Abstract
The thickening effect of carboxymethylcellulose (CMC) can be put to good use in dietetic food formulation. Therefore, the viscosity behaviour of CMC in suspensions was investigated. A reversible relationship was found between the dynamic viscosity values and concentrations of CMC. The gum has the ability to disperse in water at room temperature. It was also observed that viscosity of CMC depressed upon the addition of sodium benzoate or sweeteners such as sorbitol and saccharin to the system. Viscosity pattern of jam and jelly prepared by using CMC, pectin and gelatin were compared. CMC exerted higher viscosity in the mix. The concentration of 0.5–0.75% CMC was adequate to reach a suitable texture of the product.
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