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| Brand Name: | Renze |
| Model Number: | fumaric acid cws |
| MOQ: | 1000 kilograms |
| Price: | USD 1.5-4.0/kg |
Food Industry Instruction Fumaric Acid Powder for Food Additives
Renze Fumaric Acid Powder Product Description
Renze offers high-purity Fumaric Acid Powder, a versatile food additive widely used in the food industry for its excellent acidifying and preservative properties. Ideal for beverages, baked goods, and processed foods, Renze Fumaric Acid ensures improved flavor, extended shelf life, and optimal pH control. With strict quality standards and reliable performance, it’s the perfect choice for manufacturers seeking safe, efficient, and consistent food acidulants.| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | White crystalline powder | Visual inspection |
| Assay (Content) | ≥ 99.5% | Titration (USP/EP) |
| Melting Point | 286–302°C (decomposes) | DSC/TGA |
| Solubility | Slightly soluble in water, soluble in ethanol | USP/EP |
| Loss on Drying | ≤ 0.5% | Karl Fischer/oven method |
| Sulfate (SO₄) | ≤ 0.01% | ICP-MS/Colorimetry |
| Heavy Metals (Pb) | ≤ 10 ppm | AAS/ICP-OES |
| Arsenic (As) | ≤ 3 ppm | AAS/ICP-MS |
| Residue on Ignition | ≤ 0.1% | Gravimetric method |
| Microbiological | Total plate count ≤ 1000 CFU/g | ISO 4833 |
| Yeast & Mold | ≤ 100 CFU/g | ISO 21527 |
| E. coli | Negative | ISO 16649 |
Our Services
1.free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line .
6.Experienced in making D/P and L/C docs.
Powered Product Q&A for Renze Fumaric Acid Powder
1. Technical & Formulation Questions
Q1: "Can Renze fumaric acid replace citric acid in beverages, and what’s the conversion ratio?"
A: Yes! Fumaric acid is ~1.5x stronger than citric acid. Recommend a 1:0.6 ratio with pH testing for optimization.
Q2: "How does fumaric acid improve shelf life in baked goods?"
A: It inhibits mold/bacterial growth by lowering pH and synergizes with preservatives like potassium sorbate.
Q3: "What’s the optimal storage condition to prevent caking?"
A: Store in airtight containers at <25°C, <60% humidity. Anti-caking agents (e.g., silica gel) can be added.
Q4: "Can we blend it with other acids (e.g., malic acid) for flavor profiling?"
A: Yes! AI-driven flavor models suggest 70:30 fumaric:malic acid for a balanced sourness in gummies.
Q5: "What’s the cost-saving potential vs. citric acid in large-scale production?"
A: ~20% savings at equal sourness intensity (less quantity needed + longer shelf life).
