Gel-forming properties of "EASYGEL®", the food for making various enteral nutrients into jelly.

OKADA Shingo

doi:10.11244/jjspen.22.41

Bibliographic Information

Other Title

ゼリー用食品“イージーゲル®”を用いた各種経腸栄養剤・流動食の固形化特性

Description

Gel-forming properties of "EASYGEL^®", the food for making jelly, were examined for various enteral nutrients (pharmaceutical products) and liquid diets (foods). The usefulness of the "EASYGEL" was evaluated in the half-solid nutritional therapy via PEG. As a result, the "EASYGEL" converted a liquid into a half-solid substance having almost stable hardness and viscosity 10 minutes after mixing "EASYGEL" with a enteral nutrient (Racol)at room temperature, and could thicken most of enteral nutrients to a state of yogurt or pudding, except for some nutrients (Ensure Liquid, Impact, etc.). In addition, the hardness and viscosity of a half-solid substance could be adjusted by increasing or decreasing quantity of nutrient or by diluting with water. From the above results, it was found that the "EASYGEL" were useful to convert a liquid of enteral nutrients and liquid diets (except for some nutrients) by just mixing with "EASYGEL".In addition, could modify the hardness by adjusting the quantity of nutrients.

Journal

Jomyaku Keicho Eiyo

Jomyaku Keicho Eiyo 22 (1), 41-51, 2007

Japanese Society for Parenteral and Enteral Nutrition

Keywords

Details 詳細情報について

CRID: 1390282679402978432

NII Article ID: 130004487103

DOI: 10.11244/jjspen.22.41

ISSN: 18813623; 13444980

Text Lang: ja

Data Source

JaLC
CiNii Articles

Abstract License Flag: Disallowed

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Gel-forming properties of "EASYGEL<SUP>®</SUP>", the food for making various enteral nutrients into jelly.