Dysphagia: The importance of texturisation
Did you know that 8% of the population experiences some degree of dysphagia?
Solutions that change lives
It is estimated that 1 in 13 people have difficulty swallowing, which can affect their nutrition and overall well-being. It is crucial to adapt food textures to meet their needs. Keep reading to explore the key aspects of safe and adapted nutrition.
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 affecting quality of life. Therefore, adapting food to each person’s needs is essential to ensure their safety and well-being.
What is texturization?
Texturization is a culinary technique or process by which food is intensively and homogeneously processed, resulting in a smooth and uniform texture, with the possibility of adjusting it to the desired consistency.
The importance of texturization in adapted nutrition
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 for people with dysphagia.
This organization has developed a globally standardized framework that classifies food textures and liquid viscosities 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 or texturizers and combined machines are essential tools for texturization in the healthcare and catering sectors.
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 texturizing different types of food.
- Pre-set and customizable programs with variable speed, ensuring consistency, standardization, and quality in preparations.
- Compact and lightweight design, ideal for professional kitchens in hospitals, care homes, and schools.
- Reverse function for efficient ingredient mixing.
Our range of texturizers 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 texturization
In addition to the ULTRA cutter, we offer industrial hand 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
Committed to quality texturization
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 texturizer or want to learn how it can transform your kitchen, feel free to contact us. Our team will be happy to assist you.