Renze Fumaric Acid Powder is a premium food-grade acidulant offering stronger acidity (pH 2.5-3.5), superior stability, and cost-effectiveness compared to citric acid. Ideal for low-moisture and high-temperature applications, it delivers long-lasting tartness and enhanced preservation across food systems.
Key Advantages:
✔ Potent Acidification – 1.5x stronger than citric acid (molar basis)
✔ Low Hygroscopicity – Prevents caking in dry mixes
✔ Heat-Resistant – Stable up to 160°C for baked goods
✔ Clean Label – Non-GMO, allergen-free, and vegan
2.Fumaric Acid - Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | Fumaric Acid | - |
| CAS No. | 110-17-8 | - |
| Molecular Formula | C₄H₄O₄ | - |
| Appearance | White crystalline powder | Visual |
| Assay (Dry Basis) | ≥99.5% | USP <331> |
| Moisture Content | ≤0.2% | Karl Fischer |
| Ash Content | ≤0.05% | USP <281> |
| Heavy Metals (as Pb) | ≤5 ppm | ICP-MS |
| Maleic Acid | ≤0.1% | HPLC |
| Particle Size | Standard: 80-100 mesh | Sieve Analysis/Laser Diffraction |
| Micronized: <50μm |
| Bulk Density | 0.8-1.0 g/cm³ | ISO 60 |
| Solubility (25°C) | 0.63 g/100 mL water | USP <911> |
3. Fumaric Acid - Key Food Applications
✅Beverages (Powdered drinks, RTD tea) – Prolongs sour flavor
✅Bakery (Breads, tortillas) – Extends shelf life
✅Confectionery (Gummies, hard candy) – Intensifies fruit notes
✅Meat Alternatives – pH control for plant-based proteins
❓ "Why choose fumaric acid over citric acid in powdered drinks?"
→ Key advantages:
✔ Longer-lasting sourness (slower dissolution)
✔ 30% less hygroscopic - prevents clumping
✔ Cost-effective - 20-25% less needed for same tartness
❓ "What's the optimal usage in tortilla preservation?"
→ Formula adjustment:
• 0.1-0.15% fumaric acid
• Reduces mold growth by 5-7 days
• No dough weakening vs. propionates
❓ "Your solution for sugar-free candy crystallization?"
→ Our FumaBind™ technology:
• 0.2-0.3% fumaric acid
• Controls polyol recrystallization
• Maintains 92% chewiness after 6 months
❓ "Does fumaric acid affect plant protein texture?"
→ Benefits in meat analogs:
✔ pH adjustment (optimal 5.2-5.8 range)
✔ Enhances water binding by 15-20%
✔ No protein denaturation (vs. phosphates)
