Fumaric acid

E number E297INS 297CAS 110-17-8

Listed as an acidity regulator by Canada, Codex and the US.

Listed as acidity regulators (CA, US, Codex) · preservatives (US) · raising agents (US) · curing and pickling agents (US) · flavouring agents and adjuvants (US)
Chemical structure of Fumaric acid, from PubChem compound 444972
Structure from PubChem CID 444972 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Fumaric acid is a strongly sour acidity regulator used in confectionery, drink powders and bakery fillings. It dissolves slowly, which makes it useful where a delayed acid release is wanted.

Where it is and isn’t permitted

Status of Fumaric acid by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

56 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.2 Wine, sparkling wine and fortified wine — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4 Fruit wine, vegetable wine and mead (including cider and perry) — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 55 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted

no numerical limit (good manufacturing practice)

3 permitted uses

Show every permitted use
  • In: Fruit wine; Wine. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item F.1(a)
  • In: Gelatin. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item F.1(b)
  • In: Unstandardized foods. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item F.1(c)
Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10)and 2 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

7 food categories

highest permitted level 4,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 4,000 mg/lML = 4000 mg/l. only fruit-flavoured desserts.
  • 14.1.4 Flavoured_drinks — 1,000 mg/lML = 1000 mg/l. only instant powders for fruit-based drinks.
  • 14.1.5.2 other — 1,000 mg/lML = 1000 mg/l. only instant products for preparation of flavoured tea and herbal infusions.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 4,000 mg/kgML = 4000 mg/kg. only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,000 mg/kgML = 1000 mg/kg. only sugar confectionery.
  • 5.3 chewing gum — 2,000 mg/kgML = 2000 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,000 mg/kgML = 1000 mg/kg.
Regulation (EC) No 1333/2008and 6 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

7 food categories

highest permitted level 4,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 4,000 mg/kg or mg/lML = 4000. only fruit-flavoured desserts.
  • 14.1.4 Flavoured drinks — 1,000 mg/kg or mg/lML = 1000. only instant powders for fruit-based drinks.
  • 14.1.5.2 Other — 1,000 mg/kg or mg/lML = 1000. only instant products for preparation of flavoured tea and herbal infusions.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 4,000 mg/kg or mg/lML = 4000. only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,000 mg/kg or mg/lML = 1000. only sugar confectionery.
  • 5.3 Chewing gum — 2,000 mg/kg or mg/lML = 2000.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limits(1) ML 1000: no further restriction; (2) ML 2500: only fillings and toppings for fine bakery ware.
Assimilated Regulation (EC) No 1333/2008and 6 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 363, フマル酸 (“Fumaric Acid” in the unofficial English translation). …

Designated additive: Appended Table 1, item 363, フマル酸 (“Fumaric Acid” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use): The Notification sets no standard for use (使用基準) for this additive, so it is not restricted there to particular foods or amounts. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 푸마르산 (“Fumaric Acid”, the English the Code prints beside it). Main use (주용도) of 푸마르산: 산도조절제. Standard for use (사용기준) of 푸마르산: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions

Named in 21 CFR 172.350, which provides that fumaric acid and its calcium, ferrous, magnesium, potassium and sodium salts may be safely used in food under the stated conditions. The section is held on this site as the page fumaric-acid-and-salts-of-fumaric-acid; read it for the specifications and conditions.

21 CFR 172.350retrieved 2026-10-18
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

11 food categories

highest permitted level 700 mg/kg

Show every food category and its notes
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 630 For use in products conforming to the Standard for Fermented Milks (CXS 243-2003) only, as an acidity regulator in flavoured fermented milks and flavoured drinks based on fermented milks that are not heat treated after fermentation, and in plain and flavoured milks and drinks based on fermented milks that are heat treated after fermentation.
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 06.4.1 Fresh pastas and noodles and like products — 700 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 12.1.2 Salt substitutes — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
  • 14.2.3 Grape wines — GMP
    • Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.)
CXS 192-1995 Table Three, INS 297and 11 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—56 GMP
Canada—3 GMP
European Union1,000 mg/kg – 4,000 mg/kg7 numeric limit
Great Britain1,000 mg/kg – 4,000 mg/kg6 numeric limit, 1 several limits
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius700 mg/kg1 numeric limit, 11 GMP

What it is made from

Produced industrially by isomerising maleic acid, which is petroleum-derived. It also occurs naturally in many plants and in the human body as part of normal metabolism.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
110-17-8
InChIKey
VZCYOOQTPOCHFL-OWOJBTEDSA-N
PubChem
CID 444972

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99 %no less than 99 %
Loss on dryingno more than 0.5 %no more than 0.5 %
Sulphated ashno more than 0.1 %no more than 0.1 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 297 Fumaric acid

Assay, identification and purity criteria

Description and assay

Einecs
203-743-0
Chemical name
trans-Butenedioic acid; trans-1,2-Ethylene-dicarboxylic acid
Chemical formula
C₄H₄O₄
Molecular weight
116,07
Assay
Content not less than 99,0 % on the anhydrous basis
Description
White crystalline powder or granules

Identification

Melting range
286-302 °C (closed capillary, rapid heating)
Test for double bonds
Passes test
Test for 1,2-dicarboxylic acid
Passes test
pH
3,0-3,2 (0,05 % solution at 25 °C)

