High Purity Monosodium Fumarate White Crystalline Powder Sodium fumarate Cas

Product Specification

 Sodium fumarate 

What is Sodium fumarate ?   

Monosodium fumarate, with the chemical formula C4H3NaO4 and a molecular weight of 138.06, is a white crystalline powder, odorless with a characteristic sour taste. Its solubility at 25°C is 6.89 g/100 mL of water, and its melting point is approximately 290°C. This substance is prepared by neutralizing fumaric acid with sodium carbonate and then crystallizing.

As a preservative and food additive, it is mainly used in aquatic products and minced meat products, often in combination with sodium acetate. Its applications include the formulation of wines, soft drinks, candies, fruit juice powders, canned foods, and as a leavening agent in baking. According to FAO/WHO standards, the maximum usage in jams and jellies is 3 g/kg, and it is used as a pH adjuster to maintain a pH between 2.8 and 3.5. Its quality indicators include content, heavy metals, arsenic, and loss on drying.

Feature

Highly Effective Acidity Regulation and Preservation: Sodium fumarate is an organic acid salt with a stronger acidity than citric acid and malic acid. It effectively lowers the pH of food systems, inhibiting the growth of various bacteria, yeasts, and molds. The fumarate ions it releases in aqueous solution interfere with the metabolic enzyme systems of microorganisms, acting as a chemical preservative, especially suitable for the preservation needs of low-pH foods.

Flavor Enhancement and Texture Improvement: This ingredient provides a fresh, strong acidity, approximately 1.8 times stronger than citric acid, achieving a significant acidification effect with small dosages. It can mask certain unpleasant aftertastes (such as metallic or astringent flavors) and, when combined with other acidulants (such as citric acid), can produce a more natural and lasting acidic taste, enhancing the overall flavor profile.

Dough Improvement and Quality Stabilization: In baking, sodium fumarate lowers the pH of dough, enhances gluten strength and elasticity, and improves the processing characteristics and gas retention capacity of the dough. It inhibits the growth of Bacillus subtilis in bread and other products, effectively preventing "sticky string disease" and thus extending shelf life.

Applications

Food Processing and Preservation: Widely used in acidic foods such as fruit juices, jams, jellies, and candies as a highly effective acidity regulator and preservative, partially replacing traditional preservatives such as sodium benzoate. Used in instant noodles, pastries, and other noodle products to improve texture and prevent microbial spoilage.

Meat and Seafood Processing: Used as an acidifier and preservative in sausages, ham, and other meat products to lower pH and inhibit pathogenic bacteria such as Clostridium botulinum, while improving product color stability. Used in surimi products and seafood preservation to inhibit spoilage bacteria and maintain meat elasticity and color.

Feed and Industrial Applications: Added to livestock and poultry feed as a feed acidifier to lower gastrointestinal pH, improve digestion, inhibit harmful bacteria, and promote growth. In the industrial field, it is used as an intermediate in the synthesis of resins and dyes, as well as an acidic component in metal cleaning agents and descaling agents.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin