Why Does Jelly Wobble and Wiggle?
The gelatin we eat in Jelly typically comes from collagen extracted from the ground bones, hooves, and connective tissues of animals such as pigs or cows.
Grinding up the bones and hooves weakens the collagen protein bonds. When you dump gelatin powder into boiling water, the weakened bonds are broken.
As the mixture cools in the refrigerator, some of the bonds do not reconnect. The gaps fill with water, giving Jelly that signature not-quite-solid wobble and wiggle.
Gelatin is a processed protein called collagen. This protein can be found in many animals, including humans. Collagen is what makes skin, ligaments, and tendons stretchy and flexible. It is also found in other parts of the body, such as bones and fingernails.
You may be surprised to discover how many foods include gelatin on their ingredient list. These foods include jellies, soups, marshmallows, and even gummy bears!
Though it may not sound entirely appetizing, eating gelatin actually has health benefits. Gelatin capsules and powders are sometimes used by people with joint pain. Gelatin is also good for improving the condition of skin, hair, fingernails, and bones.