JP2025025393A - Emulsion Gel - Google Patents

Abstract

The present invention provides an emulsion gel and a food product containing the same for providing nutrition to a subject suffering from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking.
[Solution] An emulsion gel containing 320 kcal/100g to 480 kcal/100g of energy, the emulsion gel comprising an E471 emulsifier and an E472 emulsifier, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier being about 1.8:1.0 to about 1.0:1.0.
[Selection diagram] None

Description

The present invention relates to an emulsion gel and a food product comprising the same for providing nutrition to a subject suffering from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking.
BACKGROUND OF THEINVENTION

Dysphagia is a disorder characterized by difficulty swallowing due to illness, aging, or other causes (see, for example, Sura, L. et al., 2012. Clinical interventions in aging, 7, 287-298). Other causes of dysphagia besides aging include neurological, myopathic, metabolic, inflammatory or autoimmune, infectious, structural, cancer, and iatrogenic diseases. Dysphagia increases the risk of malnutrition, dehydration, choking, aspiration pneumonia, rehospitalization, and mortality, leading to poor prognosis (see, for example, Ueshima, J. et al., 2022. Journal of the American Medical Directors Association, 23(10), 1676-1682).

Although recommended to promote safe swallowing and reduce aspiration in patients with dysphagia, modified diets may result in reduced food intake and increase the risk of malnutrition in some patients with dysphagia. Texture-modified diets (TMDs) typically have lower nutrient content than regular diets, and patients consuming TMDs have been shown to have lower energy and protein intakes than patients consuming regular diets. Thus, TMDs may lead to inadequate energy and protein intake, resulting in malnutrition and loss of muscle mass (see, e.g., Wu, X.S. et al., 2020. Healthcare, 8(4), 579; and Wright, L. et al., 2005. Journal of Human Nutrition and Dietetics, 18(3), 213-219).

Jellies made with gelatin are not typically included in dysphagia diets because they often fall apart in the mouth due to the increase in temperature from cold to warm body temperature, making them difficult to swallow. In contrast, dysphagia training jellies made with agar, xanthan gum, locust bean gum, carrageenan, and/or guar gum hold together in the mouth, withstand lingual and palatal pressure, and do not break apart and release moisture. Dysphagia training jellies also provide a slippery texture that has been shown to facilitate the rehabilitation of swallowing function. However, dysphagia training jellies are typically low in energy, generally less than 300 kcal/100 g.

Therefore, there is a demand for dysphagia training jellies with a higher energy content.

Summary of the Invention
The present inventors have developed a jelly for dysphagia training with a high energy content. In order to provide a jelly for dysphagia training with a high energy content, the present inventors have increased the fat content. However, when the fat content is increased, it is found that it is difficult to provide a stable emulsion. The present inventors have surprisingly found that a stable emulsion can be provided by using the E471 emulsifier and the E472 emulsifier in a specific weight ratio.

The high energy content of the dysphagia jelly of the present invention ranges from at least about 320 kcal/100 to at least about 480 kcal/100 g.

In one aspect, the present invention provides an emulsion gel comprising at least about 320 kcal/100 g. The emulsion gel may comprise at least about 330 kcal/100g, at least about 340 kcal/100g, at least about 350 kcal/100g, at least about 360 kcal/100g, at least about 370 kcal/100g, at least about 380 kcal/100g, at least about 390 kcal/100g, at least about 400 kcal/100g, at least about 410 kcal/100g, at least about 420 kcal/100g, at least about 430 kcal/100g, at least about 440 kcal/100g, at least about 450 kcal/100g, at least about 460 kcal/100g, at least about 470 kcal/100g, or at least about 480 kcal/100g.

In a preferred embodiment, the emulsion gel contains about 400 kcal/100 g or more.

The emulsion gel may include an E471 emulsifier and an E472 emulsifier. Suitably, the E471 emulsifier comprises or consists of monoglycerides, diglycerides, and triglycerides. In some embodiments, the E471 emulsifier comprises or consists of monoglycerides and diglycerides. Suitably, the E472 emulsifier comprises or consists of acetate esters of mono- and diglycerides of fatty acids, lactate esters of mono- and diglycerides of fatty acids, citrate esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, mixed acetate and tartaric acid esters of mono- and diglycerides of fatty acids, or any combination thereof. In some embodiments, the E472 emulsifier comprises or consists of citrate esters of mono- and diglycerides of fatty acids.

The E471 emulsifier and the E472 emulsifier can be present in any suitable amount. Suitably, the emulsion gel comprises emulsifiers in a total amount of about 1.0 wt% to about 1.8 wt%, about 1.1 wt% to about 1.7 wt%, or about 1.2 wt% to about 1.6 wt%. Suitably, the emulsion gel comprises E471 emulsifier in a total amount of about 0.5 wt% to about 1.2 wt%, about 0.6 wt% to about 1.1 wt%, or about 0.7 wt% to about 1.0 wt%. Suitably, the emulsion gel comprises E472 emulsifier in a total amount of about 0.3 wt% to about 0.9 wt%, about 0.4 wt% to about 0.8 wt%, or about 0.5 wt% to about 0.7 wt%. The ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier can be from about 1.8:1.0 to about 1.0:1.0. Suitably, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.7:1.0 to about 1.1:1.0, from about 1.6:1.0 to about 1.2:1.0, or from about 1.5:1.0 to about 1.3:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 7:5.

Suitably, the emulsion gel comprises a total amount of protein of about 6.0 wt% to about 14.0 wt%, about 7.0 wt% to about 13.0 wt%, or about 8.0 wt% to about 12.0 wt%. Suitably, the protein is selected from vegetable proteins such as soy protein, broad bean protein, pea protein, rice protein, and oat protein, and/or dairy proteins such as casein and whey. In some embodiments, the protein is an acid-stable protein. In some embodiments, the emulsion gel comprises a total amount of acid-resistant soy protein of about 8.0 wt% to about 12.0 wt%.

Suitably, the fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel. Suitably, the emulsion gel comprises fat in a total amount of about 24.0 wt% to about 36.0 wt%, about 26.0 wt% to about 34.0 wt%, or about 28.0 wt% to about 32.0 wt%. Suitably, the fat is selected from soybean oil, medium chain triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 10.0 wt% to about 20.0 wt%. In some embodiments, the emulsion gel comprises medium chain triglycerides in a total amount of about 10.0 wt% to about 15.0 wt%.

Suitably, the emulsion gel comprises carbohydrates in a total amount of about 18.0 wt% to about 30.0 wt%, about 20.0 wt% to about 28.0 wt%, or about 22.0 wt% to about 26.0 wt%. Suitably, the carbohydrates are selected from monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, maltose, oligosaccharides, polysaccharides such as maltodextrin, starch, and any combination thereof. In some embodiments, the emulsion gel comprises maltodextrin in an amount of about 10.0 wt% to about 15.0 wt%. In some embodiments, the emulsion gel comprises sucrose in an amount of about 10.0 wt% to about 15.0 wt%.

Suitably, the emulsion gel comprises a gelling agent in a combined amount of about 0.5 wt% to about 2.0 wt%, about 0.8 wt% to about 1.7 wt%, or about 1.0 wt% to about 1.5 wt%. Suitably, the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a combined amount of about 1.0 wt% to about 1.5 wt%.

The emulsion gel of the present invention may further comprise one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickeners. Suitably, the emulsion gel comprises one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickeners in a total amount of about 0.1 wt% to about 4.0 wt%, about 0.2 wt% to about 3.5 wt%, about 0.3 wt% to about 3.0 wt%, about 0.4 wt% to about 2.5 wt%, or about 0.5 wt% to about 2.0 wt%.

The emulsion gels of the present invention may contain water in an amount of about 20.0 wt% to about 45.0 wt%, about 25.0 wt% to about 40.0 wt%, or about 30.0 wt% to about 35.0 wt%. The emulsion gels may have a pH of about 3.5 to about 5.0, about 4.0 to about 4.5, or about 4.0 to about 4.3.

The emulsion gel may have properties suitable for providing nutrition to subjects suffering from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking. Suitably, the emulsion gel has an adhesiveness of about 300 J/m3 or ^less , a cohesiveness of about 0.2 to about 0.7, and/or a hardness of about 1,000 N/ ^m2 to about 15,000 N/ ^m2 . Suitably, the emulsion gel has a viscosity of greater than about 1750 cP when measured at room temperature and at a shear rate of 50 sec ^-1 . The emulsion gel may be a dysphagia training jelly. The emulsion gel may be an IDDSI transitional food. The emulsion gel may be a 1j category of the Japanese Dysphagia Food (JDD) Framework.

In another aspect, the present invention provides a process for preparing an emulsion gel containing at least about 320 kcal/100 g of energy. The emulsion gel may comprise at least about 330 kcal/100g, at least about 340 kcal/100g, 350 kcal/100g, at least about 360 kcal/100g, at least about 370 kcal/100g, at least about 380 kcal/100g, at least about 390 kcal/100g, at least about 400 kcal/100g, at least about 410 kcal/100g, at least about 420 kcal/100g, at least about 430 kcal/100g, at least about 440 kcal/100g, at least about 450 kcal/100g, at least about 460 kcal/100g, at least about 470 kcal/100g, or at least about 480 kcal/100g.

In a preferred embodiment, the process for preparing the emulsion gel includes at least about 400 kcal/100 g of energy. The emulsion gel can be any of those described herein.

Suitably, the process comprises the steps of (a) preparing an emulsion, the emulsion comprising an E471 emulsifier and an E472 emulsifier; and (b) inducing gelation of the emulsion to provide an emulsion gel.

The E471 emulsifier and the E472 emulsifier may be present in any suitable amount. Suitably, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.0:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.7:1.0 to about 1.1:1.0, about 1.6:1.0 to about 1.2:1.0, or about 1.5:1.0 to about 1.3:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 7:5.

The emulsion may further include any other suitable ingredients. The emulsion may further include a protein, a fat, and/or a carbohydrate. The emulsion may further include a gelling agent. The emulsion may further include one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickeners.

The process may further include any other suitable steps. In some embodiments, the process further includes retort packaging the emulsion gel.

In another aspect, the present invention provides an emulsion gel obtained by or obtainable by the process of the present invention.

In another aspect, the present invention provides a food product comprising or consisting of the emulsion gel of the present invention.

The food may be provided in any suitable form. Suitably, the food is a gelatinous food, jelly, pudding, or jelly drink. In some embodiments, the food is a gelatinous food. Suitably, the food has a total mass of about 25 g to about 100 g per serving, about 30 g to about 80 g per serving, about 35 g to about 70 g per serving, about 40 g to about 60 g per serving, or about 50 g per serving. In some embodiments, the food provides a single serving. In some embodiments, the food is retort packaged. The food is shelf-stable at room temperature for 6 months or more, 9 months or more, or 12 months or more.

In another aspect, the present invention provides a use of the emulsion gel of the present invention or the food product of the present invention for providing nutrition to a subject.

