DefinitionThis section has been translated automatically.
Malic acid is a dicarboxylic acid which occurs as natural, left-turning L-malic acid and as right-turning D-malic acid. The L-form is an intermediate product in the citrate cycle.
In nature, malic acid is found in unripe apples, quinces, grapes, barberries, rowan berries and gooseberries. The salts of malic acid are called malates.
General informationThis section has been translated automatically.
Malic acid is authorised in Europe under E 296 as a food additive. Both the natural L-form and the synthetic D-form can be used in food technology. Malic acid is used to support antioxidants and to inhibit enzymes responsible for the brown colouring of cut vegetables and fruit. The salts du Ester of malic acid are called malates