URGENT UPDATE: Scientists at the University of California (UC), Davis, have just announced a groundbreaking innovation: a new material called “jelly ice,” which freezes and thaws without melting into water. This exciting development, revealed at the ACS Fall 2025 conference, has the potential to revolutionize food preservation, shipping, and even biotechnology.
Jelly ice is not only edible but also reusable and compostable. Imagine a cold pack that jigs and is squishy, yet maintains its form without creating a watery mess. Researchers, led by postdoctoral student Jiahan Zou, have perfected a gelatin-based hydrogel that is approximately 90% water and can be repeatedly washed, frozen, and thawed.
The inspiration for this innovative product emerged from concerns about hygiene in seafood display cases, where melting ice leads to unsanitary conditions. Researchers sought a solution that could hold water without leaking, drawing ideas from frozen tofu, which retains moisture while frozen and releases it upon thawing. After years of trials, they successfully created jelly ice, which has a solid state resembling conventional ice below water’s freezing point.
According to Zou, jelly ice boasts up to 80% cooling efficiency compared to regular ice of the same size, absorbing significant heat through phase change. “We can reuse the material and maintain heat absorbance across multiple freeze-thaw cycles, making it an advantageous alternative,” Zou stated.
While the potential applications are vast, including shipping and biotechnology, researchers note that further steps in market analysis, product design, and large-scale production tests are necessary before jelly ice becomes available in stores.
The implications of jelly ice are immense, paving the way for exploring sustainable materials made from other plant proteins, such as soybeans. Zou emphasizes the power of nature in designing biopolymers, stating, “There will be amazing products derived from biopolymers, as the materials themselves are teaching us how to work with them.”
As scientists continue to refine this innovative product, consumers can look forward to a future where jelly ice may soon be a common sight in grocery stores, changing the way we think about cooling solutions. Stay tuned for updates on this exciting development that blends creativity with scientific advancement.
