| FEMA | 2488 |
| CAS | 110-17-8 |
| EINECS | 203-743-0 |
| JECFA Food Flavoring | 618 |
| CoE Number | 25 |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | see also record for ferrous fumarate. Prod. industrially by fermentation of Rhizopus nigricans, or manuf. by catalytic or thermal isomerisation of maleic anhydride or maleic acid. Used as an antioxidant, acidulant, leavening agent and flavouring agent in foods. Present in raw lean fish. Dietary supplement. Used in powdered products since fumaric acid is less hygroscopic than other acids A precursor to L-malate in the Krebs tricarboxylic acid cycle. It is formed by the oxidation of succinate by succinate dehydrogenase. (wikipedia) |