Ice has a fatal flaw—it melts. That puddle at the bottom of your cooler or the slush in a seafood case isn’t just messy, it can spread contamination, ruin food, and waste energy. Now researchers at UC Davis have flipped the script with a breakthrough material: jelly ice—a reusable, compostable, and customizable substitute that stays solid without turning into a watery disaster.
Made from gelatin, the same stuff that makes Jell-O jiggle, jelly ice traps water inside a hydrogel matrix that holds its shape even after repeated freeze-thaw cycles. It’s 90% water, food-safe, and just as effective as traditional ice for cooling—up to 80% of the efficiency—but unlike ice, it doesn’t leave a mess when it warms up.
Continue reading… “Jelly Ice: The End of the Meltwater Mess”