In another aspect, the present invention provides a method of providing nutrition to a subject, the method comprising the step of the subject ingesting an emulsion gel of the present invention or a food product of the present invention.

The subject can be any subject suffering from an eating disorder. The subject may suffer from dysphagia, chewing disorders, difficulty swallowing, increased risk of aspiration, or increased risk of choking.

Emulsion Gel Properties Figure 1A shows the hardness measured in N/ ^m2 related to the gelling agent dosage in w/w%. Figure 1B shows the adhesion measured in J/ ^m3 related to the combined emulsifier (E471 and E472) dosage (w/w%).

Detailed Description
Various preferred features and embodiments of the present invention will now be illustrated by way of non-limiting examples.

Please note that as used in this specification and the appended claims, the singular forms "a," "an," and "the" include the plural forms unless the context clearly indicates otherwise.

As used herein, the terms "comprising," "comprises," and "comprised of" are synonymous with "including," "includes," "containing," or "contains," are inclusive or open-ended, and do not exclude additional, unrecited elements, components, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "consisting of."

Numerical ranges are inclusive of the numbers that define the range. As used herein, the term "about" means approximately, within, roughly, or around. When the term "about" is used with a numerical value or range, it modifies the numerical value or range by extending the boundaries above and below the numerical value(s). In general, the terms "about" and "approximately" are used herein to modify the stated numerical value(s) by 10% above and below. Unless otherwise specified, wt% means weight % or mass %, calculated as the mass of the component divided by the total mass of the mixture multiplied by 100%.

The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein should be construed as an admission that such publications constitute prior art to the claims appended hereto.

The present disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present disclosure. Those skilled in the art will appreciate that all features of the invention disclosed herein can be combined without departing from the scope of the disclosed invention.

All publications mentioned herein are hereby incorporated by reference.

Emulsion Gel The present invention provides an emulsion gel having a high energy content.

For purposes of the present invention, an emulsion gel with high energy content can be defined as having an energy of at least about 320 kcal/100 to at least about 480 kcal/100 g.

As used herein, "emulsion gel" may refer to a gel matrix filled with an emulsion dispersion, where at least one phase of the emulsion (either the continuous or dispersed phase) forms a 3D network structure that leads to gel formation. "Emulsion gel" may also be known as "emulsion-filled gel", "emulgel", or "gel-like emulsion" (see, e.g., Liu, L. et al., 2022. Frontiers in Nutrition, 9, 890188). Emulsion gels may be oil-in-water (O/W) emulsion gels.

Emulsion gels can be prepared by mixing the prepared emulsion with a gelling agent at an elevated temperature and then cooling the mixture to form the emulsion gel (see, e.g., Wang, Z. et al., 2013. Bioscience, biotechnology, and biochemistry, 77(3), pp. 467-474).

The emulsion gel can be a gelled emulsified food. Many foods are classified as emulsion gels, including fresh cheeses, starch puddings, and various types of dairy desserts. In some embodiments, the emulsion gel is a gelled food, jelly, pudding, or jelly drink. In some embodiments, the emulsion gel is a gelled food. In some embodiments, the emulsion gel is a dysphagia training jelly.

An emulsion gel may be a transitional food. A "transitional food" refers to a food that starts with one texture (e.g., solid) and changes to a distinctly different texture when moisture (e.g., water or saliva) is added or when a temperature change (e.g., heating) occurs. A transitional food may be determined according to the IDDSI framework (see, e.g., Cichero, J.A. et al., 2017. Dysphagia, 32(2), pp. 293-314). An emulsion gel may be a transitional food that dissolves in a medium-thickness liquid (e.g., IDDSI Framework Level 3) or a very thick liquid (e.g., IDDSI Framework Level 4).

The emulsion gel may be a category 0j or 1j of the Japanese Dysphagia Foods (JDD) Framework. In some embodiments, the emulsion gel is a category 1j of the Japanese Dysphagia Foods (JDD) Framework. The 0j category may refer to dysphagia rehabilitation foods that are homogenous, jellies with low adhesion, high cohesion, flexibility, and minimal water separation. The 1j category may refer to jellies, puddings, and mousse-like foods that do not require chewing-related abilities and are in the form of a suitable food mass when scooped with a spoon (see, for example, Kayashita, J. et al., 2022. Japanese Journal of Comprehensive Rehabilitation Science, 13, pp. 64-77). Other classification categories that correspond to the 1j category may include levels 1 and 2 of the Dysphagia Food Pyramid (DDP), approval criteria II for food for persons with dysphagia (FPD), or the no-chewing (jelly) category of Universal Design Food (UDF).

The emulsion gel may have suitable adhesiveness, cohesiveness, and hardness. Evaluation of viscosity, cohesiveness, and hardness may be measured by any suitable method known in the art (e.g., Hadde, E.K. and Chen, J., 2021. Journal of Texture Studies, 52(1), pp. 4-15; and Hadde, E.K. et al., 2022. Journal of Texture Studies, 53(5), pp. 617-628).

Sticky and adhesive textures should be avoided for dysphagic patients. The adhesiveness or stickiness of an emulsion gel may be measured by a texture analyzer or the IDDSI spoon tilt test (see, for example, Hadde, E.K. et al., 2022. Journal of Texture Studies, 53(5), pp. 617-628). Suitably, the adhesiveness of an emulsion gel is measured by the IDDSI spoon tilt test, where the emulsion gel falls off the spoon when the spoon is tilted or tipped sideways without leaving any significant residue on the spoon. Suitably, the emulsion gel has an adhesiveness of about 300 J/m3 or ^less as measured by a texture analyzer.

A food mass with low cohesion increases the risk of oral retention. The cohesion of an emulsion gel may be measured by a texture analyzer or the IDDSI spoon tilt test (see, for example, Hadde, E.K. et al., 2022. Journal of Texture Studies, 53(5), pp. 617-628). Suitably, the cohesion of an emulsion gel is measured by the IDDSI spoon tilt test, where the emulsion gel retains its shape when scooped with a spoon. Suitably, the emulsion gel has a cohesion of about 0.2 to about 0.7, or about 0.2 to about 0.5, as measured by a texture analyzer.

The hardness of the emulsion gel may be measured by a texture analyzer or an IDDSI fork compression test. Suitably, the hardness of the emulsion gel is measured by an IDDSI fork compression test, where a distinct indentation is made in the surface of the emulsion gel. Suitably, the emulsion gel has a hardness, as measured by a texture analyzer, of about 0 to about 15,000 N/m ² , about 1,000 N/m ² to about 15,000 N/m ² , about 1,000 N/m ² to about 12,000 N/m ² , about 2,000 N/m ² to about 12,000 N/m ² , about 2,000 N/m ² to about 9,000 N/m ² , or about 2,000 N/m ² to about 7,000 N/m ² . In some embodiments, the emulsion gel has a hardness of about 1,000 N/m ² to about 15,000 N/m ² as measured by a texture analyzer.

In general, it is recommended that the hardness, adhesion, and cohesion of the emulsion gel be within the following minimum and maximum ranges, as set forth in Table 1 below:

The thickness of the emulsion gel may be measured by a texture analyzer or by the IDDSI fork drop test. The emulsion gel may be a thick foodstuff that is scooped with a spoon. Suitably, the thickness of the emulsion gel is measured by the IDDSI fork drop test, where the emulsion gel fits on a peak and does not run or drip below the prongs of the fork. The emulsion gel may have a viscosity of about 1750 cP or greater when measured at room temperature and a shear rate of 50 sec ^-1 .

Emulsion gels may contain water, fats, carbohydrates, proteins, gelling agents, emulsifiers, and, optionally, one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickening agents.

Water The emulsion gels of the present invention can contain any suitable amount of water.

Suitably, the emulsion gel contains an amount of water to achieve the desired total mass. For example, if the other components of the emulsion gel are 67.0 wt%, then 33.0 wt% water is added to make a total of 100.0 wt%.

In some embodiments, the emulsion gel comprises water in an amount of about 15.0 wt% or more, about 20.0 wt% or more, about 21.0 wt% or more, about 22.0 wt% or more, about 23.0 wt% or more, about 24.0 wt% or more, about 25.0 wt% or more, about 26.0 wt% or more, about 27.0 wt% or more, about 28.0 wt% or more, about 29.0 wt% or more, or about 30.0 wt% or more.

In some embodiments, the emulsion gel comprises water in an amount of about 50.0 wt% or less, about 45.0 wt% or less, about 44.0 wt% or less, about 43.0 wt% or less, about 42.0 wt% or less, about 41.0 wt% or less, about 40.0 wt% or less, about 39.0 wt% or less, about 38.0 wt% or less, about 37.0 wt% or less, about 36.0 wt% or less, or about 35.0 wt% or less.

In some embodiments, the emulsion gel comprises water in an amount of about 20.0 wt% to about 45.0 wt%, about 25.0 wt% to about 40.0 wt%, or about 30.0 wt% to about 35.0 wt%.

The fat emulsion gel may contain any suitable amount of fat. Suitably, the emulsion gel has a high fat content to provide sufficient energy to subjects suffering from dysphagia. In some embodiments, the emulsion gel contains a total amount of fat of about 20.0 wt% or more, about 21.0 wt% or more, about 22.0 wt% or more, about 23.0 wt% or more, about 24.0 wt% or more, about 25.0 wt% or more, about 26.0 wt% or more, about 27.0 wt% or more, or about 28.0 wt% or more. In some embodiments, the emulsion gel comprises fat in a total amount of about 40.0 wt% or less, about 39.0 wt% or less, about 38.0 wt% or less, about 37.0 wt% or less, about 36.0 wt% or less, about 35.0 wt% or less, about 34.0 wt% or less, about 33.0 wt% or less, or about 32.0 wt% or less. In some embodiments, the emulsion gel comprises fat in a total amount of about 20.0 wt% to about 40.0 wt%, about 21.0 wt% to about 39.0 wt%, about 22.0 wt% to about 38.0 wt%, about 23.0 wt% to about 37.0 wt%, about 24.0 wt% to about 36.0 wt%, about 25.0 wt% to about 35.0 wt%, about 26.0 wt% to about 34.0 wt%, about 27.0 wt% to about 33.0 wt%, or about 28.0 wt% to about 32.0 wt%.

Any suitable fat source may be used. The fat may be a vegetable oil and/or an animal oil. Suitably, the fat is selected from soybean oil, medium chain triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof. In some embodiments, the fat comprises or consists of a vegetable oil. In some embodiments, the fat comprises or consists of soybean oil and medium chain triglycerides.

In some embodiments, the fat comprises soybean oil. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 10.0 wt% or more, about 11.0 wt% or more, about 12.0 wt% or more, about 13.0 wt% or more, about 14.0 wt% or more, or about 15.0 wt% or more. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 22.0 wt% or less, about 21.0 wt% or less, about 20.0 wt% or less, about 19.0 wt% or less, about 18.0 wt% or less, or about 17.0 wt% or less. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 10.0 wt% to about 22.0 wt%, about 11.0 wt% to about 21.0 wt%, about 12.0 wt% to about 20.0 wt%, about 13.0 wt% to about 19.0 wt%, about 14.0 wt% to about 18.0 wt%, or about 15.0 wt% to about 17.0 wt%. In some embodiments, the emulsion gel comprises soybean oil in a total amount of about 16 wt%.

