Clear Thickener
L1L2L3L4
30-second dissolve · Crystal clear · Clump-free
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IDDSI L5IDDSI L6
Food Softener
Original shape · 50% softer · Natural enzymes
A freeze-immersion enzyme softener that drops food hardness to 50% while preserving original shape, colour, flavour, and over 90% of vitamins. Covers IDDSI Level 5 and above. No artificial additives.
What it is
SeniorDeli Food Softener uses a proprietary three-fold technology — freeze-thaw immersion, natural enzymes, and organic acids — to soften food to 50% of its original hardness while preserving shape, colour, flavour, and over 90% of its vitamins and other nutrients. Unlike traditional pureeing, Food Softener lets older adults eat food that still looks like food: a recognisable chicken wing, a recognisable carrot, recognisable broccoli — not an unidentifiable puree. Fully natural ingredients, no artificial additives.
The three-fold mechanism — freeze-thaw, enzymatic, and organic acid — works synergistically: freezing ruptures cell walls to allow enzyme penetration, natural proteases and cellulases break down structural proteins and fibres, and organic acids accelerate softening while maintaining safe acidity levels. The result is food that passes the IDDSI fork-droppability test at Level 5–6 with no change to the food's external appearance — the chicken wing still looks like a chicken wing.
Who uses it & when
- Home caregivers softening daily proteins (chicken, fish, pork) for an elderly parent without buying specialist equipment
- Care-home chefs preparing Level 5–6 IDDSI meals where the full shape of the ingredient must be maintained
- Stroke rehabilitation centres where occupational therapists use recognisable food shapes to practise bite-and-chew sequences
- Community eldercare programmes offering home-delivered softened meals that look like normal food
- Families managing Parkinson's disease at home who need reliably softer textures without compromising meal dignity
- Nutritionists specifying high-protein softened diets for sarcopenia management in elderly patients
- Institutional kitchens serving mixed-need tables where IDDSI 5–6 and regular meals are plated at the same time
Key benefits
Keeps the original shape
After softening, food still looks like itself — a chicken wing is still a chicken wing, a carrot is still a carrot.
Retains 90%+ of nutrients
Natural-enzyme technology preserves vitamins and other nutrients at over 90% retention — far beyond conventional cooking.
Fully natural ingredients
Uses natural proteases and cellulases together with organic acids — no artificial additives, no preservatives.
Three-fold softening
Freezing opens the food's fibre structure, enzymes break down protein, and organic acids soften the fibres. The three actions combine for reliable softening.
Easy to apply
Three steps — soak, freeze, thaw — and then cook normally. No need to overhaul existing kitchen workflows.
How to use
1
Dissolve the softener
Dissolve Food Softener in water at the recommended ratio and stir until fully dissolved.
2
Soak the food
Fully immerse the food in the softening solution. Soak for 30 minutes to 1 hour.
3
Freeze overnight
Place the soaked food (with the solution) in the freezer at -18°C or below for at least 8 hours, or overnight.
4
Thaw
Take out of the freezer and thaw naturally in the chilled compartment (about 4-6 hours), or use the microwave defrost setting.
5
Cook normally
After thawing, cook as usual — steam, boil, or stir-fry. The food is now softened to 50% hardness with shape and flavour intact.
Recommended dosage
| Level | Name | Amount | Notes |
|---|---|---|---|
| Standard | Standard Softening | 5 g / 100 ml water | For most meats and vegetables |
| Deep | Deep Softening | 8 g / 100 ml water | For tougher ingredients (beef, root vegetables) |
* 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
Natural Protease, Cellulase, Organic Acids (Citric Acid, Malic Acid), Maltodextrin
Ingredient breakdown
| Ingredient | INS / E-number | Function |
|---|---|---|
| Natural Protease | No E-number (naturally derived enzyme — papain/bromelain blend) | Breaks peptide bonds in meat and fish proteins, reducing hardness while preserving the structural silhouette of the food |
| Cellulase | No E-number (naturally derived enzyme) | Degrades cellulose in plant cell walls, softening vegetables and fibrous fruits without pureeing them |
| Citric Acid | INS 330 | Organic acid that lowers pH to activate enzymes optimally; also acts as a mild antimicrobial during the soaking stage |
| Malic Acid | INS 296 | Co-acid that moderates total acidity and contributes a clean, mild flavour profile; particularly effective for vegetable softening |
| Maltodextrin | INS 1400–1405 | Carrier — ensures even distribution of active enzymes across the soaking solution |
Source: Own R&D formulation using food-grade enzyme preparations; no artificial additives, complies with GB 2760 and IDDSI framework guidance.
