Introduction: The aim of this project was to develop a standard food model, which can be used not only in experimental settings, but also in clinical diagnosis. On the basis of the findings of a systematic literature search, an elastic food model was created with the aim of standardizing the size and the elastic properties. Three different eatable jellied products were chosen, created by changing the amount of gelatin (260 blooms) related to the total mass of the standard jellied food. The different hardness were classified into soft, medium, and hard, flavored identically, but stained with different colors: soft -green, medium -yellow, hard -red. A cylindrical form was chosen, with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was developed.Material and method: A case series of 6 participants (three males, mean age 39, range from 17-51 years; three females, mean age 30, range 17-52) was performed, using the developed standard protocol as described in this article. CADIAX diagnostic was used for the recording of the chewing cycles using a standard paraocclusal clutch, individualized with self-curing temporary material. Working side and nonworking side chewing dynamics were recorded and analyzed. Adverse Event reporting was performed.Results: All participants correctly identified the different hardness of the new jellied elastic standard food model. All participants were able to perform a single-sided mastication on the right and on the left side as well as repeated shifts from one side to the other. The chewed and crushed jellies could be collected after the recording. The chewing cycles were performed in an adequate range because of the size of the standard food model.Conclusion: The newly developed standard food model showed the capability to serve to analyze human mastication in experimental settings. In addition, strength and size of the newly developed standard food model load the masticatory system to an extent that it should be possible to disclose subclinical symptoms of the patient within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by the new method. The condylographic data, created by a standardized protocol, should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.

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The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent; it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures