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CAS Number : 6915-15-7
EC Number :230-022-8
Chemical formula :C4H6O5
Molar mass :134.09 g/mol
Malic acid is an organic compound with the molecular formula C4H6O5.
Malic 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 has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.
Biochemistry
L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic 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.
Malic acid can also be formed from pyruvate via anaplerotic reactions.
Malate is also synthesized by the carboxylation of hosphoenolpyruvate 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.
In food
Malic 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.
Malic 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.
Malic acid contributes to the sourness of unripe apples.
Sour apples contain high proportions of the acid.
Malic acid is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.
Malic acid confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
Malic acid taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.
Malic acid is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
Malic acid citrus, fruits produced in organic farming contain higher levels of malic acid than fruits produced in conventional agriculture.
The process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid, when added to food products, is denoted by E number E296.
Malic acid 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.
Malic acid contains 10 kJ (2.39 kilocalories) of energy per gram.
Production and main reactions
Racemic malic acid is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5000 tons per year.
The enantiomers may be separated by chiral resolution of the racemic mixture. S-Malic acid is obtained by fermentation of fumaric acid.
Self-condensation of malic acid in the presence of fuming sulfuric acid gives the pyrone coumalic acid:
Malic acid Usesing
l-malic 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, and so soil amendment with molasses can be used as a crop treatment in horticulture.
Malic acid is a chemical found in certain fruits and wines.
Malic acid is sometimes used as medicine.
Malic acid is used most commonly for dry mouth.
Malic acid is also used for fibromyalgia, fatigue, and skin conditions, but there is no good scientific evidence to support these other uses.
In foods, malic acid is used as a flavoring agent to give food a tart taste.
In manufacturing, malic acid is used to adjust the acidity of cosmetics.
Malic acid is involved in the Krebs cycle.
Malic acid is a process the body uses to make energy.
Malic acid is sour and acidic.
Malic acid helps to clear away dead skin cells when applied to the skin.
Malic acid sourness also helps to make more saliva to help with dry mouth.
Malic 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 has a role as a food acidity regulator and a fundamental metabolite.
Malic acid is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid.
Malic acid derives from a succinic acid.
Malic acid is a conjugate acid of a malate(2-) and a malate.
Malic acid has been used in trials studying the treatment of Xerostomia, Depression, and Hypertension.
Malic acid is a substance found naturally in apples and pears.
Malic acid considered an alpha-hydroxy acid, a class of natural acids commonly used in skin-care products.
Also sold in dietary supplement form, malic acid is said to offer a variety of benefits.
Health Benefits
Malic acid is found in fruits and vegetables and is produced naturally in the body when carbohydrates are converted into energy.
While some research suggests that malic acid supplements may help people with certain conditions, high-quality clinical trials are needed.
There's some evidence that malic acid supplements may offer these benefits:
Skin-Care Benefits
When applied to the skin, malic acid is said to reduce signs of aging, remove dead skin cells, aid in the treatment of acne, and promote skin hydration.
A number of early studies published in the 1990s and early 2000s indicate that malic acid may be beneficial when applied to the skin.
Malic acid is a chemical found in certain fruits and wines.
Malic acid is used to make medicine.
People take malic acid by mouth for tiredness and fibromyalgia.
In foods, malic acid is used as a flavoring agent to give food a tart taste.
In manufacturing, malic acid is used to adjust the acidity of cosmetics.
Malik asit, How does it work?
Malic acid is involved in the Krebs cycle.
This is a process the body uses to make energy.
Malic acid, a hydroxydicarboxylic acid, is found in all forms of life.
Malic acid exists naturally only as the L-enantiomer.
Malic acid should not be confused with the similar sounding maleic and malonic acids.
L-Malic acid gives many fruits, particularly apples, their characteristic flavor.
Malic acid is often referred to as “apple acid”.
The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.
Malic Acid is an organic compound.
Malic 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 has two stereoisomeric forms (L- and D-enantiomers), although only the L-isomer exists naturally.
Malic Acid salts and esters of Malic Acid are known as malates.
Malic Acid malate anion is an intermediate in the citric acid cycle.
