Clear Thickener
L1L2L3L4
30-second dissolve · Crystal clear · Clump-free
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IDDSI L3IDDSI L4IDDSI L5
Food Gellant
Restores food appearance · Reshapes dining dignity
A food gellant designed to reshape pureed meals back into their original form. Three simple steps — mix, heat to 80°C, and mould — give care-home and hospital meals back their look and dignity. Covers IDDSI Levels 3-5.
What it is
Food Gellant is built specifically to restore the original appearance of pureed food. Three simple steps — mix the puree with the gellant, heat to 80°C, and pour into a food mould — turn unrecognisable purees back into the shape and look of the original dish. The process preserves the food's full nutrition while giving older adults the chance to recognise what they're eating, lifting appetite and dining dignity. Suitable for meats, vegetables, fruits, and staples.
Beyond restoring the visual appearance of meals, Food Gellant addresses one of the most under-recognised challenges in elder care: appetite loss caused by unrecognisable food. When older adults can see that they are eating a piece of chicken — not a grey puree — they eat more, maintain better nutritional status, and report higher satisfaction at mealtimes. The product is formulated to hold its shape at room temperature and within the refrigerator, and does not weep (release water) when plated.
Who uses it & when
- Care-home chefs producing IDDSI-compliant shaped meals that still look like the original dish
- Hospital dietitians specifying soft meal menus for long-stay wards where appetite and dignity are priorities
- Community meal services preparing boxed soft meals for delivery to homebound elderly
- Family caregivers who want to offer a proper dinner — not a uniform puree — to an elderly parent
- Occupational therapists conducting mealtime retraining who use recognisable food shapes to aid oral motor sequencing
- Catering companies tendering for aged-care contracts that require IDDSI certification
- Stroke rehabilitation wards where patients are progressing through texture levels and need motivating meal presentation
Key benefits
Restores food appearance
With food moulds, it reshapes pureed meals into chicken legs, carrots, rice, and more — letting older adults recognise their food again.
Three simple steps
Mix, heat, mould. No specialist culinary training needed; kitchen staff can produce shaped soft meals from day one.
Preserves full nutrition
The shaping process does not break down the nutrients in the original food, so older adults still get the nutrition they need.
Safe texture control
The shaped food meets IDDSI Levels 3-5 — soft enough to be crushed with a fork, ensuring swallowing safety.
Dining dignity
By improving the visual appeal of pureed meals, it lifts appetite and the dining experience while preserving the dignity of the diner.
How to use
1
Prepare the puree
Blend the food into a smooth puree with no visible particles. Record the puree weight to calculate the gellant dose.
2
Mix in the gellant
Add Food Gellant at 3% by weight (3 g per 100 g of puree). Stir thoroughly until evenly mixed.
3
Heat to 80°C
Heat the mixture to over 80°C — microwave or bain-marie — to trigger the gel reaction. Stir continuously.
4
Pour into moulds
While still hot, pour into food moulds. Tap to release air bubbles, then refrigerate until fully set.
5
Unmould and plate
Take out of the fridge, gently unmould, plate the shaped food, and garnish as desired before serving.
Recommended dosage
| Level | Name | Amount | Notes |
|---|---|---|---|
| L3 | Liquidised | 2 g / 100 g food | Softer set |
| L4 | Pureed | 3 g / 100 g food | Standard ratio (recommended) |
| L5 | Minced & Moist | 4 g / 100 g food | Firmer texture |
* 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
Konjac Gum, Carrageenan, Locust Bean Gum, Sodium Citrate
Ingredient breakdown
| Ingredient | INS / E-number | Function |
|---|---|---|
| Konjac Gum | INS 425 | Primary gelling agent — forms a firm, heat-reversible gel with excellent syneresis resistance; contributes to shape fidelity after demoulding |
| Carrageenan | INS 407 | Co-gelling agent — provides additional firmness and reduces melt-back at room temperature; kappa-carrageenan grade used |
| Locust Bean Gum | INS 410 | Synergistic stabiliser — when combined with carrageenan, increases gel strength and reduces brittleness |
| Sodium Citrate | INS 331 | pH buffer and sequestrant — prevents mineral interactions that cause premature gelation and maintains consistent texture across different food types |
Source: Own R&D formulation; all hydrocolloids comply with GB 2760 and are IDDSI-framework compatible.
Nutrition snapshot
Per 100 g · 3 g (standard dose per 100 g food)
Calories250–280 kcal (typical range)
Carbohydrates55–65 g
of which sugars0–2 g
Protein1–3 g
Total fat0–1 g
Dietary fibre30–40 g
Sodium2000–2500 mg
Sodium content is significant; clinical teams should factor into daily sodium budget for patients on restricted intake.
Packaging options
| Size | Barcode | Description |
|---|---|---|
100g bag | 6973426190058 | Family trial size |
500g bag | 6973426190065 | Standard small care-home pack |
1000g bag | — | 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 and moisture. Once opened, reseal tightly and use within 6 months. Shelf life: 24 months from date of manufacture (unopened). Shaped finished meals should be refrigerated and consumed within 24 hours, or frozen within 2 hours of preparation.
Compatible & not compatible
Works well with
- ✓Meat and poultry purees (chicken, pork, beef, fish)
- ✓Vegetable purees (carrot, pumpkin, broccoli, sweet potato)
- ✓Legume purees (tofu, red bean, lentils)
- ✓Congee and soft rice purees
- ✓Fruit purees (mango, banana, avocado) for dessert applications
- ✓Commercial nutritional supplement purees
Not recommended with
- ✗High-acid fruit purees (pH < 4) without pH adjustment — can inhibit carrageenan gelation; add a small amount of sodium citrate buffer first
- ✗Raw pineapple, papaya, or kiwi — protease enzymes in raw tropical fruit break down the gum structure; use cooked or canned versions only
- ✗Liquids (soups, juices, milk) — Food Gellant is designed for food purees, not beverages; use Clear Thickener for liquids
Frequently asked questions
What temperature does Food Gellant need to be heated to?+−
The mixture must reach at least 80 °C to trigger the gelation reaction. Use a food thermometer to verify — undercooking results in a soft, unstable set.
Can I prepare shaped meals in advance and refrigerate them?+−
Yes — shaped meals hold their form in the refrigerator for up to 24 hours. For longer storage, freeze immediately after the gel has set.
Can shaped meals be reheated after refrigeration?+−
Yes, in a microwave or steamer to 75 °C core temperature. Note that konjac-carrageenan gels are heat-reversible above ~70 °C, so the texture will soften; serve immediately after reheating.
Does it work with all types of food moulds?+−
Food-grade silicone moulds work best — they allow easy demoulding without damage. Avoid metal moulds unless lined with silicone or cling film.
What happens if I add more than 3% gellant?+−
Higher ratios (up to 4%) produce a firmer texture suitable for IDDSI Level 5 applications. Above 5%, the gel becomes brittle and may crumble on the plate.
Is it suitable for patients with carrageenan sensitivity?+−
Food Gellant contains carrageenan (INS 407). Clinicians should check individual dietary restrictions before prescribing for patients with known sensitivities.
Can it be used with commercially prepared purees?+−
Yes — it is compatible with commercial IDDSI-certified purees. Measure the puree weight and apply the standard 3% ratio. Results may vary slightly by puree brand due to starch content.
How do I prevent air bubbles in the shaped meals?+−
Pour the hot mixture from low height, tap the mould gently on a flat surface 3–4 times, and use a toothpick to burst any visible bubbles before refrigerating.
Related tutorials
IDDSI Level 4 — Pureed
Red Bean Tangyuan Soft Dessert
Warm red bean sweet soup with soft tangyuan shaped using our food gellant. A festive dessert made safe for those who cannot chew.
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
Food Gellant Tutorial — Carrot
Demonstrates how to use food gellant powder to shape carrots into their original appearance as a soft meal. (Cantonese video)
IDDSI Level 4–5
Original-Appearance Soft Meal
Demonstrates the "original-appearance" soft meal technique — food that looks like the real dish but meets IDDSI soft meal standards throughout. (Cantonese video)
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Want to learn more about Food Gellant?
Our team can arrange a sample, walk you through dosage, and put together a bulk order proposal. Reach out anytime.