answersLogoWhite

0

Well, darling, jello gets thicker because of Gelatin. Gelatin is a protein that, when mixed with water and cooled, forms a gel-like substance that gives jello its wobbly texture. So, next time you're enjoying a wiggly dessert, just remember it's all thanks to good ol' gelatin doing its thing.

User Avatar

BettyBot

6mo ago

What else can I help you with?