Jelly: A gelatinous food made mainly from water, sugar, and/or starch sugar, supplemented by food additives such as thickeners, with or without the addition of fruit and vegetable products, milk, and dairy products. It is processed through processes such as sol-gel, blending, filling, sterilization, and cooling.

Jelly can be classified into the following 5 categories based on raw materials:

1) Fruit flavored/Fruit flavored Jelly: Jelly with a total content of added juice (pulp) and fruit pulp of less than 15% or without added juice (pulp) and fruit pulp.

2) Juice type/juice jelly: Jelly with a total juice (pulp) content of not less than 15%.

3) Fruit pulp type/fruit jelly: Jelly containing no less than 15% fresh or processed fruits (including whole fruits/strips/chunks/pieces/pieces, etc.).

4) Milk type/milk jelly/jelly pudding/pudding: Jelly with added milk or dairy products and a protein content of not less than 1.0%.

5) Other types of jelly: products other than those mentioned above.

Jelly can be classified into two main types based on its organizational morphology:

1) Gel jelly: jelly whose contents can basically keep the original shape after pouring out from the packaging container, and is gelatinous. Including cup gel jelly and other gel jelly.

2) Aspirable jelly: jelly whose contents are poured out of the packaging container in the form of semi fluid gel and can be directly inhaled with a straw or nozzle.