Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose

Abstract

This study focuses on determine of the percent of carboxymethyl cellulose in ice-cream stabilizer which has been used under the number E466 it was determined to be 98.92%. First the percent of sodium chloride determined by Volhard method it was found to be 0.48% then freeflycolate were determined by U.V spectroscopic method the percent was found to be 0.59%. Finally the degree of substitution Ds were determined gravimetrically it was found 0.2. FT-IR spectroscopy also were used to indicated found of carboxymethy species