The setting ability of gelatine is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of gelatine. If you are trying your own recipe and have any of these ingredients in the mix, please be aware you may need to increase the amount of gelatine.

However, some ingredients will not set with gelatine at all, such as kiwi fruit, pineapple, fresh figs, paw paw/papaya, mango and peaches. This is due to high fruit acidity which contain enzymes that break down the gelling ability.