Food Gellant: Reshaping Soft Meals to Their Original Form

The Visual Problem with Soft Meals

Research consistently shows that the appearance of food is the single biggest driver of appetite — we eat with our eyes first. When food is reduced to an unrecognisable purée, elders not only lose the pleasure of eating but often eat less, accelerating malnutrition.

SeniorDeli Food Gellant

SeniorDeli Food Gellant blends several natural gelling ingredients (konjac gum, carrageenan, locust bean gum). It is heat-reversible, melts in the mouth, holds its shape reliably, and meets IDDSI Level 3 to 5 standards.

The Three-Step Moulding Method

Step 1 — Blend: Place cooked ingredients in a blender, add the food gellant in proportion (1.5 to 2.5 g per 100 g of food purée), and blend until completely smooth.

Step 2 — Heat: Heat over medium heat to a boil and stir continuously for about 1 minute.

Step 3 — Mould: While still hot, pour immediately into pre-oiled food moulds. Let stand at room temperature for 15 to 20 minutes, then unmould.

Results from Hong Kong Care Homes

Several Hong Kong care homes have already adopted food moulding successfully. Observation reports show that average resident food intake rose by about 25%, and the proportion of residents needing additional nutritional supplements dropped by 15%.

Want to apply these insights in your care home? Try our free [EAT-10 screening tool](/assessment) or [download the SeniorDeli app](/app) — free for care teams and speech therapists.