Fumaric acid is produced industrially by the catalytic isomerization of maleic acid or by the oxidation of furfural. This yields a white, không mùi, crystalline powder. It is the strongest-tasting food acid on a weight basis, approximately 1.5 times as chua as citric acid.
This makes it one of the most cost-effective chất điều chỉnh độ chuas available. Fumaric acid has very low water độ hòa tan (0.63 g/100ml at 25°C), which limits its use in clear beverage ứng dụng but offers advantages in dry mixes and confectionery where slow dissolution and controlled acid release are desired. Its extremely low hygroscopicity provides outstanding shelf độ ổn định in powdered and granulated food sản phẩm. Fumaric acid also chức năngs as a chất bảo quản and antimicrobial agent by lowering pH below the growth threshold of many spoilage organisms.