Xanthan gum thickener in drinks and soups tested
What it found
Adding a xanthan gum-based thickener changed how thickened drinks and soups looked, felt and tasted in sensory tests.
In lab measurements, the liquids did not reach pudding-like thickness when made as instructed.
What they found
Look, feel and taste
Adding the thickener clearly changed the appearance, texture and starchy flavor of the liquids, based on descriptive sensory evaluation.
Thickness in the mouth
In lab measurements, the liquids were thinner while being swallowed than when sitting still, because xanthan gum thins as it is stirred or squeezed.
Pudding-like thickness
When prepared following the instructions, none of the liquids reached the pudding-like thickness level set out by the National Dysphagia Diet.
Viscosity reference standards
The reference standards of thickness used in the sensory tests could help practitioners who make dysphagia diets judge thickness by eye.
What the authors conclude
“There was no pudding-like viscosity as classified by NDD, when prepared following instructions.”
Also in their conclusions
- They say it is necessary to find the best proportion of xanthan gum-based thickener, or alternatives that thin less than xanthan gum, so that dysphagia patients accept them.
- They suggest future studies should test higher concentrations of thickener to find the amount that gives pudding-like thickness as recommended by the National Dysphagia Diet.
- They advise manufacturers to give clear direction on thickness range and thickener concentration, and say doctors should pay close attention to the risk of aspiration when prescribing pudding-like thickness.
How it was done
The authors wanted to compare how drinks and soups thickened with different amounts of a xanthan gum-based thickener look, feel and taste, and to check whether the thickness matched the levels recommended by the National Dysphagia Diet Task Force.
They thickened water, apple juice, orange juice, soymilk and Yakult with a xanthan gum-based thickener at 1, 2 or 3%, then ran sensory tests and lab measurements of thickness.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked at how the thickened liquids behaved in sensory tests and lab measurements, not at whether they helped or harmed people with swallowing problems.
- It did not test whether patients accepted or drank the thickened liquids.
Who paid
- Authors work at
- Pusan National University, South Korea
The paper
- Title
- Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Kim H, Hwang HI, Song KW, Lee J (2017). Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of texture studies. doi:10.1111/jtxs.12268PubMed 28419504DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error