Mastic Sugar mass obtained by mixing powdered sugar finely ground gelatin solution. Used for decoration.
Technology mastic production process consists of the following stages:
preparation of raw materials for production;
steeping and dissolution of gelatin;
Features of use of food additives
In the production of mastic are used gelling gelatin, colorants, flavors sometimes used.
Gelling agent. Gelatin is dissolved in water as usual. Feature treatment with gelatin in the manufacture of mastics is to minimize the amount of water in the final product. Therefore, after swelling advisable to drain excess water and to heat the gelatin in remaining water to complete dissolution.
Dyes. In the production of mastics, dyes are widely used. It is possible to color the mastic with synthetic and water-soluble natural dyes. Those and others can also be used in the form of varnishes. In addition, to impart mastic black and gray colors, insoluble dyes are suitable: coal (E153), vegetable coal (E152) and black iron oxides (E172i). Red and yellow iron oxides (E172ii, iii) stain the mastic in red and yellow, respectively. Dioxide of titanium (E171) and calcium carbonate (El70) intensify white color. The advantages of using insoluble varnishes and pigments are that they do not stain the tongue, mouth and hands and give a more even color, without divorce, more resistant to light and moisture. A variety of shades of mastic often requires the use of mixed dyes. To decorate the surface of figurines from mastic, silver powders (E174), gold (E175) and aluminum (E173) are sometimes used.
Water-soluble dyes are generally used in the form of concentrated aqueous solutions, varnishes and pigments - in the form of powders. Solutions of dyes are conveniently added to the finished gelatin solution, and powders - in powdered sugar. Moreover it recommended to mix the dye with a small amount of powder, eg in a ratio 1: 10, then - with its remaining amount.
dyes Dosages are determined empirically, serve as a guide recommended dosage manufacturer.
Flavors. Flavors give a pleasant taste and aroma to the mastic, in addition, mask the possible taste of gelatin. This is especially important when using poorly purified gelatin. To give flavor and aroma to the mastic, use vanillin, as well as a variety of liquid water-soluble and powdery flavors. They are introduced into the product together with the dyes: powders are mixed with sugar powder, liquid water-soluble flavors are added to the finished gelatin solution. Dosage in accordance with the manufacturer's recommendations. Finally, it is refined experimentally.