Ingredient Information

Function

Malic acid is an organic compound made by all living organisms. It is the source of sourness in some fruits, such as green apples and grapes. Malic acid adds the tart taste to many wines. In the food industry, Malic acid is given the ingredient number E296.

Malic acid is the primary source of flavor in some “extreme” candies because it adds a clean sourness. It is also seen in many beverages, sweet confections, and cheeses. Malic acid is highly soluble and has a lower melting point than other acids. It is an economical ingredient.

Other Use and Industries

Malic acid is often used in germicidal soaps. It is found in medicines like cough syrups and throat lozenges. It is also seen in skin care products.

Health Effects

Malic acid is a naturally occurring compound in many fruits but can also be synthesized, producing the form D-Malic acid. Excess consumption of Malic acid supplements may cause cramping and bloating and the Journal of Medicine recommends that sufficient amounts of water be taken with supplements.

Malic acid is sometimes used to treat chronic fatigue syndrome because it boosts metabolism and increases energy. Malic acid also helps to reduce metal toxicity in the human body because it acts as a metal chelator, binding to metals and inactivating them. There is no proven safe dose of Malic acid. Some reports say that excess consumption may cause weight gain.

Origins

Malic acid is an organic compound made by all living organisms. It is what gives some fruits their sour taste, such as green apples and grapes. The amount of malic acid in fruit decreases with ripeness. Malic acid is seen in two forms, L-Malic acid, which occurs naturally, and D-Malic acid which is manufactured synthetically. D-Malic acid is produced by carboxylation of phosphoenolpyruvate, which is found in the guard cells of plant leaves.

Malic acid was first isolated in apple juice in 1785, by Carl Scheele. It was named after “acid malique,” a Latin name derived from the word for “apple.” The amount of malic acid in fruit decreases with ripeness. Malic acid is approved as a food additive in the UK, USA, Australia, and New Zealand.