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Achalasia & Nutrition: A Detailed Dysphagia Diet Part Seven

Wednesday, July 15, 2009 @ 02:07 PM
posted by: admin

Source: Jackson Siegelbaum Gastroenterology

Commercial Thickening Agents




Thick n Easy

American Institutional Products, Inc.

(717) 569-1866


Milani Foods, Inc.

(800) 333-0033

Thick Set

Bernard Fine Foods, Inc.

(800) 538-3663


Bernard Fine Foods, Inc.

(800) 323-3663


Textures/Consistencies of Foods

The following are examples of medium and thick liquids and foods.

  • Medium (nectar consistency):
    • eggnog
    • fruit nectars
    • (apricot, peach, pear)
    • honey
    • thick creamed soups
    • soft set pudding with added
    • milk
    • tomato juice
    • buttermilk
    • ice cream
    • (no nuts or fruit chunks)
    • milkshakes
  • Thick (yogurt or pudding consistency):
    • cooked hot cereal
    • pudding
    • custard
    • gravy
    • yogurt (no nuts or fruit chunks)
    • cottage cheese mixed in
    • blender with milk or fruit
    • thick malt and milkshakes

Thickening and Thinning Agents

Foods can be thickened or thinned to individual requirements. Many foods can be used to change a liquid to a different consistency. The amount of thickening agent needed to reach a certain food consistency varies depending on the food being thickened and on the thickening agent used.

How to Thin Liquids

  • Add hot milk-based liquids (hot milk or cream) to puréed soups, puréed vegetables, or cooked cereal.
  • Add other hot liquids (broth, gravy, sauces) to mashed potatoes, puréed or ground meats, and puréed or chopped vegetables. Butter or melted margarine may also be used.
  • Add cold milk-based liquids to cream, yogurt, cold soups, puréed fruits, or puddings and custards.

How to Thicken Liquids and Foods

  • Add baby rice or commercial thickener to hot milk-based liquids.
  • Add potato flakes, mashed potatoes, or flaked baby cereal to other hot liquids (soups, sauces, gravies).
  • Add plain unflavored gelatin, puréed fruits, banana flakes, or a commercial thickener to cold liquids.
  • Add potato flakes, mashed potatoes, thick sauces or gravies, canned puréed or strained meat (baby food), or a commercial thickener to puréed soups.
  • Add flaked baby cereal, flavored gelatin, cooked cream of rice or wheat cereal, or a commercial thickener to puréed fruits.
  • Add mashed white or sweet potatoes, potato flakes, sauces, or commercial thickener to puréed vegetables.

If a Food is Too Thin, Add One of the Following:

  • baby cereal
  • banana flakes
  • bread crumbs
  • cornstarch
  • cooked cereals (cream of wheat or rice)
  • custard mix
  • graham cracker crumbs
  • gravy
  • instant potato flakes
  • mashed potatoes
  • plain unflavored gelatin powder
  • plain sauces (white, cheese, tomato)
  • puréed fruits (baby food)
  • puréed meats (baby food)
  • puréed vegetables (baby food)
  • saltine cracker crumbs

If a Food is Too Thick, Add One of the Following:

  • broth
  • bouillon
  • gravy
  • juice
  • liquid flavored gelatin
  • melted hot butter/margarine
  • milk (hot or cold)
  • plain yogurt
  • strained puréed soups



Fruit Shake
In a blender, place 1-1/2 cups of fresh, frozen, or canned fruit with 1 cup fortified milk. Mix until smooth. Fruit Blend
In a blender, mix 1/4 cup apple juice, 1/4 cup orange juice, and 1 cup canned peaches or pears. Mix until smooth. High-Protein Smoothies
In a blender, mix 1 cup fruit-flavored yogurt and 1 cup fortified milk with soft, fresh, peeled fruit or soft, canned fruit, and 1 cup of cottage cheese. Mix until smooth. Cottage Cheese Pudding
Mix together 1/4 cup cottage cheese and 3 T baby fruit. Chill. Creamed Vegetable Soup
In a blender, add 1/2 cup strained or very soft cooked vegetable; 1/2 cup fortified milk, cream, or plain yogurt, 1 tsp margarine; salt, onion powder, and crushed dried parsley flakes to taste. Mix to desired consistency.

Other Tips to Make Foods Easier to Chew and Swallow

  1. To avoid forming a hard crust on the top of a food or around the edges, cook the food in a covered casserole dish. To make soft scrambled eggs, cook the eggs in the top of a double boiler.
  2. To keep meat or fish moist, cook in tomato juice or tomato soup.
  3. To make puréed meat, first drain soft, cooked meat. Place meat in a food processor or blender to make a paste. Add hot liquid (broth) to the paste and thin to desired consistency.

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