Is gelatin added in jelly production?

The rumor that "yogurt and jelly contain agarwood made from broken shoes" is false. While agarwood can technically be used in jelly production, it is not suitable due to its instability in acidic conditions. Agarwood degrades in the high acidity of jelly, resulting in poor texture, lack of firmness, and a cloudy appearance that compromises the jelly's transparency. For these reasons, manufacturers avoid using agarwood in jelly production.

Instead, most jellies use thickeners like karaf (a polysaccharide extracted from seaweed) and konjac flour (derived from herbal plants). These ingredients are water-soluble dietary fibers known for their excellent coagulation properties, stability, and safety. They are widely approved for use in the food industry.

Additionally, agar-agar, a protein, is not ideal for jelly production because it creates bubbles during filtration and stirring that are hard to remove. It also has a lower melting point than karaf and does not coagulate at room temperature, making it unsuitable for jelly production.