Section
| HS Code | 901373 |
| Productname | Fumaric Acid CWS |
| Chemicalname | Fumaric Acid |
| Casnumber | 110-17-8 |
| Einecs | 203-743-0 |
| Molecularformula | C4H4O4 |
| Molecularweight | 116.07 g/mol |
| Appearance | White crystalline powder |
| Color | White |
| Odor | Odorless |
| Form | Powder |
| Grade | Cold water soluble (CWS) |
| Assay | ≥99.0% |
| Solubility | Cold water soluble |
| Moisture | ≤0.5% |
| Heavymetals | ≤10 ppm |
| Lead | ≤2 ppm |
| Arsenic | ≤1 ppm |
| Meltingpoint | 286–287 °C |
| Particlesize | 80 mesh typical |
| Packaging | 25 kg net bags |
| Storage | Store in a cool, dry, ventilated place |
As an accredited Fumaric Acid CWS factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Fumaric Acid CWS is packed in 25 kg net multi-wall paper bags with polyethylene liners, palletized and shrink-wrapped. |
| Container Loading (20′ FCL) | 20′ FCL is loaded with palletized Fumaric Acid CWS, kept dry and secured to prevent shifting, moisture ingress, and contamination. |
| Shipping | Shipping Description: Fumaric Acid CWS is a non-hazardous chemical, not regulated for transport. Pack in moisture-proof bags or FIBCs, label with product name and lot, keep dry, avoid heat, humidity and direct sunlight; transport in clean, dry vehicles per local regulations. Do not stack excessively; handle with care to prevent bag damage. |
| Storage | Store Fumaric Acid CWS in a cool, dry, well-ventilated area away from heat, ignition sources, and moisture. Keep containers tightly closed, clearly labeled, and protected from physical damage. Prevent dust generation and accumulation. Store only in original or compatible containers. Segregate from incompatible materials such as strong oxidizers. Use appropriate containment and follow the supplier’s safety data sheet and local regulations. |
| Shelf Life | Fumaric Acid CWS typically has a shelf life of 24 months when stored cool, dry, and protected from moisture, heat, and direct sunlight. |
Fluidized-bed agglomeration of fumaric acid CWS with maltodextrin or gum arabic reduces the density differential between acidulant particles and sucrose/dextrose premixes, which otherwise causes stratification when bulk densities diverge by more than 0.15 g/cm³. In a powdered beverage premix diluted at 1:10, a finished drink concentration of 0.08–0.25 wt% fumaric acid corresponds to 0.8–2.5 wt% in the dry blend; the upper boundary is controlled by perceptible tartness and the lower boundary by insufficient pH shift below 4.0 for reconstituted-beverage stability. The acidulant’s pKa1 of 3.03 and pKa2 of 4.44 make it effective for low-pH flavor systems without the strong hygroscopicity of citric acid. Food-grade compliance is documented against 21 CFR 172.350, the current Food Chemicals Codex monograph, and EU Regulation (EC) No 1333/2008 Annex II for E297, where use in powdered drink categories is generally permitted quantum satis but final flavored-beverage recipes must satisfy national labeling and additive-category requirements. Production lines preblend the acidulant with 5–10% of the sugar fraction in a ribbon mixer, then feed the preblend into a continuous fluidized-bed agglomerator with top-spray nozzle; wetted particles are dried to 1.5–3.0% moisture and passed through a rotary sifter before vertical form-fill-seal stick-pack filling. The low intrinsic solubility of standard crystalline fumaric acid at 25°C—approximately 0.63 g/100 mL—means CWS performance depends more on particle porosity and wicking than equilibrium dissolution; reconstitution in water below 10°C can require extended agitation, and published data for this specific configuration is limited. Volumetric fill-weight drift from agglomeration-related bulk-density variation is a recognized bottleneck on high-speed stick-pack lines. Terminal product types include sugar-free instant lemonade powders, vitamin-fortified effervescent drink granules, and low-hygroscopic iced tea premixes.
