<![CDATA[Background: The growing demand for natural food additives has spurred theexploration of agricultural waste, such as banana peels and corn cobs, as alternativesources of carboxymethyl cellulose (CMC). CMC functions as a stabilizer in foodproducts, including ice cream, improving its texture and shelf life. Objectives: This study aimed to produce and analyze CMC from two types of agriculturalwaste, Musa paradisiaca peels and Zea mays L. cobs, and evaluate its application in icecream formulations. Methods: The methods used include delignification, alkalization, carboxymethylation,purification and neutralization. The CMC was synthesized through alkalization andetherification using NaOH and sodium monochloroacetate. The extracted CMC wasapplied as a stabilizer in ice cream formulations. The physicochemical properties of CMC(pH and yield) and the quality of ice cream (melting rate, overrun, and texture) wereanalyzed using descriptive and comparative methods. Results: The yield of CMC from Musa paradisiaca peels (29.5%) was higher than Zeamays L. cobs (26.9%). CMC from Musa paradisiaca peels and Zea mays L. cobs showedpH stability. Ice cream stabilized with Musa paradisiaca peel CMC demonstrated highermelting rates and better overrun than ice cream stabilized with CMC from Zea mays L.cobs. Conclusions: Musa paradisiaca peels and Zea mays L. cobs can be utilized as alternativeraw materials for CMC production. Among the two, Musa paradisiaca peel-derived CMCexhibited superior stabilizing properties in ice cream, offering a sustainable and effectivesubstitute for natural stabilizers.]]>
