Malic 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 has two stereoisomeric forms, though only the L-isomer exists naturally.
- 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 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’s extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste.
- In calcium-fortified beverages, using malic acid in place of citric acid prevents turbidity due to precipitated calcium citrate.
- Malic 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. Pectin gel texture is more consistent due to Malic Acid’s buffering capacity.
- It is the predominately active ingredient for prune juice concentrate as the natural mold inhibitor for baking products.
There is no standard dose of malic acid that is recommended. Various doses have been used with adults in studies to investigate the treatment of different conditions. For example, for fibromyalgia, a product called Super Malic (malic acid 1200 mg and magnesium hydroxide 300 mg) was taken twice daily for six months.
Malic Acid is an organic compound with little to no odor, 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. The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by Malic 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 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 every day. Malic 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 is the source of extreme tartness. It is used with or in place of the less sour citric acid in sour sweets. Malic 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 is used in the manufacture of skin care products to rejuvenate and improve skin conditions.
