Quantification of Stabilizers in Food Products by a Simple Method Development and Validation

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Published: May 29, 2023
Keywords:
CMC stabilizer incubation validation

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K. Bhavyasri
Associate Professor, Department of pharmaceutical analysis, RBVRR women’s college of pharmacy, Barkatpura Hyderabad-500027, India.
B. Anila
Research student department of pharmaceutical analysis, RBVRR women’s college of pharmacy, Bhaktapur Hyderabad-500027, India.
Anushreehari
Associate Professor, Department of pharmaceutical analysis, RBVRR women’s college of pharmacy, Barkatpura Hyderabad-500027, India.
Mogili Sumakanth
Principal, Department of pharmaceutical chemistry, RBVRR women’s college of pharmacy, Barkatpura Hyderabad-500027, India.

Abstract

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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How to Cite
Bhavyasri, K. ., Anila, B. ., Anushreehari, & Sumakanth, M. . (2023). Quantification of Stabilizers in Food Products by a Simple Method Development and Validation. Journal of Coastal Life Medicine, 11(2), 1683–1687. Retrieved from https://www.jclmm.com/index.php/journal/article/view/1234
Issue
Vol. 11: Number 2, 2023
Section
Articles

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