High Purity 99% Fumaric Acid Food Grade for Prompt Delivery with Best Price
Product name: Fumaric acid
Chemical formula: C4H4O4
CAS: 110-17-8
Product performance:
Fumaric acid and tartaric acid are two common food additives with different chemical properties, sourness intensity, application fields and production methods. First of all, fumaric acid is an unsaturated dicarboxylic acid with a double bond and two carboxyl groups in the molecule, while tartaric acid is an organic acid with two carboxyl groups and one hydroxyl group, and its molecular structure is more complex. Because fumaric acid contains unsaturated double bonds in its molecule, it shows higher reactivity in chemical reactions, while tartaric acid has stronger hydration and higher stability due to the presence of its hydroxyl group.
In terms of sourness intensity, fumaric acid has a relatively strong sourness, and usually a small amount can achieve a more obvious sour effect. Tartaric acid has a relatively mild sourness and is more suitable for foods that require delicate sourness. Especially in baked products, tartaric acid is often used to bring a more mellow sourness. In practical applications, fumaric acid is often used in foods such as beverages, candies and jams, while tartaric acid is widely used in the production of fermented foods, wine brewing and dairy products, playing a role in balancing sourness and stabilizing flavor.
In terms of solubility, fumaric acid has poor solubility in cold water, but can be better dissolved in hot water, which is suitable for hot processed foods. Tartaric acid has good solubility in cold and hot water, so it is more suitable for beverages, cold processed foods and some ready-to-eat products that need to be dissolved quickly. The solubility characteristics of the two make their applications different in different processing environments.
In terms of stability, fumaric acid has high thermal stability. Even under high temperature processing or long storage conditions, it can still maintain stable chemical properties, so it is suitable for baked foods and hot processed foods. Relatively speaking, tartaric acid may decompose or transform under high temperature conditions, and is usually more suitable for food processing at lower temperatures or added to foods that have been heat treated.
In terms of hygroscopicity, fumaric acid has low hygroscopicity and is not easy to absorb moisture or agglomerate, so it can be stored and transported in an environment with high humidity, while tartaric acid has strong hygroscopicity and is easy to absorb water and form crystals. Therefore, tartaric acid needs to pay more attention to storage conditions, especially in an environment with high humidity.
In terms of price, fumaric acid usually achieves better results with less usage due to its high acidity intensity, so relatively speaking, the cost of fumaric acid is lower. Tartaric acid is more expensive and requires a larger amount in many applications, so fumaric acid may be a more economical choice in some cost-sensitive products.
In terms of production methods, fumaric acid can be produced by chemical synthesis or bio-fermentation. With the improvement of environmental protection requirements, the use of bio-fermentation has gradually increased, which meets the needs of modern sustainable development. The production of tartaric acid is usually related to the winemaking process and is mainly obtained by extraction from wine. Therefore, its production is limited by the supply of raw materials and is relatively more complicated.
In general, fumaric acid and tartaric acid have significant differences in many aspects. Fumaric acid is widely used in heat-processed foods, candies and beverages due to its acidity intensity, thermal stability and low hygroscopicity, while tartaric acid is more used in fermentation, baked foods and winemaking. The choice between the two is mainly determined by the sourness requirements of the food, the processing method and the production cost.
Analysis of certificate:
| Testing Item |
Standard |
Result |
| Description |
White or nearly white crystalline granules. |
pass |
| Melting Point |
286.0-302.0 °C |
299ºC |
| PH |
3.0-3.2 (0.05% solution at 25ºC) |
2.2 |
| Content |
99.5-100.5% |
99.9% |
| Maleic Acid |
NMT 0.1% |
NMT 0.1% |
| Lose on drying/Moisture |
NMT 0.5 % |
NMT 0.5 % |
| Arsenic |
NMT 3 ppm |
NMT 3 ppm |
| Lead |
NMT 2 ppm |
NMT 2 ppm |
| Mercury |
<2.0 |
<2.0 |
| Note: Special requirements of particle size should be negotiated by both suppliers and customers |
Storage: Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, store away from toxic substances.
Packing: Net 25kg in Plastic woven bags with PE lining
Loading:10MT/20FCL' without pallets
Shelf Life: Two years when properly stored
Polifar group is established in beautiful and economically developed city Nanjing in 2013.
We are a fast-growing enterprise who start from feed additives and grow fast on food additives which included:
-Acidifier: Citric acid;Lactic acid;Tartaric acid;Malic acid;Fumaric acid;Sodium citrate
-Anticaking agent: Tricalcium Phosphate
-Antioxidants: Vitamin C ascorbic acid; Natural Vitamin E
-Leavening agent: Sodium bicarbonate(baking soda)
-Colorant: Carmine; Amaranth; Lemon yellow;Indigo; Canthaxanthin(Leader red);Carotene
-Emulsifier: Mono and Diglyceride Fatty Acid Lipids
-Enzyme: Amylase
-Humectant: Sodium tripolyphosphate; Hexametaphosphate;Disodium phosphate;Sodium dihydrogen phosphate;Sodium Pyrophosphate;Monocalcium phosphate;Dipotassium phosphate
-Nutritional supplements:Taurine
-Preservative: Sodium benzoate;Sodium Propionate; Nisin
-Sweetener:Xylitol;Sorbitol;Lactitol;Maltitol;Erythritol;Sodium Cyclohexyl Sulfamate;Acesulfame;Sucralose;Aspartame;Sodium Gluconate;Saccharin Sodium
-Thickener:Sodium sea bath;Sodium carboxymethylcellulose;Guar Gum;Xanthan gum;gelatin
ISO9001/FAMIQ/FDA/SGS are our basic certificates to keep quality.
Polifar devote to offer safer, healthier, and more nutritious products in food & drink additives area.
Audited Supplier 
){kind=link}