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An enzymatic assay for the determination of fumaric acid in solution will be established and used to measure fumaric acid in a number of food samples, including desserts, fillings and toppings. An high performance liquid chromatography (HPLC) technique will also be established and used to verify the assay during method development. The developed technique will be applied to a wider range of food samples, including sugar confectionery to assess its general applicability. In addition, the stability of fumaric acid to heating and the applicability of the method to samples containing high levels of malic acid will be determined.
Methods are available for analysing fumaric acid (E297) in fruits and fruit juices but no methods are available for its detection in other foods in which it is used as an additive, such as desserts, sugar confectionery and fillings and toppings for fine bakery wares.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.