1) Benefits Of Fumaric Acid

• Preservative, as anti-microbial Effects at Low pHs

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.

• Long Lasting Sour Taste at pHs less than 4.5

Fumaric acid's hydrophobic nature results in persistent, long lasting sourness and flavour impact.

• Lower pH with Minimal Sourness at pHs greater than 4.5

In food and beverage products with a pH greater than 4.5, Fumaric acid decreases the pH with minimal added sourness.

• Greater Buffering Capacity at pH 3.0

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.

• Improves Dough Machinability

Fumaric acid blocks or breaks gluten disulphide bonds - this improves dough machinability in wheat flour doughs.

• Delayed Action Leavening Acid

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.

• Non-hygroscopic

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.

• Better Flavour Stability

Fumaric acid does not absorb moisture that degrades flavour ingredients in dry mix products.

2) Applications in Bread, in Bakery, in Tortillas, in Juices, etc.

Fumaric Acid lowers the pH of the tortilla dough, thereby improving a mold inhibitor's (e.g. calcium propionate) effectiveness. Shelf life of dry tortilla mixes is extended because Fumaric Acid does not absorb moisture during storage and distribution. In wheat flour tortillas, fumaric acid accelerates the cleavage of disulphide bonds between gluten protein molecules during dough kneading. The result is more easily machined dough and faster production rates. Added cost savings are realised since leavening acids can be replaced with Fumaric acid.

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.

Fumaric acid acts as an instant flavouring agent for rye and sourdough breads. Fumaric acid is simply added to the dough ingredients during the dry blending step. Flavour intensity is easily controlled by the amount of Fumaric acid added to the recipe. In English muffins, Fumaric acid significantly increases porosity. Dough machinability is improved and more sourness is provided per unit weight.

Fumaric acid provides more sourness per unit weight than other acidulants used in fruit juice drinks. This substantially reduces the acidulant cost. In fruit juice drinks, Fumaric acid provides more buffering capacity than other acidulants when the pH is near 3.0. Using Fumaric acid helps to stabilise the pH of a fruit juice drink, which in turn stabilises colour and flavour.

Fumaric Acid in combination with Sodium Benzoate was shown to have a bactericidal effect against E.Coli O157:H7 in apple cider at pHs 3.2-3.4.
Fumaric Acid would help juice processors achieve the mandated 5-log pathogen reduction.