In general, the food additive in jelly is edible gelatin. These gelatins are mainly derived from collagen extracted from animal skin, bones and tendons. There are also some substitutes extracted from plants, such as agar extracted from seaweed, pectin extracted from fruits and vegetables (and carrageenan I forget where it was extracted).

The State Food and Drug Administration of the United States clearly stipulates the use of edible gelatin, which can be used in medical soft and hard capsules, surgical dressings, hemostatic sponges, aspic, food additives, canned food, candy, sorbet, ham sausage, jelly, soda suspending agent, inspection agent, sediment, ice cream and other food industries, and the national standard GB6783-94 is implemented.

The specific values in this standard require you to consult the relevant information in detail. Generally, the edible gelatin used by regular manufacturers is no problem, you can rest assured. If you want to produce jelly, it is recommended to use raw materials from regular sources.