Potassium fumarates

Potassium fumarates are the potassium salts of fumaric acid, functioning as acidity regulators and leavening acid components in food. Like sodium fumarates (E365), they contribute acidification and pH regulation in beverages, baked goods, and processed foods. Their potassium content makes them of particular interest in low-sodium formulations where sodium-based acidulants such as sodium fumarate or monosodium citrate are replaced to reduce total sodium content while maintaining acidity, texture, and taste characteristics.

JECFA assessed the fumarate family in 1969 and established a collective group ADI of 6 mg/kg body weight per day expressed as fumaric acid. This covers sodium, potassium, and calcium fumarates together. Fumaric acid is a normal cellular metabolite — a direct participant in the Krebs cycle — and is completely and efficiently metabolised in the body without accumulation. The potassium component is an essential mineral with established safety and nutritional value.

Potassium fumarates are approved in the EU as E366 and in other food markets for use as acidity regulators. Their relatively low hygroscopicity compared with some other potassium acidulants makes them useful in dry powdered applications where moisture absorption during storage is a quality concern. Potassium fumarates contribute to dietary potassium intake, which is nutritionally beneficial for most people, particularly those managing blood pressure. Consumers with hyperkalemia or severe kidney disease who must restrict potassium intake should be aware of potassium-containing food additives as part of their total dietary potassium monitoring.