+8615628782329
sales001@bosschemical.com
English
 |
110-17-8
futurechemical
110-17-8
Fumaric acid, also known as trans-butenedioic acid, fumaric acid, or corydalic acid, has the chemical formula C4H4O4 (HO2CCH=CHCO2H) and a molecular weight of 116.07. It is the trans isomer of butenedioic acid (the cis isomer is maleic acid). The molecule contains one carbon-carbon double bond and two carboxyl groups. It is a naturally occurring organic acid widely found in animals and plants (a metabolic intermediate in the human tricarboxylic acid cycle). As an internationally recognized food additive (EU E number E297, US FDA approval, Australia and New Zealand INS 297), fumaric acid has been used as a food acidulant since 1946. It has a high-intensity, long-lasting, and non-sharp acid taste, and due to its low water solubility and non-hygroscopic properties, it is particularly suitable for dry blends (baking powders, cake powders) and foods that require slow-release acidity. It is known as a "dry food acid with a long-lasting taste and no moisture absorption"—from fruit juices and soft drinks, bread and cakes to winemaking, salt and vinegar flavored potato chips and pudding powder, fumaric acid is a classic acidity regulator and preservative enhancer in the food industry.
Structurally and in manufacturing, fumaric acid contains one trans carbon-carbon double bond (-CH=CH-) and two carboxyl groups, making it a symmetrical dicarboxylic acid with a planar structure. Industrially, it is mainly produced by catalytic isomerization and hydrolysis of maleic anhydride (maleic anhydride), and can also be produced by microbial fermentation (fumaric acid fermentation). Food-grade products require a purity of ≥99.5% (as specified in 21 CFR 172.350, based on anhydrous basis), in the form of a white crystalline powder.
Physically , fumaric acid is a white crystalline powder with a fruity sour taste: density 1.635 g/cm³; melting point approximately 287℃ (sublimes at high temperatures, does not melt or decompose); low water solubility (approximately 0.63 g/100 mL @25℃, sparingly soluble in cold water, soluble in hot water and ethanol); pKa1 3.03, pKa2 4.44 (acidity comparable to or slightly stronger than citric acid); non-hygroscopic (stable under relative humidity, a significant processing advantage distinguishing it from citric acid and malic acid); low heat of combustion and good thermal stability.
Chemically , fumaric acid is a chemically stable unsaturated dicarboxylic acid: its two carboxyl groups can dissociate in a stepwise manner to provide an acid buffer, and it reacts with sodium bicarbonate to release carbon dioxide (swelling effect); its carbon-carbon double bond can undergo hydrogenation (to produce succinic acid), addition and polymerization reactions; it can esterify with alcohols (fumarate esters) and form salts with metals (fumarates, ferrous fumarate); it is thermally stable and does not absorb moisture or clump at high temperatures; its aqueous solution is acidic.
From the perspective of its mechanism of action, food-grade fumaric acid plays an irreplaceable role in the food industry due to its six properties: strong acidity, low solubility and sustained release, non-hygroscopic and dry-mixing stability, antibacterial and preservative properties, metal chelation, and iron complexation.
Mechanism of strong sourness and long-lasting taste : Fumaric acid has a pKa of 3.03, which is high in sourness (1 g of fumaric acid is about the same as the acidity of 1.5 g of citric acid). Due to its low water solubility and slow dissolution, the sourness is released in the mouth for a long time without being sharp, making it suitable for candy and beverage systems that require a lingering sour taste.
Non-hygroscopic dry mixing mechanism : Fumaric acid does not absorb moisture and clump in the dry state and is stable when coexisting with sodium bicarbonate. It is an ideal acid for dry mixing systems such as baking powder, cake powder, and dry beverage powder (citric acid and malic acid are highly hygroscopic and will cause dry powder to clump and become ineffective). This is the unique advantage of fumaric acid in dry food formulations.
Acid-base gas generation mechanism (leaving) : Fumaric acid reacts with sodium bicarbonate to release carbon dioxide, which provides a leavening effect during baking; its slow dissolution characteristic makes the gas generation process gentle and long-lasting, suitable for baking powder and cake powder systems.
Antibacterial and preservative mechanism : Fumaric acid lowers the pH of food, creating an acidic environment that inhibits the growth of mold, yeast, and bacteria (antifungal effect in boxed cake flour, wheat flour, and tortillas). When used in combination with preservatives such as sodium benzoate, it can synergistically inhibit pathogenic bacteria such as Escherichia coli, thus extending the shelf life of food.
Metal chelation mechanism : Fumaric acid can chelate metal ions such as calcium, magnesium, and iron, and can be used in wine to eliminate trace metals, stabilize flavor and color, and prevent metal catalytic oxidation and off-flavors.
Iron complexation mechanism (nutritional fortification) : Fumaric acid forms stable ferrous fumarate (iron content ≥31.3%) with ferrous iron. The iron is stable in form, has high bioavailability, and is less irritating to the gastrointestinal tract, making it a preferred iron source for food and dietary iron fortification.
In summary , food-grade fumaric acid (E297) is a multifunctional food acid used in everything from fruit juices and soft drinks to winemaking, from baking and leavening to iron fortification. Its core features include a long-lasting sour taste, non-hygroscopic properties, and antibacterial and preservative properties. It is applicable to beverages, baking, confectionery, brewing, dairy products, fruit and vegetable processing, food preservation, and nutritional fortification. Its safety has been assessed and approved by the EU (2014 assessment: "virtually non-toxic"), the FDA, and JECFA, making it the "king of acid" in dry formulations within the food acidulant family.
Application area: Beverage manufacturing.
Corresponding products: fruit juice drinks, carbonated soft drinks, fruit-flavored drinks, sports drinks, energy drinks, dry beverage powders (fruit-flavored instant powders), tea drinks, flavored water, fruit-flavored concentrates, plum juice, etc.
Why it works for this purpose: Fumaric acid (E297) provides a lasting sour taste with an acidity equivalent to approximately 1.5 g of citric acid per 1 g, replacing tartaric acid and partially replacing citric acid (Merck records); its low pH stabilizes the flavor and color of beverages, and when used in combination with sodium benzoate, it can synergistically inhibit pathogenic bacteria such as E. coli. It is a classic acidity regulator for fruit juices and carbonated beverages (Fenaroli records a usage of approximately 50-1640 ppm in non-alcoholic beverages).
Application areas: Baking products and premixed powder industry.
Corresponding products: baking powder acidifier, cake powder anti-caking agent, flour stabilizer, bread porosilicate, sourdough and rye bread acidifier, wheat and corn tortilla preservative and leavening agent, biscuit and shortbread leavening acidifier, puffed food acidifier, etc.
Why it can be used in this way: Fumaric acid is non-hygroscopic and stable when coexisting with sodium bicarbonate in a dry state, making it an ideal acid for dry-mixed baking powders (citric acid is hygroscopic, which can cause dry powders to clump and become ineffective); during baking, it reacts with sodium bicarbonate to produce gas, make bread fluffy, and increase bread porosity. At the same time, its antifungal properties prevent mold growth in boxed cake mixes, flour, and tortillas (clearly stated in Wikipedia/HSDB), making it a multifunctional acid for dry baking recipes.
Application areas: Confectionery and dessert industry.
Corresponding products: sour hard candy, fruit juice gummies, gel gummies, chewing gum, bubble gum, jelly, gelatin desserts, ready-to-eat pudding powder gelling agent, fruit-flavored sour candy coating, compressed candy, marshmallow acidifier, etc.