Not to be confused with Maleic Acid or Malonic Acid.
Malic 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.
Malic acid 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 is often present in the label of the food, but it is not dangerous or toxic to human health.
Malic acid purpose is to increase the acidity of food, giving more flavour, but Malic acid is also used as a flavouring substance and colour stabilizer.
Malic acid 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.
Malic acid 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 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.
MALIC ACID IN FOOD – ADVANTAGES
The malic acid in food provides a range of benefits as follows:
Malic acid supports the body in the release of energy from food;
Malic acid increases physical endurance of athletes and sportsmen;
Malic acid provides valuable support during the hypoxic phase of training;
Malic acid can relieve the symptoms of chronic fibromyalgia reducing pain.
For the reasons above, the consumption of food containing malic 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.
Malic acid can prolong sports performances especially when taken as a dietary supplement, during the hypoxic phases of the training.
Malic acid was first isolated from apples in 1785 by scientist Carl Wilhelm Scheele.
In 1787, chemist Antoine Lavoisier named this acid "malic acid" because it means apple in Latin.
It should not be mixed with maleic acid.
Malic acid is a kind of fruit acid.
Malic acid occurs naturally in many fruits and vegetables.
Malic acid is an organic compound.
Malic acid has hundreds of benefits.
Malic acid is found especially in sour fruits and mostly apples.
Apart from apples, malic acid is also found in vegetables and fruits such as apricots, bananas, cherries, grapes, orange peel, broccoli, pears, plums, carrots, potatoes, green beans.
Malic acid is synthesized commercially by hydrating maleic acid and fumatic acids in the presence of a catalyst.
This important acid finds a place in the metabolism of every living thing.
Malic acid is an important step in the Krebs cycle, the energy cycle found in the mitochondria of living cells.
Thanks to its properties, it is also very beneficial for health.
Usage areas
Malic acid is identified by the code E296.
70% of the world's malic acid production is used as an additive in yoghurt and as a preservative in beverages.
The most common usage area of malic acid is fruit flavored foods.
The main ones are carbonated and fruit delicious drinks and syrups.
Malic acid is also used in apple, grape and other fruit juices to stabilize the color of the juice.
Another reason for the use of malic acid in beverages is that it dissolves easily, leaves a long-lasting and lasting aftertaste on the palate, and is compatible with different flavors.
The inclusion of malic acid in the juice concentrate also enhances the natural flavor of the beverage.
In addition, it creates a synergistic effect with ascorbic acid.
Thus, it prevents oxidation by providing a stable complex with copper and iron.
Malic acid is also used in leavening products.
The main reason is that it dissolves easily.
Malic acid is preferred in these products because of its shelf life increase and permanent flavoring properties.
Malic acid is also added to the content of soft drinks.
Malic acid is also used in the production of hard candy, chewing gum, jam, jelly and gelatin desserts.
The easy interaction of malic acid with other components in the sugar's structure, and its brightening and clarity-enhancing effect are the primary reasons for preference.
Malic acid is used in canned products as it provides pH control.
Another reason for using malic acid in canned products is that it delays browning.
Malic acid is used as an acidifier in canned tomatoes.
Malic acid is also used in the production of sourdough.
Malic acid increases the sweetening effect of diet products.
At the same time, it prevents the sweet taste remaining on the palate.
Malic acid is also preferred because it reduces the formation of deposits on beer and dairy products.
Malic acid can be applied safely and smoothly for cleaning metal surfaces.
For this reason, malic acid is also used in the content of cleaning products.
Malic acid is also used extensively in the pharmaceutical, paint and metal industries.
Malic acid is one type of dicarboxylic acid and is the predominant acid in apples and other fruits.
Malic acid is a multifunctional food additive that is used in the following food and beverage categories:
baked goods:
Dairy products
Edible oils and fats
soft drinks
Sugar preserves
Confectionery and hard candy
alcoholic drinks
Dry-mix beverages
Puddings, jellies, and fruit fillings
origin
Malic Acid is an organic compound, a dicarboxylic acid that is the active ingredient in many sour and tart foods.
Malic Acid is generated during fruit metabolism and occurs naturally in all fruits and many vegetables.
