Condensation wants to ruin your food. Air contains moisture. This moisture will condense out of the air when it reaches the dew point temperature. The dew point temperature varies depending on altitude, and air humidity among other things. Generally speaking, the dew point temperature is always above freezing. Storing the absorber patch in a freezer before applying, guarantees maximum effectiveness and performance. Those passive chemical desiccants that you find in your new shoes and beef jerky, are slow acting and rely on passive air contact in order to extract moisture. Being below the dew point temperature forces condensation. Keep your food fresher without any nasty chemicals.
Ice suspended inside the patch provides extra condensation extraction power. When condensation changes phase states from vapor to liquid, it releases heat. When ice suspended inside the patch changes phase states from solid to liquid it absorbs heat, (i.e. melts.)
Won't the ice in the patch make my hot food cold? No, not at all. The latent heat of vaporization is much higher than the latent heat of fusion. "OK hotshot, what the heck does that mean?" Simply, put, it takes a lot more energy to force vapor out of the air (to condense), than it does to make ice melt.
Even after the patch has exhausted all of its thermodynamic leverage to extract condensate, it remains effective at removing condensation given it's absorption capacity.
The US government thought this invention was such a sweet and clever solution that they gave it a patent. The patent has been approved but a patent number has not yet been assigned; stay tuned.