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.

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