Crosslinked Jelly Ice Cube (JIC) Technology

Abstract

Researchers at the University of California, Davis have developed an innovative cooling solution that reduces the risk of microbial cross-contamination in perishable foods.

Full Description

This technology introduces a method for creating biodegradable, crosslinked jelly ice cubes (JIC) designed to replace traditional ice cooling methods. By dissolving biodegradable polymers in water and subjecting them to a crosslinking process, these JICs offer a sustainable and efficient cooling medium that significantly lowers the risks associated with meltwater from conventional ice, such as food cross-contamination.

Applications

• Food preservation and safety in retail and consumer settings. 
• Transportation of perishable goods requiring strict temperature control. 
• Customized cooling solutions for specialized packaging needs. 
• Environmentally friendly alternatives for outdoor activities, medical transportation, and more.

Features/Benefits

• Enhanced food safety by minimizing microbial cross-contamination risks. 
• Environmental sustainability through the use of biodegradable polymers. 
• Customizable shapes and sizes via 3-D printing technology for diverse cooling needs. 
• Reusable and scalable, offering efficient cooling without the drawbacks of traditional ice. 
• Reduced environmental impact compared to non-biodegradable cooling packs. 
• Eliminates microbial cross-contamination from meltwater. 
• Addresses environmental concerns associated with traditional ice packs and their non-biodegradable contents. 
• Solves decreased cooling efficiency due to the packaging of conventional ice substitutes.

Patent Status

Patent Pending