In some embodiments, the fat comprises medium chain triglycerides. Medium chain triglycerides (MCTs) are triglycerides having two or three medium chain fatty acids (e.g., having an aliphatic tail with 6-12 carbon atoms). In some embodiments, the emulsion gel comprises MCTs in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or more, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises MCTs in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises MCTs in a total amount of about 8.0 wt% to about 16.0 wt%, about 9.0 wt% to about 15.0 wt%, about 10.0 wt% to about 14.0 wt%, or about 11.0 wt% to about 13.0 wt%. In some embodiments, the emulsion gel comprises MCTs in a total amount of about 12 wt%.

In some embodiments, the emulsion gel comprises (a) soybean oil in a total amount of about 10.0 wt% to about 22.0 wt%, about 11.0 wt% to about 21.0 wt%, about 12.0 wt% to about 20.0 wt%, about 13.0 wt% to about 19.0 wt%, about 14.0 wt% to about 18.0 wt%, or about 15.0 wt% to about 17.0 wt%, and (b) MCT in a total amount of about 8.0 wt% to about 16.0 wt%, about 9.0 wt% to about 15.0 wt%, about 10.0 wt% to about 14.0 wt%, or about 11.0 wt% to about 13.0 wt%.

In some embodiments, the emulsion gel comprises (a) soybean oil in a total amount of about 16 wt % and (b) MCT in a total amount of about 12 wt %.

The carbohydrate emulsion gel may include any suitable amount of carbohydrate. In some embodiments, the emulsion gel includes carbohydrate in a total amount of about 16.0 wt% or more, about 17.0 wt% or more, about 18.0 wt% or more, about 19.0 wt% or more, about 20.0 wt% or more, about 21.0 wt% or more, or about 22.0 wt% or more. In some embodiments, the emulsion gel includes carbohydrate in a total amount of about 32.0 wt% or less, about 31.0 wt% or less, about 30.0 wt% or less, about 29.0 wt% or less, about 28.0 wt% or less, about 27.0 wt% or less, or about 26.0 wt% or less. In some embodiments, the emulsion gel comprises carbohydrates in a total amount of about 16.0 wt% to about 32.0 wt%, about 17.0 wt% to about 31.0 wt%, about 18.0 wt% to about 30.0 wt%, about 19.0 wt% to about 29.0 wt%, about 20.0 wt% to about 28.0 wt%, about 21.0 wt% to about 27.0 wt%, or about 22.0 wt% to about 26.0 wt%.

Any suitable carbohydrate source may be used. The carbohydrate may be a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or any combination thereof. In some embodiments, the carbohydrate comprises or consists of one or more monosaccharides. Suitable monosaccharides include glucose, fructose, and galactose. In some embodiments, the carbohydrate comprises or consists of one or more disaccharides. Suitable disaccharides include sucrose, lactose, and maltose. In some embodiments, the carbohydrate comprises or consists of one or more oligosaccharides. In some embodiments, the carbohydrate comprises or consists of one or more polysaccharides. Suitable polysaccharides include maltodextrin and starch. In some embodiments, the carbohydrate comprises or consists of maltodextrin and sucrose.

In some embodiments, the carbohydrate comprises maltodextrin. In some embodiments, the emulsion gel comprises maltodextrin in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or more, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises maltodextrin in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises maltodextrin in a total amount from about 8.0 wt% to about 16.0 wt%, from about 9.0 wt% to about 15.0 wt%, from about 10.0 wt% to about 14.0 wt%, or from about 11.0 wt% to about 13.0 wt%.
In some embodiments, the carbohydrate comprises sucrose. In some embodiments, the emulsion gel comprises sucrose in a total amount of about 8.0 wt% or more, about 8.5 wt% or more, about 9.0 wt% or more, about 9.5 wt% or more, about 10.0 wt% or more, about 10.5 wt% or more, or about 11.0 wt% or more. In some embodiments, the emulsion gel comprises sucrose in a total amount of about 16.0 wt% or less, about 15.5 wt% or less, about 15.0 wt% or less, about 14.5 wt% or less, about 14.0 wt% or less, about 13.5 wt% or less, or about 13.0 wt% or less. In some embodiments, the emulsion gel comprises sucrose in a total amount of about 8.0 wt% to about 16.0 wt%, about 9.0 wt% to about 15.0 wt%, about 10.0 wt% to about 14.0 wt%, or about 11.0 wt% to about 13.0 wt%.

In some embodiments, the emulsion gel comprises (a) maltodextrin in a total amount of about 8.0 wt% to about 16.0 wt%, about 9.0 wt% to about 15.0 wt%, about 10.0 wt% to about 14.0 wt%, or about 11.0 wt% to about 13.0 wt%, and (b) sucrose in a total amount of about 8.0 wt% to about 16.0 wt%, about 9.0 wt% to about 15.0 wt%, about 10.0 wt% to about 14.0 wt%, or about 11.0 wt% to about 13.0 wt%.

The protein emulsion gel may contain any suitable amount of protein. Suitably, the emulsion gel has a high protein content to provide sufficient nutritional intake to subjects suffering from dysphagia. In some embodiments, the emulsion gel contains a total amount of protein of about 6.0 wt% or more, about 6.5 wt% or more, about 7.0 wt% or more, about 7.5 wt% or more, about 8.0 wt% or more, about 8.5 wt% or more, or about 9.0 wt%. In some embodiments, the emulsion gel contains a total amount of protein of about 14.0 wt% or less, about 13.5 wt% or less, about 13.0 wt% or less, about 12.5 wt% or less, about 12.0 wt% or less, about 11.5 wt% or less, or about 11.0 wt% or less. In some embodiments, the emulsion gel comprises a total amount of protein of about 6.0 wt% to about 14.0 wt%, about 7.0 wt% to about 13.0 wt%, about 8.0 wt% to about 12.0 wt%, or about 9.0 wt% to about 11.0 wt%. In some embodiments, the emulsion gel comprises a total amount of protein of about 10 wt%.

Any suitable protein source may be used. The protein may be a vegetable protein and/or a dairy protein. In some embodiments, the protein comprises or consists of a vegetable protein. Suitable vegetable proteins include soy protein, broad bean protein, pea protein, rice protein, and oat protein. In some embodiments, the protein comprises or consists of a dairy protein. Suitable dairy proteins include casein and whey. In some embodiments, the protein comprises or consists of a soy protein.

In some embodiments, the protein is an acid-stable protein. An "acid-stable" protein may refer to a protein suitable for addition to acidic foods and beverages (e.g., having a pH of about 3.0 to about 4.5). An acid-stable protein may be soluble in an aqueous solution at a pH of about 3.0 to about 4.5, or at a pH of about 3.5 to about 4.5. Suitable methods for preparing acid-stable proteins are described in U.S. Pat. No. 6,887,508, WO 2009/155557, and WO 2009/047657. In some embodiments, the protein comprises or consists of an acid-stable soy protein. Suitable methods for preparing acid-stable soy protein are described in WO 2005/044013.

In some embodiments, the emulsion gel comprises a total amount of acid-stable soy protein of about 6.0 wt% or more, about 6.5 wt% or more, about 7.0 wt% or more, about 7.5 wt% or more, about 8.0 wt% or more, about 8.5 wt% or more, or about 9.0 wt% or more. In some embodiments, the emulsion gel comprises a total amount of acid-stable soy protein of about 14.0 wt% or less, about 13.5 wt% or less, about 13.0 wt% or less, about 12.5 wt% or less, about 12.0 wt% or less, about 11.5 wt% or less, or about 11.0 wt% or less. In some embodiments, the emulsion gel comprises a total amount of acid-stable soy protein of about 6.0 wt% to about 14.0 wt%, about 7.0 wt% to about 13.0 wt%, about 8.0 wt% to about 12.0 wt%, or about 9.0 wt% to about 11.0 wt%. In some embodiments, the emulsion gel comprises a total amount of acid-stable soy protein of about 10 wt%.

Gelling Agent The emulsion gel may include any suitable amount of gelling agent. In some embodiments, the emulsion gel includes a total amount of gelling agent of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel includes a total amount of gelling agent of about 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises gelling agents in a total amount of about 0.5 wt % to about 2.0 wt %, about 0.8 wt % to about 1.7 wt %, or about 1.0 wt % to about 1.5 wt %.

Any suitable gelling agent may be used. Suitably, the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, or any combination thereof. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, and/or guar gum. In some embodiments, the gelling agent comprises or consists of agar, locust bean gum, and guar gum.

In some embodiments, the gelling agent comprises or consists of agar. Agar is a hydrophilic colloidal polysaccharide consisting mainly of galactose units with regular alternation of L- and D-isomers. In general, agar is a linear polysaccharide consisting of alternating 3-linked β-D-galactopyranose and 4-linked α-L-galactose residues, where a significant portion of the α-L-galactose residues may be present as 3,6-anhydro derivatives (see, e.g., EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 2016. EFSA Journal, 14(12), p. e04645).

In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a combined amount of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a combined amount of about 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises agar, locust bean gum, and guar gum in a combined amount of about 0.5 wt% to about 2.0 wt%, about 0.8 wt% to about 1.7 wt%, or about 1.0 wt% to about 1.5 wt%.

In some embodiments, the emulsion gel comprises agar in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, about 0.7 wt% or more, about 0.8 wt% or more, about 0.9 wt% or more, or about 1.0 wt% or more. In some embodiments, the emulsion gel comprises agar in a total amount of about 2.5 wt% or less, about 2.4 wt% or less, about 2.3 wt% or more, about 2.2 wt% or less, about 2.1 wt% or less, about 2.0 wt% or less, about 1.9 wt% or less, about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises agar in a total amount of about 0.5 wt% to about 2.0 wt%, about 0.8 wt% to about 1.7 wt%, or about 1.0 wt% to about 1.5 wt%.

Emulsifiers The emulsion gel of the present invention comprises E471 emulsifier and E472 emulsifier.

E471 Emulsifiers As used herein, "E471 emulsifiers" may refer to a collection of food additives including diglycerides and monoglycerides used as emulsifiers (see, e.g., EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 2017. EFSA Journal, 15(11), p. e05045).

In general, E471 emulsifier is a mixture of glycerol mono- and diesters of fatty acids present in edible fats and oils, and may contain smaller amounts of triesters of fatty acids, free fatty acids and glycerol. E471 emulsifier may contain over 50 different mono- and diglycerides in combination.

In chemical terms, monoglycerides (also known as monoacylglycerols or glycerol monoesters) and diglycerides (also known as diacylglycerols or glycerol diesters) are defined as esters of glycerol in which one or both hydroxyl groups are esterified with long-chain fatty acids. The general structures of monoglycerides and diglycerides are shown below, where X', X'', and X''' represent either hydrogen atoms or fatty acids as the acyl moieties.

