CWS fumaric acid

alimentos-bebidas-refrescos-en-polvoApplication / Segment

Foods
Powder drinks

Chemistry

Fumaric acid

Applications

Used as acidifier, pH regulator, effervescent and masking in powder drinks.

Benefits and Features

  • The CWS (cold water soluble) presentation is best suited for use in powdered drinks as its fine particle size ensures good mixing of the ingredients, and ensures a quick solubilization of the mixture for the final preparation.
  • Prevents compaction of ingredients in the case of dry preparations, due to its low hygroscopicity that maintains unaltered the consistency of the mixture after being opened.
  • It can be used as effervescent when accompanied by carbonates in the dry mixture. In diet drinks masks metal remnants left over by some sweeteners.
  • In fruit juices, fumaric acid is used in combination with citric acid to reduce the proportion of preservatives like sorbates, propionates and benzoates due to the synergy shown by Fumaric Acid with such additives.
  • It is also used as a pH regulator due to its acid strength, allowing to reduce the total acid content in the juice.
  • Is used to preserve fruit concentrates from fungi and other microorganisms.

Properties

 Purity (%)Maleic Acid(%)Surfactant AgentAverage particle size*, umHumidity (%)
CWS fumaric acid 99,5 0.1 0.3 25-55 0.5

 

 

CWS fumaric acid

alimentos-bebidas-refrescos-en-polvoApplication / Segment

Foods
Powder drinks

Chemistry

Fumaric acid

Applications

Used as acidifier, pH regulator, effervescent and masking in powder drinks.

Benefits and Features

  • In fruit juices, fumaric acid is used in combination with citric acid to reduce the proportion of preservatives like sorbates, propionates and benzoates due to the synergy shown by Fumaric Acid with such additives.
  • It is also used as a pH regulator due to its acid strength, allowing to reduce the total acid content in the juice.
  • Is used to preserve fruit concentrates from fungi and other microorganisms.

Properties

 Purity (%)Maleic Acid (%)Surfactant AgentAverage particle size*, umHumidity (%)
CWS fumaric acid 99,5 0.1 0.3 25-55 0.5

 

 

Fumaric acid HWS

alimentos-panificacion-2Application / Segment

Foods
Bakery

Chemistry

Fumaric acid

Applications

Employed to improve texture, leavening agent, pH regulator and preservative in tortillas and breads.

Benefits and Features

  • In tortilla and bread either corn or wheat flour acts as a texture improver due to its unique reducing properties, which by breaking the disulfide bridges of proteins, makes a softer dough, which improves texture and reduces the energy consumed in the kneading.
  • Also acts as blowing agent for cakes, cookies, pancakes, waffles, donuts and cookies. It may be added to chilled doughs to generate lighter products and prevent crystallization of phosphates that are included in some baking powders.
  • The fumaric acid instantly provides citrus flavoring in sour or rye breads, eliminating the need for fermentation for flavor development. For this can be added to the dry ingredient mix.
  • Confers stability to the foam prepared with egg albumin.
  • Increases the lifetime as it is synergistic with most products used in bakery as preservatives.

Properties

 Purity (%)Maleic acid (%)Active surface agentAverage particle size*, umHumidity (%)
Fumaric acid HWS 99.5 0.1 0 77-200 0.5

 

 

Fumaric acid HWS

alimentos-postresApplication / Segment

Foods
Desserts

Chemistry

Fumaric acid

Applications

Used as acidifier, pH regulator, effervescent and masking, in jellies.

Benefits and Features

  • In jellies, jams, preserves and fruit concentrates, regulates the pH to ensure the effectiveness of gelling agents.
  • In algins based products stiffens the gel and helps to form the molecular sieve acting as releasing calcium.
  • Increase the service life of packaged products with its preservative properties and low moisture absorption.

Properties

 Purity (%)Maleic Acid (%)Agente TensoactivoActive surface agent*, umHumidity (%)
HWS fumaric acid 99.5 0.1 0 77-200 0.5