Fumaric Acid · Strong, Long-Lasting Acidulant for Tortillas, Bakery, Beverages & Savoury Foods (E297)

Key characteristics

• Chemical name: trans-butenedioic acid (fumaric acid).
• E-number: E297 (fumaric acid).
• Form: typically a white, crystalline powder or granules, odourless with a strong acidic taste.
• Acid strength:
  • High acid strength and neutralising value (NV), often higher than citric and malic acids,
  • Allows lower dosage to achieve the same pH, supporting cost-effective formulations.
• Solubility & dissolution:
  • Low solubility in cold water but increasing with temperature,
  • Slow dissolution in some systems, which helps create delayed or sustained sourness and reduced acid attack on equipment and packaging.
• Heat stability: excellent stability in dry mixes and during baking, making it especially suitable for tortillas, bakery mixes and extruded snacks.
• pH & buffering behaviour:
  • Diprotic acid delivering strong pH reduction in the acidic range,
  • Commonly used in combination with leavening agents and buffers in bakery and powder systems.
• Sensory profile:
  • Provides intense, persistent sourness,
  • Often used to create long-lasting tartness in powdered drinks, confectionery and snacks.
• Regulatory & labelling:
  • Typically declared as “fumaric acid” or “acidity regulator (E297)” depending on local rules,
  • Approved in many countries for use in bakery, beverages, confectionery, snacks and other foods at defined maximum levels.

Atlas works with formulation teams to utilise fumaric acid’s strong acidity, heat stability and slow dissolution to achieve consistent pH, extended shelf life and differentiated sourness profiles in commercial products.

Indicative specification points

Specifications are tailored to food-grade requirements and target applications. Typical fumaric acid parameters include:

• Assay: generally ≥ 99.5% fumaric acid on dried basis.
• Appearance: white crystalline powder or granules, free from visible foreign matter.
• Identification tests: confirm fumarate structure according to food or pharmacopeial methods.
• Loss on drying: limited to ensure consistent acid strength and flowability.
• Residue on ignition / sulphated ash: low levels in line with food additive standards.
• Heavy metals and specific impurities: restricted to meet food and beverage ingredient regulations.
• Maleic acid and other related substances: controlled and limited as per specification and relevant standards.
• Solubility and clarity of solution: monitored to secure predictable behaviour in finished products.
• Particle size distribution: available in standard and fine grades depending on application (tortillas, bakery, beverages, confectionery, premixes, etc.).
• Microbiological profile: low counts consistent with a dry organic acid produced under good manufacturing practice.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants and pesticide residues, origin, Halal/Kosher certificates and others) can be provided from approved producers to support audits and regulatory submissions.

Tortillas, flatbreads & bakery products

• Tortillas & flatbreads – fumaric acid is widely used to lower pH and extend mould-free shelf life in wheat and corn tortillas and related flatbreads, often in combination with calcium propionate and other preservatives.
• Leavened breads & bakery items – contributes to pH control and flavour in selected bread, bun and bakery formulations where strong, stable acidity is beneficial.
• Bakery mixes & premixes – its heat stability in dry mixes makes fumaric acid ideal for pre-mixed flour systems for bakery and foodservice customers.

Powdered & instant beverages

• Powdered drink mixes – fumaric acid delivers high acid strength and long-lasting sourness in instant beverage powders, powdered juices and flavoured drink bases, often combined with citric or malic acids.
• Effervescent drink powders – its reaction with carbonates can support effervescent effects in powdered beverages and tablets, subject to formulation design.
• Ready-to-drink beverages – less frequently used on its own in liquid RTD drinks due to low solubility, but it can contribute to sourness and pH control where process conditions allow full dissolution.

Snacks, confectionery & gelatin desserts

• Savoury snacks & extruded products – added to seasonings, coatings and extruded bases to provide persistent sourness and support flavour balance in chips, corn snacks and other extruded products.
• Confectionery – used in powdered sour blends, chewy candies and coated sweets to deliver long-lasting tartness, often in combination with citric and malic acids.
• Gelatin desserts – fumaric acid can be used to acidify and flavour gelatin desserts and jellies, leveraging its high acid strength and stability in dry mixes.

Savoury foods, sauces & processed products

• Processed meats & savoury products – in some systems, fumaric acid assists in pH control and flavour development, typically alongside other acids and preservatives.
• Sauces, dressings & condiments – used in dry sauce and dressing mixes where high acid strength and long shelf life are required.
• Instant meals & side dishes – incorporated into dry blends and instant meal bases to manage acidity and flavour profile after reconstitution or cooking.

Formulation guidance

• Dosage considerations:
  • Usage levels depend on target pH, sourness and product category,
  • Because of its high acid strength and slow dissolution, fumaric acid is often used at lower dosages than citric or malic acids,
  • Overuse may lead to undissolved particles or overly intense sour “spikes”, so pilot trials are essential.
• Synergies with other acids & preservatives:
  • Commonly combined with propionates, sorbates and benzoates in bakery and snack applications to support mould control and shelf life,
  • Blended with citric, malic or tartaric acids in powdered drinks and confectionery to achieve a balanced, multi-stage sourness profile,
  • Can be part of cost-optimised acid systems thanks to high neutralising value.
• Processing & handling:
  • Best suited to dry applications or systems where full dissolution can be ensured (e.g. sufficient heat and mixing),
  • In tortillas and bakery, fumaric acid is often incorporated via premixes distributed in the flour,
  • Proper dispersion and particle size selection help minimise undissolved residues and achieve uniform acidity.
• Regulatory & labelling:
  • Users must confirm permitted uses, maximum levels and additive codes in their specific markets,
  • Labelling as E297 or “fumaric acid” should follow relevant food labelling regulations,
  • Any “clean label”, shelf-life or sourness positioning should be aligned with local guidance and consumer expectations.