| CAS No.: | 97-67-6 |
|---|---|
| Formula: | C4h6o5 |
| EINECS: | 202-601-5 |
| Nutritional Value: | Nutritional |
| Certification: | HACCP |
| Packaging Material: | Paper Barrel |
| Customization: |
|---|
Suppliers with verified business licenses
Audited Supplier Raw powder CAS 97-67-6 Food Grade L-Malic Acid
| product name | L-Malic Acid |
| CAS# | 97-67-6 |
| purity | 99% |
| appearance | white |
| package | aluminum foil bag / carton / paper drum |
| certificate | ISO 9001 / Kosher / Haccp / GMP / HALAL |
| storage | cool and dry place |
| valid | 24 month |
Sour taste regulator
Malic acid has a taste similar to that of natural apples, and compared to citric acid, it has the characteristics of high acidity, soft taste, and long retention time. Currently, it has been widely used in high-end beverage and food industries, and has become the third most commonly used food acidity agent after citric acid and lactic acid. Beverages made with L-malic acid are more sour, sweet, and delicious, similar to the flavor of natural fruit juice. The combination of malic acid and citric acid can simulate the sour taste characteristics of natural fruits, making the taste more natural, coordinated, and full. Malic acid can be added to cool drinks, powder drinks, lactic acid drinks, dairy drinks, and fruit juice drinks to improve their taste and flavor. Malic acid is often used in combination with the artificially synthesized dipeptide sweetener aspartame (ASPARTME) as a flavor fixative for soft drinks. 100 grams of malic acid is almost 1.25 times stronger than adding 100 grams of citric acid, or 80 grams of malic acid and 100 grams of citric acid form a similar acidity intensity. Therefore, to achieve the same acidity intensity, using L-malic acid can reduce the dosage by 20%. For some foods, adding malic acid can save 10% to 20% of sugar, as its acidity stimulation effect is better than citric acid, Moreover, the US FDA has restricted the use of citric acid in children's (children's) and elderly (elderly) foods. Therefore, in recent years, L-malic acid has gradually replaced citric acid in the food industry.
fermentation
Malic acid is an intermediate in the tricarboxylic acid cycle of organisms, which can participate in the fermentation process of microorganisms and serve as a carbon source for microbial growth. Therefore, it can be used as a food fermentation agent. For example, it can be used as a yeast growth promoter or added to fermented milk.
Gel
When there is a certain amount of pectin and sugar, acid is the key condition for the formation of gel. In the production of concentrated fruit juice, it is necessary to control the conditions of coagulation caused by pectin in order to prevent flocculation and clumping. Therefore, L-malic acid can make pectin produce gel effect, so it can be used to make fruit cakes, jellied jam and jam.
Inhibition of enzymatic browning
Cutting vegetables is a new type of vegetable processing product that has emerged abroad in recent years. Due to its convenience, speed, and other characteristics, it is increasingly favored by people. Especially in the United States, it is estimated that by 2005, cut vegetables (vegetable food) will account for 30% of total sales in the US retail market. Potatoes are an important cash crop in China, and their browning should be of concern to people. Malic acid can lower the pH value and produce chelating effects to inhibit the activity of phenolic enzymes and prevent browning. In addition, it also has an inhibitory effect on browning caused by other reasons.
Preservative
Malic acid can be widely used as a food preservative. Microorganisms need to grow and reproduce normally in an environment with a certain pH value. If the pH value in the environment is not suitable, it may affect the charged properties of the cell surface, leading to changes in membrane permeability and affecting normal cell metabolism. The effect of acids on microorganisms is not only proportional to the concentration of hydrogen ions, but also related to the oxidation of inorganic acids, anions of acids, and non ionized molecules. Malic acid ionizes under neutral conditions but does not ionize under acidic conditions, but its bactericidal ability under acidic conditions is more than 100 times greater than that under neutral conditions, mainly because organic acids in molecular state are more likely to act through cell membranes, Acids in the ionic state are not easily permeable to cells. In addition, it can also promote the thermal denaturation of proteins.
Suppliers with verified business licenses
Audited Supplier 
){kind=link}
){kind=link}