The source can be coconut, palm, palm kernel, soybean, rapeseed, sunflower, cottonseed, corn, olive, tallow, lard, among others. The fatty acid moiety can be saturated or unsaturated (cis or trans). The molecular weight of E471 emulsifier depends on the source of the fatty acid and the respective proportions of monoglycerides and diglycerides.

The fatty acid profile of typical edible oils and fats is dominated by C12-C20, although short (e.g. C6) and long (e.g. C24) chain fatty acids are also commonly found in oils and fats. The raw materials used in the production of E471 emulsifier may contain the following fatty acids: caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), margaroleic acid (C17:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3), and arachidic acid (C20:0).

The E471 emulsifier may comprise, consist of, or consist essentially of monoglycerides, diglycerides, and triglycerides. For example, the E471 emulsifier may comprise at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% monoglycerides, diglycerides, and triglycerides. The E471 emulsifier may consist of monoglycerides, diglycerides, and triglycerides.

The E471 emulsifier may comprise, consist of, or consist essentially of mono- and diglycerides. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% mono- and diglycerides. The E471 emulsifier may consist of mono- and diglycerides.

E472 emulsifiers As used herein, "E472 emulsifiers" may refer to a collection of food additives including acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed esters of acetic acid and tartaric acid of mono- and diglycerides of fatty acids, used as emulsifiers (see, e.g., EFSA Panel on Food Additives and Flavorings (FAF), 2020. EFSA Journal, 18(3), p.e06032). As used herein, "E472 emulsifiers" may refer to E472a emulsifier, E472b emulsifier, E472c emulsifier, E472d emulsifier, E472e emulsifier, or E472f emulsifier.

In general, E472 emulsifier is a mixture of esters of fatty acids present in edible fats and oils with glycerol having one or two free hydroxyl groups and/or some specific acids (acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid). Depending on the complexity of the fatty acid source, E472 emulsifier may contain several components. The general structure of esters of glycerol with acids and fatty acids is shown below, where at least one of R ₁ , R ₂ , or R ₃ represents an acetyl moiety, a lactyl moiety, a citryl moiety, a tartaryl moiety, a monoacetyltartaryl moiety, or a diacetyltartaryl moiety. At least one of R ₁ , R ₂ , or R ₃ represents a fatty acyl moiety, and the remaining positions represent an acetyl moiety, a lactyl moiety, a citryl moiety, a tartaryl moiety, a monoacetyltartaryl moiety, a diacetyltartaryl moiety, a fatty acyl moiety, or hydrogen.

In some embodiments, the E472 emulsifier is an E472a emulsifier. In general, the E472a emulsifier is a mixture of esters of glycerol with acetic acid and fatty acids present in edible fats and oils. The E472a emulsifier may contain small amounts of free glycerol, free fatty acids, free acetic acid, and free glycerides. The general structure of esters of glycerol with acetic acid and fatty acids is shown above, but at least one of R ₁ , R ₂ , or R ₃ represents an acetyl moiety and a fatty acyl moiety, and the remaining positions have either an acetyl moiety, a fatty acyl moiety, or hydrogen. The E472a emulsifier is typically produced using the following processes: (1) transesterification of triglycerides with triacetin, (2) transesterification of triglycerides with glycerol and triacetin, or (3) reaction of mono- and diglycerides of edible fatty acids with acetic anhydride.

In some embodiments, the E472 emulsifier is an E472b emulsifier. In general, the E472b emulsifier is a mixture of esters of glycerol with lactic acid and fatty acids present in edible fats and oils. The E472b emulsifier may contain small amounts of free glycerol, free fatty acids, free lactic acid, and free glycerides. The general structure of an ester of glycerol with lactic acid and fatty acids is shown above, but at least one of R ₁ , R ₂ , or R ₃ represents a lactyl moiety and a fatty acyl moiety, and the remaining positions have either a lactyl moiety, a fatty acyl moiety, or hydrogen. The E472b emulsifier is usually produced by esterification of glycerol with lactic acid and edible fatty acids, or by lactic oxidation of a mixture of mono- and diglycerides of edible fatty acids.

In some embodiments, the E472 emulsifier is an E472c emulsifier. In general, the E472c emulsifier is a mixture of glycerol esters with citric acid and fatty acids present in edible fats and oils. The E472c emulsifier may contain small amounts of free glycerol, free fatty acids, free citric acid, and free glycerides. The general structure of the esters of glycerol, citric acid, and fatty acids is shown above, but at least one of R ₁ , R ₂ , or R ₃ represents a citryl moiety and a fatty acyl moiety, and the remaining positions have either a citryl moiety, a fatty acyl moiety, or hydrogen. The E472c emulsifier is usually produced by esterification of glycerol with citric acid and edible fatty acids, or by reaction of a mixture of mono- and diglycerides of edible fatty acids with citric acid.

In some embodiments, the E472 emulsifier is an E472d emulsifier. In general, the E472d emulsifier is a mixture of glycerol, tartaric acid, and fatty acid esters present in edible fats and oils. The E472d emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric acid, and free glycerides. The general structure of the glycerol, tartaric acid, and fatty acid ester is shown above, but at least one of R ₁ , R ₂ , or R ₃ represents a tartaryl moiety and a fatty acyl moiety, and the remaining positions have either a tartaryl moiety, a fatty acyl moiety, or hydrogen.

In some embodiments, the E472 emulsifier is an E472e emulsifier. In general, the E472e emulsifier is a mixture of esters of glycerol with mono- and diacetyltartaric acid (derived from tartaric acid) and fatty acids present in edible fats and oils. The E472e emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric acid and acetic acid and combinations thereof, free glycerides, tartaric acid and acetate esters of fatty acids. The general structure of the esters of glycerol with mono- and diacetyltartaric fatty acids is shown above, where at least one of R ₁ , R ₂ or R ₃ represents a monoacetyltartaryl moiety or a diacetyltartaryl moiety and a fatty acyl moiety, and the remaining positions have either a monoacetyltartaryl moiety, a diacetyltartaryl moiety, a fatty acyl moiety, hydrogen, an acetyl moiety, or a tartaryl moiety. E472e emulsifier is usually prepared by esterification of mono- and diglycerides with tartaric and acetic acid in the presence of acetic anhydride, or by reaction of mono- and diglycerides with diacetyltartaric anhydride in the presence of acetic acid.

In some embodiments, the E472 emulsifier is an E472f emulsifier. In general, the E472f emulsifier is a mixture of esters of glycerol with acetic and tartaric acids and fatty acids present in edible fats and oils. The E472f emulsifier may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids, free glycerides, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. The E472f emulsifier is typically prepared by reacting mono- and diglycerides of fatty acids with tartaric anhydride in the presence of acetic acid, or by esterifying mono- and diglycerides with tartaric and acetic acids in the presence of acetic anhydride.

In some embodiments, the E472 emulsifier comprises, consists of, or consists essentially of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed esters of acetic acid and tartaric acid of mono- and diglycerides of fatty acids. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed esters of acetic acid and tartaric acid of mono- and diglycerides of fatty acids. E472 emulsifiers may consist of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, or mixed esters of acetic and tartaric acids of mono- and diglycerides of fatty acids.

In some embodiments, the E472 emulsifier comprises, consists of, or consists essentially of citric acid esters of mono- and diglycerides of fatty acids. For example, the E471 emulsifier may comprise at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt%, at least 94 wt%, at least 95 wt%, at least 96 wt%, at least 97 wt%, at least 98 wt%, at least 99 wt%, or 100 wt% citric acid esters of mono- and diglycerides of fatty acids. The E472 emulsifier may consist of citric acid esters of mono- and diglycerides of fatty acids.

Ratio of E471 emulsifier:E472 emulsifier The inventors have surprisingly found that by using a particular weight ratio of E471 emulsifier to E472 emulsifier, a stable emulsion can be provided. The inventors have surprisingly found that if the ratio is too high or too low, a stable emulsion may not be formed and fat separation may occur.

In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.8:1.0 or less, about 1.7:1.0 or less, about 1.6:1.0 or less, about 1.5:1.0 or less, or about 1.4:1.0 or less.

In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.0:1.0 or greater, about 1.1:1.0 or greater, about 1.2:1.0 or greater, about 1.3:1.0 or greater, or about 1.4:1.0 or greater.

In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.0:1.0, about 1.7:1.0 to about 1.0:1.0, about 1.6:1.0 to about 1.0:1.0, about 1.5:1.0 to about 1.0:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.1:1.0, about 1.7:1.0 to about 1.1:1.0, about 1.6:1.0 to about 1.1:1.0, about 1.5:1.0 to about 1.1:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.2:1.0, about 1.7:1.0 to about 1.2:1.0, about 1.6:1.0 to about 1.2:1.0, about 1.5:1.0 to about 1.2:1.0, or about 1.4:1.0 to about 1.2:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.3:1.0, about 1.7:1.0 to about 1.3:1.0, about 1.6:1.0 to about 1.3:1.0, or about 1.5:1.0 to about 1.3:1.0.

In preferred embodiments, the ratio of the total weight of the E471 emulsifiers to the total weight of the E472 emulsifiers is about 1.8:1.0 to about 1.0:1.0, about 1.7:1.0 to about 1.1:1.0, about 1.6:1.0 to about 1.2:1.0, or about 1.5:1.0 to about 1.3:1.0. In more preferred embodiments, the ratio of the total weight of the E471 emulsifiers to the total weight of the E472 emulsifiers is about 1.4:1.0. In more preferred embodiments, the ratio of the total weight of the E471 emulsifiers to the total weight of the E472 emulsifiers is about 7:5.

The emulsion gel of the present invention may further comprise any other suitable emulsifier in addition to the E471 emulsifier and the E472 emulsifier.The inventors have surprisingly found that if the total weight of the emulsifier is too low, stable emulsions may not be formed and fat separation may occur.The inventors have also surprisingly found that if the total weight of the emulsifier is too high, gel strength may be too high for subjects suffering from dysphagia.

In some embodiments, the emulsion gel comprises emulsifiers in a total amount of about 1.0 wt% or more, about 1.1 wt% or more, or about 1.2 wt% or more. In some embodiments, the emulsion gel comprises emulsifiers in a total amount of about 1.8 wt% or less, about 1.7 wt% or less, about 1.6 wt% or less, or about 1.5 wt% or less. In some embodiments, the emulsion gel comprises emulsifiers in a total amount of about 1.0 wt% to about 1.8 wt%, about 1.1 wt% to about 1.7 wt%, or about 1.2 wt% to about 1.6 wt%.

In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 0.5 wt% or more, about 0.6 wt% or more, or about 0.7 wt% or more. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 1.2 wt% or less, about 1.1 wt% or less, or about 1.0 wt% or less. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 0.5 wt% to about 1.2 wt%, about 0.6 wt% to about 1.1 wt%, or about 0.7 wt% to about 1.0 wt%. In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 0.73 wt% to about 0.86 wt%.

