PRODUCTS

MALIC ACID (HYDROXYBUTANEDIOIC ACID)

Malic Acid (Hydroxybutanedioic acid) is an organic compound with the molecular formula HO2CCH(OH)CH2CO2H.
Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Malic Acid (Hydroxybutanedioic acid) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of Malic Acid (Hydroxybutanedioic acid) are known as malates.
The malate anion is a metabolic intermediate in the citric acid cycle.

CAS Number: 6915-15-7
IUPAC name: 2-Hydroxybutanedioic acid
EC Number: 230-022-8
Chemical formula: C4H6O5

Other names: Malic acid, DL-malic acid, 6915-15-7, 2-Hydroxybutanedioic acid, 617-48-1, 2-Hydroxysuccinic acid, malate, hydroxysuccinic acid, Butanedioic acid, hydroxy-, hydroxybutanedioic acid, Kyselina jablecna, Pomalus acid, Malic acid, DL-, Deoxytetraric acid, Hydroxybutandisaeure, DL-2-hydroxybutanedioic acid, Musashi-no-Ringosan, dl-Hydroxybutanedioic acid, Caswell No. 537, Monohydroxybernsteinsaeure, FDA 2018, R,S(+-)-Malic acid, alpha-Hydroxysuccinic acid, Malicum acidum, Pomalous acid, Succinic acid, hydroxy-, FEMA Number 2655, 2-Hydroxyethane-1,2-dicarboxylic acid, Aepfelsaeure, FEMA No. 2655, CCRIS 2950, CCRIS 6567, (+/-)-Malic acid, EPA Pesticide Chemical Code 051101, HSDB 1202, Kyselina hydroxybutandiova, d,l-malic acid, AI3-06292, H2mal, EINECS 210-514-9, EINECS 230-022-8, UNII-817L1N4CKP, NSC 25941, NSC-25941, Apple acid, 817L1N4CKP, CHEBI:6650, INS NO.296, DTXSID0027640, E296, INS NO. 296, INS-296, Malic acid, L-, L-Malic acid-1-13C, BUTANEDIOIC ACID, HYDROXY-, (S)-, MLS000084707, DTXCID107640, E-296, (+-)-1-Hydroxy-1,2-ethanedicarboxylic acid, EC 210-514-9, EC 230-022-8, NSC25941, MFCD00064212, SMR000019054, DL-Apple Acid, HYDROXYBUTANEDIOIC ACID, (+/-)-, MALIC ACID (USP-RS), MALIC ACID [USP-RS], (+-)-Malic acid, R-Malic acid, .+-.-Malic acid, Butanedioic acid, 2-hydroxy-, (2S)-, CAS-6915-15-7, L-(-)-MalicAcid, (+/-)-2-Hydroxysuccinic acid, 143435-96-5, Hydroxybutanedioic acid, (-)-, (+-)-Hydroxysuccinic acid, NSC 9232, Hydroxybutanedioic acid, (+-)-, Racemic malic acid, 180991-05-3, (+/-)-HYDROXYSUCCINIC ACID, Malic Acid1524, Opera_ID_805, 2-hydroxyl-succinic acid, 2-Hydroxydicarboxylic acid, SCHEMBL856, 2-hydroxy-butanedioic acid, bmse000046, bmse000904, HYOSCYAMINEHYDROBROMIDE, Oprea1_130558, Oprea1_624131, butanedioic acid, 2-hydroxy-, Butanedioic acid, (.+-.)-, GTPL2480, CHEMBL1455497, BDBM92495, HMS2358H06, HMS3371C13, HY-Y1311, STR03457, Tox21_201536, Tox21_300372, s9001, STL283959, AKOS000120085, AKOS017278471, AM81418, CCG-266122, DB12751, MCULE-5852208511, NCGC00043225-02, NCGC00043225-03, NCGC00254259-01, NCGC00259086-01, SY003313, SY009804, DB-016133, CS-0017784, E 296, EU-0067046, M0020, NS00008011, EN300-19229, A19426, C00711, C03668, D04843, M-0825, AB00443952-12, 4-ethoxyphenyltrans-4-propylcyclohexanecarboxylate, L023999, Q190143, D-Hydroxysuccinic acid; (R)-Hydroxybutanedioic acid, Q-201028, 0C9A2DC0-FEA2-4864-B98B-0597CDD0AD06, F0918-0088

The word 'malic' is derived from Latin mālum, meaning 'apple'.
The related Latin word mālus, meaning 'apple tree', is used as the name of the genus Malus, which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.

Biochemistry
L-Malic Acid (Hydroxybutanedioic acid) is the naturally occurring form, whereas a mixture of L- and D-Malic Acid (Hydroxybutanedioic acid) is produced synthetically.

Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
It can also be formed from pyruvate via anaplerotic reactions.

Malate is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
Malate, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.

Malic Acid (Hydroxybutanedioic acid) is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
It contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.
It is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
It confers a tart taste to wine; the amount decreases with increasing fruit ripeness.

The taste of Malic Acid (Hydroxybutanedioic acid) is very clear and pure in rhubarb, a plant for which it is the primary flavor.
It is also the compound responsible for the tart flavor of sumac spice.
It is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.

Malic Acid (Hydroxybutanedioic acid), when added to food products, is denoted by E number E296.
It is sometimes used with or in place of the less sour citric acid in sour sweets. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
It is approved for use as a food additive in the EU, US and Australia and New Zealand (where it is listed by its INS number 296).

Malic Acid (Hydroxybutanedioic acid) contains 10 kJ (2.39 kilocalories) of energy per gram.

Production and main reactions
Racemic Malic Acid (Hydroxybutanedioic acid) is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5,000 tons per year.
The enantiomers may be separated by chiral resolution of the racemic mixture. S-Malic Acid (Hydroxybutanedioic acid) is obtained by fermentation of fumaric acid.

Self-condensation of Malic Acid (Hydroxybutanedioic acid) in the presence of fuming sulfuric acid gives the pyrone couMalic Acid (Hydroxybutanedioic acid).

Carbon monoxide and water are liberated during this reaction.

Malic Acid (Hydroxybutanedioic acid) was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-Malic Acid (Hydroxybutanedioic acid) first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.
Wet silver oxide then converts the chlorine compound to (+)-Malic Acid (Hydroxybutanedioic acid), which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-Malic Acid (Hydroxybutanedioic acid).

l-Malic Acid (Hydroxybutanedioic acid) is used to resolve α-phenylethylamine, a versatile resolving agent in its own right.

Plant defense
Soil supplementation with molasses increases microbial synthesis of MA.
This is thought to occur naturally as part of soil microbe suppression of disease, so soil amendment with molasses can be used as a crop treatment in horticulture.