Malic Acid is formed in metabolic cycles in the cells of plants and animals, including humans.
Malic Acid 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 every day.
Malic Acid is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products.
Malic 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 is used in the manufacture of skin care products to rejuvenate and improve skin conditions.
Shipping Information
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DESCRIPTION
Malic Acid in food
Malic Acid contributes to the sourness of green apples.
Malic Acid is present in grapes.
Malic Acid confers a tart taste to wine, although the amount decreases with increasing fruit ripeness.
The process of malolactic fermentation converts Malic Acid to much milder lactic acid.
Malic Acid is the source of extreme tartness in so-called “extreme candy”, i.e., Mega Warheads or Sour Punch candies.
These sweets are sometimes labeled with a warning that excessive consumption can cause irritation of the mouth.
Malic Acid aids the formulator, because it:
intensifies the impact of many flavors in foods or beverages, often reducing the amount of flavor needed 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 deepens and broadens the flavor profile of many products, resulting in a richer, more natural flavor experience
Applications
Carbonated Beverages
Adding Malic Acid improves economies, especially in artificially sweetened products.
Flavors are enhanced, allowing the use of less flavor additives, and the overall flavor profile is broader and more natural.
Non-carbonated Beverages
Malic 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 some salts.
Powdered Mixes
In iced tea, sports drink or fruit soup dry mixes, Malic Acid is preferred due to its rapid dissolution rate and flavor enhancement qualities.
Since Malic Acid provides more sourness than Citric acid, less acidulant is required and unit weight can be reduced.
Low Calorie Beverages
In beverages containing intense sweeteners, less Malic Acid than Citric is required to achieve the desired sourness and flavor at a higher pH.
Malic Acid’s extended sourness masks sweetener aftertaste (see Taste Retention Chart) and its blending and fixative abilities give a balanced taste.
In a study with 14-30 year olds, aspartame sweetened low-calorie soft drinks acidified with Malic Acid were preferred over those with Citric acid.
Ciders and Wines
For “alcoholic” apple ciders, Malic Acid is added to maintain a consistent “sharp” taste.
In wines, malolactic fermentation improves the flavor profile of the wine.
Acidified “Dairy” Products
Whey-based protein beverages acidified with Malic Acid have enhanced fruit flavor and less noticeable whey flavor.
Fruit flavored milk drinks made with fruit juice and acidified with Malic Acid have improved flavor and palatability.
Coagulated soy-milk acidified with Malic Acid produces a yoghurt-like product.
Calcium Supplements and Calcium-fortified Beverages
In liquid calcium supplements, Malic Acid adds a tart and fruity flavor while controlling the pH.
In calcium-fortified beverages, using Malic Acid in place of Citric acid prevents turbidity due to precipitated calcium citrate.
Confectionaries
Malic Acid gives an appealing tartness to hard, soft, tabletted and sugarless candies as well as chewing gum.
Blending multiple acids creates unique tasting confections.
For example, to prolong the sourness in candy or chewing gum, Citric acid is used for an initial sour boost, Malic Acid for a lingering sourness, and Fumaric acid to sustain the tartness even longer.
Malic Acid’s high solubility allows it be blended with cooled confections.
Adding acids at the end of the candy making process minimizes sugar inversion.
Hard Candy
Malic Acid boosts sourness intensity and enhances fruit flavors.
It has a lower melting point than other food acids – this means that Malic Acidcan 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.
Soft Candy
In agar, gelatin or pectin-based candies such as jellies and gummies, Malic Acid is used to achieve a natural fruit flavor profile, proper gelling and good product clarity.
Sugarless Confections
Malic Acid is preferred over Citric acid in this application because Malic Acid enhances flavor, especially fruit flavors, and boosts sweetness.
Blending the sorbitol solution during the heating process is made easier by adding Malic Acid.
Chewing Gum
Organic food acids combined with saccharin improve saliva stimulation in chewing gum.
Malic Acid is preferred due to its flavor enhancement properties.
Using blends of acids with different partition coefficients results in a sequential release of acid – this creates prolonged juiciness and flavor during chewing.
