Malic Acid - E 296 C4H6O5

Malic Acid - E 296 C4H6O5

Properties: Malic acid is naturally found in many foods such as apples, apricots, bananas, cherries, grapes, orange peel, peaches, pears, plums, broccoli, carrots, green beans, and potatoes. It is synthesized by hydrating maleic and fumaric acids in the presence of a catalyst. Has a lower melting point compared to others.

Applications: Used as an acidulant in foods. Has a stronger acidic taste than citric acid. Has a tart flavor. It is possible to achieve the same acidity using 20% less malic acid than citric acid. The most common application is in fruit-flavored carbonated beverages and syrups, and is added to apple, grape, and other fruit juices to stabilize color. Adding malic acid as an acidity regulator to fruit juice concentrates enhances the natural flavor of the beverage, creates a synergistic effect with ascorbic acid, and prevents oxidation by forming stable complexes with copper and iron. Used as an acidity regulator in wine to obtain clear wine. As used in soft drinks, canned fruits and vegetables, fruit juices, confectionery, chewing gum, and gelatin desserts, it also has widespread use in pharmaceutical, paint, and metal industries.