The term anhydride is derived from the Greek and means “without water”. From this definition we can already see that the compound is derived from a dehydration process (water removal).
General formula of anhydrides
However, our context will address the acids produced through the hydration of anhydrides. If we add water to the compound called maleic anhydride, we will get maleic acid and this, in turn, can be converted into other substances, such as malic acids and fumaric.
flavoring agents
Maleic anhydride is responsible for making food taste sour and in some cases sweet. Acid is one of the substances involved in the manufacture of artificial sweeteners, for example. This property is characteristic of flavoring compounds.
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The sour taste of green apple is provided by the presence of malic acid, and as the fruit ripens, the amount of acid decreases.
Fumaric acid is used as a flavoring in instant desserts and cheese mixtures.
By Líria Alves
Graduated in Chemistry
Brazil School Team
food chemistry - Chemistry - Brazil School
Would you like to reference this text in a school or academic work? Look:
SOUZA, Líria Alves de. "Anhydride in the production of flavoring acids"; Brazil School. Available in: https://brasilescola.uol.com.br/quimica/anidrido-na-producao-acidos-flavorizantes.htm. Accessed on June 27, 2021.
