Can anyone explain why you can use cooked pineapple in jello but not fresh?

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Can anyone explain why you can use cooked pineapple in jello but not fresh?

I know that fresh pineapple prohibits gelatin protein from cross-linking to form the semi-solid gel as the temperature cools. can anyone explain this to me?

2007-10-22 16:39:53 · 3 answers · asked by Anonymous in Science & Mathematics ➔ Biology

3 answers

Fresh pineapple has bromelain, a proteinase enzyme that can destroy gelatin, which is a protein. Canning destroys the enzyme. So canned pineapple can be used in jello, not fresh ones.

2007-10-22 17:00:59 · answer #1 · answered by OKIM IM 7 · 0⤊ 0⤋

There's an enzyme in pineapple, not an acid, but an enzyme, that is destroyed by canning. The enzyme is present in fresh and frozen pineapple, and it dissolves the gelatin protein.

2007-10-22 23:48:26 · answer #2 · answered by Anonymous · 0⤊ 0⤋

The acid will keep it from jelling.

2007-10-22 23:43:10 · answer #3 · answered by notyou311 7 · 0⤊ 0⤋