EXTENSIONAL VISCOSITY CONTRIBUTING TO SAFE INGESTION OF FOOD BOLUSES

摘要

1. A food product containing a nutritional composition and a food polymer capable of increasing the extensional viscosity of the nutritional composition, the food product having a Troughton coefficient of at least 6, preferably from about 6 to 15.2. The food product according to claim 1, which has a Troughton coefficient of about 10.3. A food product according to claim 1 or 2, the extensional viscosity of which is above 100 mPa ∙ • s (millipascal second). 4. The food product according to claim 1, wherein the food polymer is selected from the group comprising gums extracted from plants, plant mucus, and combinations thereof. The food product according to claim 4, in which the gums extracted from the plants are selected from the group consisting of gum okra (okra), konjac mannan, tara gum, locust bean gum, guar gum, fenugreek gum, tamarind gum, cassia gum, acacia gum, ghatti gum, pectins, cellulose, tragacanth gum, karaya gum, or any combination of the above, and preferably extracted from the plants, is an ocra gum. 6. The food product according to claim 4 or 5, in which the mucilage of plant origin is selected from the group comprising mucus of cactus (prickly pear), mucilage of oval plantain seeds, mallow of mallow (mallow), mucus of flax seeds, mucus of Althaea officinalis, mucous plantain mucus, mullein mucus , the mucus of Icelandic cetraria (Icelandic moss) or a combination of the above, and preferably the phytogenous mucus is cactus (prickly pear) mucus. 7. A food product according to claim 1 or 4, wherein the food polymer is selected from okra gum and / or cactus mucus (prickly pear) or a combination thereof. Food