Biologists, culinary professionals and environmentalists all
have got to be giddy about the new edible water bottles. This ingenious
invention is the creation of the London Imperial College team, led by Rodrigo
Garcia Gonzalez. I am sure that just about every scientist imaginable is
smiling, because an edible water bottle is both biologically and environmentally
The idea came to Gonzalez when he was trying to think of a
way to develop an artificial cloud for evaporating sea water that could be
transported it to where it was needed. But delivery of the volumes of sea water
in the multiples of plastic containers would cause some problems. Then he thought
of the culinary process called “spherification” and well, the rest is history.
“When faced with the task of delivering water, we wanted to
avoid plastic containers so we began to experiment with different ways to
packaging water,” Gonzalez told ABCNews.com. “After a lot of lateral thinking
and experimentation, we started to play with the technique of spherification
and found a potential way to solve the problem we had identified.”
Edible water bottles are beneficial to sustaining marine
life and the reefs, reduce the cost of trash hauls, eliminate the every growing
pile of landfills from the dumping of the plastics; reducing millions of
plastic bottles in garbage landfills and eliminates the clogs and debris in lakes
and the other waterways.
Without going into a bunch of scientific mumbo-jumbo (i.e.
calcium chloride forming membrane) -- simply put, the edibles are containers
are made from the culinary process of forming a gelatin membrane around the
frozen water liquid.
Now, while I do not purchase water in bottle, I do consume
water throughout the day from my thermos, when I am away from a tap. I cannot wait until I can get my hands on the
My issue is not clogging or the waterways, but it sure would
be nice not to have to refill that darn thermos every day.