| FEMA | N/A |
| CAS | 526-99-8 |
| EINECS | 208-404-0 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | Present in ripe fruits of peach and pear. Formed in grapes and grape must by the action of Botrytis cinerea on galacturonic acid Galactaric acid is the dicarboxylic sugar acid resulting from oxidation glactose with dilute nitric acid. It is a substrate of galactarate O-hydroxycinnamoyltransferase [EC 2.3.1.130]. (KEGG); It forms a crystalline powder which melts at 213 �C. It is insoluble in alcohol, and nearly insoluble in cold water. Due to the symmetry in the molecule, it is optically inactive even though it has chiral carbon atoms (i.e., it is a meso compound). When heated with pyridine to 140 �C, it is converted into allommic acid. When digested with fuming hydrochloric acid for some time it is converted into a 2,5-furandicarboxylic acid (FDCA) while on heating with barium sulfide it is transformed into athiophene carboxylic acid. The ammonium salt yields on dry distillation carbon dioxide, ammonia, pyrrol and other substances. The acid when fused with caustic alkalis yields oxalic acid. |