Exhibition Products


Softmeal enzyme gellant: Suberakaze

• For softmeal making • Suitable for patients with swallowing problems (dysphagia) • Retains the original shape of food, making it more appealing • Reduces the stickiness of starch based food • Minimizes the residue in the oral cavity • Also applies to non-starch based food (vegetable, meat, etc.) for gelling effect • Reduces water separation in starch based food caused by saliva • Softmeal can be served warm • Improves overall quality of life
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