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