Fruit Preperations and Preserves
Malic Acid enhances fruit flavors and creates a more natural flavor profile in jams, jellies, and fruit preparations.
Malic Acid stabilizes pH to control pectin gel texture due to its strong buffering capacity at the pHs used for pectin gels.
Fruit preparations are acidified with Malic Acid so that the fruit flavor stays strong, even when the fruit preparation is used in dairy products, frozen desserts or baked goods.
Desserts
Fruit preparations for frozen desserts show enhanced fruit flavor when Malic Acid is included
Malic Acid is an economical fruit flavor enhancer in sherbets and water ices
In gelled desserts, Malic 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.
Pectin gel texture is more consistent due to Malic Acid’s buffering capacity.
Medical and Personal Care Products
In throat lozenges, cough syrups, and effervescent powdered preparations, Malic Acid enhances fruit flavor and can diminish the flavor impact of active components.
As Malic Acid stimulates saliva flow, it can be used in tooth-cleaning preparations and mouthwashes.
Germicidal compounds are used in combination with Malic Acid in soaps, mouthwashes, and toothpaste.
Acid-Based Facial Products
Malic Acid, an alpha hydroxy fruit acid, can be used in skin care products to rejuvenate and improve skin conditions.
Oil Field Applications
Demands for Malic Acid in the oil industry are rapidly increasing.
Malic Acid product is used to aid in the transfer of raw crude from the well to the refinery.
Malic acid is an organic compound with the molecular formula C4H6O5.
Malic 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 has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.
Malic 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 after plural or singular of the fruit apple, but the salt(s) Malat(e).
Malic 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.
Malic acid contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.
Malic acid is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.
Malic acid confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.
Malic acid 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 than fruits produced in conventional agriculture.
Malic acid process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid, when added to food products, is denoted by E number E296.
Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy.
Malic acid is also used with or in place of the less sour citric acid in sour sweets.
Malic acid sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
WHAT IS MALIC ACID?
Malic acid is a type of organic acid called an alpha-hydroxy acid.
Other alpha-hydroxy acids include citric acid, lactic acid, tartaric acid, and glycolic acid.
Malate, in case you were wondering, is simply a derivative of malic acid.
For our purposes, let’s consider them to be the same.
The citric acid cycle is responsible for producing cellular energy in the form of adenosine triphosphate (ATP).
Malate is an important part of this cycle.
Specifically, malate is a precursor to citrate, a key ingredient for producing ATP.
Malic acid is also the main acid in many other fruits, including cherries, blueberries, blackberries, apricots, peaches, pears, plums, and grapes.
Citrus fruits, on the other hand, contain higher levels of malic acid’s cousin: Citric acid.
HISTORY AND PRODUCTION OF MALIC ACID
In 1785, Carl Wilhem Scheele discovered malic acid in apple juice.
Two years later, the French chemist Antoine Lavoisier named it “acide malique”, which is French for malic acid.
Today, malic acid is widely used in the food and beverage industry as a preservative and natural flavoring agent.
Malic acid also used to bind compounds in drugs and supplements, and in certain skincare products.
Malic acid is formed naturally in plants, but can’t be extracted cost-effectively.
That’s why people manufacture it.
Here are the top methods:
From benzene ;
First, benzene is converted to maleic acid.
The maleic acid is then heated and pressurized to form malic acid, maleic acid, and fumaric acid.
The malic acid is then separated and purified through washing, evaporation, and crystallization.
From fumaric acid ;
When you combine fumaric acid (another organic acid) with hot water, you can make malic acid.
Through fermentation of sugars.
Several microbes produce malic acid as a byproduct of sugar fermentation.
While all of these methods produce essentially the same malic acid, the fermentation method is the most cost effective and eco-friendly option.
Researchers are currently experimenting to optimize this newer form of malic acid production.
PRODUCTS THAT CONTAIN MALIC ACID
All fruits (and many vegetables) contain malic acid.
Interestingly enough, the method of farming seems to affect malic acid levels.
Malic acid also occurs naturally in wine.
Nobody likes sour wine, though.
So when wine is fermented, the malic acid is converted to the milder lactic acid.
This process is called malolactic fermentation.
