Warm apple reaction (was: SC - Puff pastry at camping events)

[Decker, Terry D.]

Super cook?  Nah, I'm a decent baker with a lot of opinions.

I've never heard of someone having an allergic reaction to apples in the
immediately cooked state, but not in a raw or cooked and coolled state.
I would be tempted to suspect the pectin.

Ask your biology professor, if the act of cooking would accelerate the
hydrolysis of pectin into pectic acid and methanol and if cooling the
cooked material would partially reverse the process.  The catalytic
enzyme in the process is pectinerase.  If what I suspect is correct, the
allergic reaction is to an increased amount of pectic acid or methanol
in the heated product which recombines as the product cools.
Unfortunately, I don't have enough background in organic chemistry or
the available texts to confirm or deny my suspicions.

Bear 

>----------
>From: 	Alderton, Philippa[SMTP:phlip at morganco.net]
>Sent: 	Tuesday, December 02, 1997 12:18 PM
>To: 	Cooks
>Subject: 	Re: Warm apple reaction (was: SC - Puff pastry at camping events)
>
>Sounds to me like this is a question for our Super Cooks- Adamantius, Bear,
>Cariodoc, Lord Ras, any ideas? Meanwhile, I'll ask my Biology professor.
>
>phlip at morganco.net
>
>Never a horse that cain't be rode,
>And never a rider that cain't be throwed.
>
>----------
>: > If you are talking about a direct "bounce" I doubt it can be an
>: > allergic
>: > reaction, but rather more likely psychological in origin. Which
>: > doesn't
>: > change anything in your case. If there is a delay then there most
>: > likely
>: > is a physiological origin instead.
>: >
>: > /UlfR
>: >
>: > --
>: 
>: it takes 15-30 minutes. I wonder what there is different chemically in
>: freshly cooked apples that diffuses away when chilled?
>: margali
>: 
>:
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