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 has difficulty swallowing, which can compromise their nutrition and overall well-being. It is essential to adapt food texture to their needs. Keep reading to discover 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 impacting quality of life. Therefore, adapting food to each person’s needs is essential to ensure their safety and well-being.

What is texturisation?

Texturisation 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 texturisation 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 texturisation allows for safe food preparations without compromising flavour, colour, or nutritional value.

Flavour & colour

The flavour and colour of the ingredients are preserved.
Safety

A smooth and consistent texture is achieved.
Improved acceptance

Encourages better acceptance of dishes, enhancing the dining experience.
Nutritional value

Retains essential nutrients, ensuring a balanced and adequate diet.

How to achieve the perfect texture?

Following IDDSI guidelines

The International Dysphagia Diet Standardisation Initiative (IDDSI) is a non-profit organisation working globally to improve the safety and quality of life of people with dysphagia.

This organisation has developed a globally standardised 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 homogenise, blend, and emulsify food with precision and efficiency.

IDDSI - Guidelines and more

The essential tool for texturisation

Ultra cutter-emulsifiers and combined machines

Our Ultra cutter-emulsifiers or texturisers and combined machines are essential tools for texturisation 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 texturising different types of food.
Pre-set and customisable programmes with variable speed, ensuring consistency, standardisation, 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 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 (450 kg) + cutter with 5.5 l bowl.

CK-38V

2 in 1: vegetable cutter (450 kg) + cutter with 8 l bowl.

CK-45V

2 in 1: high capacity vegetable cutter (650 kg) + cutter with 5.5 l bowl.

CK-48V

2 in 1: high capacity vegetable cutter (650 kg) + cutter with 8 l bowl.

Other machines for texturisation

In addition to the ULTRA cutter, we offer industrial hand blenders, commercial blenders, and multi juicers, all designed to achieve fine and smooth textures, essential for safe food intake and digestion in individuals with dysphagia. These machines not only optimise food preparation in healthcare facilities but also guarantee safety and quality in every dish.

Our equipment for texture adaptation

Commercial hand blenders

Commercial immersion blenders and whisks

Turbo liquidisers

Heavy-duty, 1- or 2-speed turbo-mixer

Multi juicers

Commercial whole fruit juice extractors

Commercial blenders

Drink blender-mixer for making different drinks

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 standardise 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.

Gold sponsor of IDDSI

Any questions?

Our product selection

Food processor / Veg prep combi machines

The perfect cut, with many possibilities

Cutter-mixers & emulsifiers

Commercial food processors for the professional kitchen