Table 2

Properties of thickening agents used in the treatment of dysphagia
Thickener Solubility Ionic charge
Xanthan gum (polysaccharide ) Water soluble Highly negative charge (anionic)
Guar gum (carbohydrate – galactomannan – manose to galactose ratio 2:1) Water soluble Neutral
Locust bean gum (galactomannan – manose to galactose ratio 4:1) Water soluble Neutral
Starch (polysaccharide) Water soluble Neutral
Carageenan (sulphated linear polysaccharide) Water soluble Negative charge (anionic)

Cichero

Cichero Nutrition Journal 2013 12:54   doi:10.1186/1475-2891-12-54

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