Practical considerations a variety of different ingredients and equipment may be needed to carry out the activity such as a range of fresh and tinned fruit and a food processor.
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The protein chains collapse making everything watery again.
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However you can add agar agar to neutralize this reaction.
This enzyme is also why pineapple won t form into jam and jelly when gelatin is used as the enzyme breaks down the gelatin.
In fact this enzyme is so strong that pineapple processors have to wear gloves and masks since the juice will eventually eat away at the hands and face.
Since the enzyme bromelain digests proteins it eats away at the gelatin.
Variables could include the liquid being used the colour of the jelly the size of cubes used whether stirring has an effect the temperature of the liquid etc.
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