Thickened water (based on xanthan gum) is more difficult for healthy people to drink than non-thickened water, which they attribute to increased tongue pressure needed to swallow thickened liquids. However, in the case of dysphagic patients, scientists report that xanthan gum thickened fluids flow more cohesively through the pharyngeal phase, resulting in a greater ease of swallowing compared to locust bean gum or starch-based fluids.
Yakubova O.S., Aizatulina N.R. APPROACHES TO THE CREATION OF FOOD FOR THE TREATMENT OF DYSPHAGIA“It has been observed that the dietary fiber content of xanthan gum thickener is higher than that of starch thickener, which also provides significantly more calories and carbohydrates than xanthan gum as a thickener. Thus, xanthan gum thickeners are considered the best option for dysphagic patients who are overweight.
Xanthan gum thickeners are superior to starch based thickeners due to better texture acceptance, they are more cohesive, have better storage and temperature stability, and better resistance to salivary amylase.”