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Jelly...
I must take issue here with what you said.
Lately Chefs have been adding what I call, non-food to aid in texture, and preservation of foods.

Everything from drugs to textiles and everything in between can be made from plants and minerals.

My point being that food doesn't need "additives" to insure proper consistency or texture.
These recipes have lasted for decades without non food additives because great care was given to technique.

Is it possible that these additives are being used to bypass the technique because the process is too complicated or time consuming?

I can't answer, but I do know that for 46 years, I have never needed to add anything to a recipe other than the ingredients listed.
 
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