How Cow, Pig, and Fish Bones Factor Into Gelatine
You might not have known that cow, pig, and fish bones are used to make Jell-O, but chances are you’ve heard of gelatin. Gelatin comes from boiling the bones and other animal byproducts of cows, pigs, and fish, which are then processed into the key ingredient that gives Jell-O its jiggly texture. So, every time you enjoyed Jell-O as a kid, you were essentially eating the bouncy remains of animal bones
Yum, right? This fact might explain why Jell-O’s creators tweaked the spelling of “gelatin” when naming their product. It was a clever marketing move—after all, would you have connected the two otherwise?
Interestingly, gelatin isn’t just in desserts. It’s also used in marshmallows, gummy candies, and even some medicines. While it might sound unappetizing, gelatin is packed with protein and has been a staple in kitchens for decades. So, the next time you see that wobbly treat, you’ll know exactly what’s behind the bounce!
