Breakthrough in food technology: Non-melting ice produced

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Non-melting ice produced

Breakthrough in food technology: Non-melting ice produced

Researchers have invented ice cubes that can revolutionize food technology, which do not melt and do not grow mold.

Scientists from the University of California Davis in the USA have produced “jelly ice cubes” that are antimicrobial, plastic-free and completely biodegradable.

“Once the ice melts, it can’t be reused,” said Gang Sun, from the Department of Agricultural and Biological Engineering. We thought we could produce what’s called ‘solid ice’, a reusable ice that would act as a cooler.”

The ice cubes produced in the study, published in the scientific journal of the American Chemical Society, are 90 percent water.

In addition, the color of the soft and jelly-like ice cubes changes according to the temperature.

“You can use them for cooling for 13 hours. Then take them back and wash them gently in water, put them in the freezer and freeze them for reuse,” said Jiahan Zou, a PhD student who has been working on the project for the past two years.

“We’re trying to make sure it’s sustainable,” said Luxin Wang from the Department of Food Science and Technology.

These unusual ice cubes, whose patent application was filed in July, prevent the formation of bacteria as they do not hold mold.

Both its reusability and antimicrobial properties could make non-melting ice cubes a breakthrough in sustainable food technologies.


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