Molar mass: 134.09 g/mol
Appearance: Colorless
Density: 1.609 g⋅cm−3
Melting point: 130 °C (266 °F; 403 K)

Solubility in water: 558 g/L (at 20 °C)
XLogP3: -1.3
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 5

Rotatable Bond Count: 3
Exact Mass: 134.02152329 g/mol
Monoisotopic Mass: 134.02152329 g/mol
Topological Polar Surface Area: 94.8Å²

Heavy Atom Count: 9
Complexity: 129
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1

Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Consumer Uses
Malic Acid (Hydroxybutanedioic acid) is used in the following products: fertilisers, washing & cleaning products, water softeners, water treatment chemicals and cosmetics and personal care products.
Other release to the environment of Malic Acid (Hydroxybutanedioic acid) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.

Widespread uses by professional workers
Malic Acid (Hydroxybutanedioic acid) is used in the following products: fertilisers and laboratory chemicals. Malic Acid (Hydroxybutanedioic acid) is used in the following areas: agriculture, forestry and fishing, health services, scientific research and development and building & construction work.
Malic Acid (Hydroxybutanedioic acid) is used for the manufacture of: chemicals, fabricated metal products, machinery and vehicles and furniture.

Other release to the environment of Malic Acid (Hydroxybutanedioic acid) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use and indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters).

Formulation or re-packing
Malic Acid (Hydroxybutanedioic acid) is used in the following products: fertilisers, metal surface treatment products, non-metal-surface treatment products, pH regulators and water treatment products, perfumes and fragrances, washing & cleaning products, water softeners, water treatment chemicals and cosmetics and personal care products.
Release to the environment of Malic Acid (Hydroxybutanedioic acid) can occur from industrial use: formulation of mixtures and formulation in materials.

Uses at industrial sites
Malic Acid (Hydroxybutanedioic acid) is used in the following products: fertilisers and non-metal-surface treatment products.
Malic Acid (Hydroxybutanedioic acid) is used in the following areas: agriculture, forestry and fishing, building & construction work, health services, scientific research and development and printing and recorded media reproduction.

Malic Acid (Hydroxybutanedioic acid) is used for the manufacture of: chemicals, fabricated metal products, electrical, electronic and optical equipment and machinery and vehicles.
Release to the environment of Malic Acid (Hydroxybutanedioic acid) can occur from industrial use: in processing aids at industrial sites, as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid and in the production of articles.

Malic Acid (Hydroxybutanedioic acid) is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group.
Malic Acid (Hydroxybutanedioic acid) has a role as a food acidity regulator and a fundamental metabolite.
Malic Acid (Hydroxybutanedioic acid) is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid.
Malic Acid (Hydroxybutanedioic acid) is functionally related to a succinic acid. It is a conjugate acid of a malate(2-) and a malate.

Malic Acid (Hydroxybutanedioic acid) is a white crystalline powder.
Malic is widely used as a food additive in soft drinks, candy, jelly, jam, dairy products, canned foods, frozen foods, fresh fruits and vegetables, beverages, meat products,and spices.

Malic Acid (Hydroxybutanedioic acid) is found in other fruits such as grapes, watermelons, cherries, and in vegetables such as carrots and broccoli.
This acid is mainly used in food applications including candy and beverages.
Malic Acid (Hydroxybutanedioic acid) gives a tart taste, lowers the pH, has antimicrobial effects, and confers special blending and flavor-fixing properties.
There are also nonfood applications such as use for metal cleaning and finishing, textile finishing, electroless plating, pharmaceuticals, infusions, and paints.

Malic Acid (Hydroxybutanedioic acid), like citric acid, is a general-purpose acidulant.
It normally is associated with apples; in fact, its common name is derived from the Latin word for apple, malum, although it is also a major acid constituent of cranberries, grapes, guava, lingonberries, papaya, passion fruit, peaches, pears, pineapple, plums, and raspberries.

Although it is used in many food products, it often is preferred in apple-containing foods, such as ciders, due to its flavor and relatively higher cost when compared with citric acid. Malic Acid (Hydroxybutanedioic acid), however, has a fuller, smoother taste than citric acid that is beneficial in low-energy drinks, where Malic Acid (Hydroxybutanedioic acid) masks the unpleasant flavors of some artificial sweeteners.
It is positioned economically between citric and tartartic acids in price.

Malic Acid (Hydroxybutanedioic acid) was petitioned to include its use in organic processing operations. Synthetic DL- Malic Acid (Hydroxybutanedioic acid) is being petition for use as a pH adjuster in processing operations. Malic Acid (Hydroxybutanedioic acid) is a food processing aid, which is used in bottled iced teas, dry mix beverages, carbonated beverages, bakery products, fruit juices, candies, gelatins, desserts, frozen specialties, and sports drinks. Non- food uses of Malic Acid (Hydroxybutanedioic acid) include pharmaceuticals, paints, metal cleaning, electroplating, soaps and as a chelating agent.

The NOP final rule does not list Malic Acid (Hydroxybutanedioic acid) under sections 205.605 or 205.606 as an approved substance allowed in processing of "organic" products. The ruling does however list citric acid as an approved processing aid under section 205.605 if the citric acid used is produced by microbial fermentation of carbohydrate substances (non synthetic).

NOSB standards dictate that Malic Acid (Hydroxybutanedioic acid) must not be used for the sole purpose of a flavor, color, or texture enhancer or preservative.
Malic Acid (Hydroxybutanedioic acid) is being petitioned for use as a pH adjuster. Malic Acid (Hydroxybutanedioic acid) is used also in beverage dry mixes, carbonated beverages, bakery products, fruit juices, candies, gelatins, desserts, frozen specialties and other foods.
Malic Acid (Hydroxybutanedioic acid) is used as a flavor enhancer and food acidulant

Malic Acid (Hydroxybutanedioic acid) is an organic compound that is the active ingredient in many sour and tart foods.
It can be blended with multiple food acids, sugars, high intensity sweeteners, flavors and seasonings to create distinctive taste experiences in foods, beverages, and confections.

Malic Acid (Hydroxybutanedioic acid) is also used in the manufacture of skin and dental care products and can be used in a number of technical applications, such as Electroplating and metal cleaning.

Malic Acid (Hydroxybutanedioic acid) is generated during metabolism of living cells in the Kreb’s cycle and occurs naturally in all fruits and many vegetables.
It is the predominant acid in apples thus the name is derived from the Latin name for apples which is malus.
Malic Acid (Hydroxybutanedioic acid) is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste, and mouthwash.

Additionally, Malic Acid (Hydroxybutanedioic acid) is used in the manufacture of skin care products to rejuvenate and improve skin conditions and also can be used in a number of technical applications, such as metal cleaning, textile dying to improve color value, and paint, preventing the formation of skin on the top layer during storage.

Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid with the molecular formula C4H6O5.
It is made by all living organisms and it contributes to the pleasantly sour taste of fruits.
Malic Acid (Hydroxybutanedioic acid) is used as a flavor enhancer, flavor agent and adjuvant, and pH control agent in food products

Function
It has a clean, mellow, smooth, persistent sourness.
It has flavor enhancement and blending abilities.
Malic Acid (Hydroxybutanedioic acid) aids the formulator, because it intensifies the impact of many flavors in foods or beverages, often reducing the amount of flavor needed.

It blends distinct flavors resulting in a well-rounded flavor experience, improves aftertaste by extending the impact of some flavors, increases burst and aromaticity of some flavor notes in certain beverage applications, boosts savory flavors like cheese and hot peppers in snack food coatings and deepens and broadens the flavor profile of many products, resulting in a richer, more natural flavor experience.

It has a high solubility rate.
It has lower hygroscopicity than citric or tartaric acids.
It has a lower melting point than other acids for easier incorporation into molten confections.
It has good chelating properties with metal ions.

Commercial Production
Malic Acid (Hydroxybutanedioic acid) has two stereoisomeric forms (L- and D- enantiomers), and only the L-isomer exists naturally.
Commercial production of Malic Acid (Hydroxybutanedioic acid) is by hydration of fumaric acid or maleic acid and the product is Malic Acid (Hydroxybutanedioic acid).

Application
When it is used to enhance flavors, usually less flavor additives are needed.
This improves economies while the overall flavor profile is broader and more natural.
In the non-carbonated beverages, Malic Acid (Hydroxybutanedioic acid) is a preferred acidulant since it could enhance fruit flavors, and mask the aftertaste of some salts.

In powdered mixes, it is preferred due to its rapid dissolution rate.
In beverage containing intense sweeteners, Malic Acid (Hydroxybutanedioic acid)’s extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste.
In calcium-fortified beverages, using Malic Acid (Hydroxybutanedioic acid) in place of citric acid prevents turbidity due to precipitated calcium citrate.

Malic Acid (Hydroxybutanedioic acid) has a lower melting point than other food acids- this means that it can be incorporated into the molten hard candy without added water- shelf life is increased since the initial moisture level in the hard candy is lower.
Bakery products with fruit fillings (cookies, snack bars, pies, and cakes) have a stronger and more naturally balanced fruit flavor when the fruit filling includes Malic Acid (Hydroxybutanedioic acid).

Pectin gel texture is more consistent due to Malic Acid (Hydroxybutanedioic acid)’s buffering capacity.
It is the predominately active ingredient for prune juice concentrate as the natural mold inhibitor for baking products.
FDA Regulation
Malic Acid (Hydroxybutanedioic acid) is affirmed as GRAS by FDA which is listed in the Code of Federal Regulations (Title 21 Part 184.1069).

The ingredients are used in food, except baby food, at levels not to exceed good manufacturing practice.
Current good manufacturing practice results in a maximum level, as served, of 3.4% for nonalcoholic beverages, 3.0% for chewing gum, 0.8% for gelatins, pudding, and fillings, 6.9% for hard candy, 2.6% for jams and jellies, 3.5% for processed fruits and fruit juices, 3.0% for soft candy, 0.7% for all other food categories.

Carbonated Beverages
Adding Malic Acid (Hydroxybutanedioic acid) improves artificially sweetened products. Flavors are enhanced, allowing the use of less additives, and the overall flavor profile is broader, smoother and more natural.

Non-carbonated Beverages
Malic Acid (Hydroxybutanedioic acid) is a preferred acidulant for still beverages (fruit drinks, nectars, iced-teas, sports drinks, calcium fortified juices), because it enhances fruit flavors, improves pH stability, and masks the aftertaste of artificial sweeteners and some salts.

Ciders and Wines
For alcoholic apple ciders, Malic Acid (Hydroxybutanedioic acid) is added to maintain a consistent “sharp” taste.

Confectionaries
Malic Acid (Hydroxybutanedioic acid) gives an appealing tartness to hard, soft, tableted, and sugarless candies as well as chewing gum. Blending multiple acids creates unique tasting confections.
Malic Acid (Hydroxybutanedioic acid)’s high solubility allows it to be blended with cooled confections. Adding acids at the end of the candy making process minimizes sugar inversion.

Hard Candy
Malic Acid (Hydroxybutanedioic acid) boosts sourness intensity and enhances fruit flavors.
It has a lower melting point than other food acids this means that it can be incorporated into molten hard candy without added water.
The shelf life is increased as the initial moisture level in the hard candy is lower.

Soft Candy
In agar, gelatin or pectin-based candies such as jellies and gummies, Malic Acid (Hydroxybutanedioic acid) is used to achieve a natural fruit flavor profile, uniform & controlled gelling, and good product clarity.

Powdered Mixes
In iced tea, sports drink, or fruit soup dry mixes, Malic Acid (Hydroxybutanedioic acid) is preferred due to its rapid dissolution rate and flavor enhancement qualities.
Since Malic Acid (Hydroxybutanedioic acid) provides more sourness than Citric Acid, less acidulant is required and unit weight can be reduced.

Calcium Supplements and Calcium-fortified Beverages
In liquid calcium supplements, Malic Acid (Hydroxybutanedioic acid) adds a tart and fruity flavor while controlling the pH and improving the solubility and bio-availability.

Low Calorie Beverages
Malic Acid (Hydroxybutanedioic acid)’s extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste profile.

Acidified Dairy Products
Whey-based protein beverages acidified with Malic Acid (Hydroxybutanedioic acid) have enhanced fruit flavor with less noticeable whey flavor.
Fruit flavored milk drinks made with fruit juice and acidified with Malic Acid (Hydroxybutanedioic acid) have improved flavor and palatability.

Fruit Preparations and Preserves
Malic Acid (Hydroxybutanedioic acid) enhances fruit flavors and creates a more natural flavor profile in jams, jellies, and fruit preparations.
Fruit preparations are acidified with Malic Acid (Hydroxybutanedioic acid) so that the fruit flavor stays strong, even when the fruit preparation is used in dairy products, frozen desserts or baked goods.

Desserts
Malic Acid (Hydroxybutanedioic acid) is an economical fruit flavor enhancer in sherbets and water ices. In gelled desserts, Malic Acid (Hydroxybutanedioic acid) enhances fruit flavors and helps stabilize pH to control gel texture.

Bakery Products
Bakery products with fruit fillings (cookies, snack bars, pies, and cakes) have a stronger and more naturally balanced fruit flavor when the fruit filling includes Malic Acid (Hydroxybutanedioic acid).

Medical and Personal Care Products
In throat lozenges, cough syrups, and effervescent powdered preparations, Malic Acid (Hydroxybutanedioic acid) enhances fruit flavor and can diminish the flavor impact of active components.
As Malic Acid (Hydroxybutanedioic acid) stimulates saliva flow, it can be used in tooth-cleaning preparations and mouthwashes.
Germicidal compounds are used in combination with Malic Acid (Hydroxybutanedioic acid) in soaps, mouthwashes, and toothpaste.