Manufactured malic acid, on the other hand, is most commonly found in:
Food products:
Because it has antimicrobial properties, malic acid is a common food preservative.
Both mayonnaise and salad dressing, for instance, often contain malic acid to increase shelf life and add acidity.
Malic acid is usually the secret ingredient in super sour candies.
Beverages:
Low-calorie beverages often contain either citric acid or malic acid. They trick the brain into thinking there’s more fruit flavor than there really is.
Both acids have a similar sourness, but malic acid is slightly cheaper per unit volume.
Supplements:
Manufacturers bind minerals to malate to enhance bioavailability.
Skin care products.
Malic acid is a common ingredient in peels and other skin care products.
Commonly referred to as 'fruit acid' or 'apple acid'
Frequently used as an additive in beverages, bakery products, confectionaries, desserts, and as a preservative
Can be added to foods to give them a richer aroma
Provides a sharp, clean, acidic flavor
100% Pure Malic Acid (e296) is an organic compound, which is the active ingredient in many sour or tart foods.
In nature malic acid is present in large concentration on the apple skin and in a wide range of fruit and vegetable products, including plums, tomatoes, currant berries, bananas.
In addition to being an acid regulator, malic acid is added to foods to give them a richer and more penetrating aroma.
Malic Acid is more tart than either ascorbic or citric acid.
Malic acid has a clean, smooth taste, and persistent sourness, allowing it to be blended with multiple food acids, sugars, high intensity sweeteners and flavours to create unique taste experiences.
Highly soluble, with a low melting point,malic acid can be easily incorporated into molten confections.
Malic acid can be used to form economical acidulants, or tart-tasting flavour blends.
L-Malic acid, also known as malate or L-apple acid, belongs to the class of organic compounds known as beta hydroxy acids and derivatives.
Beta hydroxy acids and derivatives are compounds containing a carboxylic acid substituted with a hydroxyl group on the C3 carbon atom.
L-Malic acid is an extremely weak basic (essentially neutral) compound (based on its pKa).
L-Malic acid exists in all eukaryotes, ranging from yeast to humans.
Malic acid is found in apples and thejuices of similar fruits, and is also present in the mountain ash and garden rhubarb, to which it gives the peculiar tartness that is so agreeable to the palate.
Malic acid is capable of being separated by the processes of the laboratory, but in its pure state no useful application has been found for it, although we think it might advantageously be employed in the manufacture of those summer beverages in which a sweet tartness is.
Malic Acid is an organic compound, which is the active ingredient in many sour or tart foods and is used to enhance flavour profiles.
Malic Acid is more tart than either Ascorbic or Citric Acid.
Malic Acid is a natural substance which is found in fruits and vegetables, most commonly associated with apples.
Ideal for wine making/home brewing to help speed fermentation.
Malic Acid is one of the main acids found in the acidity of grapes.
Malic Acid concentration decreases the more a grape ripens.
Malic Acid chemical compound provides a strong link to a wine tasting ‘flat’ if there is not enough.
If there is too much the wine will taste ‘sour’.
Malic Acid is vital that the levels of acid are monitored during the fermentation process.
These corrosion data are mainly based on results of general corrosion laboratory tests, carried out with pure chemicals and water solutions nearly saturated with air.
All concentrations are given in weight-% and the solvent is water if nothing else is shown.
The corrosion data apply to annealed materials with normal microstructure and clean surfaces, throughout
These corrosion data are mainly based on results of general corrosion laboratory tests, carried out with pure chemicals and water solutions nearly saturated with air.
All concentrations are given in weight-% and the solvent is water if nothing else is shown.
The corrosion data apply to annealed materials with normal microstructure and clean surfaces, throughout
L-Malic acid is an important metabolite present in all living cells and is abundant in apples.
Malic acid is sometimes called "apple acid."
The food industry uses malic acid as an acidulant and flavoring agent in fruit-flavored drinks, candy, lemon-flavored ice-tea mix, ice cream, and preserves.
While adults can probably utilize D-malic acid , infants may not, so synthetic DL-malic acid should not be added to baby food.
Malic acid is an acidulant which gives a sharp taste to foods. It also assists in the setting of gels and to act as preservative or adjust the PH.
