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E296AcidulantLow concern
Malic Acid
In plain words
The short version
A tart-tasting organic acid naturally abundant in apples and used as a flavoring acid.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI specified. Naturally present in many fruits and produced by the body in the Krebs cycle. Generally regarded as safe at typical use levels.
The detail
Isolated from apple juice by Carl Scheele in 1785. Industrial production today is by hydration of maleic anhydride or fumaric acid.
Used in candies, soft drinks, cider, and fruit-flavored products to enhance tartness with a slower flavor release than citric acid. Used in sugar-free gum to mask aftertaste.
White crystalline powder, very soluble in water. Stronger and slightly longer-lasting tartness than citric acid at the same concentration.
Permitted globally for food use. In the US it is affirmed as GRAS for use in food except baby food. JECFA notes that its ADI does not apply to D(-)-malic acid and its salts in very young infants.
Sources
- WHO JECFA database — DL-Malic acid (INS 296): ADI 'not specified' — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1969. No ADI specified; caveat for very young infants
- US eCFR — 21 CFR 184.1069 Malic acid (affirmed as GRAS), current as of 13 Oct 2026 — US Food and Drug Administration / Office of the Federal Register, 2026. US status: permitted in food except baby food
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.