High-protein jelly pudding wins medal

Chulalongkorn University’s High-Protein Jelly Pudding with Modified Texture for the Elderly with Swallowing Difficulties, developed by Asst Prof Dr Varanya Techasukthavorn and a team from the Faculty of Allied Health Sciences, won a bronze medal at the 50th International Exhibition of Inventions Geneva, held from 9–13 April 2025 in Switzerland, along with a special award from the Malaysian delegation.

Available in banana and strawberry flavours, the jelly pudding is easy to consume and provides a high protein content of 7–8 g per cup to strengthen muscles. It serves as a healthy snack and up to two cups per day can be consumed.

It is suitable for the elderly, patients such as those who have recently had their teeth or wisdom teeth removed, those who need additional protein, and those who often face problems with reduced food consumption and difficulty chewing and swallowing.

The jelly pudding was created as a between-meal supplement with flavours that appeal to Thai tastes. The product is marketed under the name ‘Elderine’, developed in collaboration with Banpong Novitat Co. Ltd.

“The research and development of the high-protein jelly pudding formula took more than one year, going through various processes in the laboratory. Experiments were done to modify the texture and enhance nutritional value, adjusting the proportions of raw ingredients and flavours as well as examining the texture. The product was then evaluated by 30 elderly volunteers before undergoing the production technology that best meets the requirements,” Varanya stated.

Varanya explained that the high-protein jelly pudding “differs from the jelly pudding sold in the market in that it has a two-in-one texture. The ready-to-eat jelly texture maintains its stability on a spoon and can become a soft pudding texture when lightly mashed with a spoon, helping elderly people chew and consume food even without teeth.”

The high-protein jelly pudding contains special whey protein isolate that doesn’t harden the texture or make it bitter. It incorporates modified cassava starch with glucose polymer molecules to achieve a low glycaemic index, and the texture is optimised with a balanced blend of carrageenan and other gelling agents.

Using advanced production technology, the product can be stored at room temperature for up to six months while maintaining the same quality and texture.

The high-protein jelly pudding innovation received support from Dr Chaiwut Gamonpilas from the National Metal and Materials Technology Center (MTEC), National Science and Technology Development Agency (NSTDA), who conducted an oral tribology test on the texture and slipperiness of the jelly pudding.

Currently, this product is in the process of patent application. Varanya shared plans to register the product as a special-purpose medical food.

In collaboration with a research team from Khon Kaen University, a human research study will be conducted to test the effectiveness of the high-protein jelly pudding product on increasing muscle mass in elderly people.

The Chulalongkorn team is also expanding collaboration with a research team from Japan for commercial production of the jelly pudding. It is expected to be available in the market around this coming October.

Image caption: Easy-to-eat high-protein jelly for seniors with swallowing difficulties. Image supplied.