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Coating stops food stick

This article was originally published in Foodnews

Materials scientists at Harvard have developed a highly slippery material which could prevent food from sticking to the insides of containers. Slippery liquid-infused porous surface (SLIPS) works by chemically repelling both water and oils. Researchers have previously struggled to find a material which repels both. The surface is developed so that the liquids it contains cannot contaminate the substances they come into contact with. The material could be useful in the food industry, solving the problem of products sticking to the inside of containers. The development was inspired by a plant which uses a similar material structure in its leaves, which are so slippery that flies fall into digestive juices when they land on it.


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