Monosodium Fumarate
Acidity Regulators
Flavoring Agents
7704-73-6
C₄H₃NaO₄
$3.46 ~ $5.19
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Monosodium Fumarate?
Monosodium Fumarate is an acidic sodium salt of fumaric acid used primarily as an acidulant, flavor enhancer, and antimicrobial preservative in various processed foods and beverages.
How is Monosodium Fumarate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Weigh and prepare food-grade Fumaric Acid and a sodium source (e.g., Sodium Carbonate) along with purified water. | All raw materials must be food-grade and meet quality specifications. Accurate weighing is critical for controlling the reaction stoichiometry. |
| 2 | Neutralization Reaction | Dissolve Fumaric Acid in heated, purified water. Slowly add the sodium source solution under constant agitation to initiate the neutralization reaction. | The reaction pH must be strictly controlled (typically 3.0 - 4.5) to ensure the formation of monosodium salt, not disodium. Monitor and control the reaction temperature to ensure completion. |
| 3 | Decolorization & Filtration | Add activated carbon to the reaction solution to adsorb color and impurities. Filter the hot solution to remove the carbon and any insoluble matter. | The goal is to achieve a clear, particle-free filtrate. The efficiency of this step directly impacts the final product's appearance and purity. |
| 4 | Crystallization | Gradually cool the clear, filtered solution in a crystallizer, allowing Monosodium Fumarate crystals to precipitate. | The cooling rate is a key parameter that influences crystal size, uniformity, and purity. Slower cooling generally yields better quality crystals. |
| 5 | Centrifugation | Separate the solid crystals from the mother liquor using a centrifuge. The crystal cake may be washed with a small amount of cold, purified water. | Washing removes remaining soluble impurities from the crystal surface. The process aims to achieve a low moisture cake before drying. |
| 6 | Drying | Dry the wet crystals in a fluid bed dryer using filtered, heated air until the target moisture content is reached. | Drying temperature and time are critical to prevent product degradation while ensuring the final moisture content is within specification (e.g., <1.0%). |
| 7 | Sieving & Packaging | Sieve the dried product to ensure a consistent particle size and remove lumps. Pass the product through a metal detector before packaging into sealed, food-grade containers. | Sieving ensures product homogeneity. A metal detector is a critical control point for food safety. Packaging must be done in a clean, dry environment to prevent contamination. |
Technical Specifications
| CAS Number | 7704-73-6 |
| Chemical Formula | C₄H₃NaO₄ |
| Solubility | Soluble in water (~170 g/L at 25 °C) |
| Storage Conditions | Store cool, dry, ≤25 °C, protected from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
beverages
powdered drinks
canned fruits
confectionery
meat
also as antioxidant aid and buffer
Mechanism of action:
| Parameter | Monosodium Fumarate |
|---|---|
| Functional Category | Acidulant; pH Control Agent; Flavoring Agent; Leavening Acid. |
| Key Ingredients | Monosodium Fumarate (Sodium hydrogen fumarate). |
| Mechanism of Action | Dissociates in aqueous systems to release hydrogen ions (H+), lowering the pH and imparting a clean, persistent sour taste. The fumarate anion acts as a buffer to resist pH shifts. Its higher solubility compared to fumaric acid allows for rapid pH adjustment and flavor integration in dry mixes and dough systems. Reacts with carbonate bases (e.g., sodium bicarbonate) to release CO2 gas for leavening. |
| Application Effect in Product | Provides a distinct, long-lasting tartness in beverages, gelatin desserts, and confectionery. Controls pH to inhibit microbial growth, extending shelf life. Functions as a leavening acid in baking powders and refrigerated doughs, controlling the rate of carbon dioxide release for optimal texture and volume. Enhances and modifies existing fruit flavors. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Monosodium Fumarate | Food Acidulant / Acidity Regulator (Salt) | Sodium salt of fumaric acid; provides strong, lingering sourness; low hygroscopicity; acts as a buffer. | More soluble than fumaric acid. Less hygroscopic than citric/malic acid, improving stability in dry mixes. | Slower dissolution rate than citric/malic acid. Less sour on a weight basis than fumaric acid. | Dry beverage mixes, gelatin desserts, pie fillings, confectionery, leavening systems. | For a strong, lingering sourness in dry mix applications where moisture control and long shelf life are critical. |
| Fumaric Acid | Food Acidulant (Organic Acid) | Strongest sour taste per unit weight; very low cold water solubility; non-hygroscopic. | Most cost-effective acidulant by strength. Maximum stability in dry powders against caking. | Very poor cold water solubility can cause cloudiness or grittiness if not pre-dissolved. | Dry mixes for hot beverages, baking (as a leavening acid), jellies, fruit juice concentrates. | For maximum sourness per unit cost in applications where low solubility is acceptable or managed. |
| Citric Acid | Food Acidulant (Organic Acid) | Sharp, clean, immediate burst of sourness; highly soluble in water; widely available. | Excellent and rapid solubility. Provides a bright, fresh, citrus-like flavor. Acts as a sequestrant. | Highly hygroscopic, can cause caking and clumping in dry products. Sourness fades quickly. | Carbonated beverages, hard candies, jams and jellies, dairy products, fruit-flavored drinks. | For a classic, bright, and immediate sour taste, especially in liquid or high-moisture applications. |
| Malic Acid | Food Acidulant (Organic Acid) | Smooth, persistent, mellow sour taste; blends well with other flavors; good solubility. | Lingering sourness enhances and extends fruit flavors and sweetener profiles. Masks metallic off-notes. | More expensive than citric or fumaric acid. Hygroscopic, though less so than citric acid. | Low-calorie beverages, artificially sweetened products, hard candies, chewing gum, apple-flavored products. | For a smooth, lingering sourness that enhances fruit flavors and works well with high-intensity sweeteners. |
| Tartaric Acid | Food Acidulant (Organic Acid) | Very strong, sharp, tart flavor profile; naturally found in grapes; enhances berry flavors. | Unique flavor profile ideal for grape and berry products. An essential component in some baking powders. | Flavor is very distinct and not suitable for all applications. Generally more expensive than citric acid. | Grape and lime-flavored beverages and candies, wine production, baking powders, cream of tartar. | When a distinct, sharp tartness is needed to complement grape or berry flavors, or for chemical leavening. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications