Malic acid

Malic acid (CAS 6915-15-7), also known as E296, is a dicarboxylic hydroxy acid used in food, pharmaceutical, and personal care manufacturing.

Where is Malic acid used?

• Food and beverage: acidulant, pH regulator, and flavor enhancer that acidifies confectionery, fruit-flavored drinks, and low-calorie products while extending shelf life
• Pharmaceuticals: pH adjustment in oral solutions, effervescent tablets, and chewable formulations where taste masking is a priority
• Personal care: buffering agent in leave-on and rinse-off products such as toners, shampoos, and chemical exfoliants
• Cosmetics: synergist with other preservative systems, improving antimicrobial efficacy at controlled pH ranges
• It delivers a smooth, tart taste profile preferred over citric acid in many formulations.
• In fruit and vegetable processing it counteracts enzymatic browning, keeping cut apples, potatoes and canned goods fresh and visually appealing longer.
• In calcium-fortified beverages, use instead of citric acid prevents cloudiness caused by precipitation of calcium citrate.

Good to know: Both L-malic acid and DL-malic acid are commercially available; buyers specify chirality based on application and regulatory requirements for their specific region.

Formulation notes

• Higher flavour intensity than other acids means lower dosage is required in food formulations.
• Milder, fruitier character; more intense and longer lasting than citric acid but less pungent.

Typical specification

• Malic acid content of at least 99% is specified.
• Maleic acid limit of 0.05% by weight applies.
• Lead content below 5 mg/kg is required.

Regulatory status

• No specific maximum level is set in the EU; it may be dosed quantum satis according to technological need.
• Authorised in the EU as food additive E296 in numerous food categories.

Frequently asked questions about Malic acid

What is the limit for fumaric acid in malic acid specifications?

The limit for fumaric acid is 1% by weight.

How does malic acid affect pectin gel texture in fruit preparations?

Due to its buffering capacity, pectin gel texture is more consistent.

Why is malic acid preferred in non-carbonated beverages?

It is the preferred acidulant because it can enhance fruit flavors and mask the lingering taste of some salts.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.