Acid-Based Facial Products
Malic Acid (Hydroxybutanedioic acid) can be used in skin care products to rejuvenate and improve skin conditions.

Oil Field Applications
Demands for Malic Acid (Hydroxybutanedioic acid) in the oil industry are rapidly increasing.
The product is used to aid in the transfer of raw crude from the well to the refinery.

Gypsum Cement Retarders
Malic Acid (Hydroxybutanedioic acid) is used in Gypsum cement to control the rate of setting of the cement by retardation.

Acrylic Fibre Production
Acrylic fibre whiteness is enhanced by the addition of Malic Acid (Hydroxybutanedioic acid) during the manufacturing process and also helps in the control of polymerization reaction and prevents oxidation.

Electroplating Chemicals
Malic Acid (Hydroxybutanedioic acid) is an important constituent in plating chemicals to maintain pH, improve and control the rate of deposition of active metals like nickel.

Malic Acid (Hydroxybutanedioic acid) is primarily used for acidifiers in the food industry.
Its other manufacturing applications include metal platings, specialty paints and dyes.

Malic Acid (Hydroxybutanedioic acid), which can be found in nature, is an essential acidifier for carbohydrate metabolism.
Its acidity is about 20% higher than a similar acidifier, citric acid, which can provide a cost-saving effect.
It also raises an a appetite because its taste is smooth and its sourness lasts for a longer time.

L-Malic Acid (Hydroxybutanedioic acid) is produced to satisfy the increasing demand for nutritional bars and protein drinks as well as healthier functional beverages with high nutrient flavors

Malic Acid (Hydroxybutanedioic acid) produces a sour taste in comparison with lactic acid and therefore most wine producers have turned to malolactic fermentation to produce “softer” wines through the accumulation of lactic acid

Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid with pK values of 3.40 and 5.11. Malic Acid (Hydroxybutanedioic acid) has a smooth, tart taste that lingers in the mouth without imparting a burst of flavour.
Malic Acid (Hydroxybutanedioic acid) is highly water soluble.
It is inhibitory to yeasts, moulds and bacteria, probably due to its impact on pH (Doores, 1993).
It is used in beverages, hard candies, canned tomatoes and fruit pie fillings.

Malic Acid (Hydroxybutanedioic acid) is an organic compound with the molecular formula C4H6O5.
It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Malic Acid (Hydroxybutanedioic acid) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of Malic Acid (Hydroxybutanedioic acid) are known as malates. The malate anion is an intermediate in the citric acid cycle.

Malic Acid (Hydroxybutanedioic acid)
Malic Acid (Hydroxybutanedioic acid) is a four-carbon dicarboxylic acid that is used as acidity regulator and flavor enhancer in food.
It is often found in unripe fruit and is also present in wine.
Malic Acid (Hydroxybutanedioic acid) levels in soft drinks, fruit juices and wine need to be strictly controlled as too low or high levels may result in product deterioration.
Together with tartaric acid, Malic Acid (Hydroxybutanedioic acid) makes up about 90% of the total acidity of wine.
Malic Acid (Hydroxybutanedioic acid) is also used as flavoring agent in the sour confectionary sector.
Similar as the other organic acids, Malic Acid (Hydroxybutanedioic acid) has been found to be an effective agent for inactivating common food pathogens on fresh vegetables.

Malic Acid (Hydroxybutanedioic acid) is often synthesized chemically starting from fumaric acid.
However, the increasing cost of fumaric acid production and the quest for more eco-friendly techniques has triggered more research efforts into producing Malic Acid (Hydroxybutanedioic acid) from sugars using microorganisms

Malic Acid (Hydroxybutanedioic acid), with a worldwide consumption of 55,000 tons in 2006, is mostly used in the beverage (51%) and food (42%) industry and it shares a 10% market of the food and beverage industry mainly as an acidulant.
Malic Acid (Hydroxybutanedioic acid) is widely used in fruit and vegetable juices, carbonated soft drinks, jams, wines, and candies by improving their sweetness or tartness.
Malic Acid (Hydroxybutanedioic acid) is also used in the cosmetic industry mainly to adjust pH in a low concentration.

Many cosmetic products, such as self-tanning cream, cleansing form and facial cream, contain Malic Acid (Hydroxybutanedioic acid) as a pH controller.
Its derivative, Malic Acid (Hydroxybutanedioic acid) monolaurylamide, is also used as a skin care cleansing agent.
As Malic Acid (Hydroxybutanedioic acid) can diminish flavors of active chemicals, it is often included in the soaps, mouthwasher fluid, and toothpaste

Other names: Butanedioic acid, hydroxy-; α-Hydroxysuccinic acid; Hydroxyethane-1,2-dicarboxylic acid; Hydroxysuccinic acid; Pomalus acid; Malic Acid (Hydroxybutanedioic acid); Deoxytetraric acid; Kyselina hydroxybutandiova; Kyselina jablecna; Succinic acid, hydroxy-; Hydroxybutanedioic acid; (.+/-.)-Malic Acid (Hydroxybutanedioic acid); 2-Hydroxyethane-1,2-dicarboxylic acid; Butanedioic acid, 2-hydroxy-; FDA 2018; Musashi-no-Ringosan; NSC 25941; R,S(.+/-.)-Malic Acid (Hydroxybutanedioic acid); Apple acid (Salt/Mix)

Malic Acid (Hydroxybutanedioic acid) is generally used for the production of low-calorie beverages.
It is a bit cheaper in comparison to citric acid and can replace citric acid in some flavored CBs.
Malic Acid (Hydroxybutanedioic acid) enhances fruit flavors in soft drinks by prolonging their release and so the recipient cells are stimulated for a longer period of time, which is translated by the brain as a stronger fruit flavor.

Malic Acid (Hydroxybutanedioic acid) provides more acidity per unit of weight than other acidulants used in carbonated soft drinks.
The result is that the weight of the acidulant packages weighed previously is reduced.
It can also provide cost savings and is recommended for use in beverage syrup (0.03%–0.90%) by dissolving after the addition benzoates, if used, have completely dissolved.

