Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 0.5
HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.1
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 25°C 0.63 @ 40°C 1.07 @ 60°C 2.4 @ 100°C 9.8
in vegetable oil: @ 25°C (olive oil) Almost insoluble
in ethanol solution: @ 95% @ 30°C 5.76
FUNCTION IN FOODS: Fumaric acid is used at a level not in excess of the amount reasonably required to accomplish the
intended effect. It can be found in pie fillings, refrigerated biscuit doughs, and maraschino cherries.
Fumaric acid can be used as a pH control agent to alter the acidity of acidified milk, acidified low-fat
milk, acidified skim milk, canned fruit, artificially sweetened fruit jelly, fruit preserves and jam. It
increases the strength of gelatin gels and displays some antioxidant properties in fat-containing foods.
It blends with certain flavouring compounds to intensify after-taste of a flavour in fruit juices. It is used
as a component of adhesives and in the production of resinous and polymeric coatings at levels not to
exceed good manufacturing practices. It can be used to accelerate colour fixing in cured, comminuted
poultry, poultry products, meat or meat food products at a level of 0.065% (or 1 oz/100 lb) of the
weight of the poultry, poultry by-products, meat or meat by-products before processing. Fumaric acid
can be added to grapes after fermentation or in combination with other acids after fermentation to
correct deficiencies at levels not to exceed 9 g/l finished wine. The fumaric acid can be added to
stabilise wine at levels not to exceed 25 lb/1000 gal (ca. 50 mg/l) and acid content of finished wine shall
not exceed 3 g/l.
Calcium, ferrous, magnesium, potassium and sodium fumarates are a source of iron in foods and
nutrient supplement in infant formula at levels consistent with good nutrition practice.
Sodium stearyl fumarate can be used as a dough conditioner in yeast-leavened bakery products at a
level not to exceed 0.5% by weight of flour. It is used as a conditioning agent in dehydrated potatoes
Fumaric acid 29