Researchers at the University of California, Davis develop ice cube that doesn’t melt or grow mold

Researchers at the University of California, Davis, published in the American Chemical Society's journal, Sustainable Chemistry & Engineering, have developed a new type of cooling cube. The cube could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs. The "jelly ice cubes" do not melt, are compostable and anti-microbial, and prevent cross-contamination. They are soft to the touch like a gelatin dessert and change color depending on temperature. The cubes can be reused a dozen times, used for 13 hours to cool products, be rinsed and frozen again. The jelly ice cubes offer an alternative to traditional ice and could potentially reduce water consumption and reduces food spoilage.  @

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