Product Description

Fumaric acid is a white crystalline powder with CAS 110-17-8, also known as trans-butenedioic acid. It is nearly odorless and features a clean, tart fruity taste. This food-grade acid is slightly soluble in water and has low hygroscopicity, which brings good stability for powder premixes. It is widely used as an acidulant in food and beverage systems. It has excellent thermal stability and can maintain its acid performance during high-temperature processing. It complies with food additive standards and is safe for use in edible formulations. It provides a slow-release sour profile that avoids sharp, sudden acidity. It can synergize well with other acidulants such as citric acid and malic acid. It helps inhibit microbial growth and supports longer shelf life of finished goods. It is suitable for bakery, confectionery, beverage and meat product applications. It can chelate metal ions to reduce discoloration and fat oxidation. It is easy to blend evenly into dry powder formulas for industrial production. It has low moisture absorption and will not cake easily during long-term storage. It can reduce the total dosage of acidulants in compound formulas to cut production costs. It meets the requirements of multiple international food safety specifications for export.

COA

Test Items	Specification	Test Result
Appearance	White crystalline powder, almost odorless	White crystalline powder
Fumaric Acid (on dry basis)	≥99.0%	99.42%
Loss on Drying	≤0.5%	0.21%
Residue on Ignition	≤0.1%	0.04%
Heavy Metals (as Pb)	≤10 mg/kg	<3 mg/kg
Arsenic (As)	≤3 mg/kg	<1 mg/kg
Lead (Pb)	≤2 mg/kg	<0.5 mg/kg
Mercury (Hg)	≤1 mg/kg	<0.1 mg/kg
Water-insoluble matter	≤0.1%	0.03%
Melting point	287~302℃	292℃

Functions and Effects

It acts as an efficient acidity regulator to adjust and stabilize the pH value of food formulations. It delivers a clean, long-lasting sour flavor and enhances the overall taste of beverages and bakery goods. It serves as a chelating agent to bind metal ions and slow down oxidative deterioration of products. It works as a coagulant and curing aid in gelatin, confectionery and meat processing. It can improve the stability of powder blends and extend the shelf life of finished food. It provides a slow-release sour profile that avoids sharp, sudden acidity. It can synergize well with other acidulants such as citric acid and malic acid. It helps inhibit microbial growth and supports longer shelf life of finished goods. It can chelate metal ions to reduce discoloration and fat oxidation. It is easy to blend evenly into dry powder formulas for industrial production. It has low moisture absorption and will not cake easily during long-term storage. It can reduce the total dosage of acidulants in compound formulas to cut production costs.

Application Fields

It is widely applied in carbonated drinks, fruit juices and concentrated beverages to adjust sour taste and stabilize flavor system. It is commonly used in bakery products, including cakes, bread and biscuits for improving texture and inhibiting spoilage. It works well in candies, gummies and pectin jelly as acidulant and coagulation auxiliary agent. It can be added into processed meat and sausage products to assist curing and restrain bacterial reproduction. It is suitable for dry premix powder, nutritional solid drinks and dietary supplement formulations. It is also used in food compound seasonings and pickle products for pH control and fresh-keeping. It can be used in cosmetic raw material formulations for mild pH adjustment. It is used in animal feed to regulate gastrointestinal pH and promote nutrient absorption. It can be added into effervescent tablet formulas to generate stable carbon dioxide. It applies to canned food to suppress browning and extend shelf life. It is used in biochemical and pharmaceutical intermediate synthesis. It serves as a raw material for manufacturing biodegradable polymer materials.