For people with swallowing difficulties it is important that thickened food and fluids stay as thick in the mouth as on the spoon.
Standard starch-based thickening powders are sensitive to the amylase enzyme in saliva in the mouth. The amylase enzyme breaks down carbohydrates (starch), which may lead to patients not receiving their prescribed consistency.
Nutilis has amylase resistant features that help to protect against the action of the amylase enzyme.
As a result, food and drinks thickened with Nutilis retain their consistency better, helping dysphagia patients to swallow more safely.
Amylase Resistant features
Fluid with Nutilis. Almost no formation of thin liquid with the addition of saliva. The fluid remains the same consistency as prescribed as safe to swallow.
Not Amylase Resistant
Starch based thickener. The pink substance represents the decantable thin liquid formed after addition of saliva which contains the enzyme amylase. It shows the risk of using standard starch-based powders: a thinner fluid consistency which is different to that prescribed and may be unsafe.