Clear Thickener
L1L2L3L4
30-second dissolve · Crystal clear · Clump-free
View details
IDDSI L4IDDSI L5
Cold Gellant
Pre-made · Frozen · Reheat to serve
Built for batch-prepared, freezer-stored soft meals. Mix with food, freeze, then reheat to 75°C to serve — texture stays stable. Covers IDDSI Levels 4-5.
What it is
Cold Gellant is designed specifically for batch preparation and frozen storage of soft meals — particularly suited to hospital and care-home kitchens. Mix the food with Cold Gellant, freeze, and when needed simply reheat to 75°C; the texture stays stable through the freeze-thaw-reheat cycle. It dramatically improves kitchen efficiency, eases same-day prep stress, and keeps quality consistent meal after meal. Meals can be batch-prepared a week or more ahead, simplifying menu planning and procurement.
The freeze-thaw-reheat stability of Cold Gellant sets it apart from conventional gelling agents that break down or weep during freezing. The modified starch and konjac gum combination creates a synergistic network that tolerates ice crystal formation without structural damage, so the reheated meal is texturally indistinguishable from a fresh preparation. This makes Cold Gellant the backbone of any IDDSI-compliant cook-freeze catering operation.
Who uses it & when
- Hospital central kitchens producing weekly batches of IDDSI Level 4–5 meals for multiple wards
- Care-home groups operating a central production kitchen supplying satellite homes
- Frozen meal delivery services targeting elderly customers with dysphagia
- Community nutrition programmes where volunteers cannot prepare fresh meals daily
- Post-discharge meal packs given to patients at hospital discharge, covering the first week at home
- Residential aged-care facilities managing menu rotation with limited kitchen staffing
- Emergency food supply for caregivers during illness, reducing daily cooking burden
Key benefits
Stable through freezing
Texture and consistency hold through the freeze-thaw-reheat cycle so every serving is the same.
Reheat to serve
Pull from the freezer, reheat to 75°C, and plate. Microwave or steamer both work — fast and simple.
Batch-prep efficient
Prep a full week or more ahead of service. Cuts last-minute kitchen stress and lifts overall throughput.
Consistent quality
Standardised production ensures every soft meal has the same texture and thickness — no operator-by-operator variance.
How to use
1
Prepare the food
Blend or mince the food to the required form and record its weight.
2
Mix in Cold Gellant
Add Cold Gellant at the correct ratio and stir thoroughly until no clumps remain.
3
Portion and freeze
Portion the mixture into food-grade containers, seal, and freeze at -18°C or below.
4
Reheat to 75°C
When ready to serve, take out of the freezer and reheat in a microwave or steamer until the core temperature reaches 75°C.
5
Check and plate
Verify the core temperature is hit, then plate. Texture should remain stable. Serve within 30 minutes.
Recommended dosage
| Level | Name | Amount | Notes |
|---|---|---|---|
| L4 | Pureed | 3 g / 100 g food | Smooth puree, spoon-eaten |
| L5 | Minced & Moist | 4 g / 100 g food | Minced moist, fork-crushable |
* These are recommended dosages. Actual amounts may vary slightly with ingredient type, temperature, and individual needs. Start with the recommended dosage on first use, then fine-tune.
Pricing & pack sizes
Available pack sizes: 500g retail · 5kg bulk · 25kg institutional
Indicative wholesale price: contact for quote — institutional price is typically 30–50% off retail.
Retail packs available via WhatsApp — single tin from HK$99. Free shipping for orders above HK$500.
info@seniordeli.comQuotes returned within 24 hours
Ingredients
Modified Starch, Konjac Gum, Guar Gum, Sodium Citrate
Ingredient breakdown
| Ingredient | INS / E-number | Function |
|---|---|---|
| Modified Starch | INS 1412 (distarch phosphate) | Freeze-thaw stabiliser — phosphate cross-linking prevents starch retrogradation and water separation during freezing |
| Konjac Gum | INS 425 | Gelling co-agent — provides the primary gel structure and contributes to smooth, non-grainy texture after reheating |
| Guar Gum | INS 412 | Cryoprotectant — interacts with water molecules to reduce ice crystal size and limit structural disruption during freezing |
| Sodium Citrate | INS 331 | pH stabiliser and sequestrant — prevents mineral-driven syneresis and keeps gel network consistent across different food pH levels |
Source: Own R&D formulation; modified starch grade selected for superior freeze-thaw performance compliant with GB 2760.
