EDIBLE WATER BOTTLE
The design is inspired by how liquid drops form and how egg yolks work. The container is created using a culinary technique called “spherification” and the water is held inside by a double gelatinous membrane. The gel around the water is created from brown algae and calcium chloride.
Because of the double membrane, identification labels can be placed in-between the layers without affecting the water and without the need for adhesive. The size of the sphere can also be controlled when the water is in the form of ice during the “packaging” process.
The designers envision the product as something that people can create in their own kitchens. People can modify and innovate the recipe and CIY (“Cook-It-Yourself”) the Ooho on their own.