The Properties of Fumaric Acid
Fumaric acid is a naturally occurring acid that is required by both humans and animals for life. This acid is found in plants as well, and has been harnessed by food companies and scientists for its unique properties that can help preserve the flavor and other aspects of various foods. Since fumaric acid is safe, naturally occurring and necessary it is found in a number of different applications in food service and other industries dealing with food production and distribution.
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PH-Lowering Acid
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Fumaric acid is a low PH acid; it is not very acidic. Fumaric acid can, in small amounts, be used to lower the acidity of various other acids such as those found in breads and other baked goods. Adding fumaric acid to these foodstuffs will help to keep them fresh longer as well as adding to the flavor of the bread. Fumaric acid also helps to repel water by its basic nature as a foodstuff.
Dough Working
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Dough can be difficult to work with, especially the whole wheat dough used in wheat breads and other healthy foods. Fumaric acid, when added to any kind of dough, will help to improve the machinability of the dough, allowing it to be worked more easily so that it can be mass produced quickly and efficiently with a minimum of human interaction.
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Antimicrobial Properties
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Fumaric acid is also an excellent antimicrobial -- it can kill off microbes and other microorganisms that might otherwise thrive in a dough or other food environment. This means that it can be used to prolong shelf life safely as part of a treatment program for food preservation.
Water Repellant
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Fumaric acid is non hygrophobic -- it does not absorb any water from the environment, such as humidity out of the air. This also means that it is an excellent way to keep foods, like bread, from absorbing water out of the air, which could lead to mold spores or other microorganisms taking root in the food.
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