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FOOD GRADE THICKENER AND METHODS FOR TREATING SWALLOWING DISORDERS

20240023585 ยท 2024-01-25

    Inventors

    Cpc classification

    International classification

    Abstract

    The present invention provides a method for providing a food grade thickener, the method comprising the steps of: establishing an aqueous continuous phase of a first polysaccharide, adding a second polysaccharide to the continuous phase thereby forming a gelled mixture, hydrolysing the gelled mixture to reduce the viscosity of the gelled mixture, and adding a gum to the hydrolysed gelled mixture under conditions such that the gum only partially expresses its viscosity, thereby forming the food grade thickener. The invention also relates to a method of treating a subject suffering from a mastication and/or deglutition disease, disorder or condition, comprising the step of administering a foodstuff to the subject, wherein the foodstuff comprises the food grade thickener of the invention. The invention further relates to a storage and delivery system for a food grade thickener, comprising: a.) a container containing the food grade thickener of the invention, and b.) a pump dispenser sealingly attached to the container, wherein the dispenser comprises a valve for inhibiting or preventing drying of the composition in the container

    Claims

    1. A method for providing a food grade thickener, the method comprising the steps of: providing an aqueous phase, adding a polysaccharide to the aqueous phase thereby forming a gelled mixture, hydrolysing the gelled mixture to reduce the viscosity of the gelled mixture, and adding a gum to the hydrolysed gelled mixture under conditions such that the gum only partially expresses its viscosity, thereby forming the food grade thickener.

    2. The method according to claim 1, wherein the polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum or a combination thereof.

    3. The method according to any one of the preceding claims, wherein the polysaccharide is added to the aqueous phase in a concentration of about 0.5 to 30 wt %.

    4. The method according to any one of the preceding claims, wherein the gelled mixture is hydrolysed at a temperature of about 50 to 95 C.

    5. The method according to any one of the preceding claims, wherein the gelled mixture is hydrolysed for a duration of about 2 to 72 hours.

    6. The method according to any one of the preceding claims, wherein the gelled mixture is acid hydrolysed to produce the hydrolysed gelled mixture.

    7. The method according to any one of the preceding claims, wherein the hydrolysed gelled mixture has a viscosity of between about 40-150 cP measured at 20 C. using a Brookfield viscometer #1 spindle at 10 rpm.

    8. The method according to any one of the preceding claims, wherein the gum is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, fenugreek gum, guar gum, tara gum and locust bean gum, xanthan gum and any combination thereof.

    9. The method according to any one of the preceding claims, wherein the gum is added in a concentration of about 2 to 30 wt %. A food grade thickener when produced by the method according to any one of claims 1 to 9.

    11. The food grade thickener according to claim 10, wherein the food grade thickener is stable for at least six months.

    12. The food grade thickener to any one of claims 10 to 11, wherein the food grade thickener has a viscosity of about 500 to 10,000 cP measured at 20 C. using a Brookfield viscometer #5 spindle at 10 rpm.

    13. The food grade thickener to any one of claims 10 to 12, wherein the food grade thickener has a resistance to flow of greater than about 12 cm at 20 C. at 30 seconds measured using a Bostwick consistometer.

    14. The food grade thickener to any one of claims 10 to 13, wherein a 7 wt % solution of the food grade thickener and water has a transmittance of about >90% at 650 nm when measured using a 1 cm path length.

    15. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff, the method comprising the step of adding to the foodstuff the food grade thickener according to any one of claims 10 to 14.

    16. The method according to claim 15, wherein the amount of food grade thickener that is added is about 1 to 30 wt %.

    17. The method according to claim 15 or claim 16, wherein adding the food grade thickener to the foodstuff causes the viscosity of the foodstuff is increased to at least about 95 cP.

    18. A method of treating a subject suffering from a mastication and/or deglutition disease, disorder or condition, the method comprising the step of administering a foodstuff to the subject, wherein the foodstuff comprises the food grade thickener according to any one of claims 10 to 14.

    19. Use of the food grade thickener according to any one of claims 10 to 14 in the manufacture of a medicament for the treatment or amelioration of a mastication and/or deglutition disease, disorder or condition.

    20. A method of overcoming or ameliorating difficulties in swallowing in a patient in need of such treatment, comprising the step of thickening a food or beverage with the food grade thickener according to any one of claims 10 to 14 for consumption by said patient

    21. Use of the food grade thickener according to any one of claims 10 to 14 in the manufacture of a medicament for overcoming or ameliorating difficulties in swallowing in a patient in need of such treatment.

    22. A storage and delivery system for a food grade thickener, comprising: a container containing the food grade thickener according to any one of claims 10 to 14, and a pump dispenser sealingly attached to the container, said dispenser comprising a valve for inhibiting or preventing drying of the composition in the container.

    23. A kit for a storage and delivery system for a food grade thickener, comprising: a container containing the food grade thickener according to any one of claims 10 to 14, and a pump dispenser for attachment to the container, wherein said pump dispenser comprises a valve for inhibiting or preventing drying of the composition in the container.

    24. A method of delivering a food grade thickener to an aqueous liquid or aqueous liquid solid mixture foodstuff, the method comprising the steps of: providing a container containing the food grade thickener according to any one of claims 10 to 14, and applying a force to the pump dispenser to thereby deliver one or more doses of a predetermined volume of the food grade thickener to the foodstuff.

    25. The system of claim 22, or the kit of claim 23, or the method of claim 24, wherein one, two and three doses of a predetermined volume of the food grade thickener increases the viscosity of said foodstuff to first, second and third viscosity levels respectively and wherein a nonlinear relationship exists between the first, second and third viscosity levels.

    26. The system of claim 22 or 25, or the kit of claim 23 or claim 25, or the method of claim 24 or 25, wherein the pump dispenser comprises a valve for inhibiting or preventing drying of the composition in the container.

    27. The system of any one of claim 22 or 25-26, or the kit of any one of claim 23 or 25-26, or the method of any one of claims 24-26, wherein the valve is or comprises a self-sealing valve.

    28. The system of claim 27, or the kit of claim 27, or the method of claim 27, wherein the valve is selected from the group consisting of a cross-slit valve, a ball valve, a flapper valve, an umbrella valve, a duck bill valve, a reed valve and any combination thereof.

    29. The system of claim 27, or the kit of claim 27, or the method of claim 27, wherein the valve is biased to a closed position and is actuated to an open position upon application of a force to the pump dispenser forcing said composition to flow through the valve.

    30. The system of any one of claim 22 or 25-29, or the kit of any one of claim 23 or 25-29, or the method of any one of claims 24-29, wherein the pump dispenser comprises a dispenser tip, the dispenser tip including the valve disposed therein.

    31. A swallowing disorder assisting or swallowing disorder ameliorating composition comprising a pourable, food grade thickener, having an apparent viscosity of about less than about 5,000 cPs measured at 20 C. using a #3 spindle at 5 rpm, and a resistance to flow of greater than about 12 cm at 20 C. at 30 seconds measured using a Bostwick consistometer and wherein a 7 wt % solution of the food grade thickener and water has a transmittance of >90% at 650 nm when measured with a 1 cm path length.

    32. A method for providing a food grade thickener, the method comprising the steps of: establishing an aqueous continuous phase of a first polysaccharide, adding a second polysaccharide to the continuous phase thereby forming a gelled mixture, hydrolysing the gelled mixture to reduce the viscosity of the gelled mixture, and adding a gum to the hydrolysed gelled mixture under conditions such that the gum only partially expresses its viscosity, thereby forming the food grade thickener.

    33. The method according to claim 32, wherein the first polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate or xanthan gum and any combination thereof.

    34. The method according to any one of claims 32-33, wherein the aqueous continuous phase comprises between about 0.002 to 1.0 wt. % of the first polysaccharide.

    35. The method according to any one of claims 32-34, wherein the aqueous continuous phase is heated to melt the first polysaccharide.

    36. The method according to any one of claims 32-35, wherein the second polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum or a combination thereof.

    37. The according to any one of claims 32-36, wherein the second polysaccharide is added in a concentration of about 0.5 to 30 wt % to the aqueous phase.

    38. The method according to any one of claims 32-37, wherein the gelled mixture is hydrolysed at a temperature of about 50 to 95 C.

    39. The method according to any one of claims 32-38, wherein the gelled mixture is hydrolysed for a duration of about 2 to 72 hours.

    40. The method according to any one of claims 32-39, wherein the gelled mixture is acid hydrolysed to produce a hydrolysed gelled mixture.

    41. The method according to any one of claims 32-40, wherein the hydrolysed gelled mixture has a viscosity of between about 40-150 cP measured at 20 C. using a Brookfield viscometer #1 spindle at 10 rpm.

    42. The method according to any one of claims 32-41, wherein the gum is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, fenugreek gum, guar gum, tara gum and locust bean gum, xanthan gum and any combination thereof.

    43. The method according to any one of claims 32-42, wherein the gum is added in a concentration of about 2 to 30 wt %.

    Description

    BRIEF DESCRIPTION OF THE DRAWINGS

    [0135] Preferred embodiments of the invention will now be described, by way of example only, with reference to the accompanying drawings in which:

    [0136] FIG. 1 shows a flowchart of the method of the claimed invention, indicating the steps of: continuous phase formation, gel formation, hydrolysis and gum addition.

    [0137] FIG. 2a shows various CMC solutions (pH 3.6) solubilised with minimal shear (10-200 rpm) for 1 hour and subsequently hydrolysed at 90 C. for (L-R) Time 0 (>10 mL), 8 hours (5.8 mL), 10 hours (5.6 mL), 12 hours (5.0 mL) and 14 hours (4.2 mL). The values in brackets are the respective volume remaining in flow test performed according to IDDSI flow test (10 seconds of flow) in mL. FIG. 2b shows various CMC solutions (pH 3.6) solubilised with high shear (7600-10200 rpm) for 1 hour and subsequently hydrolysed at 90 C. for (L-R) Time=0 hours (>10 mL), 12 hours (3.4 mL), 24 hours (0.8 mL), 36 hours (0.3 mL) and 48 hours (0 mL). The values in brackets are the respective volume remaining in flow test performed according to IDDSI flow test (10 seconds of flow) in mL.

    [0138] FIG. 3 shows the effect of various compositions of the prior art and the invention when mixed in a 1:5 ratio with water, showing a) the claimed invention, and b) h) the comparative example compositions produced according to the teachings of JP2007 using food grade polysaccharides.

    [0139] FIG. 4 shows the stability comparative examples 1-8 over a period of 24 hours, showing that none of the compositions of comparative examples 1-8 maintain stability over this period.

    [0140] FIG. 5 is a histogram diagram which illustrates the typical viscosity versus concentration profiles for the four groups of sodium carboxymethylcellulose (CMC) gums;

    [0141] FIG. 6 is a graph showing the viscosity of a 5% xanthan gum solution as a function of acid hydrolysed sodium carboxymethylcellulose concentration;

    [0142] FIG. 7 is a graph showing the viscosity of a 5% xanthan gum solution as a function of acid hydrolysed sodium alginate concentration;

    [0143] FIG. 8 is a graph showing the viscosity of a 5% xanthan gum solution as a function of enzyme hydrolysed xanthan gum concentration;

    [0144] FIG. 9 is a graph showing the viscosity of a 5% xanthan gum solution as a function of enzyme hydrolysed guar gum concentration;

    [0145] FIG. 10 is a graph showing the viscosity of a 5% xanthan gum solution as a function of methyl ethyl cellulose (DP=250) concentration;

    [0146] FIG. 11 is a graph showing the viscosity of a 5% xanthan gum solution as a function of sodium carboxymethylcellulose (DP-120-150) concentration;

    [0147] FIG. 12 is a graph showing the viscosity of a 5% xanthan gum solution as a function of the concentration of the following mixture of low viscosity, highly soluble, polysaccharides20 parts enzyme hydrolysed xanthan gum; 20 parts sodium carboxymethyl cellulose (DP=120150); 10 parts acid hydrolysed sodium carboxymethyl cellulose; 20 parts acid hydrolysed sodium alginate; and 20 parts acid hydrolysed pectin; and

    [0148] FIG. 13 is a graph showing the viscosity of an 8% sodium alginate solution as a

    [0149] function of the concentration of the following mixture of low viscosity, highly soluble, polysaccharides8.3 parts acid hydrolysed pectin; 8.3 parts hydroxypropyl methylcellulose (DP=200); and 8.3 parts enzyme hydrolysed guar gum.

    DEFINITIONS

    [0150] In describing and claiming the present invention, the following terminology will be used in accordance with the definitions set out below. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments of the invention only and is not intended to be limiting.

    [0151] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one having ordinary skill in the art to which the invention pertains.

    [0152] Unless the context clearly requires otherwise, throughout the description and the claims, the terms comprise, comprising, and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of including, but not limited to. For example, a composition, mixture, method or method that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, mixture, method or method.

    [0153] The transitional phrase consisting of excludes any element, step, or ingredient not specified. If in the claim, such would close the claim to the inclusion of materials other than those recited except for impurities ordinarily associated therewith. When the phrase consisting of appears in a clause of the body of a claim, rather than immediately following the preamble, it limits only the element set forth in that clause; other elements are not excluded from the claim as a whole.

    [0154] The transitional phrase consisting essentially of is used to define a composition, method or method that includes materials, steps, features, components, or elements, in addition to those literally disclosed, provided that these additional materials, steps, features, components, or elements do not materially affect the basic and novel characteristic(s) of the claimed invention. The term consisting essentially of occupies a middle ground between comprising and consisting of.

    [0155] Where applicants have defined an invention or a portion thereof with an open-ended term such as comprising, it should be readily understood that (unless otherwise stated) the description should be interpreted to also describe such an invention using the terms consisting essentially of or consisting of. In other words, with respect to the terms comprising, consisting of, and consisting essentially of, where one of these three terms is used herein, the presently disclosed and claimed subject matter may include the use of either of the other two terms. Thus, in some embodiments not otherwise explicitly recited, any instance of comprising may be replaced by consisting of or, alternatively, by consisting essentially of.

    [0156] Further, unless expressly stated to the contrary, or refers to an inclusive or and not to

    [0157] an exclusive or. For example, a condition A or B is satisfied by any one of the following: A is true (or present) and B is false (or not present), A is false (or not present) and B is true (or present), and both A and B are true (or present).

    [0158] Also, the indefinite articles a and an preceding an element or component of the invention are intended to be non-restrictive regarding the number of instances (i.e., occurrences) of the element or component. Therefore a or an should be read to include one or at least one, and the singular word form of the element or component also includes the plural unless the number is obviously meant to be singular.

    [0159] Other than in the operating examples, or where otherwise indicated, all numbers expressing quantities of ingredients or reaction conditions used herein are to be understood as modified in all instances by the term about. The examples are not intended to limit the scope of the invention. In what follows, or where otherwise indicated, % will mean weight %, ratio will mean weight ratio and parts will mean weight parts.

    [0160] The terms predominantly and substantially as used herein shall mean comprising more than 50% by weight, unless otherwise indicated.

    [0161] As used herein, with reference to numbers in a range of numerals, the terms about, approximately and substantially are understood to refer to the range of 10% to +10% of the referenced number, preferably 5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, most preferably -0 .1% to +0 .1% of the referenced number. Moreover, with reference to numerical ranges, these terms should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, from 8 to 10, and so forth.

    [0162] As used herein, wt. % refers to the weight of a particular component relative to total weight of the referenced composition.

    [0163] The term and/or used in the context of X and/or Y should be interpreted as X, or Y, or X and Y. Similarly, at least one of X or Y should be interpreted as X, or Y, or both X and Y.

    [0164] The terms preferred and preferably refer to embodiments of the invention that may

    [0165] afford certain benefits, under certain circumstances. However, other embodiments may also be preferred, under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, and is not intended to exclude other embodiments from the scope of the invention.

    [0166] The complete disclosures of the patents, patent documents and publications cited herein are incorporated by reference in their entirety as if each were individually incorporated.

    [0167] The term polysaccharide, as used herein, generally refers to polymers formed from about 10 to 500, 500 to 1000, 1000 to 2000, 2000 to 5000, 5000 to 10,000, 10,000 to 50,000, 50,000 to 100,000 or over 100,000 saccharide units linked to each other by hemiacetal or glycosidic bonds, or any range therein, for example, 10 to over 100,000 saccharide units. The polysaccharide may be either a straight chain, singly branched, or multiply branched wherein each branch may have additional secondary branches, and the monosaccharides may be standard D- or L-cyclic sugars in the pyranose (6-membered ring) or furanose (5-membered ring) forms such as D-fructose and D-galactose, respectively. Additionally, they may be cyclic sugar derivatives, deoxy sugars, sugar, sugar acids, or multi-derivatized sugars. As would be understood by the skilled artisan, polysaccharide preparations, and in particular those isolated from nature, typically comprise molecules that are heterogeneous in molecular weight.

    [0168] The term thickening agent as used herein refers to any compound used to increase the viscosity of a liquid mixture and/or solution, and in particular, those for use in food applications, such as edible gums, vegetable gums and food grade polysaccharides.

    [0169] As used herein, synthetic polysaccharides refer to chemically and/or enzymatically produced, derived and/or modified polysaccharides. In particular embodiments, the synthetic polysaccharide is selected from the group consisting of microcrystalline cellulose, sodium carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, methylethylcellulose, polyvinylpyrrolidone (PVP), a carboxyvinyl polymer, a methyl vinyl ether, a maleic anhydride polymer, an ethylene oxide polymer and any combination thereof.

    [0170] A naturally occurring polysaccharide, as used herein, generally refers to a polysaccharide that is not modified from how it occurs in nature except for being isolated.

    [0171] For the purposes of the present invention, by isolated is meant material that has been removed from its natural state or otherwise been subjected to human manipulation. Isolated material may be substantially or essentially free from components that normally accompany it in its natural state, or may be manipulated so as to be in an artificial state together with components that normally accompany it in its natural state. Isolated material includes material in native and recombinant form. In this regard, the naturally occurring polysaccharide may be synthesized so as to effectively replicate a polysaccharide as found in nature. The term isolated also encompasses terms such as enriched and purified.

    [0172] By polysaccharide fragment is meant any complex carbohydrate which is formed, for example, by the enzymatic and/or chemical digestion of a larger, starting polysaccharide. Thus, while the fragment is always smaller than the starting polysaccharide from which it has been derived, no particular size limitation is implied on either the starting polysaccharide or the fragment thereof.

