The gelatin ice phenomenon inspired by tofu exhibits non-melting properties
Ice in jelly is cold but never melts. It is soft and reusable. It exists, and science wants to bring it to stores so you can buy it. In a presentation for the University of California (UC) Davis, researchers presented “jelly ice”, a hydrogel that freezes and melts without leaving everything wet with water. Jelly ice is edible, reusable, compostable, and soft, making it a versatile material with various potential applications beyond just keeping food chilled.
Development and Inspiration
The inspiration for jelly ice came from the need to find a solution for melted ice forming puddles in refrigerated display cases for fish and seafood at supermarkets. Researchers were inspired by frozen tofu’s ability to store water while frozen and release it when melting. Through advanced material science techniques, a jelly structure was devised that retained water throughout its phase changes, resulting in a practical and efficient alternative to traditional ice.
Efficiency and Future Prospects
Jelly ice has shown to have a cooling efficiency of up to 80%, outperforming common ice of the same size and shape. However, further market analysis, product design, and large-scale production testing are required before jelly ice can be available for purchase in stores. Nonetheless, this innovation paves the way for exploring other plant proteins, like soy, for creating sustainable materials. The potential of biopolymers in designing novel products is immense, showcasing the possibilities offered by nature in developing innovative and eco-friendly materials.
