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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 ...
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. 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
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.
Maleate isomerase can be used to produce fumaric acid, an important building block material for polymerization and esterification reactions, from the isomerization of maleic acid. [7] Maleic acid is produced from maleic anhydride. [7] Maleic acid can also be converted into fumaric acid by thermal or catalytic cis–trans isomerization.
Maleic acid has a heat of combustion of -1,355 kJ/mol., [5] 22.7 kJ/mol higher than that of fumaric acid. Maleic acid is more soluble in water than fumaric acid. The melting point of maleic acid (135 °C) is also much lower than that of fumaric acid (287 °C). As confirmed by X-ray crystallography, maleic acid is planar.
Iron(II) fumarate, also known as ferrous fumarate, is the iron(II) salt of fumaric acid, occurring as a reddish-orange powder, used to supplement iron intake. It has the chemical formula C 4 H 2 Fe O 4.
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Acidulants confer sour or acid taste. Common acidulants include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. Acidity regulators are used for controlling the pH of foods for stability or to affect activity of enzymes. Anticaking agents keep powders such as milk powder from caking or sticking.
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