As a consumer, a big AMEN for this new technology which has been developed by MIT’s Professor Kripa Varanasi and David Smith.  It is called LiquiGlide and it is a liquid-impregnated coating that acts as a slippery barrier between a surface and a viscous liquid. So if the coating is applied inside of a mayo,  ketchup, syrup or lotion bottle, for example, the coating permanently clings to the side of the container and the mayo or ketchup slides (or glides!) out completely with no residue remaining.  The product is actually sliding off of a liquid interface. Even the speed at which the material slides out can be controlled by altering the structure or composition of the LiquiGlide coating.

This technology actually has significant cost saving implications considering how much consumable goods are left inside of containers because they do not easily come out. Apparently there are numerous applications in all sorts of industries and the LiquiGlide technology can be formulated to accommodate the material it is being used for. LiquiGlide’s patented technology is not the conventional super-hydrophobic surface coatings technology. 

LiquiGlide Inc. is the commercial entity that is taking this technology to market.  The Cambridge lab develops coatings to meet client specs.

To learn more about the technology itself, visit the MIT website and go to the press center (http://news.mit.edu/press/) and search for liquiglide;  see the release from June 30, 2015. A video is also available on their site.

Enjoy following this technology – it is very innovative and surpasses the best of the super hydrophobic surface technologies. I am excited about this new coating technology as it is truly innovative.