Managing
Dysphagia

Thickeners

Thickeners, or thickening agents, are added to foods and liquids to make them thicker. These thickeners can be used in beverages as well as pureed foods to help create a uniform texture. Thickening agents are developed specifically for those who require texture modified liquids and foods. Traditional food thickening ingredients found in many home kitchens – like flour, cornstarch, and tapioca - may not be suitable for beverages because of changes in taste and challenges in preparing the right thickness.

There are texture-modified foods and pre-thickened fluids that you can purchase. However, if you prefer to prepare your own meals at home, you will often need to use a thickener.

Xanthan Gum Thickeners

Xanthan gum thickeners can be used in a wide range of beverages and foods.

• Xanthan gum thickeners are clear, odourless and tasteless.
• Xanthan gum powders are stable, meaning they do not continue to thicken the prepared food or beverage over time once the desired thickness is reached.
• Xanthan gum thickeners have a special property called “amylase resistance.” This means that liquids thickened with xanthan gum do not change their thickness in the presence of saliva in your mouth, unlike starch thickened beverages which may become thinner.
• Xanthan gum thickeners are also suitable for people who are managing their carbohydrate or caloric intake, as they do not contribute significantly to dietary carbohydrate or calories.

Starch-based Thickeners

Like xanthan gum thickeners, starch-based thickeners can also be used in a wide range of liquids and foods. Some benefits of starch-based thickeners include:

• They help pureed foods achieve a cohesive, uniform texture and quickly thicken most foods without separation, gelling, or clumping.
• You can continue to add additional powder to foods and liquids to increase the thickness if needed.

However, there are also some challenges associated with using starch-based thickeners:

• They may take longer for foods and beverages to thicken, and they will continue to thicken over time compared to xanthan gum thickeners.
• When heating foods or fluids to a very high temperature, the starch may break down and the liquid will thin, impacting the desired thickness of the prepared food or drink.
• Starch-based thickeners are not resistant to the enzyme amylase that is present in the saliva of your mouth, which means that when a starch-based thickener is used, your saliva can break down the starch in your thickened beverage causing it to become thin in your mouth.
• Can make some fluids appear cloudy.