Production of Edible Water Container

Authors

  • Erickson S. Retardo
  • John Christopher T. Teves
  • Kylie O. Barcelona

Keywords:

edible, water container

Abstract

The research entitled “Production of Edible Water Container” was conducted at Tagaytay City Science National Highschool. The purpose of this study is to produce an edible water container that can be an alternative to plastic bottles. The researchers tried to formulate the process of making edible water container using calcium chloride and sodium alginate as a component in doing so. Furthermore, this study will focus on the production of edible water container which would help lessen, if not discontinue, the use of plastic waste in the community which would then lead in reducing of our carbon footprint. The researchers discovered that if the edible water containers become a worldwide project, it might help reduce the use of plastic water bottles. The edible water containers can help revolutionise the water-on-the-go market like in marathons. The edible water containers have a gelatinous outer layer and a liquid inside; the outer layer of the edible water container is purely edible and has no taste. Sodium alginate and calcium chloride are purely edible, sodium alginate came from extracted brown algae and used in food industries. Calcium Chloride is usedin food industries as a preservative in canned goods; it is also used as a salt substitute. The research was conducted at Tagaytay City Science National High School from June 2017 to February 2018. As aforementioned, it aims to lessen the carbon footprint left by the people in the community using reducing the use of plastic waste. The product was tested and is proven to be safe to eat and is purely edible.

Published

2018-05-18