Despite its sinister sounding name, the word Malic Acid (Hydroxybutanedioic acid) comes from the Latin word malum, which means apple.
Malic Acid (Hydroxybutanedioic acid) was first isolated from apple juice in 1785, and it’s what gives some foods and drinks a tart taste.
If you’re a fan of slightly acidic wine, Malic Acid (Hydroxybutanedioic acid) probably played a huge role.
It’s also a common ingredient in many hair and skin care products that include:
shampoos
body lotions
nail treatments
acne and anti-aging products

Malic Acid (Hydroxybutanedioic acid) is part of a family of fruit acids, called alpha hydroxy acids (AHAs). Alpha hydroxy acids stimulate exfoliation by interfering with how your skin cells bond.
As a result, dull skin is removed to make way for newer skin. Skin care products that contain Malic Acid (Hydroxybutanedioic acid) can provide benefits that include:
skin hydration
exfoliation, or the removal of dead skin cells
improved skin smoothness and tone
reduction in wrinkles

Your body also produces Malic Acid (Hydroxybutanedioic acid) naturally when converting carbohydrates into energy. Movement would be very difficult without Malic Acid (Hydroxybutanedioic acid).
It’ll probably be no surprise that Malic Acid (Hydroxybutanedioic acid) also has other health benefits too.

Malic Acid (Hydroxybutanedioic acid)
Malic Acid (Hydroxybutanedioic acid) (2-hydroxybutanedioic acid, C4H6O5) (Figure 9) is a white, odorless, crystalline solid.
In contrast to other fruit acids, it is very hygroscopic and has a tendency to lump.
Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid and has an asymmetric carbon and occurs as l(the natural)- and d-isomers.

Malic Acid (Hydroxybutanedioic acid) is an organic compound also known by the name of "apple acid" and "fruit acid", and it is contained in many prepared foods.
This compound is found naturally in apple, and in particular in the skin, and other fruit.
It is a so-called alpha-hydroxy organic acid, and it also present in many plant and animal species.
This intermediate is the key element in the main cellular energy production cycle, the Krebs cycle (also known as the citric acid cycle).
Malic Acid (Hydroxybutanedioic acid) is often present in the label of the food, but it is not dangerous or toxic to human health.

Its purpose is to increase the acidity of food, giving more flavour, but it is also used as a flavouring substance and colour stabilizer.
It is identified with the acronym E296.
This acidifying compound is widely used in the food industry and it is generally obtained through a chemical synthesis.

It is normally found in fruit juices - mostly of grape or apple - as well as in jellies, spreadable fruit, jams, wine and in some low calories foods.
In nature, the Malic Acid (Hydroxybutanedioic acid) is contained in foods such as prunes, currants, tomatoes and even bananas, in small quantities.
This fruit acid is closely related to acid and it is characterized by a sour, bitter, strong and penetrating taste.

The Malic Acid (Hydroxybutanedioic acid) in food provides a range of benefits as follows:
It supports the body in the release of energy from food;
It increases physical endurance of athletes and sportsmen;
It provides valuable support during the hypoxic phase of training;
It can relieve the symptoms of chronic fibromyalgia reducing pain.

For the reasons above, the consumption of food containing Malic Acid (Hydroxybutanedioic acid) is highly recommended for people who practice sports at intense, competitive or professional level, since it is believed to increase the physical performance especially in cases of lack of oxygen in the cells.
It can prolong sports performances especially when taken as a dietary supplement, during the hypoxic phases of the training.

Malic Acid (Hydroxybutanedioic acid) in food – safety
In terms of safety, we should remember that the Malic Acid (Hydroxybutanedioic acid) in food can irritate eyes and skin, but it does not cause damage to health.
On this point, Europe has not defined the reference values for the daily quantity ingested.

Malic Acid (Hydroxybutanedioic acid) is also used in the manufacture of skin and dental care products and can be used in a number of technical applications, such as Electroplating and metal cleaning.

Malic Acid (Hydroxybutanedioic acid) was first described by Sheele who, in 1785, isolated this acid from unripe apples. The name malic is from the Latin for apple, malum.

Malic Acid (Hydroxybutanedioic acid) is found in other fruits such as grapes, watermelons, cherries, and in vegetables such as carrots and broccoli.
This acid is mainly used in food applications including candy and beverages.
It gives a tart taste, lowers the pH, has antimicrobial effects, and confers special blending and flavor-fixing properties.
There are also nonfood applications such as use for metal cleaning and finishing, textile finishing, electroless plating, pharmaceuticals, infusions, and paints.

Etymology
The word 'malic' is derived from Latin 'mālum', meaning 'apple'.
It is also the name of the genus Malus, which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.
This derivation is also seen in the traditional German name for Malic Acid (Hydroxybutanedioic acid), 'Äpfelsäure' meaning 'apple acid' as well as in modern Greek, 'mēlicon oxy' (Μηλικόν οξύ), after the original European discovery of apples in modern-day Kazakhstan 2350 years ago by Alexander the Great's expeditionary foray into Asia

Biochemistry
L-Malic Acid (Hydroxybutanedioic acid) is the naturally occurring form, whereas a mixture of L- and D-Malic Acid (Hydroxybutanedioic acid) is produced synthetically.

Malate plays an important role in biochemistry. In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
It can also be formed from pyruvate via anaplerotic reactions.

In food
Malic Acid (Hydroxybutanedioic acid) was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.
In German it is named Äpfelsäure (or Apfelsäure) after plural or singular of the fruit apple, but the salt(s) Malat(e).
Malic Acid (Hydroxybutanedioic acid) is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.

It contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.
It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.
It confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of Malic Acid (Hydroxybutanedioic acid) is very clear and pure in rhubarb, a plant for which it is the primary flavor.
It is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.

In citrus, fruits produced in organic farming contain higher levels of Malic Acid (Hydroxybutanedioic acid) than fruits produced in conventional agriculture.

The process of malolactic fermentation converts Malic Acid (Hydroxybutanedioic acid) to much milder lactic acid.
Malic Acid (Hydroxybutanedioic acid) occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic Acid (Hydroxybutanedioic acid), when added to food products, is denoted by E number E296.
It is sometimes used with or in place of the less sour citric acid in sour sweets.

These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
It is approved for use as a food additive in the EU,USand Australia and New Zealand (where it is listed by its INS number 296).
Malic Acid (Hydroxybutanedioic acid) provides 10 kJ (2.39 kilocalories) of energy per gram during digestion.

Production and main reactions
Racemic Malic Acid (Hydroxybutanedioic acid) is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5000 tons per year.
Both enantiomers may be separated by chiral resolution of the racemic mixture, and the (S)- enantiomer may be specifically obtained by fermentation of fumaric acid.

Self-condensation of Malic Acid (Hydroxybutanedioic acid) with fuming sulfuric acid gives the pyrone couMalic Acid (Hydroxybutanedioic acid):
CouMalic Acid (Hydroxybutanedioic acid) Synthesis
Malic Acid (Hydroxybutanedioic acid) was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-Malic Acid (Hydroxybutanedioic acid) first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.
Wet silver oxide then converts the chlorine compound to (+)-Malic Acid (Hydroxybutanedioic acid), which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-Malic Acid (Hydroxybutanedioic acid).

The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine.
L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine.
Deacidification of grape must and wine is often required for the production of well-balanced wines.

