When making gelatin it is essential to avoid adding mixtures of certain fruits to your dessert. Fruits such as strawberries, oranges, and apples can be a tasty addition to your gelatin and will not ruin its integrity or makeup. However, some gelatins warn against adding fruits such as pineapple, guava, mango, or kiwi because they contain bromelain.
Gelatin is made up of the structural protein, collagen. The collagen in gelatin has undergone a chemical process so that it firms while you cook it.
Bromelain, found in certain fruits such as pineapple, guava, mango, or kiwi, contains a special class of proteins called proteases. The proteases in bromelain eat and destroy other proteins.
If you add fruits certain fruits containing bromelain to your gelatin dessert, the proteins in it will eat up the natural proteins, such as collagen, found in the gelatin. The result of this is not a firm, wiggly gelatin, but a soupy mess.
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