2006-10-30 09:48:06 · 5 answers · asked by kate b 1 in Science & Mathematics ➔ Biology
Protease.
Some tropical fruits, like pineapples and kiwis, contain varieties of an enzyme called 'protease'. These proteases break up the collagen so it can't form the complex network that solidifies jello. Meat tenderizer has the same enzyme and produces the same effect (though why you'd add meat tenderizer to jello is beyond me!).
On the other hand, certain treatments to the fruits can destroy the proteases in them (usually they're heated to kill bacteria). Which is why you can make jello with canned pineapple, but not fresh pineapple.
Hope that helps!
2006-10-30 09:52:28 · answer #1 · answered by Doctor Why 7 · 1⤊ 0⤋
The enzymes in some fruits, usually tropical ones, interfere with the setting of the gelatin.
2006-10-30 09:56:06 · answer #2 · answered by julz 7 · 1⤊ 0⤋
The "set" is caused by the presence of pectin in the fruit. So the "not set" will be associated with low pectin fruits.
Low-pectin fruits: blackberries, cherries, elderberries, pears, rhubarb, strawberries and medlars.
2006-10-30 10:04:14 · answer #3 · answered by Dr. J. 6 · 0⤊ 1⤋
Pinapple
2006-10-30 09:51:22 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I think that's pineapple.
2006-10-30 09:51:31 · answer #5 · answered by hoosiergal0946 2 · 0⤊ 0⤋