Acidulant addition in pectin or gelatin confectionery occurs after syrup cooking to avoid acid-catalyzed inversion of sucrose, which increases hygroscopicity and produces sticky surfaces during storage. The standard addition range of fumaric acid CWS is 0.25–1.0 wt% of the finished mass, with the lower end common in low-acid fruit snacks and the upper end in sour gummy formats. The material is controlled by 21 CFR 172.350 and EU Regulation (EC) No 1333/2008 Annex II for E297; additional national constraints on synthetic colors and flavor solvents apply to the final confectionery recipe. In production, cooked syrup at 78–82°Bx total solids is cooled to below 85°C before a preblended acid-buffer-sugar fraction is folded in, because addition at higher temperatures drives sucrose inversion and can produce a runny, hygroscopic candy body. Depositing into starch molds is maintained at 60–70°C to prevent starch blowing and surface cracking; drying rooms then hold 20–25°C and 35–50% relative humidity until final moisture reaches 14–18% for gummy pieces. Fumaric acid’s lower hygroscopicity relative to citric acid reduces surface bloom on packaging film, but its slower dissolution can leave undissolved acid particles if the dry acid is added below 60°C without sufficient shear. Production-scale Mogul lines therefore pre-dissolve a portion of the acid in the flavor syrup at 40–45°C and polish through an inline 100–200 µm filter to remove oversize particles. A recurring failure mode is batch-to-batch variation in acid dissolution when syrup temperature drops during line stoppages; this can create localized acid-rich domains and pectin pre-gelation. Terminal product types include pectin fruit snacks, gelatin gummy candies, and enrobed sour confectionery.
Fumaric acid CWS functions as a slow-acting leavening acid because its low water solubility delays reaction with sodium bicarbonate until dough temperature increases during proofing or hot pressing, reducing premature CO₂ loss in refrigerated dough distribution. The diprotic acid has a sodium bicarbonate neutralization value of approximately 145 g per 100 g acid; at a target sodium bicarbonate level of 2.0–2.5 g per 100 g flour, fumaric acid contributes 0.8–1.7 g per 100 g flour when it represents the slow-acting portion of the leavening acid charge. Food-grade compliance follows the current Food Chemicals Codex monograph, 21 CFR 172.350, and EU Regulation (EC) No 1333/2008 for E297; baked-goods categories may impose specific additive declarations when organic acid blends are used. Two-stage dough mixing keeps finished dough temperature at 18–22°C to avoid early acid release; tortilla lines using hot-press or hand-stretch methods operate with platen temperatures of 180–220°C, where starch gelatinization and acid dissolution occur within 20–40 s. The leavening reaction is less vigorous than with monocalcium phosphate or sodium acid pyrophosphate, making it suitable for extended hold times but unsuitable as the sole acidulant in quick-bake cakes or fast-rising batter systems. Production-scale bottlenecks include premature CO₂ release when dough temperature exceeds 23°C during truck loading, and final dough pH values below 5.5 can alter tortilla surface color by accelerating browning. Terminal product types are flour tortillas, refrigerated biscuit rounds, and frozen unproofed laminated doughs.
In post-weaning piglet nutrition, fumaric acid CWS is applied through drinking-water proportioning pumps when feed intake is depressed and endogenous gastric acid output is insufficient to reduce digesta pH below 4.5. A concentrated stock solution of 1.0–3.0% fumaric acid is injected into the water line at 0.5–2.0% v/v, with target finished drinking-water pH between 4.0 and 4.8; water hardness above 250 mg/L CaCO₃ equivalents increases acid demand and can push consumption above palatability thresholds. In compound feed, inclusion of 0.5–1.5% fumaric acid CWS has been evaluated in prestarter rations to reduce buffering capacity and support protein digestibility, but published data for this specific configuration is limited when organic acid blends are used. Regulatory compliance in the EU requires registration as a feed additive or feed material under Regulation (EC) No 1831/2003 and hygiene controls under Regulation (EC) No 183/2005; the additive number E297 appears in the relevant feed additive entry where acidity-regulating use is authorized, but target species and maximum inclusion are entry-specific and must be verified against the national feed code. Downstream production uses in-line pH probes with automatic acid-pump feedback and daily cleaning of proportioning lines to prevent biofilm formation in residual sugar-based vehicles. A known operational failure mode is acid stock precipitation in hard water when stock concentration is prepared above 3% without softened or deionized water. Terminal product types are piglet drinking-water acidifier concentrates, prestarter mash or pellet acid preparations, and poultry crop pH modifiers.
