for chewing and swallowing disorders and Eat by Walking

The universal gelling agent for strained food:

• Suitable for meat, fish, vegetables, fruit, fruit juices, soups etc.
• No lumps
• Freeze-thaw stable (cook & chill)
• Heat stable up to 80°C> 100°C

Easy preparation

GELEAhot instant according to the dosage table to the food which has been pureed or strained as required and bring to the boil for 2-3 minutes then pour into the mould. Allow the filled moulds to cool down to room temperature in the refrigerator (for approx. 30 minutes). Release from the moulds, heat up and serve!