Fumaric Acid

Fumaric acid is a white, crystalline organic acid that occurs naturally in some plants, such as bolete mushrooms and lichen. For use in food, it is typically produced through chemical synthesis or fermentation processes. It is known for its strong tart taste.

Manufacturers add fumaric acid to foods primarily as an acidity regulator, flavoring agent, and preservative. It provides a tart flavor, helps control the pH level of products, and can extend shelf life by inhibiting microbial growth. It is commonly found in candies, beverages, baked goods, and fruit preparations.

Fumaric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated fumaric acid and established an acceptable daily intake. The European Food Safety Authority (EFSA) has also assessed its safety and concluded it is safe for use as a food additive. There are no notable controversies regarding its safety at typical intake levels.