Nutrition snapshot
Per 100 g · 5 g (standard dose per 100 ml soaking solution)
Calories280–320 kcal (typical range)
Carbohydrates60–70 g
of which sugars5–10 g
Protein5–10 g
Total fat0.5–1 g
Dietary fibre2–5 g
Sodium100–200 mg
Most of the soaking solution is discarded after soaking; actual ingested amount per serving is far below these per-100 g figures.
Packaging options
| Size | Barcode | Description |
|---|---|---|
100g bag | 6973426190126 | Family trial size |
500g bag | — | 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
Fully natural ingredients
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 3 months. Shelf life: 18 months from date of manufacture (unopened). Enzyme activity may decrease at temperatures above 30 °C — do not store in kitchens directly above heat sources.
Compatible & not compatible
Works well with
- ✓Chicken, pork, beef, and lamb (bone-in and boneless cuts)
- ✓White fish and firm-fleshed seafood (salmon, cod, tilapia, prawn)
- ✓Root vegetables (carrot, daikon, sweet potato, potato, taro)
- ✓Cruciferous vegetables (broccoli, cauliflower, Chinese cabbage)
- ✓Legumes (firm tofu, tempeh, edamame)
- ✓Cooked egg white (for additional protein softening)
Not recommended with
- ✗Highly processed meats (sausages, luncheon meat, fish balls) — texture is already modified; enzyme treatment produces an unpleasant mushy result
- ✗Soft fish (tilapia fillet, sole) at deep-softening dose — already low in collagen; 8 g/100 ml may over-soften to paste
- ✗Raw leafy greens (spinach, water spinach) — enzyme action destroys the leaf structure too rapidly; blanch first
- ✗Dairy and egg-based soft foods (tofu pudding, soft-boiled egg yolk) — protease denatures the protein network unpredictably
Frequently asked questions
How long does the food need to soak?+−
30 minutes to 1 hour for most proteins and vegetables at the standard dose. Tougher cuts (beef shin, pork knuckle) benefit from 2 hours. Do not exceed 2 hours — over-soaking can cause the surface to become mushy.
Does soaking add a sour taste to the food?+−
At standard dosing the organic acids are diluted well below the taste threshold. If using the deep-softening dose (8 g/100 ml), a very faint tartness may be detectable on the surface — rinsing the food briefly after soaking eliminates this.
Can I reuse the soaking solution?+−
No — the enzyme activity is largely depleted after one use, and the solution contains proteins extracted from the food. Prepare a fresh solution each time.
Does Food Softener affect the colour of the food?+−
Colour is well preserved in most cases. Some meats may lighten slightly on the surface (similar to a marinade effect) due to protein denaturation. Vegetables retain their natural colour after cooking.
Does it change the nutritional content?+−
Independent testing shows over 90% vitamin retention after the full freeze-soak-cook cycle. Protein content is slightly reduced on the surface but overall nutritional value is preserved.
Is it safe for patients with enzyme intolerance?+−
The enzymes (papain from papaya, bromelain from pineapple) are denatured during cooking after softening. Patients with confirmed papaya or pineapple allergy should consult their dietitian before use.
Can I soften frozen food directly without thawing first?+−
No — the soaking solution cannot penetrate frozen food. Thaw the food fully before soaking. However, the freeze step in the protocol refers to freezing after soaking, not before.
What IDDSI level does Food Softener achieve?+−
Standard dose (5 g/100 ml) targets IDDSI Level 5–6. Deep dose (8 g/100 ml) can achieve Level 5 for tougher ingredients. It does not reduce food to Level 4 or below — use Food Gellant or Cold Gellant for lower-level requirements.
Related tutorials
IDDSI Level 4
Soft Plum Tutorial
Transform dried plum into a soft, flavour-preserving gel using our cold gellant. No cooking required.
IDDSI Level 5–6
No-Cook Soft Bok Choy Tutorial
Prepare tender bok choy without a stove using our food softener powder — ideal for care homes without full kitchen facilities.
IDDSI Level 4–5
Food Softener Tutorial — Pan-Seared Chicken Breast
Transform pan-seared chicken breast into a tender, flavour-preserving soft meal using food softener powder. Suitable for those with chewing and swallowing difficulties. (Cantonese video)
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Want to learn more about Food Softener?
Our team can arrange a sample, walk you through dosage, and put together a bulk order proposal. Reach out anytime.