![]() ![]() What happens when you add fruit to your gelatin? Some fruits, like strawberries, oranges, and apples, are a tasty addition the gelatin solidifies around the chunks of fruit. The end result is a wiggly-jiggly solid to enjoy. When the gelatin is cooled, the proteins remain tangled. As the gelatin proteins tangle, they form mesh pockets that trap the water, sugar, and other flavoring agents that you have added to your dessert. These long, thin, flexible proteins tangle up with one another, the same way strands of cooked spaghetti do when they are all in one pot together. The collagen proteins in the gelatin are like microscopic (meaning too small to see with just your eyes) strands of spaghetti. When you make a gelatin dessert, you dissolve the gelatin mix in hot water. ![]() Gelatin is a mixture of collagen proteins that have undergone a chemical reaction that makes them able to solidify when you are cooking with them. Collagen can be found in many parts of your body, including your skin, bones, muscles, and cartilage. Collagen is a structural protein found in all animals, meaning that it helps give animals their structure, or shape. Your skin, your blood, your hair- all of these are made up of many different types of proteins. Proteins are a basic type of matter that make up all living things. Gelatin is made from a protein called collagen. This is because including these fruits can make it difficult for the gelatin to solidify. When making a gelatin dessert, the packaging may recommend against using certain fruits, like papaya (shown on the left here) and pineapple (shown cut up on the right). ![]()
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