know sth abou DL-Malic acid

Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique which is derived from the Latin word for apple, mālum. It is an organic compound with the formula HO2CCH2CHOHCO2H. This dicarboxylic acid is the active ingredient in many sour or tart foods. Malic acid is found mostly in unripe fruits.

DL-MALIC-ACID can be used as an acidulant in cool drinks (including lactobacillus drinks, milk drinks, carbonated drinks, cola), frozen foods (including sherbet and ice cream), processed foods (including wine and mayonnaise). It is used as color-keeper and antiseptic of juice. It is also used as emulsion stabilizer of egg yolk. Dl-Malic acid also can be used as pharmaceutical intermediate, cosmetic, rinse, metal cleaner, buffering agent, retarder in textile industry, fluorescent whitening agent of polyester fibre.

DL-malic acid and L-malic acid is a safe and non-toxic substances, used for flavor intensifier, scented agent, supplementary drug and pH control agent, the United States provides hard sugar should not exceed 6.9%, other food around 0.7%, but not both DL-MALIC-ACID for baby food in the required purity of over 99%, the melting point of 127-130 ° C, the content of heavy metals below 0.002%. Scorching residues below 0.05%. The material is strong acid, in 17 ° C, 0.1 molar aqueous solution of pH 2.28, and can stimulate mucosal injury tooth enamel.