Fumaric acid provides a pleasant slow releasing acid flavor in desserts and pie fillings. It hinders browning reactions of the Maillard type during the cooking process. In dry preparations, fumaric acid prevents moisture absorption, avoids caking and flavor degradation and therefore increases the products shelf life.
CWS Fumaric acid may be included in dessert formulations which do not undergo heating phases.
DAIRY PRODUCTS
May be used as a curdling agent in cheese manufacturing at low temperatures or as an adjunct in curdling of caseins by proteolitic enzymes. When combined with galic and ascorbic acid esters it acts as an antioxidant in margarine, cheese and other dairy products.
MEATS
Fumaric acid avoids decay in frankfurters, bacon and other processed meats. It prevents decomposition of nucleotides added to meats with flavoring purposes and due to the phosphatases found naturally in meats. It is used as a color preservative.
WINES
Besides providing a pleasant flavor when used as an acidulant in wine preparation, it has been found that fumaric acid inhibits secondary fermentation processes such as malo-lactic which happen after bottling.
