MALIC ACID is a white or nearly white crystalline powder or granular with a strongly acidic taste. It is produced by a process that yields the DL form of MALIC ACID. DL-MALIC ACID is an organic acid whose solutions are optically inactive.
MALIC ACID, FCC, NF is odorless and is slightly hygroscopic. One gram is soluble in about 0.8 ml of water and in 1.4 ml of ethanol. MALIC ACID melts at about 130ºC (266ºF).
Smooth and Tart
Malic acid’s tart taste is mellow, smooth and lingering. These
characteristics lend themselves well to applications with
multiple acidulants, high intensity sweeteners, flavors and
seasonings. All fruits contain malic acid, usually in combination
with citric acid. The malic acid naturally present in fruits
enhances fruit flavor and sourness.
Malic acid has:
- Clean, mellow, smooth, persistent sourness
- More sourness per unit weight at low pH levels than most
- Flavor enhancement and blending capabilities
- High solubility and rapid dissolution
- Lower hygroscopicity than citric or tartaric acids
- Lower melting point than other acids for easier
incorporation into molten confections
- Good chelating properties with metal ions
Flavor Enhancement & Blending Capabilities
Malic acid aids the formulator:
• Intensifies impact of many flavors in foods or beverages, often
reducing amount of flavor needed
• Blends distinct flavors, resulting in a well-rounded flavor
• Improves aftertaste by extending impact of some flavors
• Increases burst and aromaticity of flavor notes in certain
• Boosts savory flavors like cheese and hot peppers in snack
• Deepens and broadens flavor profiles of many products for a
richer, more natural flavor experience
Assay, Malic Acid
99 – 100.5%
10 ppm Max
2 ppm Max
2 ppm Max
1 ppm Max
- 55-Lb bags (25 kg)
- 50-Lb bags
- 5-Lb pails
- 1-Lb Jars
- Custom packaging upon request
Where to buy Malic Acid?
Malic acid can be ordered online at Chemical Store.com, ZChemicals.com, Nutchem.com and ScienceKitStore.com. For large orders and food manufacturing applications please call or email chemical store to coordinate your order with an application specialist.
White or nearly white crystals with a smooth tart taste
6915 – 15 – 7
230 – 022 – 8
Minimum of 24 months after production/ certification date depending on customers sensitivity to caking. Best before the expiration date on packaging.
On 25 Mesh (710 Micron) < 1%
On 100 Mesh (150 Micron) < 5%
Safety Data Sheet (SDS)
Food Applications of Malic Acid
Synergy with High Intensity Sweeteners
Malic acid improves the sweet/sour balance and flavor profile
of many products that include high intensity sweeteners.
Malic acid has a more persistent sourness than citric acid and,
therefore, complements persistent sweeteners such as
aspartame, sucralose and neotame, even when used as a
secondary acidulant. Malic acid also rounds out the aftertaste
of some high intensity sweeteners.
Fruit Flavored Beverages
Malic acid enhances fruit flavor in fruit flavored beverages,
even when used as a secondary acidulant. For example, an
orange flavored drink that contained a 95/5 citric/malic blend
was preferred over the same beverage that contained only
Malic acid is used in functional beverages to enhance fruit
flavor as well as to create a smooth flavor profile. Many
functional ingredients, such as botanical extracts or amino
acids, are strongly flavored, and malic acid helps to round out
their flavor notes. Functional beverages containing high
intensity sweeteners also benefit from malic acid.
Calcium Fortified Beverages
Malic acid helps to stabilize calcium fortified beverages when
soluble calcium salts are present. Soluble calcium complexes
such as calcium citrate malate are formed even when malic
acid comprises as little as 10% of the total acidity. These
complexes help to prevent calcium salt precipitation during
Malic acid enhances fruit flavors and provides sourness in many
types of confectioneries. It is often used with other acidulants,
since combinations of acidulants provide more sourness per unit
weight than single acidulants. Malic acid’s persistent sourness
balances the lingering sweetness of aspartame, sucralose and
isomalt. Malic acid is used in high boiled sweets, chewing gums,
confectionery jellies and compressed tablets.
Malic acid enhances fruit flavors and creates a more natural flavor
profile in jams, jellies and fruit preparations. 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.
In snack food coatings and tomato-based sauces, malic acid
boosts the overall flavor impact and creates a richer, more
rounded flavor profile.
For more information and application support please contact Chemical Store: 1059 Main Avenue, Clifton, New Jersey 07011, USA Tel: (973) 405-6248 info @ Chemical Store . com