Supramolecular polymerization for dysphagia diets

Xanthan gum is commonly used as a thickening agent to modify the texture of dysphagia diets. However, excessive xanthan gum can increase the risk of pharyngeal residue. An extremely thick (300–500 mPa s) can be achieved using a trace amount (0.02%, w/v) of xanthan gum and konjac glucomannan to construct a supramolecular. These supramolecular samples exhibited more significant yield stress and cohesion than xanthan gum solutions, as demonstrated by rheological analysis and droplet experiments. Cryo-TEM measurements revealed that the diameter of supramolecular chains in the hydrated state is approximately 1.38 nm, forming supramolecular fiber aggregates larger than 100 nm after dehydration. Xanthan gum was suggested as the primary network component of the supramolecular structure, while konjac glucomannan anchored the xanthan gum molecular chains, limiting their free sliding. Static multiple light scattering (SMLS) experiments showed that the supramolecular system had a longer stability time than xanthan gum solutions. A video-fluoroscopic swallowing study (VFSS) showed significant differences in pharyngeal residue compared to xanthan gum solutions. The results of the research indicate that the safety and taste of dysphagia diets can be influenced by several factors, including viscosity at different shear rates, yield stress, cohesion, and modulus. These factors should be taken into account, in addition to the commonly used apparent viscosity at a shear rate of 50 s−1. Food microstructure design can provide more options for dysphagia diets.