| Basic Information | |
| Product name | L-Malic Acid |
| Grade | Food grade |
| Appearance | White or almost white powder |
| CAS NO. | 617-48-1 |
| Assay | 99%-100.5% |
| Shelf life | 3 years |
| Packing | 25kg/drum |
| Characteristic | Stable, May be weakly light or air sensitive. Incompatible with oxidizing agents, alkalies, iron, copper |
| Condition | Store at +5°C to +30°C |
Description
Malic acid, which occurs in nature in three forms, D-malic acid, L-malic acid and DL-malic acid, is a white crystalline or crystalline powder with strong hygroscopic properties, soluble in water and ethanol, and has a particular pleasant sour taste.
Function
L-Malic Acid serves as a pH regulator, enhancing flavor quality, boosting antioxidation to prevent food spoilage, stabilizing color, reducing turbidity, and strengthening gelling properties.
Application
- Masking bitterness and saltiness
The addition of L-Malic Acid significantly masks the bitterness and enhances the saltiness of low-sodium salts.
- Improve athletic ability
L-Malic Acid improves exercise performance through the tricarboxylic acid cycle pathway, primarily by increasing the activity of cytoplasmic and mitochondrial malate dehydrogenases. This leads to a rapid increase in tricarboxylic acid cycle intermediates, thereby enhancing the rate of the tricarboxylic acid cycle and ATP production.
