Why is it better to use canned pineapples than fresh pineapple for Jello?
The enzyme in the pineapples breaks down the jello and stops it from solidifying. Jello consists of gelatin (a protein), sugar, and flavoring. Gelatin protein is insoluble. Amino acids, the building blocks of protein, are soluble. The Jello made with canned pineapple gels and that which is made with fresh pineapple doesn’t. The bromelain enzyme in the fresh pineapple degrades the gelatin protein; digests it into a bowl of amino acids–still nutritious!! During the canning process, pineapple is heated to a temperature high enough to denature the bromelain enzyme (a protein itself) making it functionless. Thus, the gelatin protein molecules remain intact and insoluble.