    [0173] As used herein, the term flowable and like terms such as flowability refer to the ability of a substance to flow in a continuous steam without undue force under standard atmospheric conditions and temperatures.

    [0174] As used herein, the term pumpable and like terms such as pumpability refer to the ability of a substance to flow under pressure through lines, nozzles, and passages of a pump apparatus and/or fittings thereof without irreversible deformation or adverse effects imparted on the material flowing through said lines, nozzles, and passages.

    [0175] As used herein, the term pourable and like terms such as pourability refer to the ability of a substance to be poured or otherwise flow in a continuous steam without undue force under standard atmospheric conditions and temperatures.

    [0176] As used herein, the term dispersible and like terms such as dispersibility refer to the ability of a substance to rapidly distribute evenly throughout a medium with minimal force without forming lumps or particulates.

    [0177] As used herein, the units cP, cPs, centipoise, mPa.Math.s and millipascal-second are understood to be interchangeable, and will be understood by the skilled person as describing the dynamic viscosity of a solution.

    [0178] As used herein, the term low shear refers to conditions which use a relatively low speed (e.g., 2-300 rpm), preferably with a low shear agitator such as a hydrofoil impeller. It will be appreciated that a range of agitators would be appropriate, and the skilled person would be able to select one which imparts minimal shear to the solution. In some embodiments, the low shear is between 1 to 1000 rpm.

    [0179] As used herein, the term high shear refers to conditions which use a relatively high mixing speed (e.g., >1500 rpm), and/or using a high shear agitator. In some embodiments, the high shear is >1,000 to 10000 rpm.

    [0180] Unless stated otherwise, all viscosity and apparent viscosity measurements herein are performed at 20 C. at 5 rpm using a #3 spindle on a Brookfield rotational viscometer.

    [0181] Unless stated otherwise, all resistance to flow measurements herein are performed at 20 C. over 30 seconds using a Bostwick consistometer.

    [0182] Unless stated otherwise, all transmittance (clarity) measurements are performed on a Hach DR3900 spectrophotometer using 1 cm path length. However, it will appreciated that a range of spectrophotometers are appropriate, which would provide equivalent results.

    [0183] As used herein, a Bostwick consistometer (Bostwick) is understood to relate to an instrument which determines the consistency of various materials by measuring the distance which a sample flows under its own weight. It will be appreciated that such an instrument complies with ASTM standards (ASTM F1080-93 (2019)).

    [0184] As used herein, a Brookfield viscometer (Brookfield) is understood to relate to an instrument which determines the viscosity of a material by measuring the torque required to turn an object (such as a spindle),

    DETAILED DESCRIPTION

    [0185] The skilled addressee will understand that the invention comprises the embodiments and features disclosed herein as well as all combinations and/or permutations of the disclosed embodiments and features.

    [0186] The compositions produced by the method of the present invention may provide various advantages, such as one or more of the following, and are a significant advance over the prior art: [0187] flowable, [0188] pumpable, [0189] homogenous (i.e., does not contain lumps or domains of undispersed gum and/or polysaccharide), [0190] is dispersible into an aqueous liquid so that thickened liquid is homogenous, [0191] has sufficient speed of hydration so the peak viscosity in the foodstuff is reached within a short time frame (ie around 30-60 sec) at low shear (i.e., 80-160 BPM with a fork/spoon), [0192] has ability to withstand shear on delivery with a food grade pump, [0193] does not separate over time, [0194] is clear (no colour when dispersed in a feedstuff), and [0195] imparts little or no odour or taste to the target foodstuff.

    [0196] As discussed above, food grade thickeners are used typically in a patient's home, or in a hospital or aged care scenario. In this context, it is particularly convenient to provide a container with a pump, such that the patient or carer can simply dispense a predetermined quantity of thickener via the pump into a known amount of target foodstuff to thicken the foodstuff. It is important for the thickener to be flowable, and to have little or no odour or taste so as to negatively impact the foodstuff to which it is added. It is also highly preferable for the thickener to be clear and impart no colour to the target foodstuff, again so as to not negatively impact the foodstuff to which it is added. Furthermore, it is highly preferred if the thickener is easily dispersible into an aqueous liquid foodstuff so that thickened foodstuff is homogenous, and has sufficient speed of hydration so the peak viscosity is reached within a short time frame (i.e., around 30-60 seconds) at low shear (i.e., 80-160 BPM with a fork/spoon). When stored in a container/pump storage and delivery system, the thickener must be easily pumpable, and must withstand shear so as to not negatively impact the other desirable properties mentioned. Further still, it is highly desirable if the thickener is homogenous, i.e., does not contain lumps or domains of undispersed gum, either when in situ, or when delivered to the target foodstuff. Yet further still, it is highly desirable if the thickener is does not separate over time, either when in situ, or when delivered to the target foodstuff. Devising a food grade thickener that achieves these objectives is a significantly complex task, primarily because there are many competing objectives, and one needs to work within the limits of what the various ingredients inherently deliver to the composition. The applicant has devised a method that, in the preferred embodiments, delivers all of the above objectives.

    [0197] In preferred embodiments, the food grade thickener described herein when added in a desirable amount to an aqueous liquid or aqueous liquid solid mixture foodstuff has a minimal or negligible impact on the particularly desirable attributes thereof, such as the original flavour and/or colour of the foodstuff, that may be attractive to the consumer. In this regard, the food grade thickener preferably makes little or no flavour and/or colour contribution to said foodstuff when added in a desirable amount thereto. Additionally, it is preferable that the amount of the food grade thickener to be added to a foodstuff to achieve a desirable viscosity thereof is relatively small so as to avoid diluting the flavour and/or colour characteristics of the foodstuff.

    [0198] In preferred embodiments, the present invention provides a food grade thickener which is flowable. Advantageously, the food grade thickener is preferably of a viscosity such that it may be dispensed easily, such as from a pump, as well as being able to be dispersed with little or no agitation when added in a desired amount to an aqueous liquid or aqueous liquid solid mixture foodstuff. Preferably, the food grade thickener of the invention is concentrated and can accommodate a relatively high percentage of thickening agent without losing the flowable character of the composition. This further enables easy and accurate dispensing of the food grade thickener into the foodstuff of choice.

    [0199] The following compositions exemplify the food grade thickener of the invention, and provide comparative examples to the prior art which show that the prior art cannot deliver on the objectives set out above, either individually, or collectively.

    EXAMPLES

    [0200] The present invention will now be described with reference to the following examples which should be considered in all respects as illustrative and non-restrictive.

    Example 1: Method of the Invention

    [0201] The inventive food grade thickener of the invention was prepared with the following method. [0202] 1. Adjust the pH of water to pH 3-4 with GDL. [0203] 2. Hydrolyse gellan gum in water (1:50-100 ratio). [0204] 3. Add hydrolysed gellan gum to acidified water. Add gelling cation (CaCl.sub.2 0.001%) and potassium sorbate (1000 ppm) preservative to solution. [0205] 4. Heat solution to 80 C. [0206] 5. Add around 2 to 8 wt. % of sodium CMC. [0207] 6. Mix for 1 hour under low shear 10-200 rpm to solubilise. [0208] 7. Increase temperature to around 90 C. for a sufficient time to hydrolyse the sodium CMC solution from a viscosity of around 250-300 cPs at 20 C. to around 80-90 cPs (measured at 10 rpm with spindle #1, on Brookfield rotational viscometer). [0209] 8. Adjust pH to 3.8-3.9 with GDL. [0210] 9. Reduce heat to 80 C. and incorporate 4-8% xanthan gum using low shear at 10-200 rpm, thereby producing the food grade thickener of the invention.

    [0211] In a first step, the pH of water was adjusted to pH 3-4 with a common food grade acidifier (i.e., glucono delta-lactone; GDL). To the acidified water was added gellan gum, gelling salt and potassium sorbate (at 1000 ppm) to preserve mixture. The solution was then heated to 80 C. to activate the gellan gum.

    [0212] Once the gellan gum was sufficiently combined into the solution the low molecular weight sodium CMCs were added. Around 2 to 8 wt. % of sodium CMC was added. Once combined, the solution was mixed under low shear conditions at 10-200 rpm to solubilise the CMCs.

    [0213] Once solubilised, the viscosity of the solution was around 250-300 cPs, and the temperature was then increased to 90 C. and held for around 10 hours to hydrolyse sodium CMC solution to obtain a viscosity of around 80-90 cPs (measured at 20 C. at rpm with spindle #1, on Brookfield rotational viscometer).

    [0214] In this stage, the temperature was increased to the target temperature of 90 C., ensuring that no hotspots were formed within the solution that exceeded the target temperature. At the conclusion of the heating stage, the pH was adjusted to 3.8-3.9 with GDL, and the temperature was reduced to 80 C., at which time 4-8% xanthan gum was added using low shear mixing at 10-200 rpm to incorporate, thereby producing the food grade thickener of the invention.

    Example 2: Composition 1

    [0215]

    TABLE-US-00002 Component Amount (wt. %) a CMC solution 2 to 8 Xanthan Gum 3 to 12 Gellan gum 0.0325 Potassium sorbate 0.10 Calcium chloride 0.00325 GDL solution (50% w/w) 3.00 Water q.s.

    [0216] The inventive food grade thickener produced using the above method and composition 1 was a flowable liquid with an apparent viscosity of less than 5,000 cP. When lOg grams of the food grade thickener was added to 200 grams of water and stirred at 150 rpm for 30 seconds, the resulting solution reached a viscosity of about 80-100 mPa.Math.s and had a transmittance of >90% measured at 650 nm with a 1 cm path length.

    Example 3: Composition 2

    [0217]

    TABLE-US-00003 Component Amount (wt. %) A CMC solution 0.5 to 7 Sodium alginate 0.1 to 5 Xanthan Gum 6.5 Gellan gum 0.01 Calcium chloride 0.001 water q.s.

    [0218] The inventive food grade thickener produced using the above method and composition 2 was a flowable liquid with an apparent viscosity of about 14,600 cP (measured at 5 rpm with spindle #3, on Brookfield rotational viscometer). When 6 grams of the food grade thickener was added to 100 grams of water and stirred at 150 rpm for 30 seconds, the resulting solution reached a suitable viscosity and had a transmittance of >90% measured at 650 nm with a 1 cm path length.

    Example 4: Composition 3

    [0219]

    TABLE-US-00004 Component Amount (wt. %) Na CMC 30 cPs at a 2% solution 3 Na CMC 50 cPs at a 2% solution 0.8 Xanthan Gum 5.7 Potassium sorbate 0.10 GDL solution (50% w/w) 3 Water 87.4

    [0220] The inventive food grade thickener produced using the above method and composition 3 was a flowable liquid with an apparent viscosity of about 4000 cP. When 20 grams of the food grade thickener was added to 100 grams of water and stirred at 75 rpm for 30 seconds, the resulting solution reached an apparent viscosity of about 3000 cP and had a transmittance of about 84.7% measured at 650 nm with a 1 cm path length.

    Example 5: Composition 4

    [0221]

    TABLE-US-00005 Component Amount (wt. %) Na CMC 3.5 Xanthan Gum 6.5 Potassium sorbate 0.10 GDL solution (50% w/w) 3.0 Water 86.9

    [0222] The inventive food grade thickener produced using the above method and composition 4 was a flowable liquid with an apparent viscosity of about 8200 cP. When 5 grams of the food grade thickener was added to 100 grams of water and stirred at 150 rpm for 30 seconds, the resulting solution reached a suitable viscosity and had a transmittance of about 98% measured at 650 nm with a 1 cm path length.

    Example 6: Composition 5

    [0223]

    TABLE-US-00006 Component Amount (wt. %) Na CMC 3.8 Xanthan Gum 7 Gellan gum 0.01 Potassium sorbate 0.10 Calcium chloride 0.001 GDL solution (50% w/w) 3.0 Water 86.089

    [0224] The inventive food grade thickener produced using the above method and composition 5 was a flowable liquid with an apparent viscosity of about 14200 cP. When 5 grams of the food grade thickener was added to 100 grams of water and stirred at 150 rpm for 30 seconds, the resulting solution reached an appropriate viscosity and had a transmittance of about 99.1% measured at 650 nm with a 1 cm path length.

    Comparative examples with JP2007

    [0225] The following examples reproduce the method of JP2007 using commercially available food grade low molecular weight CMC's.

    TABLE-US-00007 TABLE 2 Compositions of comparative examples Concentration wt. % Comparative Comparative Comparative Comparative Comparative Comparative Comparative Comparative Ingredient example 1 example 2 example 3 example 4 example 5 example 6 example 7 example 8 Food grade 5 4 3 5 3 CMC 1 Food grade 5 1 0.8 5 0.8 CMC 2 Xanthan 5 5 5 5.7 5 5 5 5.7 gum Potassium 0.1 0.1 sorbate GDL 3.0 3.0 solution Water 90 90 90 87.4 95 90 90 87.4 Total 100 100 100 100 100 100 100 100

    [0226] In Table 2, food grade CMC 1 has a viscosity of 30 cPs at a 2% solution and food grade CMC 2 has a viscosity of 50 cPs at a 2% solution.

    [0227] Method for comparative examples 1-3 and 8. [0228] 1. Dissolve the food grade low molecular weight CMC(s) in water. [0229] 2. Stir with Silverson at 2000 rpm for 5 minutes as per JP2007. [0230] 3. Confirm no lumps. [0231] 4. Add xanthan gum and stir at 2000 rpm with Silverson for 1 minute. [0232] 5. Measure viscosity at 30 rpm (Brookfield rotational viscometer 20 rpm; Spindle 5 or 6 as viscosity dependent at 25 C.).

    [0233] Method of comparative example 4. [0234] 1. Dissolve food grade low molecular weight CMC in water. [0235] 2. Stir with Silverson 2000 rpm 5 minutes. [0236] 3. Confirm no lumps. [0237] 4. Hydrolyse at 90 C. for 12 hours [0238] 5. Add xanthan gum and stir at 2000 rpm with Silverson for 1 minute. [0239] 6. Measure viscosity at 30 rpm (Brookfield rotational viscometer 20 rpm; Spindle 5 or 6 as viscosity dependent at 25 C.).

    [0240] Method for comparative example 5 [0241] 1. Add xanthan gum to water. [0242] 2. Stir at 2000 rpm with Silverson for 5 minutes. [0243] 3. Measure viscosity at 30 rpm (Brookfield rotational viscometer 30 rpm with spindle 5 or 6 as viscosity dependent at 25 C.).

    [0244] Method for comparative example 6 & 7 [0245] 1. Blend 2 food grade low molecular weight CMCs and xanthan gum. [0246] 2. Add mixture to water. [0247] 3. Stir with Silverson 2000 rpm for 1 minute. [0248] 4. Measure viscosity at 30 rpm (Brookfield rotational viscometer 30 rpm with spindle 5 or 6 as viscosity dependent at 25 C.).

    [0249] A silverson mixer with a general purpose stator was used, which is considered to be equivalent to the dispermix disclosed in JP2007 and, as no additional information was provided in the specification of JP2007, a generic stator attachment was utilised.

    [0250] Comparative Example 1 shows the results obtained when a food grade sodium CMC (2% solution 30 mPa.Math.s) was used in the method of JP2007. As per the teachings of JP2007, the CMC was first dissolved in water and stirred at 2000 rpm. However, contrary to the teachings of JP2007, the solution had to be mixed for 7 minutes at 4000 rpm in order to sufficiently hydrate the CMC, as mixing only at 2000 rpm provided a non-homogenous, lumpy solution. Then, xanthan gum was added, and the solution was stirred for a further 1 minute at 2000 rpm. In contrast to the viscosity of 1364 mPa.Math.s reported in JP2007, the composition using a food grade CMC had an apparent viscosity of 8,000 mPa.Math.s after allowing time for the gums to hydrate overnight as the product made was extremely lumpy. The composition was pourable but was thick and resisted flow. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. In particular, the test was stopped at the 1 minute mark as lumps were observed, and the solution was hydrated for a further 2 minutes. The teachings of JP2007 indicate that the composition rapidly dispersed and expressed its viscosity. However, when the method was reproduced using a food grade CMC, the composition dispersed and expressed its viscosity very slowly. Furthermore, when mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 300 mPa.Math.s, rather than the reported 3496 mPa.Math.s. The thickened water solution had poor clarity (47.6% transmittance at 650 nm) and was cloudy and lumpy, as shown in FIG. 3b. The thickened water solution also showed poor stability, separating readily within 24 hours (FIG. 4b).

    [0251] Comparative Example 2 shows the results obtained when a food grade sodium CMC (2% solution 50 mPa.Math.s) was used in the method of JP2007. As per the teachings of JP2007, the CMC was first dissolved in water and stirred at 2000 rpm for 5 minutes. Similarly to Comparative Example 1, a further 2 minutes of stirring at 4000 rpm was required to hydrate the CMC. Then, xanthan gum was added, and the solution was stirred for a further 1 minute at 2000 rpm. Contrary to the teachings of JP2007, a further 6 minutes was required to incorporate the xanthan gum. In contrast to the viscosity of 1364 mPa.Math.s reported in JP2007, the composition using this food grade CMC had an apparent viscosity of 30,000 mPa.Math.s. The composition was extremely thick and not pourable or flowable. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. The teachings of JP2007 indicate that the composition rapidly dispersed and expressed its viscosity. However, when reproduced using this food grade CMC, the composition was not dispersible. Furthermore, when mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 800 mPa.Math.s, rather than the reported 3496 mPa.Math.s. This thickened water solution also had moderate clarity (71.7% transmittance at 650 nm) and contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3c. The thickened water solution also showed poor stability, separating readily within 24 hours (FIG. 4c).

    [0252] Comparative Example 3 shows the results obtained when a combination of food grade sodium CMCs (8:2 ratio of 2% solution 30 mPa.Math.s and 2% solution 50 mPa.Math.s) were used in the method of JP2007. As per the teachings of JP2007, the CMCs were first dissolved in water and stirred at 2000 rpm for 5 minutes. However, this method did not sufficiently incorporate the CMC, so the stirring speed was increased to 4000 rpm for 5 minutes. Then, xanthan gum was added and the solution was stirred for a further 1 minute at 2000 rpm. In contrast to the viscosity of 1364 mPa.Math.s reported in JP2007 (for a composition containing a single CMC), the composition using this combination of food grade CMCs had an apparent viscosity of 20 000 mPa.Math.s. The composition was thick and showed limited pourability and flowability. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. The teachings of JP2007 indicate that the composition rapidly dispersed and expressed its viscosity. However, when reproduced using this combination of food grade CMCs, the composition was not dispersible. Furthermore, when mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 150 mPa.Math.s, rather than the reported 3496 mPa.Math.s (for a composition with 1 CMC). This thickened water solution also had poor clarity (64.3% transmittance at 650 nm) and contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3d. The thickened water solution also showed poor stability, separating readily within 24 hours (FIG. 4d).

    [0253] Comparative Example 4 shows the results obtained when a combination of CMCs were used in the method of JP2007, with the additional step of hydrolysis prior to addition of the gum. The Applicant found that despite hydrolysing the viscosity inhibitor during the method of JP2007, they were unable to arrive at a composition with the advantageous qualities of the claimed invention. The food grade CMCs were first dissolved in water and stirred at 2000 rpm for 5 minutes. Then, the solution was hydrolysed at 90 C. for 12 hours Then, xanthan gum was added and the solution was stirred for a further 1 minute at 2000 rpm. The composition had an apparent viscosity of 4,000 mPa.Math.s, but showed poor pourability and flowability. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. When mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 3650 mPa.Math.s but showed very poor dispersibility and did not form a homogenous mixture (FIG. 4e). This thickened water solution had moderate clarity (72.4% transmittance at 650 nm) and contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3e.

    [0254] Comparative Example 5 shows the results obtained when a xanthan gum (1% in 1% KCl 1300-1700 cPs, spindle #3 60 rpm) was used in the method of JP2007 without first dissolving sodium CMC. As per the teachings of JP2007, the xanthan gum was added and the solution was stirred for 5 minutes at 2000 rpm. As with above, the stirring speed was increased to 4000 rpm to sufficiently hydrate the CMC. Similar to the viscosity of 16,300 mPa.Math.s reported in JP2007, the composition using xanthan gum had an apparent viscosity of 15400 mPa.Math.s. The composition was extremely thick and not pourable or flowable. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. In agreement with the teachings of JP2007, this composition was not dispersible. In contrast to the teachings of JP2007, when mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 2250 mPa.Math.s, rather than the reported 242 mPa.Math.s. The thickened water solution had high clarity (83.9% transmittance at 650 nm) but contained lumps of the thickener composition, as shown in FIG. 3f. Furthermore, this thickened water solution showed very poor dispersibility and did not form a homogenous mixture (FIG. 4f).

    [0255] The following Comparative Examples (6-7) demonstrate the effect of incorporating the CMC and xanthan gum into the solution simultaneously, rather than through sequential addition. These examples demonstrate that the order in which the ingredients are added has a significant impact on the properties of the composition.

    [0256] Comparative Example 6 shows the results obtained when a food grade sodium CMC (2% solution 30 mPa.Math.s) was combined with xanthan gum (1% in 1% KCl 1300-1700 cPs, spindle #3 60 rpm) and used in the method of JP2007. The CMC and xanthan gums were first blended, then dissolved in water and stirred at 2,000 rpm for 1 minute. In contrast to the viscosity of 4,780 mPa.Math.s reported in JP2007, the composition using this food grade CMC had an apparent viscosity of 15,000 mPa.Math.s. The composition was thick and showed limited pourability and flowability. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. These data agree with the teachings of JP2007 that the composition dispersed and expressed its viscosity very slowly. When mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 170 mPa.Math.s, rather than the reported 3044 mPa.Math.s. This thickened water solution also had high clarity (80.3% transmittance at 650 nm) and contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3g. Furthermore, the thickened water solution showed very poor dispersibility, did not form a homogenous mixture and separated readily within 24 hours (FIG. 4g).

    [0257] Comparative Example 7 shows the results obtained when a food grade sodium CMC (2% solution 50 mPa.Math.s) was combined with xanthan gum (1% in 1% KCl 1300-1700 cPs, spindle #3 60 rpm) and used in the method of JP2007. The CMC and xanthan gums were first blended, then dissolved in water and stirred at 2,000 rpm for 1 minute. In contrast to the viscosity of 4,780 mPa.Math.s reported in JP2007, the composition using this food grade CMC had an apparent viscosity of 17,500 mPa.Math.s. The composition was thick and showed limited pourability and flowability. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. When mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 300 mPa.Math.s. This thickened water solution also had poor clarity (47.8% transmittance at 650 nm) and contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3h. The thickened water solution also showed poor stability, separating readily within 24 hours (FIG. 4h).

    [0258] Comparative Example 8 shows the results obtained when a combination of food grade CMCs was used in the method of JP2007. As per the teachings of JP2007, the CMCs were first dissolved in water and stirred at 2000 rpm for 5 minutes. Then, xanthan gum was added, and the solution was stirred for a further 1 minute at 2000 rpm. The composition had an apparent viscosity of 7,000 mPa.Math.s, but showed poor pourability and flowability. When used in a pump apparatus such as that described in the present application, the composition deteriorated when dispensed, indicating that the composition has a poor resistance to shear and is not suitable for bulk storage and delivery. When mixed with water in a 1:5 ratio, the resulting solution had an apparent viscosity of 400 mPa.Math.s. This solution had high clarity (98.4% transmittance at 650 nm) but contained undispersed, cloudy lumps of the thickener composition, as shown in FIG. 3i. The solution also showed poor stability, separating readily within 24 hours (FIG. 4i).

    [0259] As can be seen from the above Comparative Examples, repeating the method of the prior art with food grade materials does not result in a thickener that is flowable, pumpable, homogenous (i.e., does not contain lumps or domains of undispersed gum/polysaccharide/food grade thickener), dispersible into an aqueous liquid so that thickened liquid is homogenous, has sufficient speed of hydration so the peak viscosity is reached within a short time frame (i.e., around 30-60 sec) at low shear (i.e., 80-160 BPM with a fork/spoon), has ability to withstand shear on delivery with a food grade pump, does not separate over time, is clear (no colour), and has little or no odour or taste. In all of the above cases in relation to the prior art, the resulting thickening compositions lack one or more of these desirable properties, and therefore are not suitable for use as thickening agents for use with patients with swallowing disorders.

    [0260] Without wishing to be bound by any theory, the inventors hypothesise that the above results are due to the use solely of food grades of sodium CMC and not industrial grades which are known to have lower apparent viscosities. Specifically, the lowest food grade that could be sourced in commercial quantities is 10-20 mPa.Math.s for a 2% solution. In contrast, JP2007 claims to use sodium CMC with a viscosity of 18 mPa.Math.s (for a 10% solution). The inventors hypothesise that this is a significant contributing factor and that this is an industrial purified grade and therefore JP2007 has no applicability in modifying liquids for treatment of a swallowing disorder. As shown in Table 3, use of food grade sodium CMC in the method of JP2007 resulted in concentrate viscosities that are too high to allow a flowable, pumpable liquid that will readily disperse in our application. When the teachings of JP2007 are combined with a hydrolysis step (Comparative Example 4), the resulting composition was still not able to achieve the dispersibility, flowability, pourability and pumpability of the claimed invention.

    [0261] In contrast, in preferred embodiments, the claimed invention has each of the aforementioned properties. For example, the food grade thickener of Example 4 has an apparent viscosity of 4,000 mPa.Math.s, and is homogenous, flowable and pourable. When dissolved in a 1:5 ratio with water, the thickener disperses quickly and expresses its viscosity rapidly (within about 30 seconds), thickening the solution to 3000 mPa.Math.s. The thickened water is homogenous and has a high clarity (84.7% transmittance at 650 nm) and does not deteriorate when dispensed through the pump apparatus, indicating a resistance to shear and suitability for bulk storage and delivery.

    [0262] The data shown herein in relation to the method of the claimed invention, clearly shows that a food grade thickener that achieves the objectives of: food grade, pumpable, pourable, clear. It has further been shown herein that repeating the methods of JP2007 with food grade polysaccharides did not achieve these objectives. Therefore, it has been shown herein that JP2007 uses industrial grade polysaccharides to achieve the results claimed therein, and it will be appreciated that industrial grade polysaccharides are not fit for human consumption. It will be appreciated that the unique combination of employing a first polysaccharide and a second polysaccharide with a hydrolysis step, followed by addition of a gum to the hydrolysed mixture under conditions such that the gum only partially expresses its viscosity, and thereby forms a food grade thickener. It has been shown herein that the resulting food grade thickener has certain cohesion and adhesion properties that make it particularly suitable for delivery via a pumping apparatus and is flowable, pumpable, dispersible, clear and/or clear in the target foodstuff, homogenous and/or homogenous in the target foodstuff, and has little or no odour or taste and/or imparts little or no odour or taste in the target foodstuff.

