In confectionery, fumaric acid and its buffer salts are added along with colorants and flavoring agents to the molten candy batter after cookery. This is done with the purpose of minimizing sucrose inversion which would turn the candy more hygroscopic and prone to crystallization.
In soft candy such as gummies and marshmallows which are stabilized with pectin or other gums, fumaric acid controls pH to improve the gelling agent’s performance and flavor enhancement.
In chewing gum, fumaric acid is ideal when slow acid taste releasing effect is pursued.
In confectionery, fumaric acid and its buffer salts are added along with colorants and flavoring agents to the molten candy batter after cookery. This is done with the purpose of minimizing sucrose inversion which would turn the candy more hygroscopic and prone to crystallization.