Ooho! Edible Water Bottle

非常感谢Rodrigo García González将以下内容授权gooood发行。更多请至：Rodrigo García González on gooood 
Appreciation towards Rodrigo García González for providing the following description:

这设计太赞了，因为普通的矿泉水瓶可是白色塑料污染的主要来源之一，它们也占了矿泉水售价中很大一部分。相比这些昂贵而不环保的普通矿泉水瓶，Ooho!实在是强韧，低价又环保，成本只有2美分，如果你不愿意吃，将其丢弃，其也能在环境中进行完全的降解。

来自英国伦敦的三人设计团队Pierre Paslier ，Guillaume Couche，Rodrigo García González将褐藻和氯化钙制成的凝胶状化合物，包裹水。当然外皮是双层，这样食用时可以揭开最外层，而只食用内部干净的部分。

如果矿泉水公司不愿丰产，也会推出配方让感兴趣的朋友在家制作。2014米兰设计周上有展。

“Ooho！”是把水包裹在可食用海藻薄膜内的新技术。这种新的装水方式希望可以代替塑料瓶装水，该技术利用表面胶化成球的制作技巧，将水巧妙的包裹在双层薄膜内。具体是从褐藻中提取海藻酸钠（E-401），与氯化钙（E-509）以固定比例混合，在水体外部产生胶化作用。这种薄膜制作简单、价格低廉，具有抗压耐磨、环保卫生、可降解的特点，甚至可以直接食用。

“Ooho!” encircle the water in a eatable membrane of algae. It is new way of packaging that propose an alternative to the plastic bottle. Using the culinary technique of sphereification, the water is encapsulated in a double gelatinous membrane. The technique consist into apply sodium alginate (E-401) from the brown algae and calcium chloride (E-509) in a concrete proportions in order to generate a gelification on the exterior of the liquid. The final package is simple, cheap (2ct/unit), resistant, hygienic, biodegradable and even eatable.

该发明的妙处在于采用薄膜封装饮用水的方法。薄膜富含脂类和蛋白质，使其兼具封装外皮、定型和保持内外平衡的作用，和蛋黄的道理一样。薄膜作为结构部件，几乎只受拉力。胶化成球技术把水包裹成球型，不论从视觉上还是从结构上看都和1946年问世的鱼子酱很相似（美国专利. 2,403,547）。90年代，西班牙厨师Ferràn Adria将这一技术应用到他的rlBulli餐厅。如今，“Ooho!”以发展的眼光将这一技术应用在人类生活中最基本也是最重要的元素之中——水。

The most clear inspiration is the way nature encapsulate liquids using membranes. Made of lipids and proteins the membrane enclose, limit and give a shape keeping the balance between the interior and the exterior. As example the egg yolk. As structural element a membrane works almost exclusively with traction forces. The technique of spherification, of shaping a liquid into spheres which visually and texturally resemble caviar born in 1946. (US Pat. 2,403,547). In the 90s the Spanish chef Ferràn Adria brought the technique to the modern cuisine at his restaurant elBulli. “Ooho!” apply an evolve version of the spherification to one of the most basic and essential elements for life, the water.

在尝试胶化成球技术过程中，团队不断变换原料种类、掺入比例和添加量，终于研制出了各种型号的“Ooho!”双层海藻薄膜的神秘“配方”。双层膜既可以保证内部饮用水的卫生，还为识别标签留出了合适的位置：把识别标签夹在两层膜之间，就不用使用粘胶了。该技术的另一个创新之处是在封装水时，先把水冻成固体（冰块），这样就能做成更大的水球，还能保持钙和藻类物质锁在薄膜内。在探究其他可以解决设计问题的方法是，引发了许多有趣的话题，比如“如何在厨房内完成这个设计”、“如何‘烹饪’出你的设计”。虽然目前只有一些大公司才能实现这种封装技术，但“Ooho!”的追求是继续改良薄膜“配方”，让所有人在家里也能完成封装饮用水技术，从DIY（自己动手）变革为CIY（自己烹饪）。

After experimenting the spherification technique with different ingredients, proportions and dimensions, a “recipe” was found to create “Ooho!” with a double gelatinous membrane and in different sizes. The double membrane protects hygienically the inside and allows to locate between the two layers identification labels with out any adhesive. Other of the technical innovations is to manipulate the water as solid (ice) during the encapsulation so is possible to get bigger spheres and allows to the calcium and algae to stay exclusively in the membrane. The exploration of how other disciplines can solve design problems, generates interesting states as “how to design in the kitchen” or “how to cook the design” . Nowadays only big companies have the infrastructure to manufacture packaging. The main idea of “Ooho!” is that everyone could make them at their kitchen, modifying and innovating the “recipe”. From DIY to CIY (Cook It Yourself).

MORE:  Pierre Paslier  Guillaume Couche   Rodrigo García González   更多请至：Rodrigo García González on gooood