Purity criteria

Loss on drying
Not more than 0,5 % (120 °C, 4 hours)
Sulphated ash
Not more than 0,1 %
Maleic acid
Not more than 0,1 %
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 297

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 297 Fumaric Acid

Synonyms: INS No. 297

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 35th JECFA (1989) and published in FNP 49 (1990). ADI "not specified" established at the 35th JECFA in 1989.
Chemical names
trans -Butenedioic acid, trans -1,2-Ethylene-dicarboxylic acid
C.A.S. number
110-17-8
Chemical formula
C 4 H 4 O 4
Formula weight
116.07
Assay
Not less than 99.0% calculated on the dried basis
DESCRIPTION
Odourless, white crystalline powder or granules
FUNCTIONAL USES
Acidity regulator, flavouring agent (see "Flavouring agents" monograph, JECFA no. 618)
METHOD OF ASSAY
Transfer about 1 g of the sample, accurately weighed, into a 250-ml Erlenmeyer flask, add 50 ml of methanol, and dissolve the sample by warming gently on a steam bath. Cool, add phenolphthalein TS, and titrate with 0.5 N sodium hydroxide to the first appearance of a pink colour that persists for at least 30 sec. Perform a blank determination and make any necessary correction. Each ml of 0.5 N sodium hydroxide is equivalent to 29.02 mg of C 4 H 4 O 4 .

Identification

Solubility (Vol. 4)
Soluble in ethanol; slightly soluble in water and in diethyl ether
pH (Vol. 4)
2.0 - 2.5 (1 in 30 solution)
1,2-Dicarboxylic acid
Place 50 mg of the sample in a test tube, add 2 to 3 mg of resorcinol and 1 ml of sulfuric acid, shake, heat at 130 o for 5 min and cool. Dilute with water to 5 ml and add sodium hydroxide solution (2 in 5) dropwise to render the solution alkaline, cool and dilute with water to 10 ml. A greenish blue fluorescence is observed under an ultraviolet lamp.
Test for double bond
Add 10 ml of water to 0.5 g of the sample and dissolve by boiling. Add 2 or 3 drops of bromine TS to the hot solution. The colour of bromine TS disappears.

Purity criteria

Loss on drying (Vol. 4)
Not more than 0.5% (120 o , 4 h)
Melting range (Vol. 4)
286 - 302 o (closed capillary, rapid heating)
Sulfated ash (Vol. 4)
Not more than 0.1% Test 2 g of the sample (Method I)
Maleic acid (Vol. 4)
Not more than 0.1%
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

86 recorded names. A label may use any of them.

E number

  • E297

INS number

  • 297

CAS registry number

  • 110-17-8

As it appears in regulation

  • Fumaric acid

Other names

  • (2E)-2-butenedioic acid
  • (2E)-but-2-enedioic acid
  • (E)-1,2-Ethylenedicarboxylic acid
  • (E)-2-Butenedioate
  • (E)-2-Butenedioic acid
  • (E)-but-2-enedioate;hydron
  • (E)-but-2-enedioic acid
  • (E)-Butenedioic acid
  • 1,2-Ethenedicarboxylic acid, trans-
  • 1,2-Ethylenedicarboxylic acid, (E)
  • 2-(E)-Butenedioic acid
  • 2-Butenedioic acid (2E)-
  • 2-Butenedioic acid, (E)-
  • Allomaleate
  • Allomaleic acid
  • Allomaleic-acid
  • Allomalenic acid
  • Boletate
  • Boletic acid
  • Boletic-acid
  • BRN 0605763
  • but-2-enedioicacid
  • Butenedioic acid, (E)-
  • CAS-110-17-8
  • Caswell No. 465E
  • CCRIS 1039
  • E 297
  • E-2-Butenedioic acid
  • EPA Pesticide Chemical Code 051201
  • FC 33 (acid)
  • FEMA No. 2488
  • FEMA Number 2488
  • FERROUS LACTATE FUMARIC ACID
  • fum
  • fumarate, 10
  • Fumaric acid
  • Fumaric acid (8CI)
  • Fumaric acid (NF)
  • fumaricacid
  • Fumaricum acidum
  • Fumarsaeure
  • fumeric acid
  • furmaric acid
  • Futrans-2-Butenedioic Acid
  • HSDB 710
  • INS NO.297
  • INS-297
  • Kyselina fumarova
  • Lichenate
  • Lichenic acid
  • Lichenic acid (VAN)
  • Maleic acid-2,3-d2
  • Polymaleicacid
  • trans-1,2-Ethylenedicarboxylic acid
  • trans-2-Butenedioic acid
  • trans-but-2-enedioic acid
  • trans-Butenedioate
  • trans-Butenedioic acid
  • Tumaric acid
  • USAF EK-P-583

Systematic names

  • (E)-but-2-enedioic acid

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA1999

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 297?
E 297 is Fumaric acid. Fumaric acid is a strongly sour acidity regulator used in confectionery, drink powders and bakery fillings. It dissolves slowly, which makes it useful where a delayed acid release is wanted.
What is Fumaric acid used for in food?
It is listed as an acidity regulator — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Fumaric acid permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Fumaric acid vegan?
Yes. Fumaric acid is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • us-listings retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Fumaric acid:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.