| abstract |
The present invention relates to a composition for improving the eating safety of patients with dysphagia. The content of maltodextrin or starch in the composition is 30-85% (w/w), and the content of edible gum is 10-60% (w/w). /w), the content of erythritol is 1-15% (w/w) and a pharmaceutically acceptable carrier. The composition of the invention has a high viscosity per unit mass, which is conducive to the uniform dispersion of medicines or nutritional components, accurately provides the required medicines or nutritional components for patients with dysphagia, and significantly reduces aspiration, choking or the like caused by patients with dysphagia. The incidence of infection caused. |