Vacuum tumbling of poultry breast muscle with fumaric acid CWS lowers surface pH and extends the lag phase of spoilage organisms, but excessive acidification below the isoelectric point of myofibrillar proteins reduces water-holding capacity and increases purge during retail display. The addition range typically reported for fumaric acid in meat and poultry marinades is 0.1–0.3% of finished product weight, with brine concentration adjusted to account for pump uptake of 10–20% in injected whole-muscle products. In U.S. federally inspected establishments, use is governed by Food Safety and Inspection Service Directive 7120.1 listing safe and suitable ingredients, in addition to 21 CFR 172.350 for the acidulant itself; EU establishments must comply with Regulation (EC) No 1333/2008 where fumaric acid is permitted in meat preparations, but final pH must not substitute for validated thermal lethality or chilling. Production uses chilled brine at 2–4°C mixed under high shear to fully hydrate the CWS grade, then injects the brine into whole muscle at 10–15% extension or tumble-mixes under vacuum at 0.8–0.9 bar for 30–60 min. Surface pH is monitored with a flat-surface electrode; processors typically stop acid addition when surface pH reaches 5.0–5.4 to avoid excessive protein denaturation and purge loss. Over-acidification can produce a pale, soft, exudative surface texture and shorten the usable shelf life despite improved microbial control. Terminal product types are marinated poultry breast portions, pork loin injection cuts, and ready-to-eat beef strips.
In aqueous cosmetic systems, fumaric acid CWS is incorporated when formulators require pH depression without the strong hygroscopicity of citric acid or the aggressive odor of acetic acid. The addition level is formula-driven rather than fixed; typical water-based toners and gel systems use 0.05–1.0 wt% fumaric acid to achieve final pH 4.0–5.5, with less than 0.2 wt% common in emulsion-based leave-on products. CWS material should be dissolved in the aqueous phase at 35–45°C before incorporation of high-molecular-weight thickeners, because direct addition to a neutralized carbomer gel causes localized coagulation and visible microgel formation. Cosmetic regulatory compliance in the EU follows Regulation (EC) No 1223/2009; fumaric acid is listed under INCI name Fumaric Acid with CAS 110-17-8 as a buffering and pH-adjusting function, and no Annex-type maximum limit applies, provided the product safety assessment under Article 14 demonstrates acceptable skin compatibility. Production lines should avoid storing concentrated acid stock solutions in carbon steel vessels below pH 3.0; 316L stainless steel or polyethylene contact surfaces are preferred. Terminal product types are exfoliating aqueous toners, low-pH face cleansers, and water-based hair-rinse pH adjusters.
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Fumaric Acid CWS is a cold-water-dispersible acidulant presentation based on trans-butenedioic acid (E297; molecular formula C4H4O4, molar mass 116.07 g mol⁻¹). The unmodified acid has pKa values of 3.03 and 4.44 at 25 °C and an aqueous solubility limit near 0.63 g/100 mL. The CWS designation refers to a physical co-processing strategy rather than a chemical derivative: micronized fumaric acid is blended with a food-grade hydrophilic carrier to improve cold-water wetting, suppress sedimentation, and reduce reagglomeration after milling. Commercial CWS material is normally supplied against the Food Chemicals Codex monograph for fumaric acid, with assay 99.5–100.5% dry basis, maleic acid ≤0.1%, moisture ≤0.5%, residue on ignition ≤0.1%, lead ≤2 mg/kg, and arsenic ≤1 mg/kg. The food-additive listing is 21 CFR 172.350 in the United States and E297 under Regulation (EC) No 1333/2008, Annex II, in the European Union.
Because fumaric acid is a dicarboxylic acid with pKa1 3.03 and pKa2 4.44, its antimicrobial activity in food systems is strongest when the undissociated acid fraction remains available. The undissociated form partitions into microbial cell membranes; after uptake, the higher intracellular pH causes dissociation and anion accumulation. This mechanism is shared with other weak organic acids, but fumaric acid’s lower solubility produces a slower release and longer persistence in low-moisture dough systems. In bakery preservation, the effect is therefore not a function of total titratable acidity alone, but of local pH, water activity, and the dissociation equilibrium at the product temperature.
