Processed
Malic Acid
Malic acid is a dicarboxylic organic acid abundant in apples and many stone fruits, manufactured synthetically for food as white crystalline powder. It delivers a slower-building, longer-lasting sour than citric acid—the tart backbone of green-apple, sour-candy, and many fruit-beverage profiles. DL-malic acid is the usual commercial food grade; L-malic is the natural isomer. It dissolves readily, pairs well with citric in acid blends, and holds flavour through cooking better than some sharper acidulants. Overuse makes products persistently tart without citrus lift. Store airtight; free-flowing crystals clump if damp.
Also known as: E296, Malic acid (E296), Malic acid, Ringo-san, DL-Malic acid
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4 mg
- Salt 0.01 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Energy 247 kcal
- Water 0.3 g
- Minerals 5 mg
- Major Minerals 5 mg
- Organic Acids 99.6 g
- Malic Acid 99.6 g
Minerals
Sodium: 4 · Calcium: 1 ·
DL-malic acid is a crystalline acidulant with a lingering green-apple sour, used in sweets and beverages. It is an organic acid (E296), not a carbohydrate. Energy follows the 3 kcal/g organic-acid factor (~247 kcal/100 g); sugars and starch are 0.
In the kitchen
Culinary partners and combinations that usually underperform with Malic Acid.
Usually avoid with
Often clash in flavour or tradition
History
Carl Wilhelm Scheele isolated malic acid from apple juice.
Synthetic malic acid entered confectionery for persistent fruit sourness.
Acid blends of malic and citric became standard in soft drinks and hard candy.
Sour-belt and extreme-candy trends pushed higher malic dosing in confectionery.