While we were happy with our gellan skin for encapsulation and the results produced, I felt we could tweak and refine the thickness of the skin formed in the process. The initial ratio had us using 0.5 percent low acyl gellan and 0.05 percent sodium hexametaphosphate. This morning, we reduced the gellan to 0.3 percent, and the skin is still sturdy though with a more delicate nature and a feeling of more flexibility. We were also able to control the shape of the encapsulated substance; in this case, we were looking for a shape similar to a giant lima bean. Once again, we are shown that while something may work, tweaks, analysis, and some refinement may produce better results or lead to new paths to travel. Time to go and get some oysters; I have a few thoughts to work through.
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