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Due to the bromelain enzyme in fresh pineapple, the jello will not set. Jello has the protein Gelatin in it, and the bromelain prevents the gelatin molecules to bond with other gelatin molecules. If you make two molds of jello, one with pineapple, one without, you will find that only the one without pineapple will set. If you use canned pineapple, the jello will set because canned products are heated to eliminate microbes, but it also destroys or greatly reduces the amount of enzymes present.

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13y ago
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14y ago

Well, me and my fellow chemists found out that -although we are inexperienced schoolkids and only left it to set for 20 minutes - if certain fruits( for example tinned pineapple) is set in jelly, the jelly sets. Strangely enough, fresh pineapple doesn't.

Something else we observed was that the tinned foods we tested were cooked. However, the fresh pineapple didn't set. Maybe, just maybe, the chemicals in certain fruit is burnt out.

Here is the result for our full test:-

(Least set)

~

Fresh pineapple

~

Kiwi fruit

~

Peaches (tinned)

~

Apple

~

Banana

~

pineapple (tinned)

~

Our control jelly (no fruit in it)

~

(most set)

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13y ago

Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.

So you can use fresh pineapple to make jello provided it's been cooked first.

Just cut it to the size you want for your dessert, cover it with Pineapple Juice, and microwave until hot and steaming. Refrigerate till it's cooled, then make your jello as usual.

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13y ago

The jello stays a type of liquidy form but if u put canned pineapple in jello it is solidic. It has something to do with enzymes

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12y ago

Yes, you prepare the flavor of jello, and when you are about to put it in your refidgerator, plop the pine apple in. Or you can squeeze in the juice with your flavor of jello.

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14y ago

Fresh pineapple contains an enzyme that prevents gelatin from setting. However, the enzyme decays fairly rapidly, and canned pineapple is generally okay.

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13y ago

It turns to a soild!

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Q: What happens when you add fresh pineapple juice to jello?
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What could you to do the fresh pineapple that would allow the gelatin to become firm?

you could make it into juice and then add it to the jello.


Can you make jello using frozen pineapples?

No you cannot make jello with frozen pineapples because the pineapple, like kiwi fruit, contains an enzyme that will break down the proteins such as the collagen in gelatin, which will prevent the jello from setting.More information:You can use frozen pineapple to make jello provided it's been cooked before freezing.If it wasn't cooked, then you will have to cook it before making jello. Just cut it to the size you want for your dessert, cover it with pineapple juice, and microwave until hot and steaming. Refrigerate till it's cooled, then make your jello as usual.Frozen pineapply will be softer once cooked than if you started with fresh, unfrozen pineapple.


Will jello shots set if you substitute fruit juice for water?

Yes, as long as you do not use pineapple juice. this prevents the gelatin from setting.


What happens when I girl drinks pineapple juice?

They chew it up, and swallow it, then the pineapple pieces travel down to their tummy.


What are the ingredients of cranberry juice?

Cherries, Sugar, Starch, And Preservatives.


The enzyme present in fresh pineapple juice and in bromeliad plants is called?

I suspect you're thinking of bromelain.


What is clarified pineapple juice?

Clarified pineapple juice is a natural pineapple juice which gets filtered to remove the pulp. The taste and texture of clarified pineapple juice is more refined. Many brands prefer to have a clarified pineapple juice for canning purposes.


What are the ingredents in pineapple juice?

Pineapple


How do you filter fresh pineapple juice for total clarity?

You need to put the pineapple in a blender with a little bit of water and after that is done you can out it through a sieve do drain out any leftover pineapple flesh. You can try to put this question in the YouTube search bar and hopefully is will come up. Enjoy your juice.


What happens if you eat blue chesse and pineapple juice?

You have a very nasty combination meaning who cares?!


How does pineapple help digestion?

It is widely believed that ripe fresh pineapple contains bromelain enzymes which helps healing, reducing inflammation and improving digestion. The digestion improvement was brought by the enzymes which act specifically to break down protein, thus ease digestion.


Can you use canned pineapple instead of fresh in cake?

No, you cannot make Jell-O (or any gelatin based dessert) with fresh pineapple. This is due to the presence of an enzyme called bromelain in the pineapple. This enzyme is a protease, which digests (or breaks down) the collagen based gelatin protein. The digested gelatin cannot solidify and you end up with a soup instead of a gel.Cooked or canned pineapple can be used in gelatin desserts, because the heat used in canning and cooking destroys the bromelain.More information:Go ahead and buy your fresh pineapple. Pineapple set with pure pineapple juice makes a beautiful jelly, and fresh pineapple tastes much better than canned.You'll need a setting agent (gelatine) and pineapple juice, both available from your supermarket.Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.So if you have fresh pineapple or kiwi that you want to set in jelly you'll need to cook - poach - the fruit in some way first. The simplest and tidiest way is to cut the fruit into cubes, the size you want for your jelly, and put it in a container (use your jelly mold if it's microwave-safe) with some pineapple (or kiwi) juice, cover, and microwave until the fruit is hot and steaming.Uncover and cool slightly; add more juice to cover the fruit completely and refrigerate until cold: now you're ready to make jelly.For the liquid and the setting agent, just buy a carton or bottle of pure pineapple (or kiwi) juice, or other juice you might want to use - any juice must be pasteurized, or otherwise heat-treated, but most juices are; read the label (reconstituted means it'll have been heat treated). Make sure you know how much juice you need to fill your jelly mold (less the space taken up by the diced fruit).Also buy a packet of gelatine powder. The instructions on the pack will tell you what proportion of gelatine to mix with the juice: just follow that information.There's no need to add extra sugar even if the juice has no added sugar or other sweetener (and that's the best sort of juice to use for this). The sugar in the fruit is plenty, and you'll keep that delicious tartness, lacking in canned fruit, which gives your jelly a special, super-fresh flavor; sharp but sultry, very tropical.Of course, you don't have to bother with the gelatine if you'd rather just buy pineapple-flavored jello to mold with your pineapple; truly, though, it's just as quick and no more trouble at all to use gelatine with real fruit juice, and you'll never go back to flavored jello again!To serve, garnish with fresh crisp mint leaves (put sprigs in a plastic bag in the fridge for an hour or so ahead of time) and offer separate dishes of ice cream and unsweetened whipped cream; your guests or family can decide how much they want.Chocolate and candied ginger both go well with pineapple, so you might like to shave dark chocolate over your jelly (use a potato peeler), or have a bowl of ginger for scattering over.