Fumaric Acid
The short version
A dicarboxylic acid with a sharper, longer-lasting tartness than citric acid — common in dry mixes.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Naturally present in mushrooms (Fumaria officinalis, the original namesake), lichens, and many fruits. Industrially produced from maleic anhydride by catalytic isomerization.
How it's used
Used in dry beverage mixes (sherbet, lemonade powder), wheat tortillas, gelatin desserts, and as a wine acidifier. Provides about 1.5× the sourness of citric acid per weight with slower flavor release. Useful where slow dissolution is preferred.
Safety profile
No ADI specified. Considered safe — a normal intermediate in human metabolism (the Krebs cycle). Generally well tolerated; can cause GI upset at very high doses.
Physical & chemical properties
White crystalline powder, slightly soluble in cold water, more soluble in hot water. Lower hygroscopicity than citric acid — better for dry powder mixes.
Regulation worldwide
Permitted globally for most food uses. Restricted in some infant products.
Educational information only. Not medical or dietary advice.