UC Davis Scientists Develop “Jelly Ice”: A Cooling Material That Doesn’t Melt

Researchers at the University of California, Davis have created a new gelatin-based cooling material, called jelly ice, that absorbs heat like conventional ice but does not produce meltwater. The material is reusable, compostable, and holds promise for applications in food transport, cold supply chains, and medical shipping.

What Is Jelly Ice?

Jelly ice is a hydrogel largely composed of water (around 90%) and gelatin, combined with agents that help maintain the structure of tiny pores in the gel. These pores trap water during freezing and thawing, preventing it from leaking as meltwater which is a common issue with regular ice.

When cooled below the freezing point (0°C or 32°F), jelly ice transitions to a firmer, more solid state. At room temperature, it becomes flexible and “jiggly,” much like gelatin desserts. It maintains cooling ability through repeated freeze-thaw cycles. Early laboratory tests show that it retains up to about 80% of the cooling efficiency of traditional ice. ¹

Why Was It Invented?

The idea for jelly ice came from concerns over food safety and cross-contamination. Professor Luxin Wang, a food science faculty member, observed melted ice drips in seafood display cases which could spread pathogens. This observation led Wang and colleagues to ask whether a cooling material could perform like ice without creating contaminated meltwater.

The research team, including postdoctoral scholar Jiahan Zou and Professor Gang Sun, focused on finding a reproducible, one-step process to produce a hydrogel that would freeze, not leak when thawed, and be safe for food contact.

A discussion about its innovative properties is going on in MedBoundHub, a platform for medical professionals and students to share ideas. While introducing the new material, Aadya Yadav a postgraduate in genetic engineering also mentioned how it will be a useful item for medicine transport without the meltwater issues.

Key Properties & Performance

• Reusability: After use, jelly ice can be washed (with water or diluted bleach), refrozen, and reused many times without losing much of its heat absorption capacity.

• Compostability and Sustainability: The material does not contain plastic or synthetic polymers; it biodegrades and avoids microplastics. Researchers are exploring agricultural by-products (e.g. plant proteins) as future raw materials to make even more sustainable versions.

• Shape Flexibility: Scientists can mold jelly ice into different shapes and slabs, suitable for different use-cases such as cooling packs, cold storage display cases, or shipping containers.

Potential Applications in Medicine & Food Safety

Because jelly ice does not melt into puddles, it can reduce risk of bacterial cross-contamination in food markets, seafood displays, or cold transport. In medical logistics, it may be used to ship temperature-sensitive materials such as vaccines or biologics where stable, non-leaking cooling is essential.

Also, because the jelly ice is compostable and reusable, it may help reduce plastic waste from conventional gel packs and plastic-lined ice packs. This could have environmental and public health benefits over time. ²

Limitations & Considerations

• Jelly ice shows about 80% efficiency compared to regular ice in absorbing heat; thus, it is somewhat less efficient at cooling per unit mass under some conditions. ¹

• The technology has not yet been widely commercialized; large-scale production, regulatory approvals (especially for food contact or medical use), market cost, and performance in real-world supply chains remain under evaluation. ¹

What This Means for Public Health & Cold Chains

From a medical and public health perspective, innovations like jelly ice could help preserve cold chain integrity. For example, vaccines, insulin, or biological samples often require very specific temperature ranges and are vulnerable to spoilage or loss of efficacy if exposed to meltwater or temperature fluctuations. A reusable, non-melting cooling medium could reduce these risks.

In food safety, preventing meltwater is important because standing water may carry bacteria which can contaminate food, increasing risk of foodborne illness. Jelly ice offers a way to cool without contributing to that hazard.

References

1. American Chemical Society. “Reusable ‘Jelly Ice’ Keeps Things Cold — Without Meltwater.” ACS PressPacs, August 18, 2025. https://www.acs.org/pressroom/presspacs/2025/august/reusable-jelly-ice-keeps-things-cold-without-meltwater.html. American Chemical Society

2. Dooley, Emily C. “UC Davis Researchers Develop Ice Cube That Doesn’t Melt or Grow Mold.” UC Davis, November 22, 2021. https://www.ucdavis.edu/food/news/uc-davis-jelly-ice-cube-doesnt-melt. UC Davis

(Rh/Eth/TL/MSM)