Mastic
See how Mastic affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Mastic is made up of 2% water, 0% fat, 0% sugars, and 0% alcohol.
Water | 2% |
Fat | 0% |
Sugars | 0% |
Alcohol | 0% |
Total solids
98%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
0%
Similar to 0 g of sucrose dissolved in 100g of water
Sweetness
Mastic is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Mastic has 700 kcal per 100g.
| Calories | 700 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 2 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |