IDDSI L4IDDSI L5

食形態調整食品（冷ゲル）

Name: 食形態調整食品（冷ゲル） Cold Gellant
Brand: SeniorDeli
SKU: SD-COLD-GELLANT
Availability: InStock
Rating: 4.8 (47 reviews)

Cold Gellant

加熱不要・滑らか・冷製料理向け

冷製料理・デザート向けのゲル化素材。加熱不要で滑らかに仕上がり、ゼリー、プリン、ムース、冷製スープに最適です。

info@seniordeli.com 使用量表を見る

What it is

SeniorDeliの食形態調整食品（冷ゲル）は、加熱せずに液体を滑らかなゲル状に固めます。夏季や温かい料理が苦手な高齢者に最適な冷製オプションを提供します。

The freeze-thaw-reheat stability of Cold Gellant sets it apart from conventional gelling agents that break down or weep during freezing. The modified starch and konjac gum combination creates a synergistic network that tolerates ice crystal formation without structural damage, so the reheated meal is texturally indistinguishable from a fresh preparation. This makes Cold Gellant the backbone of any IDDSI-compliant cook-freeze catering operation.

Who uses it & when

Hospital central kitchens producing weekly batches of IDDSI Level 4–5 meals for multiple wards
Care-home groups operating a central production kitchen supplying satellite homes
Frozen meal delivery services targeting elderly customers with dysphagia
Community nutrition programmes where volunteers cannot prepare fresh meals daily
Post-discharge meal packs given to patients at hospital discharge, covering the first week at home
Residential aged-care facilities managing menu rotation with limited kitchen staffing
Emergency food supply for caregivers during illness, reducing daily cooking burden

主な特長

使用方法

Prepare the food

Blend or mince the food to the required form and record its weight.

Mix in Cold Gellant

Add Cold Gellant at the correct ratio and stir thoroughly until no clumps remain.

Portion and freeze

Portion the mixture into food-grade containers, seal, and freeze at -18°C or below.

Reheat to 75°C

When ready to serve, take out of the freezer and reheat in a microwave or steamer until the core temperature reaches 75°C.

Check and plate

Verify the core temperature is hit, then plate. Texture should remain stable. Serve within 30 minutes.

使用量表

IDDSIレベル	レベル名	使用量	備考
L4	Pureed	3 g / 100 g food	Smooth puree, spoon-eaten
L5	Minced & Moist	4 g / 100 g food	Minced moist, fork-crushable

* These are recommended dosages. Actual amounts may vary slightly with ingredient type, temperature, and individual needs. Start with the recommended dosage on first use, then fine-tune.

価格・パッケージ

パッケージサイズ

数量割引あり。詳細はお問い合わせください。

小売価格はお客様によって異なります。

info@seniordeli.com通常1営業日以内にご返信

原材料

Modified Starch, Konjac Gum, Guar Gum, Sodium Citrate

Ingredient breakdown

Ingredient	INS / E-number	Function
Modified Starch	INS 1412 (distarch phosphate)	Freeze-thaw stabiliser — phosphate cross-linking prevents starch retrogradation and water separation during freezing
Konjac Gum	INS 425	Gelling co-agent — provides the primary gel structure and contributes to smooth, non-grainy texture after reheating
Guar Gum	INS 412	Cryoprotectant — interacts with water molecules to reduce ice crystal size and limit structural disruption during freezing
Sodium Citrate	INS 331	pH stabiliser and sequestrant — prevents mineral-driven syneresis and keeps gel network consistent across different food pH levels

Source: Own R&D formulation; modified starch grade selected for superior freeze-thaw performance compliant with GB 2760.

Nutrition snapshot

Per 100 g · 3 g (standard dose per 100 g food)

Calories280–310 kcal (typical range)

Carbohydrates65–72 g

of which sugars0–2 g

Protein0.5–1.5 g

Total fat0–0.5 g

Dietary fibre20–28 g

Sodium1500–2000 mg

Values are typical ranges based on ingredient composition; final label values subject to accredited lab analysis.

包装仕様

サイズ	バーコード	説明
100g bag	—	Family trial size
250g bag	6973426190249	Standard small care-home pack
1000g bag	6973426190256	Hospital and large care-home pack

認証・規格

SGS food safety tested

IDDSI framework certified

ISO 22000

HACCP

保管方法

Store in a cool, dry place (below 25 °C) away from direct sunlight. Once opened, reseal tightly and use within 6 months. Shelf life: 24 months from date of manufacture (unopened). Finished frozen meals: store at −18 °C or below; consume within 3 months. After reheating to 75 °C core temperature, consume within 30 minutes — do not refreeze.

Compatible & not compatible

Works well with

✓Meat and fish purees (chicken, pork, salmon, white fish)
✓Vegetable purees (pumpkin, carrot, spinach, potato)
✓Congee and soft rice porridge
✓Egg dishes (steamed egg custard, scrambled egg puree)
✓Legume dishes (tofu, lentil, chickpea purees)
✓Nutritional supplement purees for calorie-dense frozen portions

Not recommended with

✗Raw tropical fruits (pineapple, papaya, kiwi) — protease enzymes degrade the gum matrix; always use cooked or canned fruit
✗High-acid preparations (pH < 4) — reduce gel strength; adjust pH with sodium bicarbonate before adding Cold Gellant
✗Liquids and beverages — not suitable for thickening drinks; use Clear Thickener for liquid applications
✗Refreezing after reheating — the gel network does not recover a second freeze-thaw cycle; texture will degrade significantly

よくある質問

How many freeze-thaw cycles can Cold Gellant withstand?+

Cold Gellant is formulated and tested for a single freeze-thaw-reheat cycle. Do not refreeze after reheating — this falls below HACCP food safety standards regardless of texture performance.

What is the maximum frozen storage time?+

Finished meals can be stored frozen at −18 °C for up to 3 months with no measurable texture degradation. Beyond 3 months, ice crystal growth may cause minor syneresis on reheating.

Can I reheat frozen meals in a steamer instead of a microwave?+

Yes — steaming to 75 °C core temperature is equally effective and often more even than microwave reheating. Use a food thermometer to verify the core temperature is reached.

What mixing ratio should I use for batch production?+

The standard ratio is 3% (3 g per 100 g food) for IDDSI Level 4, and 4% for Level 5. For large batches, weigh both the food and Cold Gellant precisely — small deviations scale up and affect final texture consistency.

Does Cold Gellant require heating before freezing?+

Unlike Food Gellant (which requires heating to 80 °C for gelation), Cold Gellant is designed to set in the freezer — no cooking step required before freezing.

How do I prevent ice crystals from making the meal watery on reheating?+

Freeze as quickly as possible after portioning — rapid freezing produces smaller ice crystals. Use a blast chiller if available. Guar gum in the formulation also acts as a cryoprotectant to minimise crystal formation.

Is Cold Gellant suitable for pureed desserts as well as savoury meals?+

Yes — it works for sweet purees (red bean, taro, sweet potato) as well as savoury dishes. Adjust ratio based on desired firmness and test before batch production.