What is Fumaric Acid?
Fumaric acid appears as colorless or white crystals and powder, with a fruity sour taste. Slightly soluble in water, ether, etc. Fumaric acid can be used as an acidulant, antioxidant, pickling accelerator, etc. In addition, fumaric acid also has a strong buffering effect and antibacterial and anti-mildew effects.
There are three main production processes for fumaric acid:
1. Cis acid isomerization method: This synthesis method is a commonly used method for producing fumaric acid in my country. Using cis acid as raw material, the temperature can be raised to 145-260°C through the catalytic effect of thiourea, and the final product can be obtained through filtering, washing, drying and other processes after isomerization to fumaric acid.
2. Fermentation method: Paraffin (liquid) can be used as raw material, and then fermented by Candida, and then separated, decolorized, crystallized, dried and other means to finally obtain fumaric acid.
3. Furfural method: Furfural can be used as raw material, sodium chlorate is added and oxidized to produce fumaric acid.
Related parameters:
| Items | CONFORMS | RESULT |
| ASSAY (%) | 99.5-100.5 | 99.6 |
| MELTING POINT(℃) | 286-302 | 299 |
| MALEIC ACID(%) | MAX 0.1 | 0.03 |
| MOISTURE(%) | MAX 0.5 | 0.12 |
| RESIDUE ON IGNITION(%) | MAX 0.1 | 0.06 |
| ARSENIC PPM | MAX 2 | <2 |
| LEAD PPM | MAX 2 | <2 |
| MERCURY PPM | MAX 1 | <1 |
Recommended dosage
| Food Name | Maximum usage(g/kg) |
| Carbonated beverages | 0.5 g/kg |
| Starch products | 0.3 g/kg |
| Jelly | 0.5 g/kg |
| Salad dressing | 0.4 g/kg |
| Ice cream | 0.3 g/kg |
| Aquatic product processing | 0.3 g/kg |
| Seasonings | 0.5 g/kg |
| Soy products | 0.3 g/kg |
| Soy sauce | 0.3 g/kg |
| Ham | 0.2 g/kg |
| Bread | 0.2 g/kg |
| Barbecued products | 0.4 g/kg |
| Dairy products | 0.3 g/kg |
| Quick frozen food | 0.3 g/kg |
| Chocolate | 0.3 g/kg |
| Canned food | 0.4 g/kg |
| Pickled food | 0.4 g/kg |
| Gel candy | 0.5 g/kg |
| Nutritional beverages | 0.4 g/kg |
Fumaric Acid has a wide range of uses
1. Food seasoning and preservation Fumaric acid can be used as an excellent food preservative and acidulant, which can not only improve the taste of food but also effectively inhibit the growth of bacteria and mold in food. Adding fumaric acid to perishable foods such as meat products can extend their shelf life and ensure the safety and quality of the products.
2. Enhance taste
Fumaric acid has a strong sour and salty taste. Adding it to foods such as fish products can improve the taste and appetite. In addition, fumaric acid can be used as a fermentation seasoning to make products such as pickled vegetables and cheese to increase the flavor of the product.
3. Feed additives
As a common feed additive, fumaric acid can improve animal immunity, reduce the probability of dystocia, miscarriage and stillbirth, increase the survival rate of newborn animals, and promote animal growth and development. It is also low in cost and high in safety, so it is widely used in feed processing.
4. Improve texture
Fumaric acid can also be used as a thickener to increase the viscosity and taste of food. It is widely used in sauces, condiments, jams and other products.
5. Other uses
In addition to the above uses, fumaric acid can also be used to make dairy products, frozen foods, biscuits and other foods, and its effects are also diverse.
User asked question:
Q: Can fumaric acid be extracted naturally?
A: The answer is yes, fumaric acid can be obtained from certain plants (such as sage) and animals through extraction and purification methods, and is widely used in food, medicine, cosmetics and industry.
Q: Is there a difference between fumaric acid and citric acid?
A: In addition to the difference in chemical structure, their sources and uses are also very different; citric acid is mainly extracted from citric acid and some other citrus fruits, and can be used as an acidulant and preservative. It is more common than citric acid and has a more obvious sour taste and acidity;
In addition to being naturally extracted from pears, fumaric acid can also be chemically synthesized and is often used in the food and beverage industry as an acidulant and can be used as a sour enhancer.
