Whats in jello that makes it so jiggily ?!

Best Answer - Chosen by Voters

Gelatin, which is basically bones, cartilage, connective tissue, and the skin of animals. I am not even kidding.

This is a quote from the Jello website:

Gelatin is made from collagen, a protein that comes from animals used for food, like beef or pork. Production of gelatin is under supervision of the Food and Drug Administration (FDA). During the manufacturing of gelatin, chemical changes take place so that the final product, the composition, and identity of the original material is completely eliminated. Because of this, gelatin isn't considered a meat by the United States Government.

Pectin or gelatin is what makes jello so jiggly. Have you noticed jams or jelly being jiggly as well? They all have a similar ingredient. That's why. Anyway if you enjoy jello, eat it and not worry about it.

Gelatin - which is the boiled bones and connective tissue of pig usually but cow and other animals are used as well.

I dont think i want jello any more

horse bones