IDDSI L3IDDSI L4IDDSI L5

食形態調整食品（温ゲル）

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

Food Gellant

形を保つ・温めても崩れない・食欲を引き出す

液体またはペースト状食品を認識可能な形状に成型するゲル化素材。温めても形を維持し、冷えても柔らかく仕上がります。

info@seniordeli.com 使用量表を見る

What it is

SeniorDeliの食形態調整食品（温ゲル）は、ピューレ状の食品を本来の食材の形に再成型します。食事の視覚的な魅力を回復し、食欲を高めます。IDDSI レベル4に対応。

Beyond restoring the visual appearance of meals, Food Gellant addresses one of the most under-recognised challenges in elder care: appetite loss caused by unrecognisable food. When older adults can see that they are eating a piece of chicken — not a grey puree — they eat more, maintain better nutritional status, and report higher satisfaction at mealtimes. The product is formulated to hold its shape at room temperature and within the refrigerator, and does not weep (release water) when plated.

Who uses it & when

Care-home chefs producing IDDSI-compliant shaped meals that still look like the original dish
Hospital dietitians specifying soft meal menus for long-stay wards where appetite and dignity are priorities
Community meal services preparing boxed soft meals for delivery to homebound elderly
Family caregivers who want to offer a proper dinner — not a uniform puree — to an elderly parent
Occupational therapists conducting mealtime retraining who use recognisable food shapes to aid oral motor sequencing
Catering companies tendering for aged-care contracts that require IDDSI certification
Stroke rehabilitation wards where patients are progressing through texture levels and need motivating meal presentation

主な特長

使用方法

Prepare the puree

Blend the food into a smooth puree with no visible particles. Record the puree weight to calculate the gellant dose.

Mix in the gellant

Add Food Gellant at 3% by weight (3 g per 100 g of puree). Stir thoroughly until evenly mixed.

Heat to 80°C

Heat the mixture to over 80°C — microwave or bain-marie — to trigger the gel reaction. Stir continuously.

Pour into moulds

While still hot, pour into food moulds. Tap to release air bubbles, then refrigerate until fully set.

Unmould and plate

Take out of the fridge, gently unmould, plate the shaped food, and garnish as desired before serving.

使用量表

IDDSIレベル	レベル名	使用量	備考
L3	Liquidised	2 g / 100 g food	Softer set
L4	Pureed	3 g / 100 g food	Standard ratio (recommended)
L5	Minced & Moist	4 g / 100 g food	Firmer texture

* 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

Konjac Gum, Carrageenan, Locust Bean Gum, Sodium Citrate

Ingredient breakdown

Ingredient	INS / E-number	Function
Konjac Gum	INS 425	Primary gelling agent — forms a firm, heat-reversible gel with excellent syneresis resistance; contributes to shape fidelity after demoulding
Carrageenan	INS 407	Co-gelling agent — provides additional firmness and reduces melt-back at room temperature; kappa-carrageenan grade used
Locust Bean Gum	INS 410	Synergistic stabiliser — when combined with carrageenan, increases gel strength and reduces brittleness
Sodium Citrate	INS 331	pH buffer and sequestrant — prevents mineral interactions that cause premature gelation and maintains consistent texture across different food types

Source: Own R&D formulation; all hydrocolloids comply with GB 2760 and are IDDSI-framework compatible.

Nutrition snapshot

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

Calories250–280 kcal (typical range)

Carbohydrates55–65 g

of which sugars0–2 g

Protein1–3 g

Total fat0–1 g

Dietary fibre30–40 g

Sodium2000–2500 mg

Sodium content is significant; clinical teams should factor into daily sodium budget for patients on restricted intake.

包装仕様

サイズ	バーコード	説明
100g bag	6973426190058	Family trial size
500g bag	6973426190065	Standard small care-home pack
1000g bag	—	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 and moisture. Once opened, reseal tightly and use within 6 months. Shelf life: 24 months from date of manufacture (unopened). Shaped finished meals should be refrigerated and consumed within 24 hours, or frozen within 2 hours of preparation.

Compatible & not compatible

Works well with

✓Meat and poultry purees (chicken, pork, beef, fish)
✓Vegetable purees (carrot, pumpkin, broccoli, sweet potato)
✓Legume purees (tofu, red bean, lentils)
✓Congee and soft rice purees
✓Fruit purees (mango, banana, avocado) for dessert applications
✓Commercial nutritional supplement purees

Not recommended with

✗High-acid fruit purees (pH < 4) without pH adjustment — can inhibit carrageenan gelation; add a small amount of sodium citrate buffer first
✗Raw pineapple, papaya, or kiwi — protease enzymes in raw tropical fruit break down the gum structure; use cooked or canned versions only
✗Liquids (soups, juices, milk) — Food Gellant is designed for food purees, not beverages; use Clear Thickener for liquids

よくある質問

What temperature does Food Gellant need to be heated to?+

The mixture must reach at least 80 °C to trigger the gelation reaction. Use a food thermometer to verify — undercooking results in a soft, unstable set.

Can I prepare shaped meals in advance and refrigerate them?+

Yes — shaped meals hold their form in the refrigerator for up to 24 hours. For longer storage, freeze immediately after the gel has set.

Can shaped meals be reheated after refrigeration?+

Yes, in a microwave or steamer to 75 °C core temperature. Note that konjac-carrageenan gels are heat-reversible above ~70 °C, so the texture will soften; serve immediately after reheating.

Does it work with all types of food moulds?+

Food-grade silicone moulds work best — they allow easy demoulding without damage. Avoid metal moulds unless lined with silicone or cling film.

What happens if I add more than 3% gellant?+

Higher ratios (up to 4%) produce a firmer texture suitable for IDDSI Level 5 applications. Above 5%, the gel becomes brittle and may crumble on the plate.

Is it suitable for patients with carrageenan sensitivity?+

Food Gellant contains carrageenan (INS 407). Clinicians should check individual dietary restrictions before prescribing for patients with known sensitivities.

Can it be used with commercially prepared purees?+

Yes — it is compatible with commercial IDDSI-certified purees. Measure the puree weight and apply the standard 3% ratio. Results may vary slightly by puree brand due to starch content.

How do I prevent air bubbles in the shaped meals?+

Pour the hot mixture from low height, tap the mould gently on a flat surface 3–4 times, and use a toothpick to burst any visible bubbles before refrigerating.