DL Malic acid is a synthesized white odourless, free flowing Granular, or liquid, organic acid.
Malic acid is also known as “apple acid”, and occurs in nature in virtually all fruits and vegetables and forms an integral part of the Krebs Cycle in the human body.
Malic acid has a refreshing mellow smooth enduring sourness, intensifying the impact of many flavours in foods and beverages.
Malic acid provides more sourness than citric acid and as a result less acidulant is required to obtain the same taste profile.
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Isegen malic acid is the only granular malic acid manufactured in the world and is therefore unique.
The product is dust free, free-flowing with an even particle size.
Malic acid melds with flavourants enhancing the flavour profile and does not overpower the fruity flavour in foods.
Overall tartness is smoother than other acids, which have a sharper tartness e.g. citric acid.
Sourness lasts longer resulting in economy of usage
Masks the bitter after taste of artificial sweeteners
Liquid malic acid provides the beverage customers with ease of handling
Low Hygroscopicity than citric acid
Malic acid provides the tart taste especially in artificially sweetened products, where the bitter aftertaste of the sweetener is masked by the acid.
Liquid malic acid is the acidifier of choice particularly in larger applications. Fruit flavours are enhanced, pH stability improved and artificial sweetener aftertaste masked.
Malic acid dissolves rapidly and is non-hygroscopic.
Less malic acid is required to achieve the same sourness and flavour compared to citric acid. The bitter aftertaste of artificial sweeteners is masked by the malic acid longer lasting taste.
Liquid malic acid is the acidifier of choice in the cider industry improving the taste and flavour profile.Malic acid is added to wine to stabilise pH and for malo-lactic fermentation.
Milk drinks flavoured with fruit juice and acidified with malic acid have improved flavour and palatability.
Malic acid increases the sourness intensity and enhances fruit flavours. The lower melting point enables malic to be incorporated into hard candy without added water.
Many users blend acidulants to achieve unique taste profiles e.g. Malic acid for lingering sourness, fumaric acid to sustain the tartness longer.
In soft candies such as jellies and gums, malic acid is used to achieve a fruity taste profile. The high solubility allows the malic acid to be blended with cooled confections thus allowing for good product clarity.
Malic acid is the acid of preference because less of the expensive artificial sweetener is required in combination with the malic acid when compared with citric acid.
Ideally a blend of acids is used in chewing gum to prolong the taste profile, but malic acid is preferred due to its flavour enhancement properties.
Malic acid strengthens and creates a more natural fruit flavour when used in dairy products, frozen deserts or baked products. Malic acid also stabilises the pH balance of these products.
- Canned Food
- Frozen Food
- Meat Processing
- Fat and fat containing foods
- Extracts flavours and colours
- Sports and energy drinks
- Pharmaceutical ingredients
- Cosmetic ingredients
- Pet foods and animal feeds
- Building materials (Gypsum)
- Detergents as chelating agent
- Metal plating and treatment
- De-scaling and rust removal