In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.9 wt% or less, about 0.8 wt% or less, or about 0.7 wt% or less. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.3 wt% to about 0.9 wt%, about 0.4 wt% to about 0.8 wt%, or about 0.5 wt% to about 0.7 wt%. In some embodiments, the emulsion gel comprises E472 emulsifier in a total amount of about 0.52 wt% to about 0.61 wt%.

In some embodiments, the emulsion gel comprises (a) an emulsifier in a total amount of about 1.0 wt% to about 1.8 wt%, about 1.1 wt% to about 1.7 wt%, or about 1.2 wt% to about 1.6 wt%, (b) an E471 emulsifier in a total amount of about 0.5 wt% to about 1.2 wt%, about 0.6 wt% to about 1.1 wt%, or about 0.7 wt% to about 1.0 wt%, and (c) an E472 emulsifier in a total amount of about 0.3 wt% to about 0.9 wt%, about 0.4 wt% to about 0.8 wt%, or about 0.5 wt% to about 0.7 wt%.

In some embodiments, the emulsion gel comprises (a) an emulsifier in a total amount of about 1.0 wt% to about 1.8 wt%, (b) an E471 emulsifier in a total amount of about 0.5 wt% to about 1.2 wt%, and (c) an E472 emulsifier in a total amount of about 0.3 wt% to about 0.9 wt%.

In some embodiments, the emulsion gel comprises (a) an emulsifier in a total amount of about 1.1 wt% to about 1.7 wt%, (b) an E471 emulsifier in a total amount of about 0.6 wt% to about 1.1 wt%, and (c) an E472 emulsifier in a total amount of about 0.4 wt% to about 0.8 wt%.

In some embodiments, the emulsion gel comprises (a) an emulsifier in a total amount of about 1.2 wt% to about 1.6 wt%, (b) an E471 emulsifier in a total amount of about 0.7 wt% to about 1.0 wt%, and (c) an E472 emulsifier in a total amount of about 0.5 wt% to about 0.7 wt%.

In some embodiments, the emulsion gel comprises E471 emulsifier in a total amount of about 0.73 wt% to about 0.86 wt% and E472 emulsifier in a total amount of 0.52 wt% to about 0.61 wt%.

Other Ingredients The emulsion gel of the present invention may further comprise other suitable ingredients such as flavoring agents, coloring agents, sweeteners, preservatives, stabilizers, and/or thickeners.

In some embodiments, the emulsion gel comprises one or more flavorings, colors, sweeteners, preservatives, stabilizers, and/or thickeners. In some embodiments, the emulsion gel comprises one or more flavorings, colors, sweeteners, preservatives, stabilizers, and/or thickeners in a total amount of about 5.0 wt% or less, about 4.5 wt% or less, about 4.0 wt% or less, about 3.5 wt% or less, about 3.0 wt% or less, about 2.5 wt% or less, or about 2.0 wt% or less. In some embodiments, the emulsion gel comprises one or more flavorings, colors, sweeteners, preservatives, stabilizers, and/or thickeners in a total amount of about 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickeners in a total amount of about 0.1 wt% to about 5.0 wt%, about 0.1 wt% to about 4.5 wt%, about 0.1 wt% to about 4.0 wt%, about 0.2 wt% to about 3.5 wt%, about 0.3 wt% to about 3.0 wt%, about 0.4 wt% to about 2.5 wt%, or about 0.5 wt% to about 2.0 wt%.

In some embodiments, the emulsion gel comprises one or more fragrances and/or colorants. Suitable fragrances and colorants are well known in the art. In some embodiments, the emulsion gel comprises one or more fragrances and/or colorants in a total amount of about 0.0 wt% or more, about 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more fragrances and/or colorants in a total amount of about 1.5 wt% or less, about 1.4 wt% or less, about 1.3 wt% or less, about 1.2 wt% or less, about 1.1 wt% or less, or about 1.0 wt% or less. In some embodiments, the emulsion gel comprises one or more fragrances and/or colorants in a combined amount of about 0.0 wt% to about 1.5 wt%, about 0.1 wt% to about 1.4 wt%, about 0.2 wt% to about 1.3 wt%, about 0.3 wt% to about 1.2 wt%, about 0.4 wt% to about 1.1 wt%, or about 0.5 wt% to about 1.0 wt%.

In some embodiments, the emulsion gel comprises one or more sweeteners. Suitable sweeteners are well known in the art and include sucralose, aspartame, and saccharin. In some embodiments, the sweetener is sucralose. In some embodiments, the emulsion gel comprises one or more sweeteners in a total amount of about 0.000 wt% or more, about 0.001 wt% or more, about 0.002 wt% or more, about 0.003 wt% or more, about 0.004 wt% or more, or about 0.005 wt% or more. In some embodiments, the emulsion gel comprises one or more sweeteners in a total amount of about 0.015 wt% or less, about 0.014 wt% or less, about 0.013 wt% or less, about 0.012 wt% or less, about 0.011 wt% or less, or about 0.010 wt% or less. In some embodiments, the emulsion gel comprises one or more sweeteners in a total amount of about 0.000 wt% to about 0.015 wt%, about 0.001 wt% to about 0.014 wt%, about 0.002 wt% to about 0.013 wt%, about 0.003 wt% to about 0.012 wt%, about 0.004 wt% to about 0.011 wt%, or about 0.005 wt% to about 0.010 wt%.

In some embodiments, the emulsion gel comprises one or more preservatives, stabilizers, and/or thickeners. Suitable preservatives, stabilizers, and thickeners are well known in the art and include citric acid and sodium gluconate. In some embodiments, the emulsion gel comprises one or more preservatives, stabilizers, and/or thickeners in a total amount of about 0.0 wt% or more, about 0.1 wt% or more, about 0.2 wt% or more, about 0.3 wt% or more, about 0.4 wt% or more, or about 0.5 wt% or more. In some embodiments, the emulsion gel comprises one or more preservatives, stabilizers, and/or thickeners in a total amount of about 1.5 wt% or less, about 1.4 wt% or less, about 1.3 wt% or less, about 1.2 wt% or less, about 1.1 wt% or less, or about 1.0 wt% or less. In some embodiments, the emulsion gel comprises one or more preservatives, stabilizers, and/or thickeners in a total amount of about 0.0 wt % to about 1.5 wt %, about 0.1 wt % to about 1.4 wt %, about 0.2 wt % to about 1.3 wt %, about 0.3 wt % to about 1.2 wt %, about 0.4 wt % to about 1.1 wt %, or about 0.5 wt % to about 1.0 wt %. In some embodiments, the emulsion gel comprises citric acid in a total amount of about 0.1 wt % or more, about 0.2 wt % or more, about 0.3 wt % or more, or about 0.4 wt % or more. In some embodiments, the emulsion gel comprises citric acid in a total amount of about 1.0 wt % or less, about 0.9 wt % or less, or about 0.8 wt % or less. In some embodiments, the emulsion gel comprises citric acid in a total amount of about 0.1 wt % to about 1.0 wt %, about 0.2 wt % to about 1.0 wt %, about 0.3 wt % to about 0.9 wt %, or about 0.4 wt % to about 0.8 wt %. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of about 0.05 wt % or more, about 0.10 wt % or more, or about 0.15 wt % or more. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of about 0.5 wt % or less, about 0.4 wt % or less, or about 0.3 wt % or less. In some embodiments, the emulsion gel comprises sodium gluconate in a total amount of about 0.05 wt % to about 0.50 wt %, about 0.10 wt % to about 0.40 wt %, or about 0.15 wt % to about 0.30 wt %.

The emulsion gel of the present invention may further comprise any suitable vitamins and minerals. For example, the nutritional composition of the present invention may contain one or more vitamins and minerals that are understood to be essential in the daily diet. Examples of minerals, vitamins and other nutrients that are optionally present in the emulsion gel include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine.

Example Gel Emulsion Compositions In some embodiments, the emulsion gel comprises:
(a) water in a total amount of about 20.0 wt % to about 45.0 wt %, about 25.0 wt % to about 40.0 wt %, or about 30.0 wt % to about 35.0 wt %;
(b) a total amount of fat from about 24.0 wt % to about 36.0 wt %, from about 26.0 wt % to about 34.0 wt %, or from about 28.0 wt % to about 32.0 wt %;
(c) carbohydrates in a total amount of about 18.0 wt % to about 30.0 wt %, about 20.0 wt % to about 28.0 wt %, or about 22.0 wt % to about 26.0 wt %;
(d) a protein in a total amount of about 6.0 wt % to about 14.0 wt %, about 7.0 wt % to about 13.0 wt %, or about 8.0 wt % to about 12.0 wt %;
(e) a gelling agent in a total amount of about 0.5 wt % to about 2.0 wt %, about 0.8 wt % to about 1.7 wt %, or about 1.0 wt % to about 1.5 wt %;
(f) (i) an emulsifier in a total amount of about 1.0 wt % to about 1.8 wt %, about 1.1 wt % to about 1.7 wt %, or about 1.2 wt % to about 1.6 wt %, (ii) an E471 emulsifier in a total amount of about 0.5 wt % to about 1.2 wt %, about 0.6 wt % to about 1.1 wt %, or about 0.7 wt % to about 1.0 wt %, and (iii) an E472 emulsifier in a total amount of about 0.3 wt % to about 0.9 wt %, about 0.4 wt % to about 0.8 wt %, or about 0.5 wt % to about 0.7 wt %,
(g) optionally, one or more flavoring and/or coloring agents in a combined amount of from about 0.0 wt % to about 1.5 wt %, from about 0.1 wt % to about 1.5 wt %, or from about 0.5 wt % to about 1.0 wt %;
(h) optionally, one or more preservatives, stabilizers, and/or thickeners in a combined amount of about 0.0 wt % to about 1.5 wt %, about 0.1 wt % to about 1.5 wt %, or about 0.5 wt % to about 1.0 wt %;
(i) optionally, one or more sweeteners in a combined amount of about 0.000 wt % to about 0.015 wt %, about 0.001 wt % to about 0.015 wt %, or about 0.005 wt % to about 0.010 wt %.

In some embodiments, the emulsion gel comprises (a) water in a total amount of about 20.0 wt% to about 45.0 wt%, (b) fat in a total amount of about 24.0 wt% to about 36.0 wt%, (c) carbohydrate in a total amount of about 18.0 wt% to about 30.0 wt%, (d) protein in a total amount of about 6.0 wt% to about 14.0 wt%, (e) gelling agent in a total amount of about 0.5 wt% to about 2.0 wt%, and (f) (i) emulsifier in a total amount of about 1.0 wt% to about 1.8 wt%. (ii) an E471 emulsifier in a total amount of about 0.5 wt% to about 1.2 wt%, (iii) an E472 emulsifier in a total amount of about 0.3 wt% to about 0.9 wt%, (g) one or more flavorings and/or colorings in a total amount of about 0.0 wt% to about 1.5 wt%, (h) one or more preservatives, stabilizers, and/or thickeners in a total amount of about 0.0 wt% to about 1.5 wt%, and (i) one or more sweeteners in a total amount of about 0.000 wt% to about 0.015 wt%.

