the main function of gelatin you mentioned is to make food elastic and increase its smooth taste. Professional hotels use agar, also known as fish glue, and the main ingredient is mucous membrane extracted from whales. (similar to the slippery layer on the body of Monopterus albus) After processing, it is made into granules or powder, which melts when heated and becomes elastic when it is cold. For example: jelly, which is the main regular ingredient. This is absolutely healthy.
but you think, how difficult is it to get such exquisite things? Therefore, only star-rated hotels will use this, generally imported, and I have never seen a domestic brand.
so don't be greedy for the good elasticity of snacks outside. Gelatin is still a face-saving, so it's good not to use plasticizer.
I hope the following URL can help you.