Nutrition snapshot
Per 100 g · 3 g (standard dose per 100 g food)
Calories280–310 kcal (typical range)
Carbohydrates65–72 g
of which sugars0–2 g
Protein0.5–1.5 g
Total fat0–0.5 g
Dietary fibre20–28 g
Sodium1500–2000 mg
Values are typical ranges based on ingredient composition; final label values subject to accredited lab analysis.
Packaging options
| Size | Barcode | Description |
|---|---|---|
100g bag | — | Family trial size |
250g bag | 6973426190249 | Standard small care-home pack |
1000g bag | 6973426190256 | Hospital and large care-home pack |
Certifications & standards
SGS food safety tested
IDDSI framework certified
ISO 22000
HACCP
Storage & shelf life
Store in a cool, dry place (below 25 °C) away from direct sunlight. Once opened, reseal tightly and use within 6 months. Shelf life: 24 months from date of manufacture (unopened). Finished frozen meals: store at −18 °C or below; consume within 3 months. After reheating to 75 °C core temperature, consume within 30 minutes — do not refreeze.
Compatible & not compatible
Works well with
- ✓Meat and fish purees (chicken, pork, salmon, white fish)
- ✓Vegetable purees (pumpkin, carrot, spinach, potato)
- ✓Congee and soft rice porridge
- ✓Egg dishes (steamed egg custard, scrambled egg puree)
- ✓Legume dishes (tofu, lentil, chickpea purees)
- ✓Nutritional supplement purees for calorie-dense frozen portions
Not recommended with
- ✗Raw tropical fruits (pineapple, papaya, kiwi) — protease enzymes degrade the gum matrix; always use cooked or canned fruit
- ✗High-acid preparations (pH < 4) — reduce gel strength; adjust pH with sodium bicarbonate before adding Cold Gellant
- ✗Liquids and beverages — not suitable for thickening drinks; use Clear Thickener for liquid applications
- ✗Refreezing after reheating — the gel network does not recover a second freeze-thaw cycle; texture will degrade significantly
Frequently asked questions
How many freeze-thaw cycles can Cold Gellant withstand?+−
Cold Gellant is formulated and tested for a single freeze-thaw-reheat cycle. Do not refreeze after reheating — this falls below HACCP food safety standards regardless of texture performance.
What is the maximum frozen storage time?+−
Finished meals can be stored frozen at −18 °C for up to 3 months with no measurable texture degradation. Beyond 3 months, ice crystal growth may cause minor syneresis on reheating.
Can I reheat frozen meals in a steamer instead of a microwave?+−
Yes — steaming to 75 °C core temperature is equally effective and often more even than microwave reheating. Use a food thermometer to verify the core temperature is reached.
What mixing ratio should I use for batch production?+−
The standard ratio is 3% (3 g per 100 g food) for IDDSI Level 4, and 4% for Level 5. For large batches, weigh both the food and Cold Gellant precisely — small deviations scale up and affect final texture consistency.
Does Cold Gellant require heating before freezing?+−
Unlike Food Gellant (which requires heating to 80 °C for gelation), Cold Gellant is designed to set in the freezer — no cooking step required before freezing.
How do I prevent ice crystals from making the meal watery on reheating?+−
Freeze as quickly as possible after portioning — rapid freezing produces smaller ice crystals. Use a blast chiller if available. Guar gum in the formulation also acts as a cryoprotectant to minimise crystal formation.
Is Cold Gellant suitable for pureed desserts as well as savoury meals?+−
Yes — it works for sweet purees (red bean, taro, sweet potato) as well as savoury dishes. Adjust ratio based on desired firmness and test before batch production.
Related tutorials
IDDSI Level 4–5
Soft Pork Rib Tutorial
Bone-free, flavour-preserved soft pork ribs using our food gellant. Maintains the original appearance of the rib shape.
IDDSI Level 4
Introduction to Mousse Soft Meals
Overview of how to create mousse-style meals that look like the original dish but are fully safe for those with dysphagia.
IDDSI Level 4
Ready-to-Eat Mousse Soft Meal Heating Tutorial
Shows the correct method for heating ready-made mousse soft meal products while maintaining IDDSI-compliant texture. (Cantonese video)
Related products
Food Gellant
L3L4L5
Restores food appearance · Reshapes dining dignity
View details
Food Softener
L5L6
Original shape · 50% softer · Natural enzymes
View details
Mousse Soft Meal
慕斯軟餐
L4
Ready-to-Eat · Appearance-Preserved · IDDSI Level 4
View details
Soft Meal Shaping Mold
軟餐塑形模具
L3L4L5
Restore Food Appearance · Preserve Dining Dignity
View details
Want to learn more about Cold Gellant?
Our team can arrange a sample, walk you through dosage, and put together a bulk order proposal. Reach out anytime.