Argc Manufacturer Hot Supplying High Purity Fumaric Acid with Best Price CAS No. 110-17-8

• Customization: Available
• CAS No.: 110-17-8
• Formula: C4h4o4
• Model NO.: AR66
• EINECS: 203-743-0
• Nutritional Value: Nutritional
• Certification: ISO, FDA
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Antioxidants
• Ingredient: Fumaric Acid
• Appearance: White Crystalline Powder
• Storage: Keep in Cool and Dry Place
• Sample: Available
• Transport Package: 25kg Per Bag
• Specification: 99.5-101.0%
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 1000 Tons Per Month 99%

Product Description

High Purity Fumaric Acid with Best Price CAS No. 110-17-8

Fumaric acid Properties

Fumaric acid is naturally presented in Corydalis, mushrooms and fresh beef. Product precipitated from the water is monoclinic needle-like, prismatic or leaf-like white crystalline or crystalline powder. It is odorless with a special and strong sour, which is about 1.5 times that of the citric acid. It has a melting point 287 ° C, the boiling point of 290 ° C with subjecting to sublimation at temperature above 200 ° C. When being heated to 230 ° C, it will lose water and become maleic anhydride. Its co-boiling with water can produce DL-malic acid. It is soluble in ethanol, slightly soluble in water and ether, but insoluble in chloroform. The pH value of the 3% aqueous solution is 2.0 to 2.5 with a strong buffering performance, in order to maintain the pH of the aqueous solution at around 3.0. This product is non-toxic; rat-oral LD50: 8000mg/kg.
 

CAS:	110-17-8
MF:	C4H4O4
MW:	116.07
EINECS:	203-743-0
Melting point	298-300 °C (subl.)(lit.)
density	1.62
vapor pressure	1.7 mm Hg ( 165 °C)
FEMA	2488 | FUMARIC ACID
Fp	230 °C
storage temp.	Store below +30°C.
solubility	95% ethanol: soluble0.46g/10 mL, clear, colorless
form	Fine Crystalline Powder
pka	3.02, 4.38(at 25ºC)
color	White
PH	2.1 (4.9g/l, H2O, 20ºC)
explosive limit	40%
Water Solubility	0.63 g/100 mL (25 ºC)
Stability:	Stable at room temperature. Decomposes at around 230 C. Incompatible with strong oxidizing agents, bases, reducing agents. Combustible.

Uses:

1. Fumaric acid is used for the production of unsaturated polyester resin. This kind of resin is characterized by excellent resistance to chemical corrosion as well as heat resistance; the copolymer of fumaric acid and vinyl acetate is a kind of excellent adhesive. Its copolymer with styrene copolymer is the raw material for the manufacture of glass fiber. The plasticizer of the fumaric acid is non-toxic and can be applied to the vinyl acetate latex contact with food. This product is the intermediate of pharmaceutical and optical bleaching agents and other fine chemicals. Neutralization of fumaric acid with sodium carbonate can generate sodium fumarate ([17013-01-3]), and then replaced with ferrous sulfate to get iron fumarate, being the drug Fersamal used for the treatment of small red blood cell anemic. The product, as a food additive-sourness agent, used in soft drinks, fruit sugar, jelly, ice cream with most of them used in combination with sourness agent, citric acid. The monosidum salt made from the reaction between fumaric acid and sodium hydroxide can also used as sour seasoning, also used as the intermediate of synthetic resin and mordant.


2. Fumaric acid is included in many dairy-based products. These include dairy drinks such as chocolate milk, cocoa, eggnog, condensed milk and whey protein beverages. It also may be added to clotted cream, milk and cream powders and milk and cream analogues (substitutes). Fumaric acid is added to cheese products, including processed cheese and cheese substitutes. Dairy-based desserts, such as pudding, flavored yogurt, sherbet and sorbet may include fumaric acid as well. Dairy fat spreads and blended spreads can include fumaric acid, and so can preserved eggs and egg-based desserts such as custard.

3. Some processed and packaged foods have fumaric acid added to them to help stabilize them and enhance their flavor. For example, many processed meats, such as bacon and canned meats, have added fumaric acid. Frozen seafood, smoked meats and the edible casings around sausages might also have fumaric acid added to them. Fermented, canned, dried and processed fruits and vegetables can contain the food additive as well. Rice cakes and other precooked rice foods, dried or preserved eggs, mustard, vinegar, cider, wine and other alcoholic beverages are additional examples of foods that might contain fumaric acid.