| CAS No.: | 110-17-8 |
|---|---|
| Formula: | C4h4o4 |
| EINECS: | 203-743-0 |
|
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Fumaric acid and acetic acid are two common acidity regulators. Although they are both used to adjust the acidity of food, they have significant differences in chemical structure, use and taste.
Fumaric acid is a dicarboxylic acid that usually exists in crystalline form and is mainly obtained through chemical synthesis or microbial fermentation. Fumaric acid is also found in some natural foods, such as mushrooms, grapes, and wine. It is widely used in juices, candies, beverages and other foods. As an acidity regulator, it can not only improve the taste of food and bring a refreshing sour taste, but also extend the shelf life of food. In addition, fumaric acid is also used in some nutritional supplements, especially in improving human energy metabolism.
Acetic acid is a monocarboxylic acid with a simple chemical structure consisting of a methyl group and a carboxyl group. Acetic acid is mainly obtained through the fermentation or chemical synthesis of ethanol and is widely found in vinegar, wine and certain fruits and vegetables. As an acidity regulator, it is often used in condiments (such as vinegar) and pickled foods to enhance the sourness of food and improve the taste. Acetic acid plays a preservative role in food and can effectively extend the shelf life of food. It is also widely used in preparing and adjusting the pH value of food, especially in pickled foods. The sourness and acidity adjustment effect of acetic acid is particularly prominent.
The sourness of fumaric acid is mild and not overly irritating, so it is suitable for foods that require a slight sourness, while the sourness of acetic acid is more sharp, and may bring about a strong sourness, especially at high concentrations. Acetic acid has a strong acidity regulating effect and is suitable for foods that require higher acidity or stronger sourness, such as vinegar, pickled foods, etc. Due to its milder sourness, fumaric acid is often used in foods that require acidity adjustment but do not want a sharp sourness, such as juices, candies, and beverages.
The choice between the two depends on the specific needs of the food product. Fumaric acid is more suitable for foods that require a refreshing sour taste and lower acidity, while acetic acid is more suitable for foods that require stronger acidity or a sharp sour taste. In general, fumaric acid and acetic acid each play different roles in acidity regulation and food processing to meet the taste and quality preservation requirements of different foods.
Quick Details
| CAS No.: | 110-17-8 | Other Names: | 2-Butenedioic Acid, Acidum Fumaricum |
| MF: | C4H4O4 | EINECS No.: | 203-743-0 |
| Place of Origin: | China | Type: | Food grade, Tech grade |
| Efficacy: |
Acidity Regulators |
Brand Name: | polifar |
| Model Number: |
Food Ingredients |
Appearance: | White Crystal Powder |
| Shelf Life: | 2 years | MOQ: | 1kg |
| Sample: | Free, ≤100g | Criteria Implemented: | GB 25546 - 2010 |
Supply Ability changmao
| Supply Ability | 200,000 kg per month |
Packaging & Delivery
| Product Packaging: | 25kg/bag or at clients' request |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances. |
| Loading: |
10MT/20FCL' |
| Delivery: | About 2 - 4 week |
Product Properties
Fumaric acid is used in the production of unsaturated polyester resins. This type of resin is characterized by good chemical resistance and heat resistance; the copolymer of fumaric acid and vinyl acetate is a good adhesive. This product is used as a food additive-sour agent, used in refreshing drinks, fruit candy, jelly, ice cream, etc., most of which are used in combination with the sour agent citric acid, a monosodium salt made by the reaction of fumaric acid and sodium hydroxide, It is also used as a sour seasoning and as an intermediate for synthetic resin and mordant.
It is mainly used in the processing of meat products and fish products in food. Fumaric acid can be used as acidity regulator, acidulant, antioxidant assistant, pickling accelerator, and perfume.
Specification
| Item | Standard |
| Appearance | White crystalline powder |
| Assay(on dry basis) | 99.5 - 100.5 % |
| Water Insolubilities | ≤ 0.5 % |
| Maleic Acid | ≤ 0.1 % |
| Heavy metals(Pb) | ≤10 mg/kg |
| Arsenic (As) | ≤ 3 mg/kg |
| Melting Point | 286.0 - 302.0 ºC |
| Usage | Acidity Regulators |
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