L-Malic Acid
Malic acid's sourness peaks later and lasts longer than citric, which is why it is used in fruit flavours to extend the acid note and in sour confectionery where a sustained sour is wanted.
Key Specifications
| CAS number | 97-67-6 |
|---|---|
| E number | E296 |
| Assay | 99-100.5 percent |
| Melting point | 100-103 degrees C |
| Solubility | Very soluble |
| Mesh | 30 / 60 |
Longer, smoother sourness than citric
Malic acid's sourness peaks later and lasts longer than citric, which is why it is used in fruit flavours to extend the acid note and in sour confectionery where a sustained sour is wanted.
Non-hygroscopic, unlike DL
The L form does not pick up moisture like the DL mixture, so it stays free flowing in dry blends and coatings, which matters for sour candy and powdered drinks.
Typical Applications
- Sour confectionery — 0.5-1.5 percent for a sustained sour coating.
- Fruit beverages — 0.1-0.4 percent to extend and round the acid profile.
Frequently Asked Questions
L or DL malic acid?
L is the natural form, non-hygroscopic and preferred in food. DL is cheaper but absorbs moisture.
How does it compare with citric?
Smoother onset, longer finish, and less sharp at the same pH.
Is it suitable for sugar-free candy?
Yes, and it works well with polyols where a strong acid note is needed.
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