SeniorDeli Texture-Modifying Powder Family
SeniorDeli (康樂齡) develops four specialist powders for texture-modified mealtimes — each designed to support a different stage of the IDDSI continuum. As a T/SATA 094-2025 Participating Drafting Unit and clinical partner of HKU Swallowing Research Laboratory, we build products that align with the latest evidence-based texture standards.
The Four Powders
凝固粉 (Solidifying Powder)
IDDSI Level 1–4Thickening drinks to IDDSI Level 1–4
凝固粉 dissolves into liquids — water, soup, juice, milk — and thickens them to a target IDDSI level. The result is a smooth, stable consistency that holds its texture from kitchen to table without separation or lumps. It supports IDDSI-compliant texture modification for drinks across Levels 1 (Slightly Thick) through 4 (Extremely Thick), giving kitchen teams precise control over every cup served.
軟化粉 (Softening Powder)
IDDSI Level 5–6Softening solid food while retaining shape
軟化粉 is applied to intact solid foods — rice, meat, vegetables — during cooking, gently modifying cellular structure so the food reaches IDDSI Level 5 (Minced & Moist) or Level 6 (Soft & Bite-Sized) while retaining its original form and colour. The dish continues to look like ordinary food, preserving mealtime dignity without the need for blending.
塑形粉 (Shaping Powder)
IDDSI Level 4Moulding pureed food into recognisable shapes
塑形粉 is mixed into blended or pureed preparations and gives them enough body to be piped or moulded into familiar food shapes — a piece of fish, a slice of carrot, a rice ball. The finished portion meets IDDSI Level 4 (Pureed) and is designed to support appetite recovery by restoring the visual appeal of a normal meal. Warm or cold service is both supported.
冷凍粉 (Freeze-stable Powder)
IDDSI Level 4–6 (freeze-stable)Cook-chill and cook-freeze RCHE workflows
冷凍粉 is formulated for batch production: meals prepared with this powder maintain their IDDSI-target texture through blast-chilling, freezer storage, and reheating without syneresis or texture breakdown. It is designed for the cook-chill / cook-freeze workflows common in large-scale RCHE and hospital catering operations, enabling advance preparation without quality loss.
Why texture matters
Texture-modified food and thickened drinks are a clinically recognised approach to supporting safer mealtimes for people with altered chewing or swallowing function. The IDDSI framework — the global standard we adhere to — provides objective testing methods so every texture is described, prepared, and verified the same way across all care settings. Getting texture right protects mealtime dignity and nutritional intake. Learn more on our IDDSI hub → IDDSI
Who uses these products
- ·Residential Care Homes for the Elderly (RCHE) — for daily batch meal preparation across multiple texture levels
- ·Hospital catering teams — for standardised patient meal programmes with cook-freeze logistics
- ·Family caregivers — for home preparation of texture-appropriate meals for elderly relatives
- ·介護施設 (Japanese long-term care facilities) — supporting IDDSI-aligned care-food programmes
Explore further
Full Product Catalogue
Browse all SKUs, pack sizes, and ordering information.
IDDSI Framework Guide
All 8 texture levels explained — testing methods and care-home compliance.
Pureed Food Preparation
Techniques and recipes for IDDSI Level 4 pureed meals.
RCHE Procurement
Bulk supply, delivery scheduling, and RCHE onboarding support.
Ready to equip your kitchen?
Contact our team for a procurement consultation, sample request, or staff training enquiry. We serve RCHEs, hospitals, and catering operations across Hong Kong and the Greater Bay Area.