Researchers from UK's University of Birmingham have found a way of combining two ingredients that expand to form a solid gel when it comes into contact with the acids of the stomach. Sounds... tasty?

Below is an explanation on how this unique "gel caulk" project is supposed to work:
The ingredients used by the scientists are derived from seaweed, starch, and citrus peel. They form water soluble gums that are used in molecular gastronomy by chefs such as Heston Blumenthal.

The researchers, whose research is published in the journal Food Hydrocolloids, found that under normal conditions such as those found in food, the gums act like normal food thickeners.

However, when they reach the highly acidic environment of the stomach, they combine together to form a stiff gel that breaks down slowly over time.
[Telegraph]