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.

gelea cold logo

gelea cold logo
gelea cold logo Here you can see Gelea cold being used: