In vitro method modeling the consistency generated in vivo by food during the digestion thereof
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United States of America Patent
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Dec 25, 2012
Grant Date -
Apr 29, 2010
app pub date -
Oct 20, 2009
filing date -
Oct 20, 2008
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof. The method includes the steps of grinding the food to reproduce the mechanical breakdown performed during chewing, mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer for a time corresponding to gastric digestion, and adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, wherein the rheometer is provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.
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