China maleic anhydride manufacturers

 

Benifits of Fumaric Acid

Fumaric acid food grade is an organic acid widely found in nature. In humans and other mammals, Fumaric acid is a key intermediate in the tricarboxylic acid cycle for organic acid biosynthesis. Fumaric acid is also an essential ingredient in plant life.
Fumaric acid's hydrophobic nature results in persistent, long lasting sourness and flavour impact. In food and beverage products with a pH greater than 4.5, Fumaric acid decreases the pH with minimal added sourness. Fumaric Acid has more buffering capacity than other food acids at pHs near 3.0 - this is due to its pKa1 and to its low molecular weight.
Fumaric acid lowers pH in foods and beverages - this enhances the effectiveness of anti-microbial ingredients. In addition, undissociated Fumaric Acid that is present at low pHs has a bactericidal effect against E.Coli O157:H7.Fumaric acid blocks or breaks gluten disulphide bonds - this improves dough machinability in wheat flour doughs.
Granular Fumaric acid dissolves during baking and generates carbon dioxide by reaction with sodium bicarbonate. Fumaric acid has a higher neutralisation value than other delayed action leavening acids. Fumaric acid absorbs virtually no atmospheric moisture - it stays dry and free flowing. Dry-mix products will not cake or harden, even during high humidity storage conditions, when Fumaric acid is used as the acidulant.
Fumaric acid does not absorb moisture that degrades flavour ingredients in dry mix products.
Ingredient cost is reduced when using Fumaric acid for two reasons. Fumaric acid is stronger than all other organic food acids in terms of sourness, acid equivalent weight and pH values - therefore, less can be used. In addition, Fumaric acid is more economical than other food acids on a cost per unit weight basis.
For dry mixes, packaging material cost is decreased due to reduced moisture barrier requirements and because a smaller package can be used (the unit weight of the dry mix package can be lowered because less acidulant is used).
Fumaric acid has been used in food and beverage products since 1946. It is currently used in wheat and corn tortillas, sour dough and rye breads, refrigerated biscuit doughs, fruit juice and nutraceutical drinks, gelatin desserts, gelling aids, pie fillings and wine. Food research shows that Fumaric acid improves quality and reduces costs of many food and beverage products. It is also used in animal feed.