1 Kilogram	FOB Price:USD 90.0000 -100.0000

Min.Order :1 Kilogram
Purity: 99%
Payment Terms : L/C,T/T,

Keywords

110-17-8 food grade Fumaric acid Fumaric acid

Quick Details

Appearance:white powder
Application:110-17-8
PackAge:carton box
ProductionCapacity:1000000|Kilogram|Month
Storage:cool and dry
Transportation:by air by sea or by express

Superiority:

Product quality:

Our company have high quality product , and also the product we have good manufacture .

First of all, this product is of fine quality. Every finish should be checked by quality inspection system.And every one should be also tried out for one month.Besides，this type has a good viscosity. the prouct can make Gel hand sanitizer thickener cosmetics industry.

We can ensure the product quality , If the product is not satisfactory, you can return it at any time.

Manufacturing technique

In the chemical industry, the process of producing a chemical product. Including raw material pretreatment, reactant chemical reaction and chemical product separation purification, final packaging sales.

Price

our product have resonable price and good service high quality and inexpensive, you deserve.every webiste we have the sales point, your purchase is convenient.

Service

Any time on line , from 0.00-24:00 . if you have any questions , pls contact with me ,As long as you have the need, we will serve you wholeheartedly

Details:

Product information

Product Name:Fumaric acid

Appearance:white fine powder/crystalline

Grade:food grade FCCIV

Type:acid

Molecular formula: C4H4O4

HS code:2922491990

EINES:203-743-0

CAS code:110-17-8

Certificate:SGS/Health certificate/ISO certificate

This product is a white or light yellow crystalline powder with sour. It dissolves in alcohol, a little dissolves in water, not dissolves in chlorofom.

Items	Specification
Items	Industry grade	Feed grade	Food grade
Appearance	White crystalline	White crystalline	White crystalline
Assay By NaOH	99.0% Min	99.0% Min	99.5-100.5%
Assay By HPLC	/	98.5% Min	99.5%
Maleic acid	/	/	0.1% Max
Residue on Ignition	/	0.1% Max	0.1% Max
Loss on drying	0.5 Max	0.5% Max	0.5% Max
Melting point	282-302℃	282-302℃	282-302℃
Ar	2ppm Max	2ppm Max	2ppm Max
Pb	2ppm Max	2ppm Max	2ppm Max

Function

Price Fumaric Acid has bacteriostatic and antiseptic function. It can be used as acidulant, acidity
regulator, acidifier. White odorless powder or, with speical sourness that is as strong as 1.5 times of
citric acid. It is soluble in ethanol (5.76g/100g,30°c), slightly soluble in water (0.63g/100ml,25°c)
and in ether, and very slightly soluble in chloroform. It has no hygroscopicity, and will sublime at
200°c. Boiling point: 290°c (decompose). It will turn to maleic anhydride at 230°c, and will generate DL-malic acid if boiled with water.

1.White odorless powder or crystalline solid particles, with speical sourness that is as strong as 1.5 times of citric acid

2.It is soluble in ethanol (5.76g/100g, 30º C), slightly soluble in water (0.63G/100ml, 25º C) and in ether, and very slightly soluble in chloroform.

3.. 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).

4.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.

5.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.

6.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.

Product Name:Fumaric acid

Appearance:white fine powder/crystalline

Grade:food grade FCCIV

Type:acid

Molecular formula: C4H4O4

HS code:2922491990

EINES:203-743-0

CAS code:110-17-8

Certificate:SGS/Health certificate/ISO certificate

This product is a white or light yellow crystalline powder with sour. It dissolves in alcohol, a little dissolves in water, not dissolves in chlorofom.

Items	Specification
Items	Industry grade	Feed grade	Food grade
Appearance	White crystalline	White crystalline	White crystalline
Assay By NaOH	99.0% Min	99.0% Min	99.5-100.5%
Assay By HPLC	/	98.5% Min	99.5%
Maleic acid	/	/	0.1% Max
Residue on Ignition	/	0.1% Max	0.1% Max
Loss on drying	0.5 Max	0.5% Max	0.5% Max
Melting point	282-302℃	282-302℃	282-302℃
Ar	2ppm Max	2ppm Max	2ppm Max
Pb	2ppm Max	2ppm Max	2ppm Max

Function

Price Fumaric Acid has bacteriostatic and antiseptic function. It can be used as acidulant, acidity
regulator, acidifier. White odorless powder or, with speical sourness that is as strong as 1.5 times of
citric acid. It is soluble in ethanol (5.76g/100g,30°c), slightly soluble in water (0.63g/100ml,25°c)
and in ether, and very slightly soluble in chloroform. It has no hygroscopicity, and will sublime at
200°c. Boiling point: 290°c (decompose). It will turn to maleic anhydride at 230°c, and will generate DL-malic acid if boiled with water.

1.White odorless powder or crystalline solid particles, with speical sourness that is as strong as 1.5 times of citric acid

2.It is soluble in ethanol (5.76g/100g, 30º C), slightly soluble in water (0.63G/100ml, 25º C) and in ether, and very slightly soluble in chloroform.

3.. 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).

4.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.

5.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.

6.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.