I know jello will not gel properly if pineapple is added but I would like to know the reason for this. What substance is in pineapple that makes it impossible to gel? Thanks for your help
2007-02-09 13:42:20 · 5 answers · asked by stevie 1 in Food & Drink ➔ Cooking & Recipes
Pineapples contain an enzyme which break down the proteins found in jello. According to Wikipedia, the enzyme is called "bromelain". Hope that helps! :-)
2007-02-09 13:49:47 · answer #1 · answered by marenpaisley 2 · 0⤊ 0⤋
It's only FRESH pineapple that causes jello not to gel. There is an enzyme in fresh pineapple called papain. It breaks down the gelatin protein. The enzyme gets destroyed during the canning process, which is why it's ok to use canned P/A in jello dishes.
2007-02-09 22:22:03 · answer #2 · answered by Sugar Pie 7 · 0⤊ 0⤋
the acid in the pineapple will keep it from setting
2007-02-09 22:02:11 · answer #3 · answered by Domino's Mom 5 · 0⤊ 0⤋
the citric acid in the pineapple
2007-02-09 21:46:57 · answer #4 · answered by mbradshaw23 1 · 0⤊ 1⤋
It is an acid enzyme contained in the fruit.
2007-02-09 21:46:10 · answer #5 · answered by beachloveric 4 · 0⤊ 0⤋