Registered Dietitian Practice Test

The addition of fruit containing papain will prevent gel formation in gelatin. Papain is a proteolytic enzyme found in papaya that breaks down proteins, including the collagen and gelatin proteins necessary for forming a stable gel structure. When gelatin is exposed to papain, the enzyme hydrolyzes the gelatin proteins, disrupts their ability to bond, and therefore prevents the gel from setting properly.

In contrast, sucralose, pectin, and sorbitol do not have this effect on gelatin. Sucralose is a non-nutritive sweetener and does not interfere with the gelling properties of gelatin. Pectin is actually used as a gelling agent itself, often serving as a thickener in jams and jellies. Sorbitol, a sugar alcohol, can be used as a sweetener and humectant but does not impact gelatin's ability to form a gel. Hence, the presence of papain results in the failure of gel formation due to its enzyme activity on the gelatin proteins.