Jelly Ice is a gelatin-based reusable ice cube composed of 90 percent water and 10 percent gelatin with no synthetic polymers. The gelatin forms a network that traps water molecules in tiny spaces, preventing meltwater release while cooling drinks and meals. At room temperature Jelly Ice is flexible and gelatin-like; at 0°C it becomes solid. The material absorbs about 80 percent of the heat compared with regular ice of the same size. It survives multiple freeze and thaw cycles and can be washed with water or a bleach solution. The research began after observing melting ice contaminating grocery seafood displays, leading to initial tests with frozen tofu.
Researchers at the University of California, Davis, use hardened gelatin as a substitute for non-melting, reusable ice cubes. Named Jelly Ice, it contains 90 percent water and 10 percent gelatin and has no synthetic polymers. It creates a network structure, enough to trap water molecules in tiny spaces, so in this way, the gelatin-based reusable ice cubes don't melt and expel water as they cool down drinks and meals.
At room temperature, Jelly Ice bends and moves like a gelatin, then at zero degrees Celsius, it becomes solid. The material absorbs 80 percent of heat compared to regular ice of the same size, and users can wash it with water or bleach solution. It also works through multiple freeze and thaw cycles. The researchers presented the studies during the fall meeting of the American Chemical Society between August 17th and 21st, 2025.
The study started when food scientist Luxin Wang from the University of California, Davis, saw ice melting in grocery store seafood cases. The water contaminated the entire display case, spreading bacteria accumulated by the frozen liquid. The scientist then asked Professors Jiahan Zou and Gang Sun to create a replacement material for the ice cubes, but without the meltwater. They first studied the behavior of frozen tofu.
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