An improved method for the quantitative determination of carboxymethyl cellulose in food products


ZORBA M., Ova G.

FOOD HYDROCOLLOIDS, cilt.13, ss.73-76, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 13 Konu: 1
  • Basım Tarihi: 1999
  • Doi Numarası: 10.1016/s0268-005x(98)00062-9
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Sayfa Sayıları: ss.73-76

Özet

Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modifications of the H. D. Graham's 'clean-up' process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its different concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1.2. (C) 1998 Elsevier Science Ltd. All rights reserved.