Want this question answered?
Yes, as long as you do not use pineapple juice. this prevents the gelatin from setting.
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.
Gelatin is a reversible colloid, so yes, if you melt a set jello, it should set again when chilled. However, other ingredients, such as pineapple, may alter the gelatin so that it does not set.
The acids which build up from canned fruit of all varieties may slow the set time of jello, but should not prevent it entirely.
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
approximately 1 hour
it will take longer to set if u add it in a jello
When an acid based food is added to Jello mix and water, then allowed to cool, the Jello will not set. Acid based foods should be added to Jello after it has fully set.
yes
You can just not with these fruits: Pineapple (fresh, canned is fine) Kiwi, Figs and Papaya. these fruits just wont set with it. I'm pretty sure you put fruit in before it sets.
before you refriderate the jello pour it in to a container. that will make the jello shaped however you like it
First, place the pineapple long ways on a cutting board. Then slice off each of the ends, the top and the bottom. Then set the pineapple vertically. Slice off each of the sides. Make sure to cut enough so the "eyes" of the pineapple are removed. After this, cut the pineapple in half, then half again. Remove the core of the pineapple and then cut into small pieces. Enjoy!