E297 - Fumaric acid

Origin

Fumaric acid is a naturally occurring dicarboxylic acid found in many plants and fungi. It is also produced as an intermediate in the Krebs cycle (citric acid cycle), a crucial metabolic pathway in both plants and animals. Commercially, it is synthesized through the isomerization of maleic acid, which is derived from petroleum.

Usage

Fumaric acid is used as a food acidulant, primarily to impart a tart or sour taste. It's approximately 1.5 times as acidic as citric acid, so less is needed to achieve the same level of acidity. It is often found in beverages, baking powders, fruit juices, candies, and tortillas. It is also used as a mordant in dyeing and in the manufacture of resins and plastics. In pharmaceuticals, it is used in the treatment of psoriasis (as dimethyl fumarate).

Side Effects

Fumaric acid is generally considered safe for consumption at levels typically used in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of up to 6 mg/kg body weight. High doses can cause gastrointestinal distress, including nausea, vomiting, and diarrhea. Individuals with kidney problems should exercise caution, as excessive intake of organic acids can potentially exacerbate their condition. Dimethyl fumarate, a derivative used in psoriasis treatment, has more significant side effects, but these are not directly relevant to the use of fumaric acid as a food additive.

Regulatory Status

Fumaric acid (E297) is approved for use as a food additive in many countries, including the European Union and the United States. In the EU, it is listed under permitted food additives. In the US, it is Generally Recognized As Safe (GRAS) when used in accordance with good manufacturing practices.