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Fumaric acid or trans-butenedioic acid is an organic compound with the formula HO 2 CCH=CHCO 2 H. A white solid, fumaric acid occurs widely in nature. It has a fruit-like taste and has been used as a food additive. Its E number is E297. [3] The salts and esters are known as fumarates. Fumarate can also refer to the C 4 H 2 O 2− 4 ion (in ...
The first medical use of fumaric acid was described in 1959 by Walter Schweckendiek, a German chemist, [15] and was a topical formulation for psoriasis. The Swiss company Fumapharm eventually brought Fumaderm, an oral formulation of dimethyl fumarate (along with some monoesters) to market for psoriasis in Germany in 1994.
Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents
Fumaric acid ester compounds have shown immuno-modulatory and neuroprotective effects in cell-based systems and preclinical models of disease. Dimethylfumarate (DMF), which is also a fumaric acid ...
They also polymerize readily. Acrylic acid, its esters, and its amide derivatives feature the acryloyl group. α,β-Unsaturated dicarbonyls are also common. The parent compounds are maleic acid and the isomeric fumaric acid. Maleic acid forms esters, an imide, and an anhydride, i.e. diethyl maleate, maleimide, and maleic anhydride.
This page was last edited on 9 July 2018, at 11:26 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
For example, boric acid was widely used as a food preservative from the 1870s to the 1920s, [7] [8] but was banned after World War I due to its toxicity, as demonstrated in animal and human studies. During World War II , the urgent need for cheap, available food preservatives led to it being used again, but it was finally banned in the 1950s. [ 7 ]
Citric acid: Found in citrus fruits and gives them their sour taste. C 6 H 8 O 7: pH 3.24 [3] Fumaric acid: Found in bolete mushrooms, Icelandic moss and lichen. Not found in fruits, used as a substitute for citric and tartaric acid. Enhances flavor and sourness. [4] C 4 H 4 O 4: pH 3.19 [3] Lactic acid: Found in various milk or fermented ...
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