Fumaric acid Sources Fumaric acid occurs in many plants, but is manufactured by fermentation or by isomerisation of maleic acid.

Function in Food Fumaric acid provides an acid taste to products. Benefits The acid taste of fumaric acid complements and smooths the acidity of other acids. Fumaric acid is used in powdered products because it is only slightly hygroscopic. Limitations Fumaric acid is permitted in Annex IV of Directive 95/2/EC (modified by Directive 98/72/EC) only in fillings and toppings for bakery products, sugar confectionery, some desserts and powdered dessert mixes, chewing gum and instant powders for fruit, tea or herbal tea based drinks, all with specified limits. It is also permitted in some wines. It is poorly soluble in water and dissolves slowly. Fumaric acid has an ADI of 6 mg/kg body weight.
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Additives

E300 Ascorbic acid (vitamin C) E301 Sodium ascorbate E302 Calcium ascorbate Sources Ascorbic acid occurs naturally in most fruits and vegetables, notably the citrus family. It is available as an extract of rose hips, but most of the material in commerce is made industrially by a six-step process starting with glucose. Sodium ascorbate is the sodium salt. Function in Food In solution ascorbate is easily oxidised to dehydroascorbate, so it is used to prevent oxidation reactions in foodstuffs, extending shelf-life and preserving flavour. The oxidation reaction is readily reversible and some formulations benefit from this. Benefits Ascorbic acid is a powerful antioxidant, is synergistic with other antioxidants, and has little flavour. The antioxidant property is used to reduce discoloration in canned fruit and vegetables and in fruit purees caused by polyphenyl oxidase. It is also used in meat products to enhance colour formation and reduce the formation of nitrosamines. Ascorbates are used synergistically with sulphur dioxide in wine and to increase the shelf-life of beer. Ascorbic acid is used to increase the volume of bread by assisting the formation of the gluten network. It is also added to foods to provide vitamin C as a specific nutrient. It is readily water-soluble. Sodium ascorbate and calcium ascorbate perform the same functions. Limitations Ascorbates are generally permitted for use in foods under Directive 95/2/EC. Ascorbic acid has a slight acid taste and is insoluble in oils; sodium ascorbate has a very slight salty taste. As a raw material, ascorbates are gradually oxidised and should be kept in the dark in sealed containers. Ascorbic acid solutions have a low pH and, where this is a problem, the ascorbates should be used.

Typical Products Ascorbates are used in an extremely wide range of foods, including bread, canned fruit and vegetables and fruit drinks.
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Essential Guide to Food Additives

E304 Fatty acid esters of ascorbic acid (i) ascorbyl palmitate (ii) ascorbyl stearate Sources The fatty acid esters of ascorbic acid are made by a two-stage process involving ascorbic acid, sulphuric acid and the individual fatty acids. Function in Food The fatty acid esters of ascorbic acid are used to provide the antioxidant capacity of ascorbic acid to oils and fats. Benefits The esters are somewhat soluble in fats and oils. The palmitate is more common than the stearate. The reaction with the fatty acid does not affect the antioxidant capacity of ascorbic acid and it still has value to humans as the esters break down in the digestive tract, releasing ascorbic acid. It is synergistic with dl-_-tocopherol, which is beneficial when stabilising oils with a natural tocopherol content. Limitations The ascorbic acid esters are generally permitted for use in foods under Directive 95/2/EC. Because of their limited solubility in oils, they are best dissolved in hot oil, but the temperature needs to be controlled carefully since the palmitate ester, for example, decomposes at 113 C. As raw materials, the ascorbyl esters are gradually oxidised and should be kept in the dark in sealed containers. The oxidation in solution is catalysed by metal ions, and the protective effect will be limited if metal ions are present in the final product. Applications Ascorbyl esters are used in fats and oils, margarines and fat spreads.
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