Revolutionary ‘Jelly Ice’ Emerges to Safeguard Our Food Supply: A Superior Alternative to Traditional Ice

Keeping food cold is essential, but traditional ice can create a real mess. When it melts, it can damage products, dilute drinks, or even spread harmful bacteria.

Researchers at the University of California, Davis, have come up with a clever solution: “jelly ice.” It’s a reusable and compostable alternative that won’t melt into liquid. This innovation, reported by Interesting Engineering, could change how we keep things cool.

Jelly ice is mostly water, about 90%. It can be formed into cubes or slabs, stays solid when frozen, and becomes soft at room temperature. You just rinse and refreeze it to use again. Jiahan Zou, a researcher on the project, notes that jelly ice maintains up to 80% of the cooling efficiency of regular ice. This means it can absorb heat without turning into a puddle.

The idea started from concerns about ice in fish-processing plants. The team wanted a better option to reduce contamination risks in seafood displays. They turned to gelatin, a food-safe material that can hold water even when it freezes and thaws.

After much research, the team found an easy way to create jelly ice. The material can even be composted after its use and helps improve tomato plant growth when added to soil. Unlike traditional plastic products, jelly ice doesn’t contribute to microplastic pollution.

Jelly ice has potential in many areas beyond grocery stores. It could be crucial for shipping medical supplies, reduce waste in biotechnology, and serve as a reliable cooling method in places with limited water. This means it could help keep food shipments fresh without the mess of melting ice, while promoting sustainability and reducing contamination risks.

Currently, the technology is not available for public purchase; it needs further market analysis and testing for large-scale production. Inspired by this success, the team is also exploring other natural polymers, like plant-based proteins, for future innovations.

The findings from this research were shared at an American Chemical Society meeting recently, showcasing how solving everyday problems can lead to exciting new technologies.

Jelly ice not only shows promise for food safety but also supports agriculture, paving the way for a cleaner, greener future.

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