Malic acid is a four-carbon dicarboxylic acid, and an intermediate of the tricarboxylic acid (TCA) cycle.
The FDA allows the use of malic acid in foods as an acidifier, flavor enhancer, flavoring agent, pH control agent and synergist for antioxidant. It is one of the miscellaneous and/or general purpose food additives in the FDA list of GRAS chemicals.
In nature, malic acid is found in the L-form. Malic acid occurs naturally in many fruits including apples, apricots, bananas, cherries, grapes, orange peels, peaches, pears, plums, quinces, broccoli, carrots, peas, potatoes and rhubarb.
Malic acid is used to provide acidity and to a much lesser extent to chelate metal ions, from hard water or in wine.
While it is almost as sour as citric acid, it gives a slightly stimulating and continuous sour taste quality.
It is used as a single dose, normally along with other organic acids in soft drinks, lactobacillus beverages, sherbet, jams, marmalade, jellies and pickles.
Malic acid as food additive
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