Hydrophobically modified ethoxylated urethanes have been synthesized using polyethylene glycol, hexamethylene diisocyanate and cetyl alcohol. These types of thickeners are categorized as nonionic associative thickeners. The HEURs were prepared in two steps. Initially an ethoxylated urethane prepolymer was synthesized through a reaction between a polyethylene glycol (Mn=6000) and hexamethylene d...

BACKGROUND & AIMS Fluid thickeners are an important and commonly-used strategy to manage swallowing difficulties however there are no reports of the perceptions and experiences of parents of children using thickeners. METHODS Semi-structured interviews of 14 parents having a child using fluid thickeners due to swallowing difficulties. RESULTS Parents reported improvements in quality of life...

OBJECTIVE To investigate compliance with a viscosity-modified diet among Korean dysphagic patients and to determine which factors are associated with compliance. METHODS We retrospectively reviewed medical records of patients who had been recommended to use thickeners in the previous videofluoroscopic swallowing study (VFSS). Among 68 patients, 6 were excluded because tube feeding was require...

Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of 60°C. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thick...

The effect of human saliva on the flow properties of pudding-like thickened water prepared with commercial food thickeners was investigated, and their viscosity differences were also compared as a function of salivary reaction time (0-60 min after the addition of saliva). Food thickeners used in this study were starch-based (SB), gum-containing starch-based (GSB), and gumbased (GB) commercial t...