|Appearance||White granules or crystalline powder|
|Fumaric acid content %≤||1|
|Maleic acid content %≤||0.05|
|Heavy Metal(Pb) ppm≤||10|
|Burning Residue %≤||0.1|
|Water insoluble matter %≤||0.1|
|Specific spin luminosity[α]20||-0.10°~+0.10°|
|Identification Test||IR absorption|
|Packing||In 25kg bag|
|Storage||20℃, 2 years.|
|Shipping||Room temperature in China; may vary elsewhere|
|Common Names||DL-Malic acid | dl-Hydroxybutanedioic acid|
|CAS No.||617-48-1||Boiling Point (℃)||306.4±27.0 °C|
|Molecular Weight||134.087||Melting Point (℃)||130-132ºC|
|Appearance||White powder||Vapor Specific Gravity||4.6|
|HS Code||2917190090||Flash Point (℃)||153.4±20.2 °C|
|Solubility||Soluble in water, ethanol||Autoignition Temperature (℃)||/|
DL-Malic Acid Uses & Benefits
Malic acid tastes like natural fruit juice and has a natural flavor. Compared to citric acid, malic acid is more acidic (20% sourer than citric acid), produces lower calories, has a milder taste (has a higher buffer factor), and has a longer residence time. Malic acid has relatively weak corrosive and destructive effects, correspondingly less wear on tooth enamel, and does not damage the oral cavity and teeth.
Malic acid is a new generation of food sour agents widely used in wine, beverages, jams, chewing gum, and other foods. It has become the third food sour agent after citric acid and lactic acid and is one of the organic acids with better consumption and development prospects in the world food industry. Malic acid can be added to cool drinks, powder drinks, lactic acid drinks, milk drinks, and juice drinks to improve their taste and flavor.
Malic acid is often used in conjunction with the synthetic dipeptide sweetener aspartame as a flavor fixative for soft drinks. Because of its sour taste stimulation effect is better than citric acid, the application of malic acid in the food industry has gradually replaced citric acid in recent years. When there is a certain amount of pectin and sugar, acid is a key condition for gel formation. Malic acid can cause pectin to gel, so it can be used to make fruit cakes, jelly-like jams, and purees.