Chemical Reactions

Chemical Reactions

-When the condensed milk and passion fruit are mixed, the pH goes down to the isoelectric point of casein* (the major milk protein), so this state of micelinas of casein-shaped precipitates and finally forms agglomerates a clot. This is called acid coagulation.

-In chemistry PH, is a mesure of the acidity or basicity of an aqueous solution. PH is used to denote acidity, which is related to hydrogen ion concentration. Fresh milk has a ph of 6.7 therefore, milk is slightly acidic. When an acid is mixed with a base, neutralism is placed.

Passion Fruit has a high acid content (pH around 3) and the breakdown has been given as:

meq/100g	citric acid	malic acid	lactic acid	malonic acid	succinic acid	ascorbic acid
	13.1	3.86	7.49	4.95	2.42	0.05
	55	10.55	0.58	0.13	trace	0.06

*CASEIN OF MILK:

Casein is easily separated from milk, either by acid precipitation or by adding rennin. Casein is dispersed on milk in the way of micelles. The micelles are stabilized by the Κ-casein. Caseins are hydrophobic but Κ-casein contains a hydrophilic portion known as the glycomacropeptide and it stabilizes the micelles (The micelles structure is not fully understood). When milk pH is changed, the acidic or basic groups of the proteins neutralize. This pH is called the isoelectric point of the protein (pH 4.6 for casein). If an acid is added to milk, or if acid-producing bacteria are allowed to grow in milk, the pH falls. As the pH falls the charge on casein falls and it precipitates. Hence milk curdles as it sours, or the casein precipitates more completely at low pH.

-Change Color:  All the  ingredients have a different color. The passion fruit is orange, the cream is white, condensed milk is like creamy white and the gelatin is white. But when we mixl the ingredients in the blender, all the colors mix and make one color. This color is  light orange. This is caused because all the ingredients are incorporated generating a single color. Color is changed because of the mixed pigments called porphyrins, carotenoids and uthocyanins.

-The Unflavored gelatin creates a good coagulation in the muss. First of all, the ingredients have a different texture, but when mixing them all together it is a little dense whiacid-less passion fruit. Depend on your taste.

-The Fat of the condensed milk, cream and butter gives you a soft texture.

 ch it gives a shape and later split it after the freeze. Without the gelatin the muss will be much liquid, so it is important to add the gelatin in the recipe. You have to be careful with the amount that you take, because if you put too much, it will be too thick and it won’t taste so good, but if you put a very little amount the muss is not going to clot.

-The muss acid depends on the amount of pulp, more acid-more passion fruit, lessft texture.