Dysphagia: The importance of texturisation
Did you know that 8% of the population experiences some degree of dysphagia?
What is dysphagia and how does it affect individuals?
Dysphagia is a swallowing disorder that makes it difficult for food to pass from the mouth to the stomach.
This condition can increase the risk of choking, malnutrition, and dehydration, significantly impacting quality of life. Therefore, adapting food to each person’s needs is essential to ensure their safety and well-being.
What is texture modification?
Texture modification is a culinary process in which food is processed thoroughly and uniformly to achieve a smooth, consistent texture that can be adjusted to the required level.
The importance of texture modification in dysphagia care
The same menu for everyone, in the texture they need
Traditionally, "soft diets" have been the solution for individuals with dysphagia. However, these meals tend to be unappealing, limited in variety, and nutritionally deficient.Modern texturization allows for safe food preparations without compromising flavor, color, or nutritional value.-
Flavor & color
The flavor and color of the ingredients are preserved.
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Safety
A smooth and consistent texture is achieved.
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Improved acceptance
Encourages better acceptance of dishes, enhancing the dining experience.
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Nutritional value
Retains essential nutrients, ensuring a balanced and adequate diet.
How to achieve the perfect texture?
Following IDDSI guidelines
The International Dysphagia Diet Standardization Initiative (IDDSI) is a non-profit organization working globally to improve the safety and quality of life of people with dysphagia.
This organization has developed a globally standardized framework that classifies food textures and liquid thickness levels into 8 levels to ensure food safety for individuals with dysphagia. Implementing this system allows food to be adapted to specific needs, ensuring safe and efficient swallowing.
To achieve the right texture, it is essential to use professional kitchen equipment that can homogenize, blend, and emulsify food with precision and efficiency.
IDDSI - Guidelines and more
The essential tool for texturization
Ultra cutter-emulsifiers and combined machines
Our Ultra cutter-emulsifiers and combined machines are essential tools for texture modification in healthcare and foodservice operations.
Their Precise Pulse function allows for incremental texture adjustment without over-processing the food, ensuring optimal consistency in every preparation. This feature is crucial for adapting food texture to individual needs while guaranteeing safety and quality.
Additionally, these machines feature:
- Interchangeable blades for texturising different types of food.
- Pre-set and customisable programmes with variable speed, ensuring consistency, standardization, and quality in preparations.
- Compact and lightweight design, ideal for professional kitchens in hospitals, long-term care facilities, and schools
- Reverse function for efficient ingredient mixing.
Documents
Our range of texturisers and combined machines
KE-4V
Bowl capacity: 4.4 l. Adjustable speed with "brushless" technology.
KE-5V
Bowl capacity: 5.5 l. Adjustable speed with "brushless" technology.
KE-8V
Bowl capacity: 8 l. Adjustable speed with "brushless" technology.
CK-24V
2-in-1. Compact vegetable slicer + cutter. Adjustable speed with "brushless" technology.
CK-35V
2 in 1: vegetable cutter (1000 lb) + cutter with 5.5 liter bowl.
CK-38V
2 in 1: vegetable cutter (1000 lb) + cutter with 8 liter bowl.
CK-45V
2 in 1: high capacity vegetable cutter (1300 lb) + cutter with 5.5 liter bowl.
CK-48V
2 in 1: high capacity vegetable cutter (1300 lb) + cutter with 8 liter bowl.
Other machines for texturisation
In addition to the ULTRA cutter, we offer commercial immersion blenders and TRX: turbo-blenders, all designed to achieve fine and smooth textures, essential for safe food intake and digestion in individuals with dysphagia. These machines not only optimize food preparation in healthcare facilities but also guarantee safety and quality in every dish.
Our equipment for texture adaptation
The joy of eating
A recipe book designed to leave no one out
Together with AGAR, we have created a practical recipe book for texture-modified diets to make kitchen work easier and to offer safe, dignified texture-modified meals, based on clear and internationally shared criteria. A recipe book for professional kitchens, aligned with the IDDSI framework and developed through Sammic’s commitment as a Gold Sponsor, demonstrating that adapted food can still be attractive, recognizable, nutritious and shared.
What will you find in the recipe book?
- Complete recipes with ingredients, step-by-step preparation and plating.
- Adapted starters, main courses and desserts.
- Clear guidance on texture and consistency.
- Real dishes, designed for hospitals, long-term care facilities, and schools.
- Reproducible preparations using professional equipment.
Documents
Committed to quality texturisation
We are Gold Sponsors of IDDSI
At Sammic, we believe that everyone should have access to safe, nutritious, and enjoyable adapted food.
Our commitment has led us to become a Gold Sponsor of IDDSI, aligning with their mission to standardize textures for safe food intake. As sponsors, we actively support this initiative by offering machinery that meets their standards, ensuring safe, consistent, and efficient textures. Additionally, we work closely with AGAR Food Management Consultancy, strengthening our expertise and training in the sector, allowing us to continue improving adapted nutrition.
Any questions?
We’re here to help
If you need more information about the texturiser or want to learn how it can transform your kitchen, feel free to contact us. Our team will be happy to assist you.