preventing any noticeable flow. The solution
has become a solid gel.
Additional Ingredients Other common
ingredients have various effects on gel
strength when included in a jelly.
Salt lowers gel strength by interfering
with gelatin bonding.
Sugars (except for fructose) increase gel
strength by attracting water molecules
away from the gelatin molecules.
Milk increases gel strength.
Alcohol increases gel strength until it
becomes 30 to 50% of the gel, when it
will cause the gelatin to precipitate into
solid particles.
Acids — vinegar, fruit juices, wine —
with a pH below 4 produce a weaker jelly
by increasing repulsive electrical charges
on the gelatin molecules.The gel-weakening effects of salt and acids
can be compensated for by increasing the