Does fumaric acid stop fermentation?

You can use fumaric acid to stop fermentation in food and drinks. Fumaric acid is good at slowing malolactic fermentation, especially in wine. Studies show that 600 mg/L can stop malolactic fermentation for over 50 days. NORBIDAR sells Fumaric Acid Foods that dissolve in hot or cold water. Fumaric Acid For Animal Nutrition also helps make feed better.

Key Takeaways

• Fumaric acid can stop fermentation in food and drinks. It works well for stopping malolactic fermentation in wine. This helps keep wine fresh and stable.
• Pick the right kind of fumaric acid for your needs. Use hot water soluble (HWS) for baking and cooking. Use cold water soluble (CWS) for cold drinks and instant foods.
• Check the pH and temperature when you use fumaric acid. This helps control fermentation and keeps products safe.

How Fumaric Acid Can Stop Fermentation

Effects on Yeast and Bacteria

Fumaric acid can change how yeast and bacteria act during fermentation. It is a strong acid that slows or stops fermentation in many foods and drinks. When you add fumaric acid, it affects how lactic acid bacteria and yeast grow and work. Some bacteria, like some Lactobacillus strains, might grow faster with fumaric acid. But most lactic acid bacteria will slow down or stop working. This is important if you want to control fermentation and keep food safe.

Here is a table that shows how fumaric acid affects lactic acid bacteria:

Fumaric acid does more than just stop fermentation. It can change how bacteria and yeast work. This helps you control the taste and safety of your food or drink. In yogurt fermentation, scientists found that adding fumaric acid made 75% of tested Lactobacillus strains finish fermentation faster. So, you can use fumaric acid to speed up or slow down fermentation, depending on what you need.

Inhibiting Malolactic Fermentation

If you make wine, you may want to stop malolactic fermentation. Malolactic fermentation is when lactic acid bacteria turn malic acid into lactic acid. This changes the taste and stability of wine. Fumaric acid is very good at stopping malolactic fermentation. You can add different amounts of fumaric acid to control this process.

Here is a table that shows how much fumaric acid you need to stop malolactic fermentation:

If you use 0.6 g/L of fumaric acid, you can stop malolactic fermentation for over 50 days. This keeps your wine fresh and stable. You can also use fumaric acid in other drinks and foods to stop fermentation. This helps keep the original flavor or stops spoilage.

Factors Influencing Effectiveness

You need to think about a few things when you use fumaric acid to stop fermentation. The type of fumaric acid you pick matters a lot. NORBIDAR sells two types: hot water soluble (HWS) and cold water soluble (CWS). Use HWS fumaric acid when you need it to dissolve fast in hot water, like in baking or making resins. Use CWS fumaric acid for quick dissolving in cold water, which is good for juice and instant drinks.

• HWS fumaric acid dissolves fast in hot water, so use it in baking and cooking.
• CWS fumaric acid dissolves fast in cold water, so use it in cold drinks and medicine.
• Both types help make products more stable and work better.

Fumaric acid has special features that make it useful in food and drinks. It is very stable and does not break down easily, even when it gets hot. You can use fumaric acid to make drinks and juices sour. It lowers the pH with only a little bit, which helps you control fermentation and keep food safe.

• At room temperature (20 °C), fumaric acid dissolves at 0.63 grams per 100 milliliters of water.
• At 100 °C, fumaric acid dissolves at about 9.8 grams per 100 milliliters of water.
• The solubility in water is about 4.9 g/L at 20 °C.

You can use fumaric acid in baking powders and many drinks. Its strong sour power lets you stop fermentation and keep food fresh. Fumaric acid also works with other additives, like those in animal feed. It can change how fermentation happens, lower methane gas, and help animals make more propionate.

Tip: Pick the right type of fumaric acid for your use. Use HWS for hot things and CWS for cold things. This helps you get the best results when you want to stop or control fermentation.

Fumaric acid is a good way to stop fermentation in food, drinks, and animal feed. You can use it to control malolactic fermentation in wine, keep drinks safe, and make many products better. If you know how fumaric acid works and pick the right type, you can make your production safer and better.

Using Fumaric Acid in Practice

Applications in Food and Beverage

Fumaric acid is used in many foods and drinks to control fermentation. In wine, it helps keep the taste fresh and stable. It does this by lowering the pH and stopping malolactic fermentation. You can add fumaric acid to juices to stop spoilage. It also keeps bacteria, mold, and yeast from growing. In dairy products, fumaric acid gives a sour taste. It helps make protein gels and keeps food fresh longer by stopping unwanted fermentation. You can use fumaric acid in baked goods and jams too. It helps keep them safe and tasty.

Tip: Always check the pH and temperature when you use fumaric acid. Write down any changes every day. This helps you control fermentation.

Comparison with Other Inhibitors

You might wonder how fumaric acid is different from other fermentation inhibitors. Sorbic acid and sulfur dioxide are also used a lot. Sorbic acid stops fermentation and lowers ammonia production. Fumaric acid also lowers ammonia. It works by giving better control over fermentation and making products more stable. Sulfur dioxide is strong but can change the taste and smell of your food or drink. Fumaric acid is more stable and does not break down, even when stored.

Pros and Cons

Fumaric acid has many good points when you want to stop fermentation. It is stable, safe, and allowed by the FDA and EFSA for food. You can use fumaric acid in hot or cold water. This makes it useful for many products. Fumaric acid gives a strong sour taste and helps keep the body of wine and drinks. You do not have to worry about strict limits for most foods and drinks.

Pros:

• Very stable and lasts a long time
• Approved for food and animal feed
• Works in hot and cold water
• Makes foods and drinks more sour and full

Cons:

• Fumaric acid may not work on every yeast strain

Note: Fumaric acid is safe at normal levels. It passes tough safety checks for heavy metals and germs.

You can use fumaric acid to stop fermentation. It helps keep your foods and drinks fresh, safe, and tasty.

You can use fumaric acid to stop fermentation. This helps keep your products safe. Pick the right type and amount for what you need. The table below gives tips for good results:

Check your process often to get the best results in fermentation.

FAQ

Can you use fumaric acid in all types of drinks?

You can use fumaric acid in many drinks. Always check if your recipe needs hot or cold water soluble forms for best results.

How much fumaric acid should you add to stop fermentation?

You should add about 0.6 grams per liter to stop malolactic fermentation. Always measure carefully for safe and effective results.

Does fumaric acid change the taste of food or drinks?

Fumaric acid gives a sour taste. You can use it to make foods and drinks taste fresher and more flavorful.