Oman today_ Jelly is a popular dessert often served after meals, and its cool, fruity flavor makes it enjoyable for both children and adults alike. It is made from a combination of water, sugar, gelling agents such as gelatin or pectin, food coloring, and edible acids, and it comes in both plant-based and animal-based varieties. In plant-based jelly, fruit fibers are boiled with water and acid to create a gel-like substance, but most commercially available jellies are animal-based, the same type used in producing gummy candies and some pastries. Over 95% of jelly consists of water, while only about 5% is dry matter, the majority of which is gelatin. Gelatin is a type of protein that, although it does not provide all essential amino acids, contributes to the production of proteins in the body and supports general growth and health.
Gelatin is obtained by hydrolyzing collagen from the skin, bones, and connective tissues of animals and is easily digestible, making it suitable for individuals with weak digestion or those who need light nutrition. It is widely used in the food industry, pharmaceuticals, and even in certain military products, and it is available in sheet, flake, or powdered forms. In desserts and confectionery, gelatin helps soften textures and prevents the formation of sugar or ice crystals. In pharmaceuticals, it is used to coat capsules and tablets to make them easier to swallow and to ensure that medication is absorbed more quickly.
Regular consumption of jelly can help reduce joint and bone discomfort. Studies have shown that people who include jelly in their diet consistently experience less pain from physical activity, such as back or knee pain, and it may also support the prevention of osteoporosis. In addition, the vitamin C present in jelly promotes skin vitality and radiance, aids in cell regeneration, and, with regular consumption, may help prevent premature wrinkles, particularly for those who engage in intense physical activity.
Although jelly is not a significant source of vitamins and minerals, it can be a suitable option for those following a low-calorie diet. It is available with natural or artificial sweeteners and is low in calories, making it safe for individuals with diabetes when consumed in moderation, preferably using sugar-free or artificially sweetened versions. For example, 100 grams of jelly contains only about 7 mg of calcium and 0.4 mg of iron, with no vitamin D or fat. Nonetheless, when incorporated into a balanced diet, jelly can serve as a light, enjoyable supplement to overall nutrition.