In some embodiments, the emulsion gel comprises (a) water in a total amount of about 25.0 wt% to about 40.0 wt%, (b) fat in a total amount of about 26.0 wt% to about 34.0 wt%, (c) carbohydrate in a total amount of about 20.0 wt% to about 28.0 wt%, (d) protein in a total amount of about 7.0 wt% to about 13.0 wt%, (e) gelling agent in a total amount of about 0.8 wt% to about 1.7 wt%, (f) (i) emulsifier in a total amount of about 1.1 wt% to about 1.7 wt%, and (ii) total glycerol in a total amount of about 1.0 wt% to about 1.5 wt%. (iii) E471 emulsifier in a total amount of about 0.4 wt% to about 0.8 wt%; (g) optionally, one or more flavorings and/or colorings in a total amount of about 0.1 wt% to about 1.5 wt%; (h) optionally, one or more preservatives, stabilizers, and/or thickeners in a total amount of about 0.1 wt% to about 1.5 wt%; and (i) optionally, one or more sweeteners in a total amount of about 0.001 wt% to about 0.015 wt%.

In some embodiments, the emulsion gel comprises (a) water in a total amount of about 30.0 wt% to about 35.0 wt%, (b) fat in a total amount of about 28.0 wt% to about 32.0 wt%, (c) carbohydrate in a total amount of about 22.0 wt% to about 26.0 wt%, (d) protein in a total amount of about 8.0 wt% to about 12.0 wt%, (e) gelling agent in a total amount of about 1.0 wt% to about 1.5 wt%, (f) (i) emulsifier in a total amount of about 1.2 wt% to about 1.6 wt%, and (ii) total (iii) E471 emulsifier in a total amount of about 0.5 wt% to about 0.7 wt%; (g) optionally, one or more flavorings and/or colorings in a total amount of about 0.5 wt% to about 1.0 wt%; (h) optionally, one or more preservatives, stabilizers, and/or thickeners in a total amount of about 0.5 wt% to about 1.0 wt%; and (i) optionally, one or more sweeteners in a total amount of about 0.005 wt% to about 0.010 wt%.

Energy The emulsion gels of the present invention have a high energy content.

The high energy content of the dysphagia jelly of the present invention ranges from at least about 320 kcal/100 to at least about 480 kcal/100 g.

In some embodiments, the emulsion gel contains at least about 320 kcal/100 g. The emulsion gel may comprise at least about 330 kcal/100g, at least about 340 kcal/100g, at least about 350 kcal/100g, at least about 360 kcal/100g, at least about 370 kcal/100g, at least about 380 kcal/100g, at least about 390 kcal/100g, at least about 400 kcal/100g, at least about 410 kcal/100g, at least about 420 kcal/100g, at least about 430 kcal/100g, at least about 440 kcal/100g, at least about 450 kcal/100g, at least about 460 kcal/100g, at least about 470 kcal/100g, or at least about 480 kcal/100g.

In some embodiments, the emulsion gel contains about 400 kcal/100 g or more.

In some embodiments, the emulsion gel comprises about 500 kcal/100g or less, about 490 kcal/100g or less, about 480 kcal/100g or less, about 470 kcal/100g or less, about 460 kcal/100g or less, about 450 kcal/100g or less, about 440 kcal/100g or less, about 430 kcal/100g or less, about 420 kcal/100g or less, or about 410 kcal/100g or less.

In some embodiments, the emulsion gel has a calorific value of about 400 kcal/100 g to about 500 kcal/100 g, about 400 kcal/100 g to about 490 kcal/100 g, about 400 kcal/100 g to about 480 kcal/100 g, about 400 kcal/100 g to about 470 kcal/100 g, about 400 kcal/100 g to about 460 kcal/100 g, or about 400 kcal/100 g to about 470 kcal/100 g. kcal/100g, about 400 kcal/100g to about 450 kcal/100g, about 400 kcal/100g to about 440 kcal/100g, about 400 kcal/100g to about 430 kcal/100g, about 400 kcal/100g to about 420 kcal/100g, or about 400 kcal/100g to about 410 kcal/100g.

In some embodiments, the emulsion gel contains about 400 kcal/100 g.

Suitably, the fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel. In some embodiments, the fat provides at least about 65%, at least about 66%, or at least about 67% of the total energy content of the emulsion gel. In some embodiments, the fat provides up to 70% of the total energy content of the emulsion gel. In some embodiments, the fat provides about 60% to about 70%, about 62% to about 69%, about 64% to about 68%, or about 66% to about 67% of the total energy content of the emulsion gel. In some embodiments, the fat provides about 67% of the total energy content of the emulsion gel.

pH
The emulsion gel of the present invention may have an acidic pH.

In some embodiments, the emulsion gel has a pH of about 3.0 or greater, about 3.1 or greater, about 3.2 or greater, about 3.3 or greater, about 3.4 or greater, about 3.5 or greater, about 3.6 or greater, about 3.7 or greater, about 3.8 or greater, about 3.9 or greater, or about 4.0 or greater.

In some embodiments, the emulsion gel has a pH of about 5.5 or less, about 5.4 or less, about 5.3 or less, about 5.2 or less, about 5.1 or less, about 50 or less, about 4.9 or less, about 4.8 or less, about 4.7 or less, about 4.6 or less, about 4.5 or less, about 4.4 or less, or about 4.3 or less.

In some embodiments, the emulsion gel has a pH of about 3.0 to about 5.5, about 3.5 to about 5.0, about 4.0 to about 4.5, or about 4.0 to about 4.3. In some embodiments, the emulsion gel has a pH of about 4.0 to about 4.3. In some embodiments, the emulsion gel has a pH of about 4.0. In some embodiments, the emulsion gel has a pH of about 4.3.

Methods for Preparing Emulsion Gels The present invention provides a process for preparing an emulsion gel, which may include the steps of (a) preparing an emulsion, and (b) inducing gelation of the emulsion to provide an emulsion gel, which may be any of those described above in the section entitled "Emulsion Gels."

Emulsions may contain water, fat, carbohydrates, proteins, gelling agents, emulsifiers, and optionally one or more flavoring agents, coloring agents, sweeteners, preservatives, stabilizers, and/or thickening agents.

The emulsion may contain any amount of water as described above in the "Water" section. The emulsion may contain any type and amount of fat, carbohydrate, and protein as described above in the sections entitled "Fat," "Protein," and "Carbohydrate," respectively.

The emulsion may include any type and amount of gelling agent as described above in the section entitled "Gelling Agents". Suitably, the gelling agent is added to the emulsion to induce gelation. The gelling agent may be added to the emulsion at an elevated temperature (e.g., above 85°C) and then cooled to form the emulsion gel.

The emulsion may include any type and amount of emulsifiers described above in the section entitled "Emulsifiers." In some embodiments, the emulsifiers include E471 emulsifier and E472 emulsifier. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.8:1.0 or less, about 1.7:1.0 or less, about 1.6:1.0 or less, about 1.5:1.0 or less, or about 1.4:1.0 or less. In some embodiments, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 1.0:1.0 or more, about 1.1:1.0 or more, about 1.2:1.0 or more, about 1.3:1.0 or more, or about 1.4:1.0 or more. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0, from about 1.7:1.0 to about 1.0:1.0, from about 1.6:1.0 to about 1.0:1.0, from about 1.5:1.0 to about 1.0:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.1:1.0, from about 1.7:1.0 to about 1.1:1.0, from about 1.6:1.0 to about 1.1:1.0, from about 1.5:1.0 to about 1.1:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.2:1.0, from about 1.7:1.0 to about 1.2:1.0, from about 1.6:1.0 to about 1.2:1.0, from about 1.5:1.0 to about 1.2:1.0, or from about 1.4:1.0 to about 1.2:1.0. In some embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.3:1.0, from about 1.7:1.0 to about 1.3:1.0, from about 1.6:1.0 to about 1.3:1.0, or from about 1.5:1.0 to about 1.3:1.0. In preferred embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.8:1.0 to about 1.0:1.0, about 1.7:1.0 to about 1.1:1.0, about 1.6:1.0 to about 1.2:1.0, or about 1.5:1.0 to about 1.3:1.0. In more preferred embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.4:1.0. In even more preferred embodiments, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 7:5.

The emulsion may further include any other ingredients described above in the section entitled "Other Ingredients", such as flavors, colorants, sweeteners, preservatives, stabilizers, and/or thickeners.

The process may include any suitable steps. For example, the process may include dissolving and mixing fat, carbohydrate, protein, gelling agent, emulsifier, and optionally one or more flavorings, colors, sweeteners, preservatives, stabilizers, and/or thickeners in water, adjusting the pH of the emulsion, homogenizing the emulsion, and/or retort packaging the emulsion gel.

In some embodiments, the process further comprises dissolving and mixing fats, carbohydrates, proteins, gelling agents, emulsifiers, and optionally one or more flavorings, colors, sweeteners, preservatives, stabilizers, and/or thickeners in water. Any suitable conditions can be used to dissolve and mix the ingredients, for example, the water can be at a temperature of about 70° C. or higher, about 75° C. or higher, about 80° C. or higher, or about 85° C. or higher.

In some embodiments, the process further comprises adjusting the pH of the emulsion. The pH can be adjusted by any suitable method, for example, by adding an acidity adjuster such as citric acid. The pH may be adjusted to any pH described above in the section entitled "pH." In some embodiments, the pH is adjusted to about 4.0 or about 4.3.

In some embodiments, the process further comprises homogenizing the emulsion. Any suitable homogenization conditions can be used, for example, homogenizing at 5 to 25 MPa. The emulsion may be homogenized in two stages, the first stage being homogenized at about 10 MPa to about 30 MPa and the second stage being homogenized at about 2 MPa to about 10 MPa.

In some embodiments, the process further comprises retort packaging the emulsion gel. In retort packaging, the product is filled into pouches or metal cans, sealed, and then heated to very high temperatures to commercially sterilize the product. The packaged emulsion gel may be in the form of a food product.

The present invention provides an emulsion gel or food product obtained by the method of the present invention or obtainable by the method of the present invention.

Food The present invention provides a food comprising the emulsion gel of the present invention.

As used herein, "food" may refer to a substance that can be used or prepared for use as food. In some embodiments, the food is a nutritional product for a patient suffering from dysphagia. In some embodiments, the food is a gelatinous food, jelly, pudding, or jelly drink. In some embodiments, the food is a gelatinous food. In some embodiments, the food is a dysphagia training jelly.

The food may be a transitional food. The food may be a transitional food that dissolves in moderately thick liquids (e.g., IDDSI Framework Level 3) or very thick liquids (e.g., IDDSI Framework Level 4). The food may be in the 0j or 1j category of the JDD Framework. In some embodiments, the food is in the 1j category of the JDD Framework.

