Gelatin Vs Hormier

Did you know that Jell-O has been a part of American culture for over a century? Jell-O, a dessert made from prepared powder, is something that we, humans, eat everyday. To keep a solidify figure, the Jell-O requires gelatin as a part of its ingredients. For my experiment, I will be determining whether certain enzymes in fruits prevent gelatin from the process of solidification, and if there’s a way to still include these fruits without ruining the dessert. The research question of the project is: “Which or what fruits won’t be capable of being used in a gelatin dessert and why?” Though others may have done this project in the past, none that I know of have been reported. In foods such as Jell-O and marshmallow, gelatin is used in it for solidification. Gelatin is a colorless and tasteless substance that is derived from a protein called collagen. A protein is a substance found in foods which is an important part of the human diet. Collagen is a protein found in all animals, which means that it helps give animals their structure. This jelly-like substance still uses the same fundamental that it used during the 17th century: Gelatin is made from the boiling of skin, cartilage, and bones from animals.
During food preparation, gelation, solidification by freezing, is called the setting of the gelatin. …show more content…
My research on this topic also supports my hypothesis. It supports my hypothesis because two proteases called papain and bromelain will break down the gelatin, just like how they do to the collagen in meats. In this experiment, I will be finding out if certain enzymes in fruits prevent gelatin from the process of solidifying, and if there’s a way to still include these fruits without ruining the dessert. I believe that this will be a fun and interesting