By far the most popular use for gelatin products is as gelatin dessert, in the United Kingdom and Australia gelatin desserts are referred to as jelly, and in the United States and Canada (where "jelly" is a clear preserve stiffened by pectin and spread on bread) by its trademarked name, Jell-O. Gelatin for desserts is marketed as a flavored powder and sometimes in the form of loosely attached cubes, resembling a wobbly chocolate bar. Popular brands include Jell-O from Kraft Foods in North America, Rowntree's Jelly in the United Kingdom and Aeroplane Jelly in Australia.
Agar
Some gelatinous desserts can be made with agar instead of gelatin, allowing them to congeal more quickly and at higher temperatures. Agar, a vegetable product, is used especially in quick jelly powder mix and Asian jelly deserts, but also for vegetarian alternatives. Agar is more closely related to pectin and other gelling plant carbohydrates.
Extraction of collagen
Animal rendering is a key step in the manufacture of gelatin desserts. The production of gelatin starts with the boiling of bones, skins, and hides of pigs and cows, in 70-foot vats to remove collagen, which is then soaked and filtered. Horns or hooves are not used, as is traditionally thought. The extract is then dried and ground to form a powder, and is mixed with sugar, adipic acid, fumaric acid, sodium citrate, and artificial flavorings and food colors. Because the collagen is processed extensively, the final product is not categorized as a meat or animal product by the federal government.
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