Impact Gel is a patented material made of interconnected energy dissipating molecules. These structures, called cross-links, allow the gel molecules to move freely around one another while remaining linked.
Impact Gel exhibits incredible shock absorption properties because of how energy is transferred and dissipated through the molecular structure of the gel. Energy flows horizontally through the gel away from the impact location, similar to ripples on the surface of a pond.
Impact Gel disperses heat energy horizontally through the gel up to temperatures of 250F, higher than the boiling temperature of water. Likewise, in temperatures as low as -40F, Impact Gel retains its energy absorbing properties.
Impact Gel’s surface is inhospitable to the growth of bacteria and fungi. Testing has indicated a 100% inhibition to both types of microbes.
Impact Gel is an inert, non-toxic material made from soybeans and does not require high temperature or pressure during manufacture.