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| Fumaric Acid |
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Molecular Weight:
116.07
Synonyms
allomaleic acid, 2-butenedioic acid, trans-butenedioic acid,
boletic acid, lichenic acid, trans-1,2-ethenedicarboxylic
acid, (E)-2-Butenedioic acid; Butenedioic acid; (E)-1,2-Ethenedicarboxylic
acid; TMEDA
Chinese Names:
¸»ÂíËá; ·´¶¡Ï©¶þËá
CAS Registry Number:
110-17-8
Melting Point:
295-300¡ãC
Solubility:
0.63 g/100 mL (25¡ãC)
Description
Colorless crystals or white powder.
Uses
Fumaric acid is used as a flavoring, because it is the sourest
tasting of the organic acids. Three parts of fumaric acid
are as sour as five parts of citric acid.
It is also used as an anti-oxidant, as a mordant (a substance
that helps dyes stick to fabric), and as a buffering agent
(helps maintain a particular acidity or alkalinity).
Fumaric acid is used to lower the pH (make something more
acid, and thus taste more sour). This helps certain anti-microbial
agents such as sodium benzoate and calcium propionate work
better. Fumaric acid itself kills bacteria also.
Fumaric acid breaks the sulfur-to-sulfur bonds in the elastic
protein gluten in bread doughs. This makes the doughs more
machineable. It also is uses in rye and sourdough breads to
make them more sour.
Fumaric acid is used in combination with sodium bicarbonate
to create delayed action leavening agents (something that
produces carbin dioxide gas to make breads rise). Since it
only dissolves in warm water, the leavening action is delayed
until the bread starts to bake.
Because fumaric acid is not very soluble in water, it can
replace hygroscopic acids in dry mixes, and thus help keep
them from caking in humid conditions.
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