Food additive and acidulant dl-malic acid raw Materials Powder

CAS:617-48-1

MF:C4H6O5

MW:134.09

EINECS:210-514-9

Specification​: 99% min dl-malic acid Powder

Sample:dl-malic acid Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Dl-malic acid, as a commonly used food additive and flavoring agent, is widely used in jelly and fruit based foods to help food absorption and improve appetite. As a sour agent, it can be used instead of citric acid. Commonly used as cooling drinks, cold food, processed food sour agent, preservative, fruit drinks and other color retaining agent. In the non-food industry, it can be used in pharmaceuticals, cosmetics, metal cleaners, industrial deodorants and buffers. It is used in textile industry as anticoagulant, fluorescent whitening agent and so on.

Uses of dl-malic acid.

Dl-malic acid is used in the food industry as a sour agent, color preservative, emulsifying stabilizer for egg yolks, etc., and is also used in pharmaceuticals. Dl-malic acid is used as a refreshing beverage (such as lactic acid bacteria beverage, milk beverage, soda, cola), frozen food (such as sheryl, ice cream, etc.), sour taste agent for processed food (such as fruit wine, mayonnaise), color preservation agent for fruit drinks, preservative and emulsifying stabilizer for egg yolks. It is also used as a raw material for pharmaceuticals, cosmetics, dental cleansers, metal cleaners, anticoagulants in the textile industry, fluorescent whitening agents for polyester fibers.

Pharmacological action of dl-malic acid.

Product Method of Bulk dl-malic acid Powder.

Dl-malic acid can be prepared by catalytic addition of fumaric acid or maleic acid to water under high temperature and high pressure. Fumaric acid was dissolved in distilled water, preheated to 50℃ and added to the high-pressure reactor. Heating to 180-199℃, pressure about 1MPa, reaction 8h after cooling to 100℃ below, the reactant pressed out. At 60℃ vacuum concentration, crystallization. After cooling, dehydration and drying, the finished product is obtained. The yield is 88%. The other main production method of malic acid is fermentation, which uses a variant yeast to ferment sugars.