Malic Acid is a natural compound, which is the active ingredient in many sour or tart foods.
Malic Acid is tarter than either Ascorbic or Citric Acid.
Malic Acid is a tart-tasting acid and is used to enhance flavour profiles.
Malic Acid is a natural substance that is found in fruits and vegetables, most associated with apples. Suitable for Vegans and Ova-Lacto Vegetarians, Non-GMO.
malic acid (2-hydroxybutanedioic acid) A crystalline solid, HOOCCH(OH)CH2COOH. L-malic acid occurs in living organisms as an intermediate metabolite in the Krebs cycle and also (in certain plants) in photosynthesis.
malic acidis found especially in the juice of unripe fruits, e.g. green apples.
malic acid A dicarboxylic acid that is formed during the citric acid cycle by the reversible hydration of fumaric acid.
malic acid Organic acid occurring in many fruits, particularly in apples, tomatoes and plums. Used as a food additive to increase acidity.
Malic acid is an organic compound synthesized by a living organism.
Malic acid is a dicarboxylic acid, i.e. a compound containing two carboxyl functional groups (-COOH).
Malic acid is colourless and odorless.
Malic acid has two stereoisomeric forms: L-Malic acid and D-Malic acid.
The L-malic acid though is the only naturally occurring form whereas the other isomeric form is produced artificially.
In living organisms, malic acid is an essential biochemical compound. Malic acid ester, malate, is involved in Krebs cycle.
Krebs cycle (or citric acid cycle) is a series of redox reactions that occur in the mitochondrion to ultimately generate chemical energy that fuel metabolic reactions.
In Krebs cycle, malate is produced during the hydration of C-C double bond of fumarate with H2O.
The malate produced then acts as the substrate that reacts with NAD+ to produce oxaloacetate, NADH and hydrogen anion.
Malic acid was first described in 1785 by Sheele who was able to isolate it from unripe apples.
The name malic is derived from the Latin malum, meaning apple. Apart from apple, malic acid is also found in other frutis, e.g. grapes, watermelons, and cherries.
Commercially, malic acid is marketed as food additive such as in beverages and candies.
Malic acid is also used for metal cleaning and finishing, electroless plating, infusions, paints, and pharmaceuticals.
Malic acid is an organic compound in chemistry.
Malic acid may be a dicarboxylic acid.
Latin word malus which implies apple is that the derivation of malic acid.
Malic acid also the name of the Malus.
The first discovery of apples was in modern-day Kazakhstan 2350 years ago.
During this short piece of article, we’ll learn more about the malic acid formula, its chemical structure, and properties alongside its uses.
Malic acid may be a 2-hydroxydicarboxylic acid.
The hydroxy group in carboxylic acid replaces one among the hydrogens attached to the carbon. Malic acid a job as a food acidity regulator and a fundamental metabolite.
Malic acid derives from the carboxylic acid and it’s the conjugate acid of malate(2-) and malate.
The salts of it are malates.
Malic acid made by all living organisms and contributes to the sour taste in fruits.
Due to this property, it’s commonly used as an artificial additive.
Malic acid may be an organic dicarboxylic acid that plays a task in many sour or tart foods.
In its ionized form, it’s malate, an intermediate of the TCA cycle is alongside fumarate.
Malic acid also can be formed from pyruvate together of the anaplerotic reactions.
Production of it usually occurs within the industry.
Double hydration of maleic anhydride gives malic acid. In 2000, American production capacity was 5000 tons per annum.
Both enantiomers could also be separated by chiral resolution of the racemic mixture.
And, therefore, the (S)- enantiomer could also be specifically obtained by fermentation of acid.
Self-condensation of malic acid with fuming vitriol gives the pyrone acid.
Malic acid was important within the discovery of the Walden inversion and therefore the Walden cycle.
In malic acid, first of all, conversion into (+)-chlorosuccinic acid by the action of phosphorus pentachloride.
And wet silver oxide converts the chlorine compound to (+)-malic acid.
After then it reacts with PCl5 to the (−)-chlorosuccinic acid.
When silver oxide takes this compound back to (−)-malic acid, it completes the cycle.
