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Malic Acid (CAS 6915-15-7) provides a smooth, persistent sour taste, stronger than Citric Acid. It is the primary acid used in 'extreme' sour candies and fruit-flavored beverages. In the pharmaceutical industry, it is used in effervescent formulations and as a flavoring agent to mask bitter medicines. Industrially, it is used as a metal cleaner and a precursor to specialty esters.
Verified listings offer DL-Malic acid complying with FCC and USP/NF standards, ensuring zero aftertaste and high solubility.
Acidulant in sour candy & jam (E296)
Fruit-flavored drinks & sodas
Effervescent salts & Masking agent
AHA exfoliant & pH adjuster
Synthesis of Malates
Metal cleaning & finishing
Leading petrochemical producers
Ready stock at Ports
Compliant transport
Causes serious eye irritation. May cause skin irritation. Generally Recognized As Safe (GRAS) for consumption. Dust may irritate respiratory tract.
Malic acid has a 'round' and lingering sourness (like green apples) that lasts longer than the 'sharp' burst of Citric acid. It is often used to extend the flavor profile of fruit drinks.
It occurs naturally in many fruits (especially apples and grapes), but industrial Malic Acid is produced by hydrating Maleic Anhydride.
It is the essential ingredient for 'Sour' coatings on candies. It provides a more authentic fruit tartness than other acids.
Yes, Malic acid levels are critical in wine; it can be reduced through 'Malolactic Fermentation' to make wine taste smoother.