Unlock the power of fumaric Acid in baked goods.

Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient,  a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This means you can use less of it for chemical leavening or lowering pH. So, it’s a cost-effective choice.

Fumaric acid is clean label

This is an organic acid. So, if you’re looking for an effective alternative to ingredients like MCP, SAS, SALP or SAPP, it is a great solution.

What else can you use it for?

It is widely used in baked goods, dessert mixes, confectionery and beverages. Here are a few specific examples:

  • Bread: Adds a pleasant flavor in rye and sourdough breads and helps improve quality
  • English muffins: helps improve dough machinability and porosity
  • Tortillas: acts as a mold inhibitor, dough machinability improver and shelf life extender
  • Pie fillings: improves smoothness and optimum gelation by extending critical cook time
  • Frozen/refrigerated doughs: preserves leavening power to help with proofing and baking

In food and bakery products, it has the following functions:

  • Strong buffering capacity around pH 3.0
  • Antimicrobial activity
  • Acidulant and acid leavening properties
  • Flavor enhancing
  • Low water solubility (0.7 g/100 ml water at 30oC)

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