An agar structured fluid prepared by pipe wall shear as a dysphagia diet

Rheology for Safe Swallowing 2

“…The value of moduli for agar microgels (2000 Pa for 1 % agar microgel) reported 204) was about four times larger than that for agarose microgels (500 Pa for 1 % agarose microgel) reported 205) . Lower moduli of agarose microgels reported by Ghebremedhin et al 205) could probably be attributed to the slower cooling rate, longer shearing time at a higher shear rate in comparison with the production condition of Zhang et al 204) . It should be also reminded that agaropectin does not necessarily lower the gelling ability of agarose when coexisting 206,207) .…”

“…49) as well as yield tress (not shown here, see Fig. 2 of Zhang et al 204) ) than xanthan solutions at the same concentration although it is necessary to examine the effect of saliva on the cohesiveness, and the coexisting nutritional compounds.…”

“…Microgels have been found versatile for rheological control of food [201][202][203] . Recently, the suitability of agar microgels was examined 204) . Zhang et al 204) reported that the storage modulus was higher than the loss modulus at an angular frequency range from ω = 1 to 100 rad/s and both moduli are increasing only slightly with increasing ω as is widely found for structured liquids (previously called weak gels) (Fig.…”

The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin

“…Agar gels achieve a higher yield stress and elastic modulus than xanthan gum solutions. It indicates that agar gel is a suitable ingredient in the diet of consumers with swallowing difficulties [ 4 ]. Agar can be also used in the fabrication of a controlled Pickering emulsion.…”