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The 2,7-naphthalenediol technique was used to quantitatively evaluate the existence of sodium carboxymethylcellulose, or CMC, in ice cream by making a few modifications to the method's "clean-up" process established by H. D. Graham. In this procedure incubation was excluded and the usage of concentrated sulphuric acid is minimized comparing to the graham’s method as the concentration of CMC increases viscosity also increase. This article provides in-depth analysis of CMC furthermore it discusses about the validation parameters. The λmax of carboxy methyl cellulose was found to be 470nm And R2 (0.9983). CMC used as thickening agent, emulsifying agent, and the stabilizer.
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