In low-moisture dough systems, the relevant processing variable is not equilibrium solubility but the rate of particle wetting and spatial distribution. Coarse crystalline fumaric acid can remain as discrete particles during high-speed mixing, creating acidic microenvironments that differ from the bulk dough pH by 0.5–1.0 pH unit. On commercial hot-press flour-tortilla lines, such localized acidification contributes to intermittent gluten weakening, surface tears, and non-uniform preservative action. CWS grades mitigate this by reducing particle diameter and providing a carrier-wetted surface that rapidly releases acid particles into the aqueous phase. Under low-shear paddle mixing at 5–15 °C, typical CWS powders reach visible dispersion in cold water within 30–60 s; carrier composition varies by manufacturer and can shift this window by ±15 s. Because the CWS process improves dispersibility rather than thermodynamic solubility, the dissolution equilibrium remains governed by the intrinsic aqueous solubility of fumaric acid.
Formulation trials for flour tortillas commonly report addition levels of 0.15–0.30% on flour mass to achieve dough pH values between 5.2 and 5.8. Doses above 0.50% are associated with reduced gluten extensibility and increased tearing during high-speed pressing. At pH 4.0, the dissociation profile of fumaric acid places approximately 68% of total species as the mono-anion and 25% as the dianion; the fully protonated fraction is near 7%. This creates a sharper acidification curve than citric acid, whose triprotic system provides a broader buffering span from 3.13 to 6.40. In dry beverage and dessert mixes, the low hygroscopicity of fumaric acid reduces moisture-induced caking compared with citric acid at storage relative humidity above 60%, although the carrier fraction in CWS can increase moisture uptake if packaging water-vapour transmission exceeds 0.2 g m⁻² day⁻¹ at 38 °C/90% RH.
Citric acid deliquesces near 70% RH and rapidly turns dry mixes into hard lumps unless barrier packaging and anticaking agents are used. Malic acid is less hygroscopic but introduces a persistent apple-like flavour at high dose. CWS fumaric acid has lower hygroscopicity than citric acid and a strong acidification effect per unit mass, but its slow dissolution can delay full acidification in cold-water beverages. Coated fumaric acid differs by relying on a lipid or polymer coating for retarded release; this mechanism is useful in extended-release baking applications but not for immediate cold-water dispersion at 5 °C. CWS fumaric acid does not use a hydrophobic coating, so the dispersibility benefit remains available under cold-water mixing conditions.
| Property | Fumaric acid CWS | Fumaric acid crystalline | Citric acid anhydrous | DL-Malic acid |
|---|---|---|---|---|
| Molecular weight | 116.07 g mol⁻¹ | 116.07 g mol⁻¹ | 192.12 g mol⁻¹ | 134.09 g mol⁻¹ |
| pKa values at 25 °C | 3.03, 4.44 | 3.03, 4.44 | 3.13, 4.76, 6.40 | 3.40, 5.11 |
| Water solubility at 25 °C | 0.63 g/100 mL free acid basis | 0.63 g/100 mL | 59.2 g/100 mL | 55.8 g/100 mL |
| Relative hygroscopicity | Low | Very low | High | Moderate |
| Primary use constraint | Carrier variation affects active loading | Slow wetting and sedimentation | Moisture-induced caking | Flavour character at high dose |
On an equal-mass basis, fumaric acid provides approximately 1.55 times the proton equivalents of lactic acid, because fumaric acid has two carboxyl groups per 116.07 g mol⁻¹ molecule while lactic acid has one carboxyl group per 90.08 g mol⁻¹ molecule. The full acid-strength advantage is not realized in all food matrices because dissociation at typical product pH is governed by the pKa values. Formulators must also correct for carrier dilution. CWS grades typically contain 5–20% w/w food-grade carrier, so a 0.20% total powder dose in a bakery formulation does not deliver 0.20% fumaric acid. For a grade containing 10% carrier, the active fumaric acid delivery at that dose is 0.18%. The certificate of analysis should state active fumaric acid content on a total-powder w/w basis; a monograph assay result alone is insufficient because it is expressed for the fumaric acid fraction rather than the finished CWS powder.
