Scientists Invent ‘Jelly Ice’ That Doesn’t Melt Like Regular Ice
No one doubts the genius of humankind, but despite all of our technological advances, we’ve yet to figure out how to prevent ice from melting. Sure, ice coolers can delay the process, and freezers can keep them frozen, but when you’re ready to enjoy a refreshing chilled beverage, it’s only a matter of time until room temp catches up. Thankfully, two researchers may have finally cracked the code.
Jiahan Zou and Gang Sun have developed “jelly ice,” a new version of ice made from gelatin that turns into jelly when it thaws, and can be refrozen. They were inspired to pursue the project after a food scientist named Luxin Wang, at the University of California, Davis, asked them if it was possible to create a reusable alternative to regular ice. She raised concerns about the potential spread of pathogens at grocery stores, where she’d seen seafood on display atop melting ice.
Zou and Sun took the idea from observing how tofu freezes and thaws, and according to them, “frozen tofu keeps its water inside, but when you thaw it, it releases the water. So, we tried to solve that issue with another material: gelatin.” Unlike tofu, gelatin is food-safe and can retain water due to being composed of long strands that bind to form hydrogels with pores. The researcher’s initial tests proved that hydrogel can hold water as it transitions from frozen to unfrozen without compromising the structural integrity.
After years of optimizing the process, Zou now has a simple, one-step method for creating a hydrogel formula made of 90% water. The gelatin can even be washed with water or diluted bleach. The freezing point is 32 degrees Fahrenheit.
The duo can now produce one-pound slabs of jelly ice, which can be molded into any shape or design, and is compostable. Beyond the sustainable benefits and lower cost, jelly ice could be useful to a wide range of industries. Zou has licensed the technology and hopes to make it available to consumers soon.
