Hot Jelly Base - contains 250 servings

Size

People with difficulty swallowing often complain that food sticks to the back of their throat. The Hot Jelly Base powder contains a special enzyme that removes any stickiness for easy swallowing.

Additionally, you could add this thickener to give your food a 3D appearance and make your dishes look more appealing. Check out our recipes for inspiration.

  • 500g per pack (enough for 250 x 200g servings of porridge)
  • Hot Jelly Base powder is tasteless and colourless.
  • Save time! Instead of cooking a separate portion of porridge, just add Hot Jelly Base to cooked rice + hot water and blend. The result will be a smooth porridge.
  • The texture of the final product will stay consistent even when mixed with saliva.

Click here for printable instructions.

Hot jelly base used in Hainanese Chicken

 

Hot jelly base used to remove stickiness in blended porridge

Nutritional Info

Servings per package: 250

Serving size: 2g

 

Energy

Protein

Total fat

Carbohydrate

Dietary fibre

Sodium

Qty per serving

7kcal

0.02g

0.002g

1.5g

0.3g

4mg

Qty per 100g

342kcal

1.1g

0.1g

76.9g

15.2g

194mg

Ingredients

Dextrin, Edible gums, Enzyme.

Instructions

As a guide, use 1.5% of Hot Jelly Base powder. 

For example, if your blender contains 50g of fish + 50ml of water (total weight of ingredients = 100g), use 1.5g of Hot Jelly Base powder.

Weight of ingredients

Volume of water
to add

Amount of Hot Jelly Base
to add for every 100g of
water + ingredients
Porridge 100g - 1.2~1.5g
Meat/Fish 50 g 50ml 1.2~1.5g
Root vegetables
(Potato/Pumpkin/Yam)
50g 30ml 1.2~1.5g
Carrot 70g 30ml 1.2~1.5g
Turnip/White radish 100g - 1.2~1.5g
Leafy vegetables 50g 50ml 2g
Liquids (e.g. soups/gravy) 100g - 0.8g

 

Recipes

White Fish with Oriental Gravy

Hainanese Chicken

Teriyaki Salmon




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