Malic Acid (hydroxysuccinic acid)

Food grade DL-Malic Acid for wine making

Code	Pack Size	Price (Inc. VAT + Postage)
59X	50g	£3.99	Out of stock
59Y	100g	£4.99	Out of stock
59S	500g	£9.99	Out of stock
59B	1Kg	£12.99	Out of stock
59L	4Kg	£29.99	Out of stock

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Food Grade Malic Acid

Malic acid is the principal acid contained in apples and many other fruits and vegetables.

Malic acid has:

a clean, mellow, smooth, persistent sourness,
flavour enhancement and blending abilities,
a high solubility rate,
lower hygroscopicity than Citric or Tartaric acids,
a lower melting point than other acids for easier incorporation into molten confections,
and good chelating properties with metal ions.

It forms:

economical acidulant blends with other acids,
more soluble calcium salts than Citric acid, and
effective buffering mixtures.

In winemaking, when certain bacteria convert malic acid to lactic acid (which is much less strong and sour), a process called "malolactic fermentation" occurs. This reduces the wine\'s tartness, adds complexity to the flavor and sometimes contributes a slight sparkle. Malic acid is used as an acidulant as well as a flavoring agent in the processing of some foods.

SPECIFICATION:

Purity:                      99% minimum
Molecular formula:   C₄H₆O₅
Molar mass:             134.09 g mol⁻¹
Density:                    1.609 g/cm³
Solubility in water:    558 g/l (at 20 °C)

Fumaric acid:       1% max
Arsenic:       3 ppm max
Heavy metals:      20ppm max
Moisture:       0.3% max

Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. This dicarboxylic acid is the active ingredient in many sour or tart foods.