    TABLE-US-00008 TABLE 3 Summary of comparative data. Data Comparative examples Results source 1 2 3 4 5 6 7 8 Brief description 100% 100% 80% food 80% food 100% 50:50 blend 50:50 blend 80% food Food Food grade grade Xanthan of xanthan of xanthan grade grade Grade Na-CMC Na-CMC formulation and and Na-CMC Na-CMC Na-CMC 2% solution 2% solution made using Na-CMC Na-CMC 2% solution 2% solution 2% solution 30 mPa .Math. s + 30 mPa .Math. s + JP2007 2% solution 2% solution 30 mPa .Math. s + 30 mPa .Math. s) 50 mPa .Math. s) 20% Food 20% Food method 30 mPa .Math. s) 50 mPa .Math. s) 20% Food formulation formulation Grade Grade formulation formulation Grade made using made using NACMC NaCMC made using made using NaCMC JP2007 JP2007 2% solution 2% solution JP2007 JP2007 2% solution method method 50 mPa .Math. s) 50 mPa .Math. s) method method 50 mPa .Math. s) formulation formulated formulated made using using using JP2007 JP2007 JP2007 method teaching method (modified exactly dispermix time and speed as appropriate) combined with acid heat hydrolysis (90 C./12 hours) JP2007 counter- Example 1 Example 1 Example 1 NA Compara- Compara- Compara- NA part experiment tive 1 tive 3 tive 3 Food grade Comparative 8,000.00 30,000.00 20,000.00 4,000.00 15,400.00 15,000.00 7,500.00 7000 thickener experiments viscosity.sup.1 Data from 1,364.00 1,364.00 1,364.00 N/A 16,300.00 4,780.00 4,780.00 NA (mPa .Math. s) JP2007.sup.2 20% solution Comparative 300.00 800.00 150.00 3,650.00 2,250.00 170.00 300.00 400 of food grade experiments.sup.3 thickener Data from 3,496.00 3,496.00 3,496.00 NA 242.00 3,044.00 NA NA in water JP2007.sup.4 Viscosity.sup.1 (mPa .Math. s) Dispersibility Comparative dispersed non- non- dispersed non- dispersed non- non- experiments slowly and dispersable dispersable slowly and dispersable slowly and dispersable dispersable viscosity viscosity viscosity development development development eventually eventually eventually Data from dispersed dispersed dispersed N/A non- dispersed dispersed NA JP2007 rapidly and rapidly and rapidly and dispersable slowly and slowly and viscosity viscosity viscosity viscosity viscosity developed developed developed development development eventually eventually Clarity of 20% 47.6 71.7 64.3 72.4 83.9 80.3 47.8 98.4 food grade thickener solution (% transmittance at 650 nm, 1 cm path length) Homogeneity of Does not Does not Does not homogenous, Does not homogenous, Does not Does not food grade disperse, disperse, disperse, dispersion disperse, dispersion disperse, disperse, thickener lumpy lumpy lumpy no lumps lumpy no lumps lumpy lumpy Homogeneity of Images FIG. 2 b FIG. 2 c FIG. 2 d FIG. 2 e FIG. 2 f FIG. 2 g FIG. 2 h FIG. 2 i 20% food grade thickener solution Pourability/Flow- thick, not thick, thick, not thick, thick, thick, ability of the pourable pourable, pourable pourable pourable, pourable pourable pourable food grade with extremely with with extremely with with with thickener resistance thick resistance resistance thick resistance resistance resistance to flow to flow to flow to flow to flow to flow Food grade Separates Separates Separates non non Separates Separates Separates thickener readily readily readily homogenous homogenous readily readily readily Separation/homo- (<24 (<24 (<24 (lumps) (lumps) (<24 (<24 (<24 geneity hours) hours) hours) hours) hours) hours) and non homogenous (lumps) Pumpability/resis- not not not not not not not not tance to shear dispersible. dispersible. dispersible. dispersible. dispersible. dispersible. dispersible. dispersible on pumping/dis- FIG. 3b FIG. 3c FIG. 3d FIG. 3e FIG. 3f FIG. 3g FIG. 3h FIG. 3i persibility throw Pumpability/resis- Highly Composition After being tance to shear viscous is thick and pumped, on pumping/dis- after being does not composition persibility throw pumped, disperse in is thick and very poor the solution, lumpy and dispersion slightly does not after cloudy and disperse in mixing, lumpy on the solution cloudy the bottom lumps in the bottom. [0263] 1. Measured using a Brookfield rotational viscometer, 20 rpm (Spindle #5 or #6 depending on viscosity) at 25 C. [0264] 2. Measured using a B-type viscometer. [0265] 3. Stirred at 75 rpm 30 seconds. [0266] 4. Stirred at 4 rpm 15 seconds.

    [0267] Experiments and Tests

    Test A1: Method of Manufacture

    [0268] The following general method is used for manufacture of a thickener composition, and used in respect of the Tests A2 and A3 below. [0269] A polysaccharide of molecular weight less than 500 000 is dissolved in water with good agitation. [0270] Other additives such as food acids, colours, flavours and preservatives are added to the solution and mixed to dissolution. [0271] The solution is heated to between 60 to 90 C. [0272] A thickening agent is added to the hot solution and mixed to disperse. [0273] The resultant solution is then hot filled into a food package at a minimum temperature of 60 C.

    Test A2: Composition 1

    [0274]

    TABLE-US-00009 Alternan .sup.10% Guar Gum .sup.10% Water 79.7% Citric Acid 0.3% Potassium Sorbate 0.07%

    [0275] Using the method described in Test A1, this composition is a flowable liquid of 2500 cP. When 5 g of this liquid is added to 100 millilitres of orange juice and mixed well to disperse, the resulting solution thickens quickly to a viscosity of 250 cP. The composition is stable and has a shelf life of 10 months when stored at room temperature.

    Test A3: Composition 2

    [0276]

    TABLE-US-00010 Sodium CMC (MW 3200) 6% Xanthan Gum 8% Water 85.7% GDL 0.23% Potassium Sorbate 0.07%

    [0277] Using the method described in Test A1, this composition is a flowable liquid of 1700 cP. When 10 g of this liquid is added to 100 millilitres of water and mixed well to disperse, the resulting solution thickens quickly to a viscosity of 430 cP. The composition is stable and has a shelf life of 12 months when stored at room temperature.

    Test A4: Composition 3

    [0278] An arabinogalactan fragment solution is obtained from the acid hydrolysis (at 80 C.) of polysaccharides extracted from Acacia trees. A 16% dry solids solution of the arabinoglalactan fragment solution is obtained by concentration (removal of water) giving a solution of viscosity 55 cP. 9 wt. % xanthan gum is then added to produce a thickening concentrate of 1100 cP viscosity. The solution is acidified with sodium acid bisulfite to pH 4.5 and 1000 ppm of benzoic acid added as a preservative. The solution is then heated to 78 C. and hot filled in plastic bottles. When 15 g of this thickening concentrate is added to 100 millilitres of miso soup and mixed well to disperse, the resulting solution thickens quickly to a viscosity of 620 cP. The composition is stable and has a shelf life of 12 months when stored at room temperature.

    [0279] Test A5: Composition 4

    [0280] A 7 wt % solution of xanthan gum is enzyme hydrolysed using xanthan depolymerase (endo-beta-1,4-glucanase) enzyme. The resulting solution has a viscosity of 83 cP. The enzyme hydrolysate is filtered and purified to remove suspended materials and contaminants and then 7 wt. %, of native, unhydrolysed xanthan gum powder is added to the solution to produce a thickening concentrate of 1650 cP viscosity. The solution is acidified with citric acid to pH 4.5 and 1000ppm of benzoic acid added as a preservative. The solution is then heated to 75 C. and hot filled in plastic bottles. When of this thickening concentrate is added to 100 millilitres of hot green tea and mixed well to disperse, the resulting solution thickens quickly to a viscosity of 110 cP. The composition is stable and has a shelf life of 9 months when stored at room temperature.

    Test B: Method of Manufacture

    Test B1

    [0281] 4 parts of medium viscosity sodium carboxymethylcellulose (degree of polymerisation 750-1000) were added to 96 parts water and mixed to disperse the powder. The viscosity of the solution was measured as 977 mPa.Math.s (Rotor 3, 30 rpm using NDJ-5S Digital Rotary Viscometer). The solution was acidified to pH 4.2 using glucono delta lactone and heated to 90 C. for 120 minutes. The solution was cooled to room temperature and the viscosity of the acid hydrolysed solution measured, which was found to be 312 mPa.Math.s (Rotor 3, 30 rpm using NDJ-5S Digital Rotary Viscometer). Greater than a 3-fold reduction in viscosity was achieved by the acid hydrolysis.

    [0282] 5 parts xanthan gum was added to the cooled acid hydrolysed solution of sodium carboxymethylcellulose with gentle mixing. This produced a flowable food grade thickener of 2160 mPa.Math.s (Rotor 1, 30rpm using NDJ-5S Digital Rotary Viscometer) which is 9 times less viscous than a 5% xanthan gum solution in water, proving the effectiveness of the acid hydrolysed sodium carboxymethylcellulose in inhibiting the viscosity of xanthan gum (see FIG. 6).

    [0283] When 8 parts of the xanthan gum containing solution made above was added to 92 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 727 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0284] This formulation was made shelf stable with a shelf life of at least 12 months by adding 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B2

    [0285] 6 parts of sodium alginate was added to 94 parts water and mixed to disperse the powder. The viscosity of the solution was measured as 3948 mPa.Math.s (Rotor 3, 30 rpm using NDJ-5S Digital Rotary Viscometer). The solution was acidified to pH 4.4 using citric acid and heated to 90 C. for 60 minutes. The solution was cooled to room temperature and the viscosity of the acid hydrolysed solution was measured, which was found to be 63 mPa.Math.s (Rotor 1, 60 rpm using NDJ-5S Digital Rotary Viscometer). Greater than a 63-fold reduction in viscosity was achieved by the acid hydrolysis.

