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J. Christopher Love - Mechanical engineering's condiment-bottle coating gives waste the slip

MIT $100K competition runner-up LiquiGlide developed out of Varanasi group

Alissa Mallinson
May 30, 2012

The Varanasi Research Group, led by Associate Professor Kripa Varanasi, took a break from researching super slippery and super non-wetting coatings for equipment such as steam turbines and airplanes to present its newest invention at this year's $100K competition: LiquiGlide, a nontoxic, nonstick, super slippery coating for the inside of condiment bottles. Made from food materials, LiquiGlide is easy to apply to food packaging and prevents stubborn condiments from sticking on their way out.

For food sauce companies — and their customers — easy removal of condiments is a constant challenge. Most people have experienced the frustration that comes with struggling to expel a condiment such as ketchup, mustard or mayonnaise with furious shaking, messy rummaging or pure brute force. Now, a simple tilt of the hand sends condiments sliding out.