The food product can provide one or more servings. In some embodiments, the food product provides one serving. The food product can have a total mass of about 25 g to about 100 g per serving, about 30 g to about 80 g per serving, about 35 g to about 70 g per serving, about 40 g to about 60 g per serving, or about 50 g per serving. In some embodiments, the food product provides about 50 g per serving.

The food product may be packaged in any suitable manner. In some embodiments, the food product is retort packaged.

The food product may have an extended shelf life, for example the emulsion gel may be shelf stable for several months or years. Suitably the food product is shelf stable at room temperature for 6 months or more, 9 months or more, or 12 months or more. Suitably the food product is shelf stable at room temperature for up to 24 months. Suitably the food product is shelf stable at room temperature for 6-24 months, 9-24 months, or 12-24 months.

Uses and Methods of Nutritional Supplementation in Subjects The emulsion gel or food product of the present invention can be used for nutritional supplementation in subjects suffering from, for example, dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking.

In one aspect, the present invention provides a use of the emulsion gel or food of the present invention for providing nutrition to a subject.

In another aspect, the present invention provides a method of providing nutrition to a subject, the method comprising the step of the subject ingesting an emulsion gel or food product of the present invention.

In another aspect, the present invention provides an emulsion gel or food product of the present invention for use in nutritional supplementation of a subject.

The subject may be a human. The subject may be an adult human. The subject may suffer from dysphagia, difficulty chewing, difficulty swallowing, increased risk of aspiration, and/or increased risk of choking. The subject may be elderly. In some embodiments, the subject is 65 years of age or older, 70 years of age or older, or 75 years of age or older.

In some embodiments, the subject suffers from dysphagia. Dysphagia is a disorder characterized by difficulty swallowing due to disease, aging, or other causes (see, e.g., Sura, L. et al., 2012. Clinical interventions in aging, 7, 287-298). Risk of disease increases with advancing age, and many adverse health conditions can affect swallowing function. The subject may suffer from any type of dysphagia, including oral dysphagia, pharyngeal dysphagia, esophageal dysphagia, or any combination thereof.

In some embodiments, the subject suffers from a chewing disorder. Reduced chewing function may be an important contributor to malnutrition (see, e.g., Kumar, A. et al., 2022. Critical Reviews in Food Science and Nutrition, pp. 1-31). Chewing ability may be determined by any suitable method, such as the Chewing Function Questionnaire (Persic, S. et al., 2013. Community dentistry and oral epidemiology, 41(6), pp. 565-573; and Baba, K. et al., 2009. BMC oral health, 9, pp. 1-7).

In some embodiments, the subject suffers from dysphagia. Swallowing ability can be determined by any suitable method, such as a graded water swallow test, a swallowing endoscopy, or a videofluoroscopic swallowing study (see, e.g., Murakami, K. et al., 2015. Geriatrics & gerontology international, 15(10), pp. 1185-1192; and Lieu, P.K. et al., 2001. Annals-Academy of Medicine Singapore, 30(2), pp. 148-154).

In some embodiments, the subject suffers from an increased risk of aspiration and/or an increased risk of choking. The risk of aspiration and/or choking can be determined by any suitable method, such as a risk assessment tool or a videofluoroscopic swallowing study (see, e.g., Cheney, D.M. et al., 2015. Annals of Otology, Rhinology & Laryngology, 124(5), pp. 351-354; and O'Leary, L. et al., 2023. Journal of Applied Research in Intellectual Disabilities, 36(3), pp. 429-447).

The subject may suffer from a condition that contributes to dysphagia, difficulty chewing, difficulty swallowing, increased risk of aspiration, or increased risk of choking. Such conditions may include neurological disorders, myopathic disorders, metabolic disorders, inflammatory or autoimmune disorders, infectious diseases, structural disorders, cancer, iatrogenic diseases, neuromuscular disorders, structural lesions, and sarcopenia (see, e.g., Gasiorowska, A. and Fass, R., 2009. Current approach to dysphagia. Gastroenterol Hepatol, 5(4), pp. 269-279).

In some embodiments, the subject suffers from a neurological disease, such as stroke, traumatic brain injury, Parkinson's disease, multiple sclerosis, brain neoplasm, polio, post-polio syndrome, Alzheimer's disease, dementia, Huntington's disease, cerebral palsy, or Guillain-Barre syndrome. In some embodiments, the subject suffers from a myopathic disease, such as myositis, dermatomyositis, myasthenia gravis, or muscular dystrophy. In some embodiments, the subject suffers from a metabolic disease, such as hyperthyroidism, Cushing's syndrome, or Wilson's disease. In some embodiments, the subject suffers from an inflammatory or autoimmune disease, such as amyloidosis, sarcoidosis, or systemic lupus erythematosus. In some embodiments, the subject suffers from an infectious disease, such as meningitis, diphtheria, botulism, Lyme disease, or syphilis. In some embodiments, the subject suffers from a structural disease such as congenital Webb's, Plummer-Vinson's syndrome, neoplasms, cricopharyngeal pitting, Zenker's diverticulum, extrinsic compression, bullous skin disease, or poor dental condition. In some embodiments, the subject suffers from a cancer involving the aerodigestive tract or brain stem cancer. In some embodiments, the subject suffers from an iatrogenic disease, e.g., undergoing or having undergone radiation therapy, chemotherapy, or surgery. In some embodiments, the subject has undergone intubation or tracheotomy. In some embodiments, the subject suffers from a neuromuscular disorder. In some embodiments, the subject suffers from a structural pathology. In some embodiments, the subject suffers from sarcopenia.

The subject may orally ingest one or more servings of the emulsion gel or food product at any suitable frequency. The subject may ingest about 25 g to about 100 g per serving, about 30 g to about 80 g per serving, about 35 g to about 70 g per serving, about 40 g to about 60 g per serving, or about 50 g per serving. In some embodiments, the subject ingests about 50 g per serving. The subject may ingest one or more servings per day, two or more servings per day, three or more servings per day, or four or more servings per day.

The present invention will now be further described by way of examples, which are intended to aid those skilled in the art in practicing the invention and are not intended to limit the scope of the invention in any way.

Example 1 - Preparation of high-calorie emulsion gel A high-calorie emulsion gel having the following composition was prepared.

The emulsion gel was prepared as follows:
1. Water (above 88°C)
2. Dissolve glycerol esters of fatty acids 3. Dissolve soy protein 4. Add MCT oil + citric acid esters of fatty acids (dissolved) 5. Add soybean oil 6. Add dextrin and sodium gluconate 7. Heat to 85°C 8. Add sugar + agar mixture (premix).
9. Add citric acid, flavor, and color 10. Adjust pH (pH=4.0 or 4.3)
11. Homogenize (10/5 MPa)
12. Filler 13. Retort 14. Packaging

An emulsion gel was successfully formed and has a shelf life of at least 9 months. This emulsion gel is suitable for subjects suffering from dysphagia.

Example 2 - Emulsion Gel Properties Figure 1 shows the emulsion gel properties and the technological optimization to obtain suitable emulsion gel properties.

Figure 1A shows that the dosage of gelling agent is related to hardness. Adding more gelling agent increases hardness. However, too much gelling agent can lead to poor texture.

Figure 1B shows that the emulsifier dosage is related to adhesion. In particular, the combination of emulsifiers E471 and E472 needed to be optimized. Adding more emulsifier increases adhesion. However, if the emulsifier dosage is not high enough, stable emulsification does not occur. In this example, the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.

To obtain the appropriate emulsion gel rheological properties and a high energy gel emulsion final product with the appropriate texture, both the emulsifier dosage and the gelling agent dosage needed to be optimized.