    [0286] 5 parts xanthan gum was added to the cooled acid hydrolysed solution of sodium alginate with gentle mixing. This produced a flowable food grade thickener of 3948 mPa.Math.s (Rotor 3, 30 rpm using NDJ-5S Digital Rotary Viscometer) which is almost 5 times less viscous than a 5% xanthan gum solution in water, proving the effectiveness of the acid hydrolysed sodium alginate in inhibiting the viscosity of xanthan gum (see FIG. 7).

    [0287] When 8 parts of the xanthan gum containing solution made above was added to 92 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 768 mPa.Math.s (Rotor 2, 30rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0288] This formulation was made shelf stable with a shelf life of at least 12 months by adding 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B3

    [0289] 2 parts of xanthan gum was added to 98 parts water and mixed to disperse the powder. The viscosity of the solution was measured as 3827 mPa.Math.s (Rotor 3, 30 rpm using NDJ-Digital Rotary Viscometer). Xanthan depolymerase was added at a concentration of 3.610-4 IU/mL with 0.4 mM MgSO.sub.4 and 0.03 mM MnSO.sub.4 in 0.05 M sodium acetate buffer (pH 5.4) and incubated at 32-34 C. for 20 minutes. The enzyme was deactivated by heating to 50 C., then the solution was cooled to room temperature and its viscosity was measured. Viscosity after enzyme hydrolysis was found to be 94 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer). A 40-fold reduction in viscosity was achieved by the enzyme hydrolysis.

    [0290] 5 parts xanthan gum was added to the cooled enzyme hydrolysed solution of xanthan gum with gentle mixing. This produced a flowable food grade thickener of 2455 mPa.Math.s (Rotor 2, 30 rpm using NDJ-5S Digital Rotary Viscometer) which is 8 times less viscous than a 5% xanthan gum solution in water, proving the effectiveness of the enzyme hydrolysed xanthan gum in inhibiting the viscosity of unhydrolyzed xanthan gum (see FIG. 8).

    [0291] When 8 parts of the xanthan gum containing solution made above was added to 92 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 740 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0292] This formulation was made shelf stable with a shelf life of at least 12 months by adding w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B4

    [0293] 2 parts of guar gum were added to 98 parts water and mixed to disperse the powder.

    [0294] The viscosity of the solution was measured as 2870 mPa.Math.s (Rotor 3, 30rpm using NDJ-5S Digital Rotary Viscometer). -mannanase was added at a concentration of 8.310.sup.4 IU/mL and phosphate buffer (pH 7.0) and incubated at 25 C. for 30 minutes. The enzyme was deactivated by heating to 90 C. then the solution was cooled to room temperature and the viscosity measured. Viscosity after enzyme hydrolysis=410 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer). A 7-fold reduction in viscosity was achieved by the enzyme hydrolysis.

    [0295] 5 parts xanthan gum was added to the cooled enzyme hydrolysed solution of guar gum with gentle mixing. This produced a flowable food grade thickener of 3475 mPa.Math.s (Rotor 2, 30 rpm using NDJ-5S Digital Rotary Viscometer) which is 5 times less viscous than a 5% xanthan gum solution in water, proving the effectiveness of the enzyme hydrolysed guar gum in inhibiting the viscosity of xanthan gum (see FIG. 9).

    [0296] When 8 parts of the xanthan gum containing solution made above was added to 92 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 790 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0297] This formulation was made shelf stable with a shelf life of at least 12 months by adding 0.6% w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B5

    [0298] 4 parts of methyl ethyl cellulose with an average degree of polymerisation of 250 was added to 96 parts water and mixed to disperse the powder. The viscosity of the solution was measured as 95 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer).

    [0299] 5 parts xanthan gum was added to the solution of methyl ethyl cellulose with gentle mixing. This produced a flowable food grade thickener of 3340 mPa.Math.s (Rotor 3, 30rpm using NDJ-5S Digital Rotary Viscometer) which is about 6 times less viscous than a 5% xanthan gum solution in water proving the effectiveness of methyl ethyl cellulose with an average degree of polymerisation of 250 in inhibiting the viscosity of xanthan gum (see FIG. 10).

    [0300] When 8 parts of the xanthan gum containing solution made above was added to 92

    [0301] parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 740 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0302] This formulation was made shelf stable with a shelf life of at least 12 months by adding 0.6% w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B6

    [0303] 2.5 parts of sodium carboxymethylcellulose with an average degree of polymerisation of 120-150 was added to 97.5 parts water and mixed to disperse the powder. The viscosity of the solution was measured as 39 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer). 4.5 parts xanthan gum was added to the solution of sodium carboxymethylcellulose with gentle mixing. This produced a flowable food grade thickener of 2450 mPa.Math.s (Rotor 3, 60 rpm using NDJ-5S Digital Rotary Viscometer) which is about 8 times less viscous than a 5% xanthan gum solution in water proving the effectiveness of sodium carboxymethylcellulose with an average degree of polymerisation of 120-150 in inhibiting the viscosity of xanthan gum (see FIG. 11).

    [0304] When 7 parts of the xanthan gum containing solution made above was added to 93 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 747 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0305] This formulation was made shelf stable with a shelf life of at least 12 months by adding 0.6% w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B7

    [0306] The following formulation gives an example of how the three types of low viscosity, highly soluble, polysaccharides mentioned above can be combined to produce a flowable viscosity-inhibited composition: [0307] Water91% w/w [0308] Xanthan gum (in its native unhydrolyzed form)5% w/w [0309] Xanthan gum (enzyme hydrolysed)1% w/w [0310] Sodium carboxymethyl cellulose (degree of polymerisation 120-150)1.0% w/w [0311] Sodium carboxymethyl cellulose (degree of polymerisation>500, acid hydrolysed)0.5% w/w [0312] Sodium alginate (acid hydrolysed)1% w/w [0313] Pectin (acid hydrolysed)1% w/w

    [0314] Method: 1 part of xanthan gum was added to 99 parts water and mixed to disperse the powder. Xanthan depolymerase was added at a concentration of 3.610-4 IU/mL with 0.4 mM MgSO.sub.4 and 0.03 mM MnSO.sub.4 in 0.05 M sodium acetate buffer (pH 5.4) and incubated at 32-34 C. for 20 minutes. The three gums to be acid hydrolysed (0.5 parts of sodium carboxymethyl cellulose-degree of polymerisation greater than 500; 1 part of sodium alginate; and 1 part pectin) were added under good shear mixing and acidified to pH 4.1 using glucono delta lactone. The solution was heated to 90 C. for 60 minutes (this heating step also deactivates the xanthan depolymerase enzyme). Finally,1 part sodium carboxymethyl cellulose (degree of polymerisation 120-150) was added under good shear mixing. The viscosity of the solution was measured as 76 mPa.Math.s (Rotor 1, using NDJ-5S Digital Rotary Viscometer).

    [0315] 5 parts xanthan gum was added to the mixture of low viscosity, highly soluble polysaccharides prepared above with gentle mixing. This produced a flowable food grade thickener of 1740 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer) which is 11 times less viscous than a 5% xanthan gum solution in water, proving the effectiveness of the mixture in inhibiting the viscosity of xanthan gum (see FIG. 12). The effect is similar and, in some cases, better than the individual low viscosity, highly soluble, polysaccharides when used singularly in Tests B1-6 above.

    [0316] When 8 parts of the xanthan gum containing solution made above was added to 92 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 705 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0317] This formulation was made shelf stable with a shelf life of at least 12 months by adding 0.6% w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    Test B8

    [0318] The following formulation shows how the three types of low viscosity, highly soluble, polysaccharides mentioned above can be combined to produce a flowable viscosity-inhibited composition: [0319] Water80% w/w [0320] Sodium alginate (in its native unhydrolyzed form)8% w/w [0321] Pectin (acid hydrolysed)1% w/w [0322] Hydroxypropyl methylcellulose (degree of polymerisation 200)1% w/w [0323] Guar gum (enzyme hydrolysed)1% w/w

    [0324] Method: 1 part of guar gum was added to 99 parts water and mixed to disperse the powder. -mannanase was added at a concentration of 8.310-4 IU/mL and phosphate buffer (pH 7.0). The solution was incubated at 25 C. for 30 minutes. The pectin was then added to be acid hydrolysed (1 part) under good shear mixing and the solution acidified to pH 4.1 using tartaric acid. The solution was then heat to 90 C. for 60 minutes (this heating step also deactivated the 8-mannanase enzyme). Finally, under good shear mixing, 1-part hydroxypropyl methylcellulose (degree of polymerisation 200) was added. The viscosity of the solution was measured as 75 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer).

    [0325] 8 parts sodium alginate was added to the mixture of low viscosity, highly soluble polysaccharides prepared above with gentle mixing. This produced a flowable food grade thickener of 440 mPa.Math.s (Rotor 1, 30 rpm using NDJ-5S Digital Rotary Viscometer) which is 10 times less viscous than an 8% sodium alginate solution in water, proving the effectiveness of the mixture in inhibiting the viscosity of sodium alginate (see FIG. 13).

