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

GELEA_cold 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.