Malic acid
Malic acid is a dicarboxylic acid that gives apples and many other fruits much of their sour taste. Most food-grade malic acid is racemic DL-malic acid, made by hydrating maleic or fumaric acid; L-malic acid, the form found in fruit, is made by enzymatic conversion of fumaric acid and costs more. It is sold as a white crystalline powder or granules and is often blended with citric acid for sour candy, drinks and powdered mixes.
Suppliers sell different products under the same name. Specify the one you need.
The standard synthetic racemic form, sold as granular and fine powder grades for drinks, candy and dry mixes.
The single isomer found in fruit, made enzymatically; specified where a fruit-identical acid or organic compliance is required.
Malic acid partly neutralized with sodium malate, used for sour sanding on gummies because it draws less moisture.
Liquid malic acid, often around 50 percent, for beverage plants that meter acid as a liquid.
Compare each result with your own specification when the lot arrives.
Malic acid is hygroscopic and will cake in humid conditions, so it is kept sealed in lined bags in a cool, dry store. Buffered and fine-powder grades are more prone to clumping once a bag is opened. Shelf life is set by the supplier's specification, with retest of assay and appearance for aged stock.
Record whether each lot is DL- or L-malic acid and its particle size, because sour-sanding results and organic eligibility depend on both. Check fumaric acid on the COA when changing suppliers of DL-malic acid.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1069 affirms malic acid as GRAS for use as a flavor enhancer, flavoring agent and adjuvant, and pH control agent in food, except baby food, with maximum levels set by food category.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(a) lists L-malic acid as a nonsynthetic substance allowed in products labeled organic.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes malic acid.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Stoney Creek, Canada
Sells it as EasyAcid
Canadian producer focused on malic acid and food-grade fumaric acid, sold in several grades to food, beverage, confectionery, supplement, animal feed and industrial customers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include dL-malic acid, l-malic acid, buffered malic acid and solution. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay (titration), fumaric and maleic acid, optical rotation, water-insoluble matter and residue on ignition and lead, each with its method, specification and result for that lot.
Malic acid is hygroscopic and will cake in humid conditions, so it is kept sealed in lined bags in a cool, dry store. Buffered and fine-powder grades are more prone to clumping once a bag is opened. Shelf life is set by the supplier's specification, with retest of assay and appearance for aged stock.
21 CFR 184.1069 affirms malic acid as GRAS for use as a flavor enhancer, flavoring agent and adjuvant, and pH control agent in food, except baby food, with maximum levels set by food category. 7 CFR 205.605(a) lists L-malic acid as a nonsynthetic substance allowed in products labeled organic. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes malic acid.
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