Premium Food-Grade Malic Acid for Enhanced Flavor and Freshness

• Customization: Available
• CAS No.: 6915-15-7
• Formula: C4h6o5
• Model NO.: dl-malic acid
• Nutritional Value: Nutritional
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 24month
• Type: Malic Acid
• Natural Sourness: Malic Acid Has a Natural Sour Taste and Can Be Use
• Good Solubility: Easily Soluble in Water and Ethanol, Making Its Ap
• Hygroscopicity: Stable Under Normal Conditions, But Hygroscopic Wh
• Wide Range of Uses: It Has Important Applications in Multiple Industri
• Safe and Environmentally Friendly: Safe and Non-Toxic, Relatively Friendly to The En
• Transport Package: Plastic
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000

Product Description

Product Description

Malic acid, also known as 2 - hydroxybutanedioic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule, the levorotatory (L - malic acid) and the dextrorotatory (D - malic acid), which is also found in nature as D - malic acid, L - malic acid, and its mixture DL - malic acid. Below is some detailed product information for DL-Malic Acid:
Basic Information:

CAS No.: 617-48-1 (L-malic acid); 6915-15-7 (DL-malic acid)
EINECS No.: 210-514-9 (DL-malic acid)
Molecular Formula: C4H6O5
Molecular weight: 134.09
Properties:
Colorless crystal or white crystalline powder, odorless or slightly peculiar odor, with special pleasant sour taste.
It has spinosity and can carry out the characteristic reactions of many dibasic acids, monohydric alcohols and hydroxycarboxylic acids to produce esters, amides and chlorides.
Stable under normal conditions, hygroscopic at high humidity.
Density:
Relative density 1.601 (25/4°C), relative vapor density 1.061 (air = 1).
Melting point: 130-132°C
Boiling point: 306.4°C (atmospheric pressure)
Solubility:
Easily soluble in water and ethanol, insoluble in ether and benzene, easily deliquescent, pH value of 1% aqueous solution is 2.34. solubility in water at 20ºC is 558g/L.
Production method:
Mainly through chemical synthesis method, with maleic acid or transbutyleneglycolic acid in high temperature, under pressure, hydration production. It can also be produced by fermentation method or extraction method.
Uses:
Used as acidifier, color retainer, preservative and emulsion stabilizer for egg yolk etc. in food industry.
It can be used as one of the synthetic raw materials of descaling agent and fluorescent whitening agent in chemical industry. Added to shellac varnish or other varnish, it can prevent the paint from crusting, and the polyester resin and alkyd resin produced with this acid are plastics with special uses.
Used in pharmaceuticals.
Quality index (according to the U.S. Codex Alimentary Chemicals):
Content ≥99.5% (mass).
Melting point 130-132°C.
Ash ≤ 0.1% (mass).
Heavy metals (Pb) ≤ 0.002% (mass).
Arsenic (As) ≤0.0003% (mass).
Lead ≤0.001% (mass).
Fumaric acid ≤ 0.5% (mass).
Maleic acid ≤0.05% (mass).
Water insoluble≤0.1‰(mass).
Safety Information:
Hazardous material symbol: Xi (irritant)
Hazard Category Codes: 22 (Harmful if swallowed); 34 (Causes burns); 42/43 (May sensitize by inhalation and skin contact); 37/38 (Irritates respiratory system and skin); 41 (Serious injury to eyes)
Safety Instructions: 26 (after inadvertent eye contact, flush immediately with plenty of water and seek medical advice); 39 (wear appropriate gloves and goggles or mask); 37/39 (wear appropriate gloves and goggles or mask); 36 (wear appropriate protective equipment); 36/39 (wear appropriate protective equipment)
Acute toxicity: LD50 is 1000mg/kg (dog oral); 5000mg/kg (rabbit oral); 3200mg/kg (rat oral).
When using malic acid, follow the relevant safety regulations, avoid contact with eyes and skin, and prevent accidental ingestion. At the same time, attention should be paid to its use limit and applicable range in different fields to ensure the quality and safety of the products.
L - Malic acid is a naturally occurring isomer of malic acid, which is present in almost all fruits, especially in high content in nuts and fruits. It has similar chemical properties and uses, but is often recognized as having some specific advantages in terms of physiological function.
L-malic acid is also widely used in the food industry. It helps to improve the taste and quality of food by providing acidic flavor and regulating pH. Its acidity is stronger than citric acid, but the taste is soft, does not damage the mouth and teeth, and is conducive to the absorption of amino acids and does not accumulate fat, which is regarded as an "ideal food acidifier" by the biological and nutritional communities.

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