Sodium Fumarate
The short version
The sodium salt of fumaric acid — buffer in some beverages and bakery products.
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
Produced by neutralizing fumaric acid with sodium hydroxide. Less common than the free acid because fumaric acid's natural source (citrus and fungal fermentation) gives the parent acid more cleanly.
How it's used
Used as a buffer in bakery products, beverages, and fortified foods where the slow acid-release behavior of fumarate is preferred over citrate or tartrate. Less common than sodium citrate but functionally similar.
Safety profile
ADI of 0–6 mg/kg body weight (combined fumarates). Endogenous metabolite (Krebs cycle intermediate); metabolized identically to dietary fumarate.
Physical & chemical properties
White crystalline powder. Soluble in water; mildly alkaline solution.
Regulation worldwide
Permitted in the EU and globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.