Name: Fumaric acid
Also known as fumaric acid, fumaric acid, and corydaline acid, it has the chemical formula C4H4O4. It is a carboxylic acid derived from butene and is a colorless, flammable powder or crystal. It was first discovered in Corydalis yanhusuo and is also found in a variety of mushrooms and fresh beef. Fumaric acid and maleic acid are geometric isomers of each other. Fumaric acid is converted into maleic acid when heated to 250-300℃.
Density: 1.63g/cm3
Melting point: 298-300℃
Boiling point: 355.5℃
Flash point: 183℃
Refractive index: 1.526 (20℃)
Appearance: white powder or colorless crystal
Solubility: soluble in ethanol, slightly soluble in water and ether, insoluble in chloroform, carbon tetrachloride, benzene
Fumaric acid can also generate monobasic and dibasic esters or amides, but cannot generate monobasic acid chlorides. It reacts with phosphorus pentachloride or thionyl chloride to form dibasic acid chloride. Fumaric acid is oxidized by potassium permanganate to form racemic tartaric acid.
It is mainly used in the processing of meat products and fish products in food. Fumaric acid can be used as an acidity regulator, acidulant, antioxidant, pickling promoter, and spice. This product has a strong buffering effect to keep the aqueous solution at pH 3.0, and plays an important role in antibacterial and mildew prevention. At the same time, it has astringent taste and is one of the strongest solid acids with a low absorption rate, which helps to extend the shelf life of powder products. When fumaric acid is converted into sodium fumarate, the water solubility and flavor are better. |
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