Meat and vegetables as soft gels
for chewing and swallowing disorders
The universal gelling agent for strained food:
- Suitable for meat, fish and vegetables
- No lumps
- No cooking necessary
- Freeze-thaw stable (freeze & chill)
- Heat stable > 100°C
Easy preparation
GELEAcold instant according to the dosage table to the food which has been pureed or strained as required and stir, pour it into the moulds and freeze it.
