Abstract
Sodium carboxymethylstarch (Na-CMS) is permitted for the addition to foods below 2 per cent in our country, and it is often used as stabilizer in ice cream, but there is few reports on the determination of Na-CMS in foods, therefore we have studied on the determination of Na-CMS in ice cream.Na-CMS in ice cream was precipitated together with protein by addition of a mixture of hydrochloric acid and methyl alcohol (1: 5), the precipitate was dissolved in 0.1N scdium hydroxide solution and protein was digested with protease at 40°C after the pH of the soiution was adjusted to 7.5, and CMS was precipitated as copper compound from the digested solution. The copper compond was dissolved in 10% ammonium hydroxide solution, and the optical density of the colored solution which was produced with 0.1% anthrone in sulfuric acid, was measured at 625mμ.Na-CMS which was added together with sodium arginate in ice cream was determined as described above after sodium arginate was removed as insoluble free acid.When the mixed solution of Na-CMS and sodium arginate was heated in a water bath after acidified with sulfuric acid (pH 1.0-1.5), sodium arginate converted to insoluble free acid, whereas Na-CMS dissolved clearly.
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