the gelatin chains The best way to assess gel strength is to cool a spoonful of the liquid in a bowl resting in ice water, see if the liquid sets, and how firm the gel is A liquid lacking in firmness can be reduced further to concentrate the gelatin, or it can be supplemented with a small amount of pure gelatin How gelatin turns a liquid into a solid When the gelatin solution is hot (left), the water and protein molecules are in constant, forceful movement As the solution cools and the molecules move more gently, the proteins naturally begin to form little regions of collagen-like helical association (right) These “junctions” gradually form a continuous meshwork of gelatin molecules that traps the liquid in its interstices, 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 ...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... by increasing repulsive electrical charges on the gelatin molecules The gel-weakening effects of salt and acids can be compensated for by increasing the ... 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 —