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Auxetic foam loaf

Expands in all directions
  [vote for,

Create a loaf consisting of an auxetic sponge foam. The substance from which the loaf is made is elastic at room temperature, but softens at some oven- achievable temperature. A hot liquid is whipped into a foam, then left to freeze by cooling. It is then packed into an enclosed tin so that the walls of the bubbles buckle inwards, heated to the point where it softens, but doesn't melt, then cooled again. It then becomes an elastic loaf which expands in all directions when stretched.

This has several interesting features as a food. It will soak up sauce, soups and spreads if stretched in their presence, so for example a crumpet would soak up lots of butter and release lots more than usual into the mouth when chewed. It would be extremely chewy, because it would defend itself against mechanical deformation by the teeth, so satiation would occur more quickly - possible weight loss. On reaching the stomach, the bolus would expand in all directions, so it would be more filling. It would also slow the absorption of nutrients, which could be useful for diabetics.

Or something.

nineteenthly, Jul 23 2008


       Right, thanks, i'll look into that. So, it melts at oven-type temperatures?
nineteenthly, Jul 24 2008

       Well, it can be done by heating polyurethane foam, and there are auxetic foams which are biologically inert, so it doesn't seem unfeasible. There are foams which gradually release medication in response to flexing, for example. It would be possible to alter the pharmacokinetics of substances this way, for instance monosaccharides, so for example you could avoid hypos in diabetes. I'm trying to think of another application. Some sort of complex carbohydrate, maybe as a colloid.   

       Soya contains saponins. Might that not contribute to the foaming?
nineteenthly, Jul 24 2008

       Hmm, Swiss Cheese Effect. How ironic.
nineteenthly, Dec 18 2011


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