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The difference between jelly and gelatin.
Jelly and gelatin have significant differences in terms of ingredients, production methods, and texture.
Ingredients and production methods
Jelly: Typically made from fruit juice or jam as a base, combined with gelatin, sugar, etc. During production, gelatin is dissolved in water or fruit juice through heating, then sugar and jam are added. After cooling, it forms a solid state similar to gel.
Gelatin: The raw materials are diverse, often using animal skins, bones, tendons, and fish scales to extract the gelatinous components. During production, the raw materials are boiled and then various seasonings are added to create a semi-solid state.
Texture
Jelly: Being solid, it has a relatively hard texture that is not easy to chew and is usually consumed as a dessert.
Gelatin: Contains a large amount of gelatinous components; its texture is soft and smooth, typically used as an additive in desserts or beverages.
Cultural and historical background
Jelly: Jelly is a type of Western sweet food that has a semi-solid form made from edible gelatin mixed with water, sugar, and fruit juice. In Cantonese, jelly is usually referred to as 'gelatin.'
Gelatin: Gelatin is commonly found in various molded gels, gel creams, and masks; it is a transparent to translucent viscous liquid.
In summary, although jelly and gelatin both contain gelatinous substances, they differ significantly in terms of ingredients, production methods, and texture. Jelly typically uses fruit juice as its base with a harder texture while gelatin contains a large amount of gelatinous components with a soft and smooth texture.
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