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.

Explain the role of collagen in the setting of gelatin.

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What happens to gelatin when certain fresh fruits like kiwi and pineapple are added?

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How do proteases found in some fruits affect the gelatin process?

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What is one method to prevent fresh fruits from ruining gelatin?

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Describe an alternative to gelatin that does not have the same issues with fresh fruits.

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