[Embodiment]
Various preferred features and embodiments of the present invention will now be described with reference to the following numbered paragraphs.
An emulsion gel having an energy of 1.320 kcal/100g to 480 kcal/100g, comprising an E471 emulsifier and an E472 emulsifier, wherein the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0.
2. An emulsion gel comprising at least about 400 kcal/100 g, the emulsion gel comprising an E471 emulsifier and an E472 emulsifier, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier being from about 1.8:1.0 to about 1.0:1.0.
3. An emulsion gel according to paragraph 1 or 2, wherein the E471 emulsifier comprises or consists of mono-, di- and triglycerides, preferably the E471 emulsifier comprises or consists of mono- and diglycerides.
4. An emulsion gel according to any one of paragraphs 1 to 3, wherein the E472 emulsifier comprises or consists of acetate esters of mono- and diglycerides of fatty acids, lactate esters of mono- and diglycerides of fatty acids, citrate esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, mixed acetate and tartaric acid esters of mono- and diglycerides of fatty acids, or combinations thereof.
5. An emulsion gel according to any one of paragraphs 1 to 4, wherein the E472 emulsifier comprises or consists of citric acid esters of mono- and diglycerides of fatty acids.
6. The emulsion gel of any one of paragraphs 1 to 5, comprising emulsifiers in a combined amount of about 1.0 wt % to about 1.8 wt %, about 1.1 wt % to about 1.7 wt %, or about 1.2 wt % to about 1.6 wt %.
7. The emulsion gel of any one of paragraphs 1 to 6, comprising E471 emulsifier in a total amount of about 0.5 wt % to about 1.2 wt %, about 0.6 wt % to about 1.1 wt %, or about 0.7 wt % to about 1.0 wt %.
8. The emulsion gel of any one of paragraphs 1 to 7, comprising E472 emulsifier in a total amount of about 0.3 wt % to about 0.9 wt %, about 0.4 wt % to about 0.8 wt %, or about 0.5 wt % to about 0.7 wt %.
9. The emulsion gel of any one of paras 1 to 8, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7:1.0 to about 1.1:1.0, from about 1.6:1.0 to about 1.2:1.0, or from about 1.5:1.0 to about 1.3:1.0.
10. An emulsion gel according to any one of paragraphs 1 to 9, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.
11. The emulsion gel of any one of paras 1 to 10, comprising a protein in a total amount of about 6.0 wt% to about 14.0 wt%, about 7.0 wt% to about 13.0 wt%, or about 8.0 wt% to about 12.0 wt%.
12. An emulsion gel according to paragraph 11, wherein the protein is selected from vegetable proteins such as soy protein, fava bean protein, pea protein, rice protein and oat protein, and/or milk proteins such as casein and whey.
13. The emulsion gel according to paragraph 11 or 12, wherein the protein is an acid-stable protein.
14. The emulsion gel of any one of paragraphs 1 to 14, comprising acid-resistant soy protein in a total amount of about 8.0 wt % to about 12.0 wt %.
15. The emulsion gel of any one of paragraphs 1 to 14, wherein fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel.
16. The emulsion gel of any one of paragraphs 1 to 15, comprising fat in a total amount of about 24.0 wt% to about 36.0 wt%, about 26.0 wt% to about 34.0 wt%, or about 28.0 wt% to about 32.0 wt%.
17. The emulsion gel according to paragraph 16, wherein the fat is selected from soybean oil, medium chain triglyceride, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof.
18. The emulsion gel of any one of paragraphs 1 to 17, comprising soybean oil in a total amount of about 10.0 wt % to about 20.0 wt %.
19. The emulsion gel of any one of paragraphs 1 to 18, comprising medium chain triglycerides in a total amount of about 10.0 wt % to about 15.0 wt %.
20. The emulsion gel of any one of paragraphs 1 to 19, comprising carbohydrates in a total amount of about 18.0 wt% to about 30.0 wt%, about 20.0 wt% to about 28.0 wt%, or about 22.0 wt% to about 26.0 wt%.
21. The emulsion gel according to paragraph 20, wherein the carbohydrate is selected from monosaccharides such as glucose, fructose and galactose, disaccharides such as sucrose, lactose, maltose, oligosaccharides, polysaccharides such as maltodextrin, starch, and any combination thereof.
22. The emulsion gel of any one of paragraphs 1 to 21, comprising maltodextrin in an amount of about 10.0 wt % to about 15.0 wt %.
23. The emulsion gel of any one of paragraphs 1 to 22, comprising sucrose in an amount of about 10.0 wt % to about 15.0 wt %.
24. The emulsion gel of any one of paragraphs 1 to 23, having a pH of about 3.5 to about 5.0, about 4.0 to about 4.5, or about 4.0 to about 4.3.
25. The emulsion gel of any one of paragraphs 1 to 24, comprising a gelling agent in a combined amount of about 0.5 wt % to about 2.0 wt %, about 0.8 wt % to about 1.7 wt %, or about 1.0 wt % to about 1.5 wt %.
26. The emulsion gel according to paragraph 25, wherein the gelling agent is selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof.
27. The emulsion gel of any one of paragraphs 1 to 26, comprising agar, locust bean gum, and guar gum in a combined amount of about 1.0 wt % to about 1.5 wt %.
28. The emulsion gel of any one of paragraphs 1 to 27, comprising one or more flavoring agents, coloring agents, sweeteners, preservatives, stabilizers, and/or thickeners, optionally in a combined amount of from about 0.1 wt % to about 4.0 wt %, from about 0.2 wt % to about 3.5 wt %, from about 0.3 wt % to about 3.0 wt %, from about 0.4 wt % to about 2.5 wt %, or from about 0.5 wt % to about 2.0 wt %.
29. The emulsion gel of any one of paras 1 to 28, comprising water in an amount of from about 20.0 wt % to about 45.0 wt %, from about 25.0 wt % to about 40.0 wt %, or from about 30.0 wt % to about 35.0 wt %.
30. The emulsion gel of any one of paras 1 to 29, having an adhesion of about 300 J/m ³ or less, a cohesion of about 0.2 to about 0.7, and/or a hardness of about 1,000 N/m ² to about 15,000 N/m ² .
31. The emulsion gel of any one of paras 1 to 30, having a viscosity of greater than about 1750 cP when measured at room temperature and a shear rate of 50 sec ^-1 .
32. The emulsion gel according to any one of paragraphs 1 to 31, which is a dysphagia training jelly.
33. The emulsion gel according to any one of paragraphs 1 to 32, which is an IDDSI-transferable food.
34. The emulsion gel according to any one of paragraphs 1 to 33, which is category 1j of the Japanese Dysphagia Diet (JDD) Framework.
35. A food product comprising or consisting of an emulsion gel according to any one of paragraphs 1 to 34.
36. The food according to paragraph 35, which is a jelly-like food, jelly, pudding or jelly drink, preferably a jelly-like food.
37. The food product according to paragraph 35 or 36, having a total mass of about 25 g to about 100 g per serving, about 30 g to about 80 g per serving, about 35 g to about 70 g per serving, about 40 g to about 60 g per serving, or about 50 g per serving.
38. A food product according to any one of paragraphs 35 to 37, providing one serving.
39. The food product according to any one of paragraphs 35 to 38, which is packaged in a retort pouch.
40. The food product according to any one of paragraphs 35 to 39, which is shelf-stable at room temperature for 6 months or more, 9 months or more, or 12 months or more.
41. Use of an emulsion gel according to any one of paragraphs 1 to 34 or a food product according to any one of paragraphs 35 to 40 for providing nutrition to a subject.
42. A method of providing nutrition to a subject, the method comprising the step of the subject ingesting an emulsion gel according to any one of paragraphs 1 to 34 or a food product according to any one of paragraphs 35 to 40.
43. The use according to paragraph 41 or the method according to paragraph 42, wherein the subject suffers from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking.
44. A process for preparing an emulsion gel containing at least about 400 kcal/100 g, comprising:
(a) preparing an emulsion, said emulsion comprising an E471 emulsifier and an E472 emulsifier, wherein the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0;
(b) inducing gelation of the emulsion to provide an emulsion gel.
45. The process of paragraph 44, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.7:1.0 to about 1.1:1.0, from about 1.6:1.0 to about 1.2:1.0, or from about 1.5:1.0 to about 1.3:1.0.
45. The process of paragraph 44 or 45, wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is about 7:5.
47. The process of any one of paragraphs 44 to 46, wherein the emulsion further comprises a protein, a fat, and/or a carbohydrate.
48. The process of any one of paragraphs 44 to 47, wherein a gelling agent is added to the emulsion to induce gelation.
49. The process of any one of paragraphs 44 to 48, further comprising the step of retort packaging the emulsion gel.
50. The process according to any one of paragraphs 44 to 49, wherein the emulsion-gel is defined according to any one of paragraphs 1 to 34.

Claims (17)

An emulsion gel containing 320 kcal/100g to 480 kcal/100g of energy, the emulsion gel comprising an E471 emulsifier and an E472 emulsifier, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier being about 1.8:1.0 to about 1.0:1.0. An emulsion gel containing at least about 400 kcal/100 g, the emulsion gel comprising an E471 emulsifier and an E472 emulsifier, the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier being about 1.8:1.0 to about 1.0:1.0. (a) emulsifiers in a total amount of about 1.0 wt % to about 1.8 wt %, about 1.1 wt % to about 1.7 wt %, or about 1.2 wt % to about 1.6 wt %;
3. The emulsion gel of claim 1, comprising: (b) E471 emulsifier in a total amount of about 0.5 wt % to about 1.2 wt %, about 0.6 wt % to about 1.1 wt %, or about 0.7 wt % to about 1.0 wt %; and/or (c) E472 emulsifier in a total amount of about 0.3 wt % to about 0.9 wt %, about 0.4 wt % to about 0.8 wt %, or about 0.5 wt % to about 0.7 wt %. The emulsion gel according to any one of claims 1 to 3, wherein the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 1.7:1.0 to about 1.1:1.0, about 1.6:1.0 to about 1.2:1.0, or about 1.5:1.0 to about 1.3:1.0, and optionally the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is about 7:5. (a) a total amount of about 6.0 wt % to about 14.0 wt %, about 7.0 wt % to about 13.0 wt %, or about 8.0 wt % to about 12.0 wt % of protein, optionally selected from vegetable proteins such as soy protein, broad bean protein, pea protein, rice protein, and oat protein, and/or dairy proteins such as casein and whey;
(b) fats in a total amount of about 24.0 wt % to about 36.0 wt %, about 26.0 wt % to about 34.0 wt %, or about 28.0 wt % to about 32.0 wt %, optionally selected from soybean oil, medium chain triglycerides, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and any combination thereof;
(c) carbohydrates in a total amount of about 18.0 wt % to about 30.0 wt %, about 20.0 wt % to about 28.0 wt %, or about 22.0 wt % to about 26.0 wt %, optionally selected from monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, maltose, oligosaccharides, polysaccharides such as maltodextrin and starch, and any combination thereof;
5. The emulsion gel of claim 1, further comprising: (d) a gelling agent in a combined amount of about 0.5 wt % to about 2.0 wt %, about 0.8 wt % to about 1.7 wt %, or about 1.0 wt % to about 1.5 wt %, optionally selected from agar, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, cellulose, pectin, and any combination thereof; and/or (e) optionally one or more flavorings, colorings, sweeteners, preservatives, stabilizers, and/or thickeners in a combined amount of about 0.1 wt % to about 4.0 wt %, about 0.2 wt % to about 3.5 wt %, about 0.3 wt % to about 3.0 wt %, about 0.4 wt % to about 2.5 wt %, or about 0.5 wt % to about 2.0 wt %. The emulsion gel of any one of claims 1 to 5, wherein fat provides at least about 50%, at least about 55%, at least about 60%, or at least about 65% of the total energy content of the emulsion gel. The emulsion gel according to any one of claims 1 to 6, having a pH of about 3.5 to about 5.0, about 4.0 to about 4.5, or about 4.0 to about 4.3. 8. The emulsion gel of any one of claims ^{1 to 7} , having an adhesion of about 300 J/m3 or less, a cohesion of about 0.2 to about 0.7, a hardness of about 1,000 N/ ^m2 to about 15,000 N/ ^m2 , and/or a viscosity of greater than about 1750 cP when measured at room temperature and a shear rate of 50 sec-1. The emulsion gel according to any one of claims 1 to 8, which is a dysphagia training jelly and/or a 1j category of the Japanese Dysphagia Food (JDD) Framework. A food product comprising or consisting of the emulsion gel according to any one of claims 1 to 9. The food according to claim 10, which is a jelly-like food, jelly, pudding or jelly drink, preferably a jelly-like food. The food product of claim 10 or 11, having a total mass of about 25 g to about 100 g per serving, about 30 g to about 80 g per serving, about 35 g to about 70 g per serving, about 40 g to about 60 g per serving, or about 50 g per serving, and optionally provided in a single serving size. The food product according to any one of claims 10 to 12, which is retort-packaged and/or can be stored at room temperature for 6 months or more, 9 months or more, or 12 months or more. Use of the emulsion gel according to any one of claims 1 to 9 or the food product according to any one of claims 10 to 12 for providing nutrition to a subject, optionally wherein the subject suffers from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking. A method of providing nutrition to a subject, the method comprising a step of the subject ingesting the emulsion gel according to any one of claims 1 to 9 or the food according to claims 10 to 12, and optionally the subject suffering from dysphagia, difficulty in chewing, difficulty in swallowing, increased risk of aspiration, or increased risk of choking. A process for preparing an emulsion gel containing about 320-480 kcal/100 g of energy, comprising the steps of:
(a) preparing an emulsion, said emulsion comprising an E471 emulsifier and an E472 emulsifier, wherein the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0;
(b) inducing gelation of the emulsion to provide an emulsion gel. 1. A process for preparing an emulsion gel containing at least about 400 kcal/100 g of energy, comprising:
(a) preparing an emulsion, said emulsion comprising an E471 emulsifier and an E472 emulsifier, wherein the ratio of the total weight of the E471 emulsifier to the total weight of the E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0;
(b) inducing gelation of the emulsion to provide an emulsion gel.