Food thickening agent, method for producing food thickening agent
The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients.
1. A method for preparing food and liquid thickener, the method comprising:
a) pretreating mineral water;
b) combining the pretreated mineral water with a food preservative to produce a first mixture, said food preservative comprising a salt of benzoic acid;
c) heating the first mixture to a first temperature and then combining the heated mixture with a chelating agent to produce a second mixture, said chelating agent comprising sodium hexametaphosphate;
d) combining the second mixture with a sequestering agent to form a third mixture and then maintaining the third mixture at a second temperature, said sequestering agent being present in an amount effective to lower water activity to below 0.75, said sequestering agent comprising EDTA; and
e) adding a thickener selected from the group consisting of xanthan, Carrageenan, Guar Gum, carboxymethyl cellulose, modified food starch, and combinations thereof to the third mixture to create a fourth mixture.
2. The method as recited in claim 1 wherein the thickener is xanthan and wherein the xanthan is first clarified.
3. The method as recited in claim 1 wherein the food thickener is combined with nourishment to produce a liquor with a density of 1000 g/liter.
4. The method as recited in claim 3 wherein the liquor induces a swallowing reflex in dysphagic patients.
5. A method for producing alcoholic beverages, the method comprising:
a) pretreating mineral water;
b) combining the pretreated mineral water with a food preservative to produce a first mixture, said food preservative comprising a salt of benzoic acid;
c) heating the first mixture to a first temperature and then combining the heated mixture with a chelating agent to produce a second mixture, said chelating agent comprising sodium hexametaphosphate;
d) combining the second mixture with a sequestering agent to form a third mixture and then maintaining the third mixture at a second temperature, said sequestering agent being present in an amount effective to lower water activity to below 0.75, said sequestering agent comprising EDTA;
e) adding a thickener selected from the group consisting of xanthan, Carrageenan, Guar Gum, carboxymethyl cellulose, modified food starch, and combinations thereof to the third mixture to create a fourth mixture;
f) optionally homogenizing the fourth mixture; and
g) mixing the fourth mixture with fluid containing ethanol.
6. The method as recited in claim 5 wherein the fluid containing ethanol is pretreated to decrease the concentration of spores in the fluid to less than 50 per liter.
7. The method as recited in claim 5 wherein the fluid containing ethanol is a liquid selected from the group consisting of wine, beer, and distilled spirits.
8. The method as recited in claim 5 wherein the weight percent of fluid containing ethanol to the homogenized mixture is between 98.5 and 99.3 percent.
9. The method of claim 1 , further compromising homogenizing the fourth mixture.
10. The method of claim 5 , wherein the fourth mixture is homogenized.
11. A food and liquid thickener prepared in accordance with the method of claim 1 .
12. A food and liquid thickener prepared by the method of claim 2 .
13. An alcoholic beverage produced by the method of claim 9 .
14. A method according to claim 1 , said thickener comprising xanthan.
15. A method according to claim 3 , said thickener comprising xanthan.
16. A method according to claim 4 , said thickener comprising xanthan.
17. A method according to claim 5 , said thickener comprising xanthan.
18. A method according to claim 6 , said thickener comprising xanthan.
19. A method according to claim 7 , said thickener comprising xanthan.
20. A method according to claim 8 , said thickener comprising xanthan.
21. A method according to claim 9 , said thickener comprising xanthan.
22. A method according to claim 10 , said thickener comprising xanthan.
23. A food and liquid thickener according to claim 11 , said thickener comprising xanthan.
24. A food and liquid thickener according to claim 12 , said thickener comprising xanthan.
25. An alcoholic beverage according to claim 13 , said thickener comprising xanthan.
26. A method for preparing food and liquid thickener, the method comprising:
a) pretreating mineral water;
b) combining the pretreated mineral water with a food preservative to produce a first mixture, said food preservative comprising a salt of benzoic acid;
c) heating the first mixture to a first temperature and then combining the heated mixture with a chelating agent to produce a second mixture, said chelating agent comprising sodium hexametaphosphate;
d) combining the second mixture with a sequestering agent to form a third mixture and then maintaining the third mixture at a second temperature, said sequestering agent being present in an amount of 10-30 mg/liter, said sequestering agent comprising EDTA; and
e) adding a thickener selected from the group consisting of xanthan, Carrageenan, Guar Gum, carboxymethyl cellulose, modified food starch, and combinations thereof to the third mixture to create a fourth mixture.
27. The method as recited in claim 26 wherein the thickener is xanthan and wherein the xanthan is first clarified.
28. The method as recited in claim 26 wherein the food thickener is combined with nourishment to produce a liquor with a density of 1000 g/liter.
29. The method as recited in claim 28 wherein the liquor induces a swallowing reflex in dysphagic patients.
30. The method of claim 26 , further compromising homogenizing the fourth mixture.
31. A food and liquid thickener prepared in accordance with the method of claim 26 .
32. A food and liquid thickener prepared by the method of claim 27 .