Whether you’re a boomer and think fondly of wiggly salads from your childhood, or you’re a ’90s kid fantasizing about the whimsical shapes of Jigglers, Jell-O is a mainstay in most homes because it’s easy to make and really fun to eat. But what is Jell-O? Let’s slurp down some knowledge.
What is Jell-O made of?
The secret ingredient is…gelatin! Gelatin is a food additive that is derived from animal collagen. The skin, bones, and connective tissues of cows, pigs, chickens, and other domesticated animals all have collagen in them. You can buy gelatin at the grocery store; it comes powdered or in thin, brittle sheets that have a pale yellow color.
Gelatin has been used in foods since the 1400s, but the path that led to Jell-O can be traced to 19th century England when gelatin was used to create elaborate jelly molds and aspics, primarily for the rich. An ornate dessert filled with fruit was the height of sophistication. Eventually, powdered gelatin was created, which helped democratize jellies.
Along with gelatin, Jell-O contains sugar (or an artificial sweetener if it is sugar-free), coloring, and artificial flavorings.
Who made Jell-O?
In 1897, a fellow named Pearle Bixby Wait used powdered gelatin to create the iconic dessert. He added flavorings to the gelatin—orange, strawberry, raspberry, and lemon were first—and packaged the mixes in individual boxes. The brand took off in 1904 after Jell-O specific cookbooks were distributed for free by the company.
By the 1930s, Jell-O got into the pudding game with flavors like chocolate, vanilla, and tapioca. That quick-set mentality really appealed to the modern housewife of the 1950s, and Jell-O saw an incredible spike in popularity.
Today, Jell-O is owned by Kraft Foods and they’ve truly milked this simple dessert for all its worth, extending their product line far beyond its humble beginnings. And still, that tiny box of powder is the big seller; approximately 450 million are sold each year.
Is Jell-O vegan and gluten free?
Since gelatin is an animal product, traditional Jell-O is not vegan friendly. However, Jell-O brand instant pudding is vegan, as long as you substitute the milk with a vegan alternative.
Good news, however, for you gluten free folks: Jell-O qualifies!
Does Jell-O go bad?
An unopened box of powdered Jell-O can pretty much last forever, despite the “best by” date on the box. Those little Jell-O cups have a decent shelf life as well—three to four months on the shelf or 12-18 months in the fridge.
An opened package of powdered Jell-O will even be safe to use about three to four months after the best by date. But if you have a bowl of prepared Jell-O in the fridge, you’re going to want to finish it in about a week.
FAQs
The secret ingredient is… gelatin! Gelatin is a food additive that is derived from animal collagen. The skin, bones, and connective tissues of cows, pigs, chickens, and other domesticated animals all have collagen in them.
What makes Jell-O so jiggly? ›
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 Jell-O that signature not-quite-solid wobble and wiggle.
What part of the pig is in Jell-O? ›
Is Jell-O Made out of Pig Skin? The gelatin used to make Jell-O can be made from pig skin. Gelatin is sourced from the skin, bones and other connective tissues of pigs, cows and other farmed animals.
What is the gelatin in Jell-O made of? ›
Is gelatin still made from animals? Yes. “Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals," Sabat says. "Historically, gelatin was obtained by boiling the bones and tissues of animals, such as cows or pigs, to extract collagen.
Is Jell-O still made from horse hooves? ›
While it's often rumored that jello is made from horse or cow hooves, this is incorrect. The hooves of these animals are primarily made up of keratin — a protein that can't be made into gelatin.
Why do hospitals serve jello? ›
Why Do They Give Hospital Patients Jell-O? Considering how easily digested Jell-O is because of it's smooth, liquid characteristics, patients in hospitals are given the nutrient dense protein for more reasons than just taste and digestion. It also proves to be a good source of calories because of the sugar content.
Is jello healthy for you? ›
Jello is not the healthiest food option, but eating it in moderation likely won't hurt you. Even though it contains artificial ingredients and has very little nutritional value, many people still eat jello because they enjoy its flavor, consistency, and convenience.
Are animals killed for gelatin? ›
Animal bones, skins, and tissues are obtained from slaughter houses. Gelatin processing plants are usually located near slaughterhouses, and often the owners of gelatin factories have their own slaughterhouses where animals are killed just for their skin and bones.
Is gelatin unhealthy? ›
Gelatin is a protein that may promote skin, joint, hair, nail, and gut health. It also provides essential amino acids, the building blocks of proteins, which can provide potent health benefits. The protein and amino acids in gelatin can help the body build more collagen, a vital element in healthy skin.
Can Muslims eat jello? ›
The only way Muslims can make certain the product contains gelatin that is halal is if the product is specifically stamped as halal. One way for Muslims to be certain that gelatin is halal is to buy vegetarian-friendly gelatin.
It worked: The study found that athletes who supplemented their diets with gelatin and vitamin C produced more collagen. Other studies have found that collagen supplementation helps reduce joint pain. “If your body can synthesize collagen, that's going to keep tissues like ligaments and tendons more robust,” says Baar.
Does Jell-O hydrate you? ›
Incorporate hydrating veggies and fruits like cantaloupe, lettuce, spinach, cauliflower, oranges, watermelon, celery, carrots, cucumbers, peaches and bell peppers. Milk, broth, applesauce, popsicles, yogurt and Jello are also hydrating.
Is jelly healthy for you? ›
You might be surprised to find out that gelatin actually contains important nutrients. Eating jelly contributes to your daily iron, calcium, potassium and phosphorus requirements. These minerals are essential for bone, cell and tissue health.
What food has horse meat in it? ›
Horse meat is used in a variety of recipes: as a stew called pastissada (typical of Verona), served as steaks, as carpaccio, or made into bresaola. Thin strips of horse meat called sfilacci are popular. Horse fat is used in recipes such as pezzetti di cavallo.
What animal is Jell-O made from? ›
Gelatin can come from the collagen in cow or pig bones, hides and connective tissues. The gelatin in Jell-O is most likely from pigskin. Collagen doesn't dissolve in water in its natural form, so it must be modified to make gelatin. Manufacturers grind the pigskin and treat it with a strong acid for about 24 hours.
Does Elmer's still use horses? ›
The formula now of Elmer's All-Glue doesn't involve use of any animal product. The product is made of PVA-based synthetic glue.
Why is Jello so wobbly? ›
A key ingredient to jelly's wibbly-wobbliness is resonance. As most of jelly is just water, it picks up vibrations in the same way as a liquid. These sensations are amplified, so even a small tremor or jolt is enough to start a jelly wobbling.
What makes jelly jiggle? ›
It's made by grinding up the bones and tissues of cows and pigs, which weakens collagen protein bonds. Pouring gelatin powder in boiling water breaks the weak bonds. As the concoction slowly cools in the fridge, some bonds don't reconnect. These gaps are filled with water and give the dessert its wiggle.
What makes jello bouncy? ›
Why Is Gelatin Used In Jello? The powdered jello you dissolve at home to make your favorite desserts usually contains powdered animal gelatin to give it that sought-after wobbly texture.
What gives jello its consistency? ›
If there is enough gelatin present, a gel will form. The gel consists of a three-dimensional network of gelatin molecules linked by these junction zones, which is capable of entraining large amounts of water through capillary forces. This gel has solidlike characteristics, although it is really a viscoelastic material.