Uses of Malic Acid
The use of it in medicines is major.
Another use is to treat fibromyalgia.
People apply it on the skin to treat warts, acne and other skin problems.
Malic acid used as a flavouring agent in food.
And we also use it to adjust the acidity of cosmetics.
Malic acid is additionally synthesized by the carboxylation of phosphoenolpyruvate within the guard cells of plant leaves.
And it is a double anion.
Malic acid often accompanies potassium cations during the uptake of solutes into the guard cells.
So as to take care of electrical balance within the cell.
Malic acid buildup of those solutes within the guard cell decreases the solute potential.
And allows water to enter the cell and promote aperture of the stomata.
General description
L-Malic acid is the naturally occurring isomer of malic acid, found mainly in sour and unripe fruits.
L-(-)-Malic acid may be used to prepare:
diethyl (S)-malate
ethyl (R)-2-hydroxyl-4-phenylbutanoate
ethyl (S)-2-hydroxyl-4-phenylbutanoate
D-homophenylalanine ethyl ester hydrochloride
furo[3,2-i]indolizines
Packaging
1 kg in poly bottle
100, 500 g in poly bottle
Names
Preferred IUPAC name
2-Hydroxybutanedioic acid
Other names
Hydroxybutanedioic acid
2-Hydroxysuccinic acid
(L/D)-Malic acid
(±)-Malic acid
(S/R)-Hydroxybutanedioic acid
Identifiers
CAS Number : 6915-15-7
ChEBI : CHEBI:6650
ChEMBL : ChEMBL1455497
ChemSpider :510
83793 D-(+)-malic acid
193317 L-(–)-malic acid
ECHA InfoCard : 100.027.293
EC Number :230-022-8
E number : E296 (preservatives)
IUPHAR/BPS : 2480
KEGG : C00149
PubChem CID : 525
UNII : 817L1N4CKP
CompTox Dashboard (EPA) : DTXSID0027640
Properties
Chemical formula :C4H6O5
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)
Acidity (pKa) :pKa1 = 3.40
pKa2 = 5.20
Hazards
GHS labelling:
Pictograms :GHS07: Exclamation mark
Flash point :203 °C
Related compounds
Other anions :Malate
Related carboxylic acids :Succinic acid
Tartaric acid
Fumaric acid
Related compounds Butanol : Butyraldehyde
Crotonaldehyde
Sodium malate
Synonyms:
malic acid
DL-malic acid
6915-15-7
2-Hydroxysuccinic acid
2-Hydroxybutanedioic acid
617-48-1
malate
Butanedioic acid, hydroxy-
Kyselina jablecna
hydroxysuccinic acid
Pomalus acid
hydroxybutanedioic acid
Deoxytetraric acid
Malic acid, DL-
Hydroxybutandisaeure
alpha-Hydroxysuccinic acid
dl-Hydroxybutanedioic acid
Musashi-no-Ringosan
Caswell No. 537
DL-2-hydroxybutanedioic acid
FDA 2018
Monohydroxybernsteinsaeure
Succinic acid, hydroxy-
R,S(+-)-Malic acid
Kyselina jablecna [Czech]
FEMA No. 2655
2-Hydroxyethane-1,2-dicarboxylic acid
Kyselina hydroxybutandiova [Czech]
Malic acid [NF]
EPA Pesticide Chemical Code 051101
AI3-06292
(-)-Malic acid
butanedioic acid, 2-hydroxy-
BUTANEDIOIC ACID, HYDROXY-, (S)-
MLS000084707
CHEBI:6650
(+/-)-2-Hydroxysuccinic acid
(+-)-1-Hydroxy-1,2-ethanedicarboxylic acid
NSC25941
Malic acid (NF)
Malic acid, L-
MFCD00064212
NSC-25941
Butanedioic acid, 2-hydroxy-, (2S)-
E296
SMR000019054
DL-Apple Acid
DSSTox_CID_7640
(R)-Hydroxybutanedioic acid
(S)-Hydroxybutanedioic acid
DSSTox_RID_78538
DSSTox_GSID_27640
(+-)-Malic acid
Hydroxy Succinic Acid