    [0326] When 12 parts of the sodium alginate gum containing solution made above was added to 88 parts water and gently mixed by hand, the liquid quickly dispersed and increased the viscosity of the water to 610 mPa.Math.s (Rotor 2, 30 rpm, using NDJ-5S Digital Rotary Viscometer) within 30 seconds of mixing.

    [0327] This formulation was made shelf stable with a shelf life of at least 12 months by adding 0.6% w/w glucono delta-lactone (or other permitted food acid) and 700 ppm of potassium sorbate (or other permitted food preservative) and hot filling into a hermetically sealed container at 80 C.

    [0328] Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms in particular features of any one of the various described examples may be provided in any combination in any of the other described examples. Various modifications and alterations to this invention will become apparent to those skilled in the art without departing from the scope and spirit of this invention. It should be understood that this invention is not intended to be unduly limited by the illustrative embodiments and examples set forth herein and that such examples and embodiments are presented by way of example only with the scope of the invention intended to be limited only by the claims set forth herein.

    [0329] Other embodiments of the invention as described herein are defined in the following paragraphs:

    1. A method for providing a food grade thickener, the method comprising the steps of:
    providing an aqueous phase,
    adding a polysaccharide to the aqueous phase thereby forming a gelled mixture,
    hydrolysing the gelled mixture to reduce the viscosity of the gelled mixture, and
    adding a gum to the hydrolysed gelled mixture under conditions such that the gum only partially expresses its viscosity, thereby forming the food grade thickener.
    2. The method according to paragraph 1, wherein the polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum or a combination thereof.
    3. The method according to any one of the preceding paragraphs, wherein the polysaccharide is added to the aqueous phase in a concentration of about 0.5 to 30 wt %.
    4. The method according to any one of the preceding paragraphs, wherein the gelled mixture is hydrolysed at a temperature of about 50 to 95 C.
    The method according to any one of the preceding paragraphs, wherein the gelled mixture is hydrolysed for a duration of about 2 to 72 hours.
    6. The method according to any one of the preceding paragraphs, wherein the gelled mixture is acid hydrolysed to produce the hydrolysed gelled mixture.
    7. The method according to any one of the preceding paragraphs, wherein the hydrolysed gelled mixture has a viscosity of between about 40-150 cP measured at 20 C. using a Brookfield viscometer #5 spindle at 10 RPM.
    8. The method according to any one of the preceding paragraphs, wherein the gum is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, fenugreek gum, guar gum, tara gum and locust bean gum, xanthan gum and any combination thereof.
    9. The method according to any one of the preceding paragraphs, wherein the gum is added in a concentration of about 2 to 30 wt %.
    10. A food grade thickener when produced by the method according to any one of paragraphs 1 to 9.
    11. The food grade thickener according to paragraph 10, wherein the food grade thickener is stable for at least six months.
    12. The food grade thickener to any one of paragraphs 10 to 11, wherein the food grade thickener has a viscosity of about 500 to 10,000 cP measured at 20 C. using a Brookfield viscometer #3 spindle at 5 RPM.
    13. The food grade thickener to any one of paragraphs 10 to 12, wherein the food grade thickener has a resistance to flow of greater than about 12 cm at 20 C. at 30 seconds measured using a Bostwick consistometer.
    14. The food grade thickener to any one of paragraphs 10 to 13, wherein a 7 wt % solution of the food grade thickener and water has a transmittance of about >90% at 650 nm when measured using a lcm path length.
    15. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff, the method comprising the step of adding to the foodstuff the food grade thickener according to any one of paragraphs 10 to 14.
    16. The method according to paragraph 15, wherein the amount of food grade thickener that is added is about 1 to 30 wt %.
    17. The method according to paragraph 15 or paragraph 16, wherein adding the food grade thickener to the foodstuff causes the viscosity of the foodstuff is increased to at least about 95 cP.
    18. A method of treating a subject suffering from a mastication and/or deglutition disease, disorder or condition, the method comprising the step of administering a foodstuff to the subject, wherein the foodstuff comprises the food grade thickener according to any one of paragraphs to 14.
    19. Use of the food grade thickener according to any one of paragraphs 10 to 14 in the manufacture of a medicament for the treatment or amelioration of a mastication and/or deglutition disease, disorder or condition.
    20. A method of overcoming or ameliorating difficulties in swallowing in a patient in need of such treatment, comprising the step of thickening a food or beverage with the food grade thickener according to any one of paragraphs 10 to 14 for consumption by said patient.
    21. Use of the food grade thickener according to any one of paragraphs 10 to 14 in the manufacture of a medicament for overcoming or ameliorating difficulties in swallowing in a patient in need of such treatment.
    22. A storage and delivery system for a food grade thickener, comprising: a container containing the food grade thickener according to any one of paragraphs 10 to 14, and a pump dispenser sealingly attached to the container, said dispenser comprising a valve for inhibiting or preventing drying of the composition in the container.
    23. A kit for a storage and delivery system for a food grade thickener, comprising: a container containing the food grade thickener according to any one of paragraphs 10 to 14, and a pump dispenser for attachment to the container, wherein said pump dispenser comprises a valve for inhibiting or preventing drying of the composition in the container.
    24. A method of delivering a food grade thickener to an aqueous liquid or aqueous liquid solid mixture foodstuff, the method comprising the steps of:
    providing a container containing the food grade thickener according to any one of paragraphs to 14, and applying a force to the pump dispenser to thereby deliver one or more doses of a predetermined volume of the food grade thickener to the foodstuff.
    25 The system of paragraph 22, or the kit of paragraph 23, or the method of paragraph 24, wherein one, two and three doses of a predetermined volume of the food grade thickener increases the viscosity of said foodstuff to first, second and third viscosity levels respectively and wherein a nonlinear relationship exists between the first, second and third viscosity levels.
    26. The system of paragraph 22 or 25, or the kit of paragraph 23 or paragraph 25, or the method of paragraph 24 or 25, wherein the pump dispenser comprises a valve for inhibiting or preventing drying of the composition in the container.
    27. The system of any one of paragraphs 22 or 25-26, or the kit of any one of paragraphs 23 or 25-26, or the method of any one of paragraphs 24-26, wherein the valve is or comprises a self-sealing valve.
    28. The system of paragraph 27, or the kit of paragraph 27, or the method of paragraph 27, wherein the valve is selected from the group consisting of a cross-slit valve, a ball valve, a flapper valve, an umbrella valve, a duck bill valve, a reed valve and any combination thereof.
    29. The system of paragraph 27, or the kit of paragraph 27, or the method of paragraph 27, wherein the valve is biased to a closed position and is actuated to an open position upon application of a force to the pump dispenser forcing said composition to flow through the valve.
    30. The system of any one of paragraphs 22 or 25-29, or the kit of any one of paragraphs 23 or 25-29, or the method of any one of paragraphs 24-29, wherein the pump dispenser comprises a dispenser tip, the dispenser tip including the valve disposed therein.
    31. A swallowing disorder assisting or swallowing disorder ameliorating composition comprising a pourable, food grade thickener, having an apparent viscosity of about less than about 5,000 cPs measured at 20 C. using a #3 spindle at 5 rpm, and a resistance to flow of greater than about 12cm at 20 C. at 30 seconds measured using a Bostwick consistometer and wherein a 7 wt % solution of the food grade thickener and water has a transmittance of >90% at 650nm when measured with a 1 cm path length.
    32. A method for providing a food grade thickener, the method comprising the steps of: establishing an aqueous continuous phase of a first polysaccharide, adding a second polysaccharide to the continuous phase thereby forming a gelled mixture, hydrolysing the gelled mixture to reduce the viscosity of the gelled mixture, and adding a gum to the hydrolysed gelled mixture under conditions such that the gum only partially expresses its viscosity, thereby forming the food grade thickener.
    33. The method according to paragraph 32, wherein the first polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate or xanthan gum and any combination thereof.
    34. The method according to any one of paragraphs 32-33, wherein the aqueous continuous phase comprises between about 0.002 to 1.0 wt. % of the first polysaccharide.
    35. The method according to any one of paragraphs 32-34, wherein the aqueous continuous phase is heated to melt the first polysaccharide.
    36. The method according to any one of paragraphs 32-35, wherein the second polysaccharide is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum or a combination thereof.
    37. The according to any one of paragraphs 32-36, wherein the second polysaccharide is added in a concentration of about 0.5 to 30 wt % to the aqueous phase.
    38. The method according to any one of paragraphs 32-37, wherein the gelled mixture is hydrolysed at a temperature of about 50 to 95 C.
    39. The method according to any one of paragraphs 32-38, wherein the gelled mixture is hydrolysed for a duration of about 2 to 72 hours.
    40. The method according to any one of paragraphs 32-39, wherein the gelled mixture is acid hydrolysed to produce a hydrolysed gelled mixture.
    41. The method according to any one of paragraphs 32-40, wherein the hydrolysed gelled mixture has a viscosity of between about 40-150 cP measured at 20 C. using a Brookfield viscometer #1 spindle at 10 RPM.
    42. The method according to any one of paragraphs 32-41, wherein the gum is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, sodium carboxymethylcellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, fenugreek gum, guar gum, tara gum and locust bean gum, xanthan gum and any combination thereof.
    43. The method according to any one of paragraphs 32-42, wherein the gum is added in a concentration of about 2 to 30 wt %.