Ferran Adria is a spanish chef and the reason i am researching this is beause of the way he mixes science with food making.
Here is a video of him demonstrating alginates:
Alginate is a viscous gum that is abundant in the cell walls of brown algae. And the main reason i am talking about Ferran is that he created this term called ‘Sphereification’ where he creates a tiny gel that contains a liquid interior (the video will show you what i mean).
“Spherification is the culinary process of shaping a liquid into spheres usually using sodium alginate and either calcium chlorate or calcium glucate lactate, which visually and texturally resemble roe.”
My first impressions on this idea is that i thought it was crazy and amazing like you dont normally see a liquid turn into a solid in which you could eat that often, well unless you think of ice then thats completely different yet the same. Spherification does fit in with my idea in a way because it does create a wrapper around something which in most cases would be a liquid substance as well as it is edible and possibly bio-degradable. I have no idea if i could actually impliment spherification for my own wrapper as it would need liquid to contain an actual wrapper/shell.
Here is how you do Spherification:
“For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride, or other soluble calcium salt.
Just as a teaspoonful of water dropped into a bowl of vegetable oil forms a little bubble of water in the oil, each drop of the alginated liquid tends to form into a small sphere in the calcium solution. Then, during a reaction time of a few seconds to a few minutes, the calcium solution causes the outer layer of each alginated liquid sphere to form a thin, flexible skin. The resulting “popping boba” or artificial “caviar” balls are removed from the calcium-containing liquid bath, rinsed in a bowl of ordinary water, removed from the water and saved for later use in food or beverages.”