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Researchers at the University of California, Davis, use hardened <\/span>gelatin<\/a> as a substitute for non-melting,<\/span> reusable<\/a> 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\u2019t melt and expel water as they cool down drinks and meals.<\/span><\/p>\n \u00a0<\/p>\n 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.<\/span><\/p>\n all images courtesy of University of California, Davis and American Chemical Society<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n The study started when food <\/span>scientist<\/a> 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. During the research, they discovered that while frozen tofu could hold water inside, it also released it when it melted.\u00a0<\/span><\/p>\n \u00a0<\/p>\n Because of this, they turned to gelatin, a material with proteins that can form long chains, creating hydrogels with small holes. In these holes, the water stays even during temperature changes, hence being able to retain the liquid and not release it, unlike in the frozen tofu. From here, the team has developed the gelatin-based reusable ice cubes that don\u2019t melt and users can rewash after use.<\/span><\/p>\n named Jelly Ice, it contains 90 percent water and 10 percent gelatin<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n So far, the researchers\u2019 tests show that the gelatin-based reusable ice cubes maintain cooling power after repeated use. Regular ice only melts once and then disappears after, but Jelly Ice can keep working through many cycles. The cooling efficiency stays at 80 percent of regular ice performance. Then, the researchers composted the material in soil and found out that the tomato plants they used for the test grew better in soil with composted jelly ice. Here, the material broke down completely over time and produced no microplastics. For large-scale productions, manufacturers can create any shape or design for the gelatin-based reusable ice cubes.\u00a0<\/span><\/p>\n \u00a0<\/p>\n The researchers have produced one-pound slabs (about 0.45 kilograms) that match current gel pack sizes available in the market. A difference is that their material doesn\u2019t need any plastic packaging, either. The researchers say that the material works for food preservation, medical shipping, and biotechnology transport, and it also functions in places with limited water access for making regular ice. At the time of publishing, the Jelly Ice technology exists only in laboratory laboratories, as the team needs to conduct market testing first before the commercial production.<\/span><\/p>\n<\/p>\n users can wash it with water or bleach solution<\/p>\n the material can break down completely over time and produce no microplastics<\/p>\n the team needs to conduct market testing first before the commercial production<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n project info:<\/p>\n \u00a0<\/p>\n name: Jelly Ice<\/span><\/p>\n institution: University of California, Davis<\/span><\/a> | <\/span>@ucdavis<\/span><\/a><\/p>\n researchers: Luxin Wang, Jiahan Zou, Gang Sun<\/span><\/p>\n presented at: American Chemical Society<\/span><\/a> Fall 2025 | <\/span>@amerchemsociety<\/span><\/a><\/p>\n The post researchers turn to hardened gelatin as substitute for non-melting, reusable ice cubes<\/a> appeared first on designboom | architecture & design magazine<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" gelatin-based reusable ice cubes trap water molecules \u00a0 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 … <\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[142],"tags":[],"yoast_head":"\nResearchers first studied the behavior of frozen tofu<\/h2>\n
Washable ice that completely breaks down over time<\/h2>\n