Is it possible to layer a product with color

Sam & Oliver

Sam & Oliver

Is it possible to layer a product by color in the bottle, and pack it in such a way that it stays layered until opened?

I always have walked through life with an open mind. I get my ideas from anywhere. I was at a bar last night and someone ordered one of those tequila sunrise drinks.

So the wheels turn in my head. Is it possible to say, layer a hab sauce bottle in 3 colors; red, yellow and then orange on top? I'm sure it can be carefully bottled, but how could it be packed in such a way to not blend and make one big orange sauce? Once opened the novelty wouldnwear off and mix, but on the shelf...

I had read an article about people using geleatin to make soup dumplings that melt once heated in the oven. I wonder if there is a way to geleatin up the sauce so the consumer needs to activate it somehow (nuke it, boiling water bath, etc.)

Just a thought. Any ideas?
 
Any good mixologist would give you the insight. I would say yes. Many a liquids have additives to keep that from happening. The flavors would not be to consistent though.Change in sugars, and the like. But it sure would look cool.
 
Sure is possible in my powders!

314283_478178292215902_959729935_n.jpg


And I did bar tend for a living for 10 years.
 
ive done the color steaks in my ferments but they dont last too long when you do the final blend.. interesting concept.. you could do a green red white for the mexican flag
 
You need to look up alginate and how to make Sodium alginate beads. This technique is used a lot in Molecular Gastromony and is both a lot of fun and extremely cool. You could encapsulate different colours of sauce in beads, then layer them in the bottle. The beads are stable once you make them - a bit like the texture of salmon eggs. Stable, but slightly fragile. They would stay that way if refrigerated. The added benefit would be that a customer could pour out the beads from the bottle, then easily pop them to use in whatever they wanted, or leave them as beads and sprinkle over food. It would take a bit of playing around, but everything you need is freely available and not all that expensive.

http://www.moleculargastronomynetwork.com/26-en/formation/Molecular-cooking-alginate-beads.html

http://www.kitchen-theory.com/2011/06/16/spherification/

check out this video.

http://www.youtube.com/watch?feature=player_embedded&v=OlJKpt74TvI

You can make the bubbles almost any size within reason, from the size of salmon eggs, to about twice the size of the ones in the video
 
pepperproblem said:
Nigel, that is so ...........................neat
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Isn`t it??? I made a dessert that was one of these bubbles filled with mango puree about the size of an egg yolk. I then made some sweet pasta dough with ground hazelnuts in it, shaped the pasta dough into kinda sort like the white of a fried egg with a hole for the "yolk". Cooked the pasta, added the bubble and hey presto, a fried egg for dessert!!! I used a small butane torch to char the edges of the "white" a little bit, a little powdered sugar over it all and a few drops of bourbon. Fun with food.
 
Nigel said:
Sorry, it never happened. I don`t usually take photos of cooking. Maybe I should do it again and post pics :)
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Nigel hasn't been around THP long enough. :lol: We LOVE pics of peppers and food. In fact, there are whole sections of the forum dedicated to what we call "food porn"...Pics of food and drinks. The understanding is as Kalitarios said... "no pics, never happened." It's all good, though. If you're making cool stuff like the faux egg, that is definitely photo worthy!
 
I think this could case a negative perception, in that it could look like bad sauce separation. One could think it's been on the shelf for years with a 2" separation.

"This sauce is supposed to separate for an effect, please shake well before using." See, now you have to add instructions and let people know it is safe.

Just worry about flavor, color, consistency, and heat. Not something you'd see this guy selling:

shamwow-guy-mugshot-picture.jpg
 
but it's good to be innovative though. the line of products could be completely centered around multi colors and quickly become known for it.
 
Personally I don't find that innovative it is merely cosmetic.
 
The Hot Pepper said:
Personally I don't find that innovative it is merely cosmetic.
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That`s fair enough, each to his/her own. Some people think Molecular Gastronomy is nonsense and not worth spit. I happen to find it fascinating and highly innovative, but that is really just my opinion. Take a look at Ferran Adria`s work and the things he has come up with.

http://www.molecularrecipes.com/tag/ferran-adria/
 
OK a revival of this thread.

I have a product called "Peanut Buster" - which is a very hot peanut butter based hot sauce.
I have another called "Triple Black Amethyst, which is basically a black jam & ghost pepper sauce.


There's a product in the store called "goober" which is a mixed peanut butter and jelly in the same jar.

Downtown-WFSU-Pledge-Drive_Mar202010_0474.jpg


So is it possible to combine the two?

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PB and Jelly are thicker than sauces and can hold their separation in the jar. Stuff like Goobers is squirted into the jars by a machine with multiple heads, in the case of the jar above, the machine would have 12 nozzles, 6 for PB and 6 for Jelly. All 12 nozzle squirt simultaneously filling from the bottom of the jar up. To combine your two sauces, it might keep some separation if the 2 sauces are fairly different consistencies. Thick sauce on the bottom, thin sauce on top. But I can't see that maintaining separation during shipping. Once things start to shake, rattle, and roll down the shipping lanes, it seems like it would get all mixed up.
 
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