Malic Acid
The short version
A tart-tasting organic acid naturally abundant in apples and used as a flavoring acid.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Isolated from apple juice by Carl Scheele in 1785. Industrial production today is by hydration of maleic anhydride or fumaric acid.
How it's used
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.
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.
Physical & chemical properties
White crystalline powder, very soluble in water. Stronger and slightly longer-lasting tartness than citric acid at the same concentration.
Regulation worldwide
Permitted globally for food use. Restricted only in infant formula in some jurisdictions due to metabolic immaturity in newborns.
Educational information only. Not medical or dietary advice.