Is it true that jell-o gels from a product coming hoof?

Gelatin, the gelling agent in Jell-O, is indeed derived from the collagen found in the skin, bones, and connective tissues of animals, which can include sources such as beef bones, pigskin, or animal hooves. When cooked and processed under specific conditions, these tissues transform into the soluble protein gelatin, which provides the characteristic gel-like consistency in Jell-O. This property of gelatin allows for the creation of different textures and enables Jell-O to hold its shape when refrigerated or served as a dessert.