it solidfy by the temperature
To solidify
Gelatinase is a proteolytic enzyme that breaks down the protein gelatin. Since the active ingredient of gelatin is the protein gelatin, the gel cannot solidify in the presence of gelatinase.
pineapple, kiwi, mango, gingerroot, figs and gauva are the fruits which will prevent gelatin from hardening.
Pineapple kiwi papaya guava mango
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.
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.
Jell-O contains gelatin, a natural protein. When jell-O powder is mixed with hot water, the gelatin actually dissolves in the water. Once it cools, the gelatin begins to reform into the rubbery, jiggly mass we all know and love.
Gelatin is almost entirely protein. As pepsin is a protease, its job is to facilitate the break down of protein into amino acids. When the enzyme is boiled, it becomes denatured, which prevents it binding to the substrate. As a result of this, the digestion of gelatin cannot take place, so the digestion of gelatin ceases.
Pineapple itself tends to be slightly cool when opened, due to evaporation of the juice. It may be served cold or hot: - usually cool or room temperature as a fruit dessert or in gelatin - heated when used to garnish ham
Solidify is a verb.
solidify is an irreversible