Why it can be used in this way: Fumaric acid has a strong and long-lasting sour taste (its low solubility allows the sourness to remain), making it suitable for enhancing the sourness and flavor of candies; it is used as a coagulant in stove-top pudding mixes (Wikipedia describes it as a coagulant in stove-top pudding mixes), and as a food acidulant in gelatin desserts and dry beverage powders (SRI describes it as a food acidulant in gelatin desserts and dry beverage powders), making it a multifunctional acid component in confectionery systems.
Application areas: Wine and fruit wine production.
Corresponding products: wine fermentation inhibitors, wine acidity regulators, fruit wine stabilizers, winemaking metal removers, wine flavor stabilizers, low-alcohol wine acid supplements, etc.
Why it can be used for this purpose: Adding fumaric acid to wine can prevent over-fermentation (inhibit the continued fermentation of residual sugars), maintain a low pH, chelate and eliminate trace metal ions, and stabilize the flavor of the wine (clearly stated in HSDB). It is an additive that the US FDA allows to be used for acidity adjustment and fermentation control in wine.
Application areas: Dairy and functional beverage industry.
Corresponding products: yogurt acidity regulators, cheese processing acidity regulators, ice cream acidity regulators, dairy beverage acidifiers, sports drink acidity regulators, electrolyte beverage flavor stabilizers, protein beverage acidity regulators, etc.
Why it can be used for this purpose: Fumaric acid can be added to dairy products and sports drinks to adjust acidity and pH, stabilize flavor and color (HSDB clearly states that it can be added to dairy products and sports drinks). Its buffering properties prevent excessive acidification from affecting the protein structure of milk, making it a common acidity regulating component in dairy products and functional beverages.
Application areas: Fruit and vegetable processing, such as jams and preserves.
Corresponding products: jam acidity regulator, jelly freezing pH control agent, candied fruit acidifier, candied fruit acidity regulator, fruit juice concentrate acid protectant, canned fruit and vegetable acidity regulator, hawthorn product acidifier, etc.
Why it can be used in this way: Fumaric acid adjusts the pH of jam and jelly systems to the optimal gelling range of pectin (approximately pH 3.0-3.4), promotes gel formation and improves texture; its low pH environment helps to inhibit bacteria and prevent spoilage, protect color and preserve freshness, and it is an acidity and gelling regulator in processed fruit and vegetable products (HSDB records that it can be added to jams and jelly).
Application areas: Preservation of dry powder foods and packaged foods.
Corresponding products: boxed cake powder antifungal agent, flour anti-mold agent, corn tortilla preservative, premixed powder preservative, baking powder anti-mold component, beverage preservative synergist, jam preservative enhancer, pickled food preservative aid, etc.
Why it can be used in this way: Fumaric acid inhibits the growth of mold, yeast and bacteria by lowering pH. It is an antifungal agent in boxed cake flour, flour and tortillas (HSDB clearly states that it is an antifungal agent in boxed foods). When used in combination with preservatives such as benzoates, it has a synergistic antibacterial effect against Escherichia coli and other bacteria. As a naturally sourced organic acid preservative enhancer, it extends the shelf life of food.
Application areas: Iron fortification of food and special dietary foods.
Corresponding products: iron-fortified cereals, infant rice cereal and complementary foods, nutritional supplements for pregnant women, iron-fortified biscuits, special dietary powders, multivitamin and mineral supplements, iron sources, etc.
Fumaric acid (C4H4O4, E297, CAS 110-17-8) is a multifunctional food acid used in everything from fruit juice and soft drinks to winemaking, from baking and leavening to iron fortification. With its six properties of strong acidity, low solubility and sustained release, non-hygroscopic dry-mix stability, antibacterial and preservative properties, metal chelation, and iron complexation, it has mature applications in eight major areas: beverage acidity regulation, baking leavening and mold prevention, confectionery acidifiers, winemaking aids, dairy and sports drink acidity regulation, jam and dried fruit processing, food preservation and antifungal properties, and ferrous fumarate fortification. Beverage acidity regulation and baking formulations are the two core areas, while ferrous fumarate fortification is a key nutritional fortification focus.
