Fumaric acid is a chemical compound and has a fruit-flavoring flavor. Salts and esters are referred to as fumarates. The solubility of fumaric acid and its salts in water is low and hence its use is limited. Since the rate of moisture absorption is low, it is mostly used in powder food production in food sector. It is also used in combination with other acidity regulating agents in foods, without causing a bad taste. Furthermore, fumaric acid is preferred as a preservative in gelatin desserts, chilled biscuit products, fruit juices, wines, fish and green foods.

Fumaric acid is used as an instant aroma agent by bakers in making rye and sour dough breads. The fumaric acid added to the dough adjusts the aroma intensity. In addition, it improves the machinability of the dough and provides more sourness per unit weight.

Fumaric acid used in fruit juices provides more efficacy than other acidity regulators and also reduces cost. It also stabilizes the color and aroma of fruit juices.

As fumaric acid does not absorb much moisture during storage and distribution stages, it increases the shelf life of confectionery. It also provides economic advantages for enterprises.

Fumaric acid analyzes used in food products and feeds are carried out in authorized laboratories within the scope of chemical tests. Generally, High Performance Liquid Chromatography (HPLC) method is used for these analyzes. Since the beginning of 1970, HPLC technique is preferred for separation, analysis and purification of organic substances in laboratories. Almost insoluble mixtures are separated by HPLC.

Fumaric acid analysis has several standards used:

• TS 7516 Fumaric acid - used in the food industry
• TS 8580 Feed additives - Preservatives - Determination of fumaric acid
• TS 12242 Feed additives - Preservatives - Fumaric acid