It took some time to go from tweet to test, but here it is. We have taken our base gellan bath and added flavored alcohol. The addition of the alcohol changes the ratio of liquid to gellan, making what would in theory be a thinner skin. The alcohol (maraschino liquor infused with sour cherries) seemed to thicken our bath, but it did not interfere with the formation of the gel on the exterior of the the flavored yogurt we were encapsulating. This initial step forward now shows that we can incorporate flavors (not specifically alcohol) into our procedure and add another layer to our constructions.
Years Past
May 7, 2006
