Tofu-Inspired 'Jelly Ice' Remains Solid, Unaffected by Heat
In a groundbreaking development, researchers at the University of California, Davis have introduced Jelly Ice, a gelatin-based hydrogel that could potentially revolutionise various industries. This innovative product, currently under development, is set to offer numerous benefits over traditional ice.
The idea for Jelly Ice was born out of a concern for hygiene in seafood display cases, where meltwater from traditional ice storage has been a cause for worry. The team, led by postdoctoral student Jiahan Zou, drew inspiration from the property of frozen tofu, which stores water while frozen but releases it completely when thawed.
Jelly Ice is a practical, one-step process that is 90% water. It freezes and thaws without making a watery mess, and its heat absorbance can be maintained across multiple freeze-thaw cycles. What's more, it's edible, reusable, compostable, and has a squishy texture.
The development of Jelly Ice took several years to perfect, with the team creating a gelatin structure that holds water regardless of any phase change. This unique property allows Jelly Ice to transform into a more solid state below water's freezing point, resembling ordinary ice.
Jelly Ice opens the door to exploring other plant proteins, such as soybeans, for creating sustainable materials. It has potential applications in shipping, biotechnology, and other areas requiring an alternative form of ice.
While the recipe for Jelly Ice has been perfected, there are still steps in market analysis, product design, and large-scale production tests before it will be available in stores. However, Jiahan Zou remains optimistic, believing there will be amazing products derived from biopolymers.
The researchers presented Jelly Ice at the ACS Fall 2025 conference, showcasing its potential to the scientific community. As the world continues to seek sustainable solutions, Jelly Ice could play a significant role in the future of cooling and material science.
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