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Moisture absorption characteristics of food thickeners used for the management of swallowing dysfunctions

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Abstract

Six commercial food thickeners, based on starch, and guar and xanthan gums, were investigated for their moisture absorption properties. The thickeners were exposed to 100% relative humidity as well as soaked in water for selected time periods. The gum-based thickeners dissolved in water to yield 100% water solubility index. The water absorption index of the starch-based thickeners ranged from 14.7 to 18.0 g/g dry solids of thickener. The starch-based thickeners sorbed less moisture than the gum-based ones, with the xanthan gum-based thickeners having the highest sorptive ability on mass basis. The Peleg model was the most suitable (r 2=0.966–0.997) of the sorption models investigated to describe the sorption data. The diffusion rate constant of the thickeners ranged from 8.7 to 13.5 day%−1, while the equilibrium moisture content was between 35.7 and 46.8%. The sorptive ability explained viscosity development in some of the thickeners, but was unsuitable in fully describing comparisons of the solutions viscosities of starch-based and xanthan gum-based thickeners.

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Abbreviations

A 1−A 16 =:

Constants of the sorption models

K =:

diffusion rate constant (day %−1)

M =:

Moisture content (%)

M e =:

Equilibrium moisture content (%)

M o =:

Initial moisture content (%)

M p =:

Predicted moisture content (%)

r 2 =:

Coefficient of determination

t =:

Time (day)

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Acknowledgements

The material support from the manufacturers of the food thickeners and our collaborating hospitals is gratefully acknowledged. References to company names do not serve as an endorsement by the authors or their University.

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Authors and Affiliations

  1. Division of Chemical Engineering, University of Queensland, St Lucia, Queensland, 4072, Australia

    P. A. Sopade, S. Liang & P. J. Halley

  2. School of Health and Rehabilitation Sciences, University of Queensland, St Lucia, Queensland, 4072, Australia

    J. A. Y. Cichero

  3. School of Molecular and Microbial Sciences, University of Queensland, St Lucia, Queensland, 4072, Australia

    L. Ward

Authors
  1. P. A. Sopade
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  2. S. Liang
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  3. P. J. Halley
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  4. J. A. Y. Cichero
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  5. L. Ward
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Correspondence to P. A. Sopade.

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Sopade, P.A., Liang, S., Halley, P.J. et al. Moisture absorption characteristics of food thickeners used for the management of swallowing dysfunctions. Eur Food Res Technol 224, 555–560 (2007). https://doi.org/10.1007/s00217-006-0325-x

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  • DOI: https://doi.org/10.1007/s00217-006-0325-x

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