.
1. A method for preparing a thickener, the method comprising
a) providing mineral water;
b) combining said mineral water with a salt of benzoic acid to produce a first mixture;
c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;
d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; and
e) adding a xanthan thickener to create a fourth mixture.
2. The method according to claim 1 , said xanthan thickener being added at a temperature of at least 95° C.
3. The method according to claim 1 , wherein the xanthan thickener is first clarified.
4. The method according to claim 3 , said xanthan thickener being clarified by centrifugation.
5. A method for preparing a thickened food product, comprising: providing a food thickener, said food thickener having been prepared by a method comprising:
a) providing mineral water;
b) combining said mineral water with a salt of benzoic acid to produce a first mixture;
c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;
d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; and
e) adding a xanthan thickener to create the food thickener; and blending said food thickener with a liquid food product.
6. The method according to claim 5 , said thickened food product comprising a juice.
7. The method according to claim 5 , said thickened food product comprising an alcoholic food product.
8. The method according to claim 5 , further comprising the step of packaging the thickened food product.
9. The method according to claim 8 , comprising packaging the thickened food product in a bag-in-box package.
10. A method for inducing a swallowing reflex in a patient with oral sensitivity loss, comprising combining a thickener with a food product to make a thickened food product having a density of between 750 and 1250 g/liter, administering said thickened food product to said patient, said thickener comprising a xanthan based thickener, said thickener having been prepared by a method comprising:
a) providing mineral water;
b) combining said mineral water with a salt of benzoic acid to produce a first mixture;
c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;
d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; and
e) adding a xanthan thickener to create a fourth mixture.
11. A method for inducing a swallowing reflex in a patient with oral sensitivity loss, comprising administering a thickened food product to said patient, said food product having been prepared by combining a food thickener with a food product to make a thickened food product having a density of between 750 and 1250 g/liter, said thickener having been prepared by a method comprising:
a) providing mineral water;
b) combining said mineral water with a salt of benzoic acid to produce a first mixture;
c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;
d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; and
e) adding a xanthan thickener to create the food thickener.