The enrichment of the food into a high-calorie meal is also no problem. Simply replace part of the liquid with, for example, high-quality vegetable oils, butter or cream. The soft gel structure leads to an increased release of aromas and thus to an increased appetite for those affected.
Studies, such as those of the University of Erlangen from 2017, show that an authentic meal presentation of the passed food has a significant influence on the amount consumed for people with chewing and swallowing disorders . This can be achieved today with modern binders such as the GELEA series with the aid of silicone molds and / or other kitchen aids such as piping bags.
Since the binding agents are gelling agents in terms of their functional principle, the consistency of the pureed food can be controlled via the added amount of liquid and / or binding agent in order to be able to offer those affected by chewing and swallowing disorders the optimal consistency in line with IDDSI levels.