Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management

Purpose: This study aimed to compare the sensory and flow properties of domestic and imported thickeners. Method: Five commercial thickeners (imported: Thicken Up Clear, Thicken Up Powder, Nutilis Clear, Nutilis Powder; domestic: PraThick) were tested. Sensory features—graininess, adhesiveness, slipperiness, ease of swallowing, and oral residue—were rated using a 10-point Visual Analog Scale. Thirty-three healthy assessors evaluated Dysphagia Diet Standardisation Initiative Level 2 samples prepared with water in a randomized design. Flow properties were analyzed with the IDDSI flow test at 5–180 minutes after preparation. Results: Significant differences were observed among thickeners across all sensory parameters (p<0.05). Thicken Up Clear achieved the best overall scores. PraThick showed greater slipperiness than Nutilis Powder and was superior to Nutilis Clear in adhesiveness and ease of swallowing (p<0.05). For other parameters, PraThick performed comparably to imported products (p>0.05). In flow tests, all thickeners except Nutilis Powder reached target Dysphagia Diet Standardisation Initiative Level levels within 5–20 minutes and maintained stability; Nutilis Powder exhibited progressive thickening from 20–60 minutes. Conclusion: Both sensory characteristics and time-dependent viscosity should be considered in dysphagia management. The domestic thickener PraThick demonstrated clinically acceptable, stable, and patient-preferred properties, offering a cost-effective alternative to imported products.