| abstract |
PROBLEM TO BE SOLVED: To provide an existing food with physical properties suitable for a person with reduced mastication / swallowing function, such as a person with masticatory or dysphagic disorders or an elderly person, that is, 1) excellent bolus formation (easiness of uniting food in mouth). (2) To provide a gelling agent composition which imparts a property of low adhesion to the oral cavity and pharynx and (3) excellent water retention. In addition, a gelling agent composition in which a food or a caregiver can easily adjust the physical properties of food according to the preference of the food or the degree of disability without requiring special cooking utensils at the bedside. I will provide a. SOLUTION: A (a) co-precipitate of at least two kinds of polysaccharides selected from guar gum, cod gum and locust bean gum, and (b) a gelling agent composition comprising xanthan gum and / or κ-carrageenan. Thereby, even without a heating step, a weak gel structure is imparted to the existing food, and the physical properties are optimized for chewing and swallowing. [Selection diagram] None |