Formic Acid Features

Formic Acid

Introduction

Formic acid (in Latin: Acidum formicum) is also called methanoic acid or hydrogen carboxylic acid. Together with butyric and acetic acids, it belongs to the group of carboxylic acids, which are the simplest organic chemical compounds formed from hydrocarbons that are known to people.

It is a derivative of:

a reaction of carbon monoxide and methanol,

a reaction of carbon monoxide and sodium hydroxide or:

a result of the process of oxidation of hydrocarbons.

The acid is produced from chemical intermediates obtained under laboratory conditions.

Application

Carboxylic acids are used very often in the food industry, and formic acid is used for food conservation. Labels on foodstuffs such as: pickled fish, juices, pickled fruits and vegetables, jelly candies or vegetable/fruit purées mention an additive called E236 – this abbreviation stands for formic acid. The odour of E236 is usually undetectable and a low concentration of the acid does not affect the functioning of the human body.

The presence of formic acid keeps food fresh for longer and helps it counter the attacks of pathogenic fungi, moulds and bacteria. The preservation of foodstuffs with HCOOH facilitates storage and transportation, especially as regards perishables with short expiry dates.