Material acceptance for CWS fumaric acid requires separate chemical purity testing and physical dispersion testing. Chemical purity should be verified using the methods designated in the Food Chemicals Codex monograph. Impurity control is unambiguous: maleic acid, the cis isomer, is not an acceptable substitute and is typically limited to ≤0.1% in food-grade material. Because the carrier system may contain maltodextrin, dextrose, or another saccharide, total reducing-sugar content and labelling implications differ among suppliers. Regulatory status is ingredient-specific rather than presentation-specific. The carrier must itself be food-grade, but the final CWS product remains covered by the fumaric acid listing where the carrier is an incidental food ingredient and the active acid remains the sole technological additive. In the EU, the E297 listing applies to fumaric acid; carriers are declared as ingredients if present above labelling thresholds. In the US, the product falls under 21 CFR 172.350; however, the carrier must be GRAS for the intended use. Supplier documentation should therefore include both the fumaric acid monograph certificate and the carrier identity.
| Regulatory or method reference | Scope | Typical limit or method designation |
|---|---|---|
| 21 CFR 172.350 | U.S. direct food-additive approval for fumaric acid | Use as acidulant, flavouring adjunct, leavening agent |
| Regulation (EC) No 1333/2008 Annex II | EU food-additive listing | E297, permitted quantum satis in most food categories |
| FCC monograph | Chemical purity | Assay 99.5–100.5% dry basis, maleic acid ≤0.1%, moisture ≤0.5%, residue on ignition ≤0.1% |
| JECFA FAO/WHO monograph | Heavy-metal limits | Lead ≤2 mg/kg, arsenic ≤1 mg/kg |
| ISO 13320:2020 | Particle-size distribution | Laser diffraction; D90 commonly ≤75 µm for CWS grades |
| Karl Fischer titration | Moisture content | ≤0.5% w/w |
Physical specifications are equally important. A representative CWS grade may specify laser-diffraction D90 ≤75 µm and no more than 1.0% residue on a 200-mesh (75 µm) screen, but these values are not harmonized across all producers. Laser diffraction particle size analysis under ISO 13320:2020 should use dispersing pressure low enough not to break agglomerates; dry dispersion pressures of 1–2 bar are typical for organic acid powders but must be optimized. Water content by Karl Fischer is preferred over loss-on-drying because fumaric acid sublimation is minimal under standard moisture-oven conditions, while the carrier may undergo dehydration or colour change. Storage stability is usually specified as 24 months in unopened packaging at ≤25 °C and ≤60% RH. Above these limits, surface moisture uptake can increase particle bridging in silos and reduce flow through rotary valves.
Production of CWS material is generally performed by air-jet milling or pin milling of fumaric acid followed by blending with a carrier in a ribbon or ploughshare mixer. The milled acid must be blended before it can recompact, because fine fumaric acid exhibits poor flow and tends to form agglomerates. The resulting powder is free-flowing only if the carrier and flow agent are uniformly distributed; over-mixing can cause carrier segregation or acid smearing on mixer walls. These batch-to-batch variance points are not always visible on a certificate of analysis but appear as flow interruptions in vibratory feeders and rotary valves on production-scale lines.
Flour-tortilla hot-press operations typically run dough temperatures of 30–34 °C after mixing and press temperatures of 180–200 °C. Under these conditions, dissolved fumaric acid remains non-volatile and does not degrade significantly during baking, whereas acetic or lactic acid may volatilise and contribute to flavour loss. The low solubility of fumaric acid is advantageous because it resists rapid acidification during proofing; however, undispersed particles can appear as dark spots after baking. CWS reduces the incidence of such spots by preventing local concentration hot spots.
In pneumatic conveying and dry-blend operations, the air dew point should be maintained below 10 °C to avoid carrier hydration and line fouling. The product should not be combined with sodium bicarbonate in an aqueous phase, because rapid CWS dispersion brings acid and bicarbonate into contact quickly and results in immediate carbon dioxide release with loss of leavening capacity. Dry blends may be acceptable if the water activity is maintained below 0.40 and package moisture ingress is prevented. In animal-drinking-water acidification and other cold-water dosing applications, the CWS presentation reduces dosing-line sediment compared with crystalline fumaric acid, but published data for all specific water compositions is limited and field calibration against a pH setpoint is required.