Malolactic fermentation induced by the addition of malolactic starter cultures, regarded as the preferred method for naturally reducing wine acidity, efficiently decreases the acidic taste of wine, improves the microbial stability and modifies to some extent the organoleptic character of wine.
However, the recurrent phenomenon of delayed or sluggish malolactic fermentation often causes interruption of cellar operations, while the malolactic fermentation is not always compatible with certain styles of wine.

Commercial wine yeast strains of Saccharomyces are generally unable to degrade L-Malic Acid (Hydroxybutanedioic acid) effectively in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification.
Functional expression of the malolactic pathway genes, i.e. the malate transporter (mae1) of Schizosaccharomyces pombe and the malolactic enzyme (mleA) from Oenococcus oeni in wine yeasts, has paved the way for the construction of malate-degrading strains of Saccharomyces for commercial winemaking.

What Is It?
Malic Acid (Hydroxybutanedioic acid) is a tart-tasting organic dicarboxylic acid that contributes to the taste of many sour or tart foods such as apples.
Sodium Malate is the sodium salt of Malic Acid (Hydroxybutanedioic acid).
Malic Acid (Hydroxybutanedioic acid) and Sodium Malate can be found in a wide range of cosmetics and personal care products.

Why is it used in cosmetics and personal care products?
Malic Acid (Hydroxybutanedioic acid) and Sodium Malate are used primarily to control the pH of cosmetic products.

Scientific Facts:
Malic Acid (Hydroxybutanedioic acid) is an organic acid which can be prepared by fermentation from natural sugars.
The naturally occurring form of Malic Acid (Hydroxybutanedioic acid) can be found in unripe apples and other fruits.
Malic Acid (Hydroxybutanedioic acid) can make a wine taste tart, although the amount decreases with increasing fruit ripeness.
The process of malolactic fermentation converts Malic Acid (Hydroxybutanedioic acid) to much milder lactic acid.

Malic Acid (Hydroxybutanedioic acid) is a chemical found in certain fruits and wines. It is used to make medicine.
People take Malic Acid (Hydroxybutanedioic acid) by mouth for tiredness and fibromyalgia.
In foods, Malic Acid (Hydroxybutanedioic acid) is used as a flavoring agent to give food a tart taste.
In manufacturing, Malic Acid (Hydroxybutanedioic acid) is used to adjust the acidity of cosmetics.

Malic Acid (Hydroxybutanedioic acid) is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group.
It has a role as a food acidity regulator and a fundamental metabolite.
It is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid.
It derives from a succinic acid. It is a conjugate acid of a malate(2-) and a malate.
Malic Acid (Hydroxybutanedioic acid) in skin care products is celebrated for its ability to brighten the skin and smooth its texture.
That’s why it’s a common ingredient in anti-aging creams.

According to a brain-skin connection studyTrusted Source, higher stress can worsen skin conditions like eczema, acne, and premature aging.
And while wine can help reduce stress, external use of Malic Acid (Hydroxybutanedioic acid) might be a healthier application.

Skin pH balance and hydration.
Malic Acid (Hydroxybutanedioic acid) is also a humectant.
It helps with moisture retention to help your skin stay hydrated.

A 2014 study about the hydration effects of aloe veraTrusted Source used Malic Acid (Hydroxybutanedioic acid), glucose, and a chemical compound in aloe vera (acemannan), as markers for fresh gel.
Another small study also saw improvements in scales from old wounds after applying an ointment made of Malic Acid (Hydroxybutanedioic acid) and petroleum jelly, according to the National Institutes of Health (NIH).

Malic Acid (Hydroxybutanedioic acid) is often used as an ingredient in cosmetics to balance pH levels.
According to Bartek, a manufacturer that makes cosmetic and food grade chemicals, Malic Acid (Hydroxybutanedioic acid) is more balanced than other fruit acids.
It has a better buffer capacity than other AHAs like citric and lactic acid.

Having a better buffer capacity means that you can use more Malic Acid (Hydroxybutanedioic acid) without upsetting your skin’s acid-base balance, or pH levels.
If your skin’s pH level is unbalanced, then your skin’s protective barrier may be destabilized and more prone to dryness or acne.

Anti-aging and scar lightening
AHAs promote a high skin cell turnover rate. This means your skin cells are renewed more quickly, resulting in:
fewer fine lines and wrinkles
more even skin tone
smoother skin texture
decreased blemishes

“Malic Acid (Hydroxybutanedioic acid) at higher concentrations can also penetrate into lower levels of the skin to bring about new collagen formation,” says dermatologist Dr. Annie Chiu, director of the Derm Institute in California. Collagen is a protein that helps build and repair cells.
It supports the skin and other body tissues’ strength and flexibility and prevents sagging.
Collagen production slows down as you age, which is partly why skin loses its elasticity and firmness the older you get.

Using products with Malic Acid (Hydroxybutanedioic acid) may increase collagen production and reduce signs of aging.
Check out beauty blog ‘Hello Glow’ for three DIY (do it yourself) apple-based masks to rejuvenate your face, skin, and hair.

Acne prevention
Whether it’s in a lotion, cleanser, or light peeling agent, Malic Acid (Hydroxybutanedioic acid) can help remove a buildup of dead cells.
This is great for acne-prone skin.
When the skin’s pores get clogged with too many dead skin cells and the skin’s natural oil (sebum), blackheads can form.
Bacterial infections can also develop and cause breakouts.

“Malic Acid (Hydroxybutanedioic acid) breaks down the ‘glue’ that holds the dead skin cells together on the outer layer of the skin,” says Dr. Chiu.
When these dead skin cells are swept away, “Your skin looks less dull and when your pores are unclogged, it helps reduce the formation of acne bumps and the discoloration that’s often associated with acne.”

While it sounds like a miracle cure, Dr. Chiu recommends sticking to low doses of Malic Acid (Hydroxybutanedioic acid).
Unless your doctor recommends it, nonprescription skin care products will contain all the Malic Acid (Hydroxybutanedioic acid) you need to fight breakouts or sagging skin. Higher doses, such as supplements, should only be taken if recommended by your doctor.

Help with fibromyalgia
Fibromyalgia is a complex disorder that causes pain and fatigue in the muscles. Some research suggests that people with fibromyalgia also have a hard time producing Malic Acid (Hydroxybutanedioic acid).
While there is little supporting evidence, two studies evaluated whether a combination of high doses of Malic Acid (Hydroxybutanedioic acid) and magnesium helped reduce muscle pain and tenderness.
One study was inconclusive, but suggested that the combination may be beneficial in high doses over a long period of time.

In the other study, people who took the Malic Acid (Hydroxybutanedioic acid) and magnesium reported significant improvement within 48 hours of starting treatment.
This continued for the full eight weeks of the study. After eight weeks of the active treatment dosage, some of the participants were given a placebo instead.
People who took the placebo reported reoccurrence of muscle pain within 48 hours.

