Ann Rehabil Med.  2014 Feb;38(1):94-100. 10.5535/arm.2014.38.1.94.

Comparison of Different Gum-Based Thickeners Using a Viscometer and Line Spread Test: A Preliminary Study

• Park JH
• Kim HG
• Oh BM
• Lee MW
• Hwang IK
• Lee SU
• Han TR

• KMID: 2266546
• DOI: http://doi.org/10.5535/arm.2014.38.1.94

Abstract

OBJECTIVE
To compare fluid thickeners composed of starch polysaccharide (STA), guar gum-based polysaccharide (GUA), and xanthan gum-based polysaccharide (XAN) with the use of a viscometer and a line spread test (LST) under various measurement conditions.
METHODS
The viscosity of thickened fluid with various concentrations (range, GUA 1%-4%, XAN 1%-6%, STA 1%-7%, at intervals of 1%) was measured with a rotational viscometer with various shear rates (1.29 s-1, 5.16 s-1, 51.6 s-1, and 103 s-1) at a temperature of 35degrees C, representing body temperature. The viscosity of STA showed time dependent alteration. So STA was excluded. Viscosities of GUA and XAN (range of concentration, GUA 1%-3%, XAN 1%-6%, at intervals of 1%) were measured at a room temperature of 20degrees C. LST was conducted to compare GUA and XAN (concentration, 1.5%, 2.0%, and 3.0%) at temperatures of 20degrees C and 35degrees C.
RESULTS
The viscosities of 1% GUA and XAN were similar. However, viscosity differences between GUA and XAN were gradually larger as concentration increased. The shear thinning effect, the inverse relationship between the viscosity and the shear rate, was more predominant in XAN than in GUA. The results of LST were not substantially different from GUA and XAN, in spite of the difference in viscosity. However manufacturers' instructions do not demonstrate the rheological properties of thickeners.
CONCLUSION
The viscosities of thickened fluid were different when the measurement conditions changed. Any single measurement might not be sufficient to determine comparable viscosity with different thickeners. Clinical decision for the use of a specific thickener seems to necessitate cautious consideration of results from a viscometer, LST, and an expert's opinion.

Keyword

Deglutition disorders; Diet; Viscosity

MeSH Terms

Body Temperature
Cyamopsis
Deglutition Disorders
Diet
Starch
Viscosity
Starch

Figure

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  Fig. 1 Measurement of viscosity. (A) Schematic diagram of rotational viscometer. (B) Line spread test.

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  Fig. 2 Viscosities of thickeners based on guar gum, xanthan gum, and starch measured at 35℃. Viscosities at various shear rates: (A) 1.29 s-1, (B) 5.16 s-1, (C) 51.6 s-1, and (D) 103 s-1. GUA, guar gum-based thickener; XAN, xanthan gum-based thickener; STA, starch-based thickener.

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  Fig. 3 Viscosities of thickeners based on guar gum and xanthan gum measured at 20℃. Viscosities at various shear rates: (A) 1.29 s-1, (B) 5.16 s-1, (C) 51.6 s-1, and (D) 103 s-1. GUA, guar gum-based thickener; XAN, xanthan gum-based thickener.

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