and why can apples solidify in gelatin?
2006-10-12 15:34:53 · 10 answers · asked by hello 1 in Food & Drink ➔ Cooking & Recipes
Pineapple contains a plant enzyme called bromelin that breaks down proteins. Bromelin is used in many meat tenderizers for this purpose.
2006-10-12 15:40:15 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Pineapples are very strange fruits. They contain enzymes, which actually digest meat (actually break it down). This is why if you eat too much pineapple, it will make your mouth feel tender, and possibly a bit sore. So it dissolves the gelatine, rather than behaving like most other fruits. There are other products you can use to set pineapple, so I'd search them online if I were you. Apples aren't related to the pineapple, so that's why they will gel. Also, apples contain a substance called pectin, which is what is put into sugar used to make jams and conserves, because it will actively gel the fruit and sugar. Quite ironic then, that pineapples and apples have similar names!
2006-10-13 03:50:38 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It's due to an enzyme found in several other fruits as well. To make it work with gelatin, you need to take the fruit to a rolling boil for a minute or two. The heat will kill off the enzyme and it will solidify. As for apples, not only do they not contain the subject in question apple peel contains pectin, a natural thickener.
2006-10-12 20:07:01 · answer #3 · answered by ? 3 · 0⤊ 0⤋
only an addition to the solutions by way of Miami Lily and Riverconfluence, once you're making up the gelatin san the juice on the pineapple, which would be high quality and different veg like carrots, celery, onions and eco-friendly peppers have not have been given any impression, only make up the gelatin with the mandatory warm water, yet use a million/4 cup much less chilly this could help in it toning up, my mom used to make jellied salads as quickly as we've been toddlers in the time of the 1960's and not had a bad one, she used pineapple and different veg in her's.
2016-12-08 13:55:31 · answer #4 · answered by ? 4 · 0⤊ 0⤋
The acid in the pineapple destroy the basic building block of the gelatin and therefore it won't solidify.
2006-10-12 17:01:45 · answer #5 · answered by cuno's mom 3 · 0⤊ 0⤋
It has something to do with the enzymes or chemical make up of what's in a pineapple. That's what I"ve heard.
2006-10-12 15:37:35 · answer #6 · answered by yblur 5 · 0⤊ 0⤋
If I'm reading your question right, you can use canned pineapple, but not fresh or frozen.
2006-10-12 15:40:03 · answer #7 · answered by l_quicksilver 3 · 0⤊ 0⤋
Pineapples are too acidic and apples are not.
2006-10-12 15:40:57 · answer #8 · answered by friar tupper 1 · 0⤊ 1⤋
enzyme in pineapples and kiwi prevent it from jelling. canned fruit will work though
2006-10-12 16:38:21 · answer #9 · answered by drw923 2 · 0⤊ 0⤋
It's something about acidity.
2006-10-12 15:43:40 · answer #10 · answered by dumpling 3 · 0⤊ 1⤋