Unless your doctor recommends Malic Acid (Hydroxybutanedioic acid) supplements, you should get all the Malic Acid (Hydroxybutanedioic acid) your body needs from a healthy diet that includes plenty of fruits and vegetables.

Use with caution
Although Malic Acid (Hydroxybutanedioic acid) is less irritating on the skin than other AHAs, it should still be used with caution.
Malic Acid (Hydroxybutanedioic acid) can make your skin turn red, itch, or burn, especially around the eyes.

You may want to patch test a product before a complete application.
To patch test, swab a small amount of product on your wrist or behind your ear.
Then wait 24 hours to see how your skin reacts.
If your skin begins to burn, wash off the product immediately. Seek medical attention if the irritation doesn’t go away after washing.

Also, inhaling Malic Acid (Hydroxybutanedioic acid) is considered hazardous.

Malic Acid (Hydroxybutanedioic acid) is an AHA that occurs in fruits, vegetables, and wine.
Our bodies also produce Malic Acid (Hydroxybutanedioic acid) naturally when converting carbohydrates into energy.
Many cosmetic companies use Malic Acid (Hydroxybutanedioic acid) to balance the pH levels of the skin and increase moisture retention.
Including Malic Acid (Hydroxybutanedioic acid) in your skin care routine may help with skin concerns like aging, pigmentation, acne, or dryness.
Just remember to patch test when trying out new products as Malic Acid (Hydroxybutanedioic acid) can irritate the skin, especially around the eyes.

Some research also suggests that taking Malic Acid (Hydroxybutanedioic acid), with magnesium, is beneficial for people with muscle pain and fatigue.
But always consult your doctor before taking supplements.

The global Malic Acid (Hydroxybutanedioic acid) market reached a volume of 83.4 Kilotons in 2019.
Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid made by all living organisms and has the molecular formula C4H6O5.
It contributes to the sour and tart taste of foods and is found in nearly all fruits including apples, apricots, blackberries, grapes, peaches, plums, pears, strawberries and mangoes.

The consumption of Malic Acid (Hydroxybutanedioic acid) helps in detoxification, energy production, treating chronic fatigue syndrome (CFS) and improving overall muscle performance.
It is extensively used in the food processing industry as it assists in increasing the shelf life of packaged food and bakery items.
It also facilitates the preparation of bakery products, desserts, fruit juices, frozen specialties and sports drinks.
Apart from this, Malic Acid (Hydroxybutanedioic acid) finds applications in the detergent, health, and cosmetics and personal care industries.

Global Malic Acid (Hydroxybutanedioic acid) Market Drivers:

In recent years, the growing use of Malic Acid (Hydroxybutanedioic acid) for manufacturing sugarless confectioneries has escalated its demand among obese and diabetic people.
Moreover, regulatory authorities such as the US Food and Drug Administration (USFDA), European Food Safety Authority (EFSA) and Food Safety and Standards Authority of India (FSSAI) have approved the use of Malic Acid (Hydroxybutanedioic acid) in food processing, thereby catalyzing its sales. Malic Acid (Hydroxybutanedioic acid) is also utilized as a substitute for citric acid and tartaric acid in the detergent industry, owing to its lower hygroscopicity and higher solubility.

Apart from this, it is used as an ingredient in many cosmetic and personal care products as it has antioxidant properties which make the skin healthy and shiny.
In the pharmaceutical industry, Malic Acid (Hydroxybutanedioic acid) is used in the production of medical products including cough syrups, throat lozenges, toothpaste, mouthwash and health supplements such as protein shakes and nutrition bars.
Looking forward, IMARC Group expects the global Malic Acid (Hydroxybutanedioic acid) market to continue its moderate growth during the next five years.

Market Summary:

Based on the product types, the market has been segmented into L-Malic Acid (Hydroxybutanedioic acid), D-Malic Acid (Hydroxybutanedioic acid) and Malic Acid (Hydroxybutanedioic acid).
On the basis of applications, the market has been segregated into beverages, confectionery and food, personal care, and others.
Currently, beverages represent the largest application segment since Malic Acid (Hydroxybutanedioic acid) is used as a preferred acidulent in this segment.
Region-wise, Asia Pacific exhibits a clear dominance in the market. Other major regions include North America, Middle East and Africa, Latin America, and Europe.

What Is Malic Acid (Hydroxybutanedioic acid) Used for in Foods?
Malic Acid (Hydroxybutanedioic acid) is the tartness that is added to extremely sour candies and may be used in combination with citric acid in sour sweets as well.
In carbonated drinks that are artificially sweetened, the addition of Malic Acid (Hydroxybutanedioic acid) allows less use of the flavor additives.
It is also used widely in non-carbonated beverages of all types, ciders and wines, acidified dairy products such as fruit flavored milk drinks, whey based protein drinks and soy milk.

If you consume confectioneries, hard or soft candy, chewing gum, fruit preserves and bakery products, you are most likely eating Malic Acid (Hydroxybutanedioic acid) in the process.

D-Apple Acid; (+-)-Hydroxysuccinic acid; (+-)-Malic Acid (Hydroxybutanedioic acid);Deoxytetraric Acid; Malic Acid (Hydroxybutanedioic acid); 2-Hydroxyethane-1,2-dicarboxylic acid; Deoxytetraric acid; Hydroxybutandisaeure; Hydroxybutanedioic acid; (+-)-Hydroxybutanedioic acid; Hydroxysuccinic acid; Kyselina hydroxybutandiova; Monohydroxybernsteinsaeure; Pomalus acid; R,S(+-)-Malic Acid (Hydroxybutanedioic acid); alpha-Hydroxysuccinic acid; (+-)-1-Hydroxy-1,2-ethanedicarboxylic acid; Other CAS RN; 41308-42-3; 617-48-1; 623158-98-5; 879715-44-3;

here are two types of Malic Acid (Hydroxybutanedioic acid): granular type and powder type.
It features pureness, gentleness, smoothness, tenderness, lasting acidic taste, high solubility and salt stability etc.
Malic Acid (Hydroxybutanedioic acid) is widely used in soft drinks, candy, jelly, jam, dairy products, canned foods, frozen foods, fresh fruits and vegetables, beverages, meat products, flavor, spice and pharmaceutical products.

Malic Acid (Hydroxybutanedioic acid) is an organic compound, a dicarboxylic acid that is the active ingredient in many sour and tart foods. Malic Acid (Hydroxybutanedioic acid) is generated during fruit metabolism and occurs naturally in all fruits and many vegetables.

The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by Malic Acid (Hydroxybutanedioic acid). Its mellow, smooth, persistent sourness can be blended with multiple food acids, sugars, high intensity sweeteners, flavors and seasonings to create distinctive taste experiences in foods, beverages and confections.

