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2009_Book_FoodChemistry

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8.10 Acids 447

Table 8.13. (Continued)

8.10.3 Succinic Acid Anhydride

This is the only acid anhydride used as a food

additive. The hydrolysis proceeds slowly, hence

the compound is suitable as an agent in baking

powders and for binding of water in some dehydrated

food products.

8.10.4 Adipic Acid

Adipic acid (pK 1 = 4.43; pK 2 = 5.62) is used

in powdered fruit juice drinks, for improving the

gelling properties of marmalades and fruit jellies,

and for improving cheese texture. It is synthesized

from phenol or cyclohexane (cf. Reactions

8.22).

8.10.5 Fumaric Acid

Fumaric acid (pK 1 = 3.00; pK 2 = 4.52) increases

the shelf life of some dehydrated food products

(e. g. pudding and jelly powders). It is also used to

lower the pH, usually together with food preservatives

(e. g. benzoic acid), and as an additive promoting

gel setting. Fumaric acid is synthesized

via maleic acid anhydride which is obtained by

catalytic oxidation of butene or benzene (cf. Reaction

8.23) or is produced from molasses by fermentation

using Rhizopus spp.

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