Hi guys,

I am I Final Year Industrial Design student at Northumbria University. For
my Final Major Project I am using Spherification on cocktail ingredients.
The user combines the measured ravioli (spheres) ingredients together, adds
ice and spirits to create a cocktail.

As I am looking to mass produce the Sperification technique I was wondering
if any of you know of a way to increase the life-span of the ravioli so
that the liquid inside doesn't all change into a gel. Are there any
chemicals that would stop the reaction after the initial membrane wall has
been created? The only solution that I can think of at the moment is to
freeze them but I have yet to test this method to see if it works.

On another topic, does anyone know of anywhere where I can buy food grade
sodium citrate in fairly small amounts?

Thanks for your time,

Richard Watters