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.
Ahmed, F (2021). Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose. Afribary. Retrieved from https://afribary.com/works/characterization-ofthe-commercial-ice-cream-stabilizer-e466-sodium-carboxymethyl-cellulose
Ahmed, Fatima "Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose" Afribary. Afribary, 20 May. 2021, https://afribary.com/works/characterization-ofthe-commercial-ice-cream-stabilizer-e466-sodium-carboxymethyl-cellulose. Accessed 29 Nov. 2024.
Ahmed, Fatima . "Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose". Afribary, Afribary, 20 May. 2021. Web. 29 Nov. 2024. < https://afribary.com/works/characterization-ofthe-commercial-ice-cream-stabilizer-e466-sodium-carboxymethyl-cellulose >.
Ahmed, Fatima . "Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose" Afribary (2021). Accessed November 29, 2024. https://afribary.com/works/characterization-ofthe-commercial-ice-cream-stabilizer-e466-sodium-carboxymethyl-cellulose