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The idea behind Ooho came from college students. Three Imperial College London design students, Rodrigo García González, Pierre-Yves Paslier and Guillaume Couche, developed a prototype of an edible bottle in 2014. Today, Gonzalez and Passlier lead Skipping Rocks Lab in a quest to revolutionize the water market.

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The edible packaging comes from spherification, the culinary technique behind the balls in bubble tea and fake caviar. This method essentially involves dipping an ice ball in some brown algae extract and calcium chloride. This creates a spherical membrane that will still hold the ice as it melts, returning to room temperature.

The membrane itself is made using food ingredients, meaning it is edible or compostable if you prefer not to eat it. There is no taste naturally associated with it, but Ooho could have flavors added in the future to make it taste better.

The inspiration for the project was the vast problem of waste, specifically involving plastic bottles. Since more than 50 billion water bottles are thrown out every single year, these edible water bottles can be an excellent material replacement option to reduce waste.

With some estimates indicating that the United States consumes 1,500 plastic water bottles each second, the problem is very serious. This is compounded by the lack of people recycling, which is also worsened by some municipalities placing recycling restrictions on certain plastics.

Innovative thinking like this is just what we need to move us into the future. Kudos to those former design students turned entrepreneurs for thinking outside of the bottle to find a next-generation solution.

As a result, the use of the membrane is also not novel. However, the spherification process is restricted to small, caviar-sized globules, so is not suitable for encapsulating larger volumes of liquid required for a drink bottle.

As a result, Skipping Rock Lab have been able to focus their patent protection strategy on the process of manufacturing their edible water bottles. Their published application (WO 2018/172781) describes a process for extruding a thickened sodium alginate gel into a tube. The tubular membrane is simultaneously filled with liquid and sprayed with calcium ions to cross-link the alginate polymer. Finally, pinching the filled tube along its length compartmentalises it into smaller, water bottle sized sacks.

I made this strange sphere myself, using a process called spherification. Using the reaction of these two chemicals, I created a tough membrane on the outside of the water that held it in place. In effect, the water became its own water bottle.

Spherification works because of an interesting bit of chemistry. Originally developed by the chef Ferran Adrià at the elBulli restaurant in Spain, spherification uses the reaction of two common chemicals to form a tough, waterproof membrane around a liquid, such as water. Adrià developed the technique as part of his creation of a new type of cuisine that aims to, in his own words, "provide unexpected contrasts of flavour, temperature and texture" by using chemical techniques to produce unusual dishes. He used the technique to produce dishes such as olive oil caviar that convert liquids into solid spheres that burst in the mouth. This new school of cooking is called either modernist cuisine or molecular gastronomy, depending on who you ask.

The first ingredient of our edible water bottle is Sodium Alginate, usually derived from seaweed. This is a long-chain carbohydrate that is soluble in water. In the original plant, it is used to store sugars created by photosynthesis, much like the carbohydrates in bread. When Sodium Alginate is dissolved in water, these long-chain carbohydrates float around on their own: they don't connect to each other. That's because poking out from these long chains is a branch of carbon and oxygen atoms, which chemists call an anionic group, because the oxygen atoms poking out of it have a slight negative charge. The sodium ions are attracted to this, because they have a positive charge. Sodium is monovalent, meaning that it wants to bond to just one of these carbon and oxygen branches at a time.

However, if you add a divalent positive ion to the solution (such as a calcium ion from our second ingredient Calcium Chloride), the structure changes. A divalent ion has two positive charges, and wants to bond onto two of these branches at a time, meaning that it can connect two alginate molecules together. The Calcium is divalent, and replaces the sodium, creating cross-linkages between the long-chain carbohydrates. Connect enough of these together, and this 3D matrix of connected alginate chains forms a gel, a semi-solid impermeable membrane that the water can't pass through. This creates a sphere that surrounds the water.

So, to create a water sphere, you dissolve Sodium Alginate in water, then drop some of this solution into another solution of Calcium Chloride. As the two solutions come into contact, the Alginate and Calcium ions combine, creating a gel surface that encapsulates the water. After letting this set for a bit (so the gel surface can properly form), you remove the drop from the Calcium Chloride solution, and you have a fully formed water sphere, made from nothing but water and the two chemicals.

This sphere will hold the water in place, but it can be easily bitten through or pierced. And the best part is that the membrane itself is edible: it is, after all, just water and a couple of tasteless chemicals. You can pop the entire thing in your mouth, and eat it, gel membrane and all.

This technique is causing something of a stir in manufacturing and water bottling circles: it could provide a waste-free way to contain and transport water: if the entire package is edible, you could just pop the whole thing in your mouth to have a drink. It is still a way away from replacing the water bottle on store shelves, though: the gel membrane breaks down over time, and it isn't as tough as plastic. The large sphere that I created (in the photo at the top of the article) broke just after I took this photo when I tried to drink it, so it isn't going to stand up to the rigors of shipping and storage.

It is a step in the right direction, though, which is why a group of students were awarded a prestigious design prize last year for coming up with a neat way to make the membranes tougher by freezing one of the chemicals. The Ooho! uses a tweaked version of this technique to make large, tougher spheres of water. The team that created it is currently working on commercializing the product. So, one day, you will probably be able to buy a drink that comes in its own edible glass.

The controversy over the use of plastic bottle water has been an essential issue more than decades. However, though most of people know using plastic bottle water is deleterious to our environment, unfortunately, it is still more convenient to buy and drink from a disposable container. Nevertheless, wastes generated from producing plastic water bottles are definitely over my expectation. As the picture below shows, 564 billion water bottles are consumed globally every year. And 36 ounces of water is consumed for making 12 ounces of water bottled, which means we need to use 3 times of water to produce one unit of water bottled. In addition, 340 million gallon of gasoline are used to produce those plastic water bottles.

We are so over plastic water bottles that we were inspired to make our own edible water bottles. They're more like bubbles filled with water, but they are fun to make and cool to eat. Impress your friends with this one! DIY Edible Water BottlesInspired by Ooho! Edible Water Bottles

To help reduce the number of plastic waste, Elle came up with an alternative: water bottles you can eat. She came up with the concept and a prototype, which she entered into a local invention fair. The idea made it all the way to the international round of the Henry Ford Invention Convention.

An edible water bubble or bottle is water that has been solidified into a bubble-like shape. It is made from water, sodium alginate, and calcium lactate. If you prefer something more flavorful, you might enjoy a Japanese raindrop cake instead. The raindrop cake itself is flavorless, unless you sweeten it with vanilla sugar, or drizzle sweet syrup on top.

How are these edible bottles made? They are inspired by a culinary technique called spherification. This is when a liquid is frozen and then wrapped in algae-type substances that form an exterior layer that keeps the liquid in. It would not be accurate to say that this technology can completely replace plastic bottles. Plastic bottles have characteristics that still make them irreplaceable. But these water 'bubbles' are a great alternative in certain instances like marathons and festivals where thousands of single-use water bottles are used and disposed of right away. These edible bubbles of water are capable of being manufactured in-site, which makes it better bottles in a number of ways.

Though it isn't a direct alternative to plastic bottles in every way, it definitely has some pro's and con's that make it a viable alternative in certain cases. Today, research is being done to use the same technology to package food and keep it fresh, It may also be used to replace the plastic lining in paper box packaging.

The idea may seem foreign at first but it is not difficult to imaging a future where edible packaging becomes so normal that we effectively reduce our plastic waste. What a wonderful thought. That's one good news for today.

In addition to helping save the environment, the technology behind Ooho could help boost the economy. Ooho may reduce the price of bottled water by reducing cost on physical packaging (at the moment, one Ooho costs a mere $0.02 to produce).

In an effort to reduce plastic waste, a UK lab has developed seaweed-based shells that encapsulate water. As well as having a cool, futuristic appearance, their low environmental impact and cheap production make them an interesting alternative to plastic bottles. 041b061a72