Table 2.

Properties of thickening agents used in the treatment of dysphagia

Thickener	Solubility	Ionic charge
Xanthan gum (polysaccharide )	Water soluble	Highly negative charge (anionic)
Guar gum (carbohydrate – galactomannan – manose to galactose ratio 2:1)	Water soluble	Neutral
Locust bean gum (galactomannan – manose to galactose ratio 4:1)	Water soluble	Neutral
Starch (polysaccharide)	Water soluble	Neutral
Carageenan (sulphated linear polysaccharide)	Water soluble	Negative charge (anionic)