why does jelly not set when you includeKiwi fruit?

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why does jelly not set when you includeKiwi fruit?

2006-11-13 04:19:48 · 2 answers · asked by curiosity 1 in Food & Drink ➔ Other - Food & Drink

2 answers

The amino acid in the kiwi and also inpineapple counteract the compound in the gelatine that causes it to become firm when chilled.

2006-11-13 04:22:45 · answer #1 · answered by Deirdre O 7 · 0⤊ 0⤋

Uncooked pineapple contains the enzyme bromelain and cannot touch a jelly mix as it will stop the jelly from setting properly by breaking down the gelatin. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative.

2006-11-13 04:30:28 · answer #2 · answered by Anonymous · 1⤊ 0⤋