Abstract
Gel-forming properties of "EASYGEL®", the food for making jelly, were examined for various enteral nutrients (pharmaceutical products) and liquid diets (foods). The usefulness of the "EASYGEL" was evaluated in the half-solid nutritional therapy via PEG. As a result, the "EASYGEL" converted a liquid into a half-solid substance having almost stable hardness and viscosity 10 minutes after mixing "EASYGEL" with a enteral nutrient (Racol)at room temperature, and could thicken most of enteral nutrients to a state of yogurt or pudding, except for some nutrients (Ensure Liquid, Impact, etc.). In addition, the hardness and viscosity of a half-solid substance could be adjusted by increasing or decreasing quantity of nutrient or by diluting with water.
From the above results, it was found that the "EASYGEL" were useful to convert a liquid of enteral nutrients and liquid diets (except for some nutrients) by just mixing with "EASYGEL".In addition, could modify the hardness by adjusting the quantity of nutrients.
