Abstract: The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein the first thickener shows pseudoplasticity at the shear rate from 1 to 100S?1, the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S?1, and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.

Abstract: Provided are a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90° or less within 60 seconds. The protein powder having a contact angle of 90° or less within 60 seconds is evaluated as a protein powder that is easy to eat without water.

Abstract: The present invention is directed to development of a device which makes it possible to precisely and easily measure, evaluate, and quantify dynamic properties of an alimentary bolus by simulating swallowing of a wide variety of types of food products, and also directed to a method to estimate mouthfeel from the dynamic properties by use of the device.

Abstract: The present invention is directed to development of a device which makes it possible to precisely and easily measure, evaluate, and quantify dynamic properties of an alimentary bolus by simulating swallowing of a wide variety of types of food products, and also directed to a method to estimate mouthfeel from the dynamic properties by use of the device.