Fumaric acid is added to food for a variety of reasons.
It is labelled in Europe as E297.
The acid provides sourness to foods; the more you use the more sour the food becomes, so it is often used in sour sugar confectionery and chewing gums for a strong flavour.
It can also be used to make some artificial fruit flavours taste more authentic. Citric acid alone tastes bright, but "fake". The citric acid flavour also does not last for very long. Fumaric acid can help to prolong the flavour. It will also make the food cheaper because less needs to be used to get the same sour taste.
In breads it is a cheaper alternative to some other leavening acids - the chemicals that cause bread to rise. The same is true for sourdough breads and English muffins. It has another advantage to some other leavening acids in that it doesn't absorb water from its surroundings, so the bread stays moist and feels fresher for longer.
Finally it can be used to extend shelf life because it lowers the pH, and bacteria do not survive very well outside of neutral conditions.
Maleic acid and fumaric acid are cis-trans isomers of each other.
Fumaric acid being the trans isomer will have the least stearic hindrance as the carboxylic acid groups will be on the different sides of the double bonds-hence causing the least electronic repulsion. Fumaric acid will be more stable as compared to maleic acid.
John Jacob Kessler has written: 'The nitrile of fumaric acid' -- subject(s): Fumaric acid, Nitriles
yes
Malic Acid, Citric acid, Isocitric Acid, Succinic Acid and Fumaric Acid.
just tried it. a dash of reagent grade fumaric acid was covered in janator strength non detergent ammonia. no observable reaction....
Fumaric acid is dried in an oven at a relatively low heat - below 130 degrees centigrade - to evaporate any water that might be left over from formation. If it is heated above 130 degrees, the fumaric acid starts to decompose and form maleic acid, maleic anhydride, carbon monoxide and carbon dioxide. The acid may be dried for a number of reasons. Commercially because water has weight but no value, it is cheaper to transport completely dry fumaric acid. Water may also cause unwanted reactions with other chemicals which the fumaric acid is eventually added to. Removing the water then removes the reactions.
An aspartase is an enzyme which catalyzes the deamination of aspartic acid to fumaric acid and ammonia.
There are many foods with fumaric acid in, some which you might not expect! There is a list below. It is also known as E297, and acts as a buffering agent to stop foods spoiling, so its also sort of a preservative. Fumaric acid is non-hygroscopic, which means that it won't dry out the product. It can be used in bread if the dough is being machine kneaded. And its also REALLY sour (so only a little will go in)! A selection of foods you can find fumaric acid in: * Sourdough bread * English muffins * Chewing gum * Sour sugar candy * Tortillas * Fruit juices * Powdered beverage mixes
trans-butenedioic acid,C4H4O4 also called fumaric acid
1. Maleic anhydride is hydrated. This produces maleic acid. 2. Maleic acid is isomerised in the presence of a catalyst. 3. Fumaric acid is produced. Easy as that! (Except the temperature and pressure have to be kept controlled throughout)
trans-HO2CCH=CHCO2H or C4H4O4