Why Do Pineapple and Kiwi Ruin Gelatin?

The video explains why certain fresh fruits like kiwi and pineapple prevent gelatin from setting due to their high concentrations of proteases, which digest proteins. It describes the structure of gelatin as a mesh of collagen molecules and how these enzymes disrupt this structure. Solutions include cooking the fruit to inactivate enzymes or using agar as an alternative. The video also highlights the industrial and culinary benefits of proteases, such as tenderizing meat and preparing skin grafts.

Why do fresh fruits like kiwi and pineapple prevent gelatin from setting?

• They are too acidic for gelatin.

• They have proteolytic enzymes that break down collagen.

• They contain too much water.

• They contain high levels of sugar.

What is the primary component of gelatin that forms a mesh structure?

• Carbohydrates

• Fats

• Collagen

• Minerals

How can you prevent fresh fruits from affecting gelatin setting?

• Freeze the gelatin before adding fruits.

• Use canned fruits or cook the fresh fruits.

• Use more gelatin powder.

• Add more sugar to the gelatin mix.

What is an alternative to gelatin that is not affected by proteolytic enzymes?

• Gelatin

• Cornstarch

• Pectin

• Agar

What is one of the medical uses of proteolytic enzymes?

• To thicken sauces

• To increase shelf life of products

• To prepare damaged areas for skin grafts

• To enhance flavor in food