Malic Acid (Hydroxybutanedioic acid) is formed in metabolic cycles in the cells of plants and animals, including humans. The compound provides cells with energy and carbon skeletons for the formation of amino acids. The human body produces and breaks down relatively large amounts of Malic Acid (Hydroxybutanedioic acid) every day.

Malic Acid (Hydroxybutanedioic acid) contributes to the sourness of green apples. It is present in grapes and gives a tart taste to wine. When added to food products, Malic Acid (Hydroxybutanedioic acid) is the source of extreme tartness. It is used with or in place of the less sour citric acid in sour sweets.

Malic Acid (Hydroxybutanedioic acid) is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products. It is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste and mouthwash. Additionally, Malic Acid (Hydroxybutanedioic acid) is used in the manufacture of skin care products to rejuvenate and improve skin conditions.

Malic Acid (Hydroxybutanedioic acid) is widely used in fruit and vegetable juices, carbonated soft drinks, jams, wines, and candies by improving their sweetness or tartness.
Malic Acid (Hydroxybutanedioic acid) is also used in the cosmetic industry mainly to adjust pH in a low concentration.
Many cosmetic products, such as self-tanning cream, cleansing form and facial cream, contain Malic Acid (Hydroxybutanedioic acid) as a pH controller.
Its derivative, Malic Acid (Hydroxybutanedioic acid) monolaurylamide, is also used as a skin care cleansing agent.
As Malic Acid (Hydroxybutanedioic acid) can diminish flavors of active chemicals, it is often included in the soaps, mouthwasher fluid, and toothpaste.

Macromolecular materials from l-Malic Acid (Hydroxybutanedioic acid) are also utilized for biomedical applications with adjusting structures and properties.
Among them, poly(l-Malic Acid (Hydroxybutanedioic acid)) is widely used in biomedical applications, because it is nontoxic when degraded.
This is ideal characteristic for its use as a water-soluble drug carrier to introduce biologically active molecules after proper chemical modifications

MALIC ACID is widely used in food industry to enhance sweetness or tartness of fruit and vegetable juices, carbonated soft drinks, jams, wines, and candies.

Malic Acid (Hydroxybutanedioic acid) is the major organic acid in apples compared to citric acid and tartaric acid.
A study says that Malic Acid (Hydroxybutanedioic acid) in the fruit accounts for around 90 per cent of the total organic acids.
Citric acid exists in apples but in a very low concentration.

Malic Acid (Hydroxybutanedioic acid) is a dicarboxylic acid available as the racemic Malic Acid (Hydroxybutanedioic acid) and the two optically active isomers, D-Malic Acid (Hydroxybutanedioic acid) and L-Malic Acid (Hydroxybutanedioic acid).
L-Malic Acid (Hydroxybutanedioic acid) is the naturally occurring form. Malic Acid (Hydroxybutanedioic acid) occurs naturally in fruits including apples and cherries.
Because of this, Malic Acid (Hydroxybutanedioic acid) is commonly referred to as "apple acid."
Malic Acid (Hydroxybutanedioic acid) is produced in the metabolic cycles of humans, plants, and animals.
In the glyoxylate cycles, Malic Acid (Hydroxybutanedioic acid) provides cells with the carbon skeleton and energy necessary for amino acid formation.

The main use of synthetic Malic Acid (Hydroxybutanedioic acid) is pH adjustment. Citric acid works as a modest acidulant with green teas, but Malic Acid (Hydroxybutanedioic acid) is a better pH adjuster with black teas. Malic Acid (Hydroxybutanedioic acid) is more versatile for commercial tea production and storage. Malic Acid (Hydroxybutanedioic acid) is used as a direct food additive to adjust pH. Malic Acid (Hydroxybutanedioic acid) is used to lower beverage pH while inhibiting bacteria growth.
Generally Recognized As Safe (GRAS) by FDA when used in accordance with Good Manufacturing Practices (GMP), and contains no residues ofheav metals or other contaminants in excess ofFDA tolerances.

Its primary purpose is not as a preservative or used only to recreate/improve flavors, colors, textures, or nutritive value lost during processing except in the latter case as required by law.
Its purpose is to adjust ph, and although the petition is not for improving taste, this seems to be the main reason it is preferred over other acids.

Its use is compatible with the principles oforganic handling.
A main principle of organic handling is to avoid compromising the organic integrity of the organic agricultural product you are starting with. That means not adding anything artificial or synthetic. It seems much more compatible with the principle of organic food handling to use a food acid produced by fermentation or a food acid judged nonsynthetic or a naturally sour food source such as vinegar or lemon juice, rather than one made by the catalytic conversion of butane.
There is no other way to produce a similarproduct without its use and it is used in the minimum quantity required to achieve the process. There are alternatives to Malic Acid (Hydroxybutanedioic acid) for this application.

DL- Malic Acid (Hydroxybutanedioic acid) is commercially produced by the catalytic hydration of maleic anhydride or by the hydration of fumaric acid.
DL- Malic Acid (Hydroxybutanedioic acid) is made synthetically by catalytic oxidation of benzene to maleic acid, which is converted to Malic Acid (Hydroxybutanedioic acid) by heating with steam under pressure.
DL- Malic Acid (Hydroxybutanedioic acid) is produced by the hydration ofmaleic anhydride (derived from butane), which is converted to maleic and then Malic Acid (Hydroxybutanedioic acid).
Bartek, a manufacturer of Malic Acid (Hydroxybutanedioic acid), makes DL- Malic Acid (Hydroxybutanedioic acid) by the catalytic conversion of butane gas, water, and oxygen to DL- Malic Acid (Hydroxybutanedioic acid).
This process results in 99% Malic Acid (Hydroxybutanedioic acid) and less than 1% fumaric acid

Synthetic Malic Acid (Hydroxybutanedioic acid) is used in tea production for pH adjustment.
It is used to keep the pH of bottled teas to a level of 4.6 or below.
Malic Acid (Hydroxybutanedioic acid) reduces the amount of flavors needed in certain foods and beverages by intensifying the previously existing flavors.
In particular, this pertains to carbonated beverages.
Malic Acid (Hydroxybutanedioic acid) extends the taste of foods by increasing the impact of certain flavors (improving aftertaste).

This is normally the case with "still" or un-carbonated beverages, including teas, fruit juices, sports drinks, and calcium fortified beverages.
The presence of Malic Acid (Hydroxybutanedioic acid) in these types of beverages masks salty aftertastes and improves pH stability while enhancing fruit flavors.
Malic Acid (Hydroxybutanedioic acid) is also typically added to drink mixes because of its rapid rate of dissolution.
Malic Acid (Hydroxybutanedioic acid) is more sour than citric acid, therefore less acidulant is required.