... doughnuts, marmalade & jam, jelly candy, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned ... contain enzymes which break down the gelling ability (although cooked fruit seems to lose this effect), chocolate and spinach. Culinary ... formicariums as a transparent substitute for sand and a source of nutrition. Agar Gel Recipe For a firm jelly you require ...