Actually I found this: "High-solid foods such as powders must be reconstituted in liquids to make them a consumable food. An optional oral phase with a standardized 1:1 (wt/wt) ratio of food to simulated oral fluid for all foods (solid and liquid foods) was recommended by the INFOGEST method27 in 2014. Although in vivo data vary greatly (Supplementary Fig. 1), this dilution ratio enables the formation of a swallowable bolus with almost all types of foods. For this revised INFOGEST 2.0 protocol, a standardized, easy-to-follow approach for the oral phase is necessary. Hence, it is now recommended to dilute all food 1:1 (wt/wt) with simulated oral fluid to achieve a swallowable bolus with a paste-like consistency that is no thicker than that of tomato paste or mustard at the end of the oral phase. If the consistency of the bolus is thicker than such a paste, add water to achieve the proper consistency."
Extremely helpful!!! Thank you for taking the time producing this material.
Why did you add 1000U/mL pepsin of porcine? According the article the pepsin of porcine was 2000U/mL
Is the same method if the sample is liquid?
Reading their article it sounds like it's the same for consistency, yes.
Actually I found this: "High-solid foods such as powders must be reconstituted in liquids to make them a
consumable food.
An optional oral phase with a standardized 1:1 (wt/wt) ratio of food to simulated oral fluid for all
foods (solid and liquid foods) was recommended by the INFOGEST method27 in 2014. Although
in vivo data vary greatly (Supplementary Fig. 1), this dilution ratio enables the formation of a
swallowable bolus with almost all types of foods. For this revised INFOGEST 2.0 protocol, a standardized, easy-to-follow approach for the oral phase is necessary. Hence, it is now recommended to
dilute all food 1:1 (wt/wt) with simulated oral fluid to achieve a swallowable bolus with a paste-like
consistency that is no thicker than that of tomato paste or mustard at the end of the oral phase. If the
consistency of the bolus is thicker than such a paste, add water to achieve the proper consistency."
@@24Coup if we use fish muscle will it be in powder form??