A Cooling Material That Doesn’t Melt

Keeping food cold often comes with a hidden problem: traditional ice melts (融化), leaving pools of water that can make drinks watery, damage products, or even spread dangerous bacteria. Now, researchers at the University of California, Davis, have created jelly ice, a reusable and biodegradable (可生物降解的) alternative that cools like ice but never melts into liquid.

The new material is made of 90% water and can be shaped into various forms. It stays solid below freezing, softens at room temperature, and can be reused by simply washing and refreezing. “Compared to regular ice of the same shape and size, jelly ice has up to 80% of the cooling efficiency,” said Jiahan Zou, a study researcher. “We can reuse the material and maintain the heat absorption across multiple cooling and warming cycles, an advantage that regular ice cannot offer.”

The project began when UC Davis food scientists noticed how much ice was used in fish‑processing plants and how meltwater could spread bacteria. Seeking a safer option for grocery seafood displays, the team turned to gelatin—a food‑safe material whose protein structure can trap water even as it freezes and thaws (解冻).

After years of testing, the researchers perfected a simple, one‑step process for making jelly ice. The material is made from natural components and can be biodegraded after use. It doesn’t contribute to microplastic pollution, even offering a side benefit of improving tomato plant growth when added to soil.

Beyond grocery stores, jelly ice could have wide applications. It could help preserve medical supplies during shipping, reduce waste in biotechnology, and provide reliable cooling options. It promises fresher food shipments without the mess of melting ice packs while also offering a sustainable alternative that reduces pollution risks and supports agriculture.

Although licenses for the technology have already been secured, jelly ice is not yet available for public purchase. It still requires market analysis, product design, and large‑scale production testing. Inspired by its success, the team is now studying other natural polymers, such as plant‑based proteins, to see if similar innovations can be developed.