Fumaric acid and calcium fumarate: the best allies to provide stability and enhance flavor in your formulations.
ADDIMENTUM For over 35 years, we has been one of the most important manufacturers of fumaric acid in Latin America. Currently, 90% of powdered and ready-to-eat gelatin formulations contain fumaric acid, which imparts the acidic flavor to these products and provides greater stability to the gels.
Fumaric acid, with its two acidity constants higher than those of other acidulants used in the food industry, allows for better pH regulation in formulations, presents greater buffering capacity, and requires a dosage of 2 out of the 3 parts required if citric acid were to be used.
Fumaric acid, has a strong and astringent flavor, which makes it longer-lasting in mouth perception compared to other acidulants.
Additionally, dessert and gelatin formulations always include an acidity regulator to increase the buffering capacity of the gel. Furthermore, in products based on alginates or using pectins, calcium sources enhance gel rigidity and help form the molecular mesh by acting as a calcium ion releaser. Therefore, the use of calcium fumarate in synergy with fumaric acid, which is its conjugate pair, facilitates using lower concentrations of additives in these formulations, better pH regulation, and flavor enhancement in the formulation.
Fumaric acid and calcium fumarate are non-hygroscopic, allowing them to be used in any type of packaging, without the other raw materials in the formulation absorbing moisture or easily interacting with them without the presence of a carrier like water.
The solution offered by ADDIMENTUM of fumaric acid and calcium fumarate can be easily dissolved in hot water and is available in various particle sizes, ensuring the required flow and mixing properties in the gelatin and dessert production process.
- Powdered gelatins
- Ready-made gelatins and desserts
- Dairy-based desserts
- Sauces