DL/L-Malic Acid

Product Name: 

L-Malic Acid / DL-Malic Acid  (L-Hydroxysuccinic Acid)

 Introduction:

L-malic acid is a natural organic acid that is mostly found in fruits and vegetables. 

It is an important intermediate product in the human body's internal circulation, easily absorbed by the human body, 

has important physiological functions, and is widely used in food, medicine, chemicals, building materials, feed and other fields.

Sourness Intensity:

About 20% stronger than citric acid.

Product Infomation:

CAS NO.: 97-67-6

CNS NO.: 01.104

Molecular Formula: C4HsO5

Melting Point: 101-103 ℃

Solubility: 25℃: 50g/100mL water

Packaging: 25kg/bag

Manufacturer: Zhejiang Prumix Biotech CO., Ltd.

Sensory Requirements:

Color: white

State: crystal or crystalline powder

Odor: special sour taste

Test Method: Take an appropriate amount of sample and place it in a clean and dry white porcelain dish,

 observe its color and state under natural light, and smell its odor.

Shelf Life: 24 months

Standard: GB1886,40

Application:

Food field:

Adjust acidity; Adjust food pH, preserve, sterilize, and facilitate gel formation; Anti-oxidation, chelate metal ions, 

and protect color; Participate in human metabolism and absorption, quickly restore physical strength, 

and resist fatigue; Add to the wine brewing process to modify the taste of wine to improve quality; 

Increase the saltiness of low-sodium salt and cover up the bitterness of low-sodium salt to achieve the effect of reducing salt.

Medical field:

Increase drug stability and promote drug absorption and diffusion in the human body; Protect the liver, kidneys, heart, etc.

Daily chemical field:

Stimulate skin cell growth and help the skin smooth wrinkles; Improve acne, acne and other skin problems.

Product Advantage：

1. Compared with citric acid, L-malic acid has a higher sourness intensity, a mellow and full sour taste,

   a mild and non-irritating taste, and a longer sour taste; the overall score is significantly higher than that of citric acid；

2. L-malic acid has the same pH adjustment ability as DL-malic acid and can be replaced equally under the same pH conditions；

3. L-malic acid is produced by fermenting glucose (the raw material is corn). Compared with L-malic acid produced by traditional enzymatic methods

   and chemically synthesized DL-malic acid (which is prone to residual maleic acid), L-malic acid is bio-based and more environmentally friendly.

4. Enhance the natural fruit flavor of the product; pH buffer, adjust pH value;

   reduce bacterial growth - antiseptic effect; ecological fermentation, safer and greener.