Malic acid (2-hydroxybutanedioic acid), a dicarboxylic acid, is an organic white solid. The malic acid molecule has two stereoisomeric forms: the D- and the L- from. The L-form is the natural occuring one. Synthetic malic acid normally is a mixture of D- and L-form. Malic acid (E 296) is used for the emphasis of sour tastes. It is abetting the effects of antioxidants and inhibiting enzymes leading to an undesired brown colour in fruit and vegetable products. Malic acid is allowed to be used in all kind of foods except untreated foods which must not be changed by the application of food additives.


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