Why is Jello jiggly?

Gelatin, the protein responsible for Jell-O's jiggly texture, is derived from collagen, a structural protein found in the skin, bones, and connective tissues of animals.

When gelatin is mixed with hot water, the protein molecules unravel and disperse throughout the liquid.

As the mixture cools, the gelatin molecules interact with each other and water molecules to form a semi-solid network that traps water molecules within its structure.

This interconnected network gives Jell-O its characteristic jiggly texture.

The strength of the gel depends on the concentration of gelatin in the mixture.

More gelatin results in a firmer gel, while less gelatin produces a softer, more liquidy texture.

Additionally, the presence of other ingredients, such as sugar, acid, and flavorings, can also affect the final texture of Jell-O.