Fumaric Acid is mainly used in the processing of meat products and fish products in food. Fumaric acid can be used as acidity regulator, acidulant, antioxidant aid, pickling accelerator and spice. This product has a strong buffering effect to keep the pH of the aqueous solution around 3.0, and plays an important role in inhibiting bacteria and mildew. Extend the shelf life of powder products, etc.

1. Fumaric Acid used as a seasoning, because E297 is the organic acid sourest taste. Fumaric Acid three parts are as sour as the five parts of citric acid.

2. Fumaric Acid but also as an antioxidant, mordant (a substance that helps the dye adhere to fabric), and as a buffer (to help maintain a particular acidity or alkalinity).

3. Fumaric Acid is used to lower the pH (acid to make more things, which taste more sour). This helps to a certain degree of anti-microbial agents, such as better work. Fumaric Acid itself to kill bacteria.

4. Fumaric Acid break the bread dough the elastic protein gluten of the sulfur-sulfur bond. This makes the dough more machinable. Fumaric Acid is in the use of rye bread and yeast, making them more acid.

5. Fumaric Acid combined with leavening agent (carbon dioxide gas produced carbin to make bread rise) to create slow. Because Fumaric Acid is only dissolved in warm water, leavening action postponed to start baking bread.

6. Fumaric Acid also used to produce unsaturated polyester resins.