International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Determination of the saccharin content in some ice creams available in market


Kulkarni CP

The saccharin is used in a wide variety of food products including baked goods, beverages, soft drinks, sugar preserves and confectionery, alcoholic drinks, vinegar, pickles and sauces other food products. It is also used in cosmetic industries and in manufacturing of toothpaste. Ice-Cream: is a smooth, sweet, cold food prepared from a frozen mixture of milk products and flavourings, containing a minimum of 10 percent milk fat and eaten as a snack or desert. In the present study the saccharin content in some ice creams available in Market was determined quantitatively using ultra violet spectrophotometric method. Total 10branded and unbrandede ice cream sample were analyzed. The concentration of saccharin in these samples ranged between 22.0mg/Kg – 72.0mg/Kg. From the findings of this work, continuous consumption of these ice creams may result in adverse health conditions.
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