Identification

Namemalic acid
IUPAC2-hydroxybutanedioic acid
CAS Number6915-15-7
EINECS230-022-8
FDA UNII817L1N4CKP
Molecular FormulaC4 H6 O5
Molecular Weight134.08782000
MDL NumberMFCD00064212
Nikkaji NumberJ3.091K
Beilstein1723539
CoE Number17
XlogP3-1.30 (est)

Regulatory

FDA/DG SANTE Petitions, Reviews, Notices184.1069
JECFA Food AdditiveDL-Malic Acid
GSFA CodexMalic acid, DL- (296)
DG SANTE Food Flavourings08.017 DL-malic acid
DG SANTE Food AdditivesDL-malic acid
DG SANTE Food Contact MaterialsDL-malic acid
FDA Mainterm (SATF)617-48-1 ; MALIC ACID
FDA RegulationFDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE

Physical Properties

Appearance white crystalline powder (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed Yes
Melting Point 131.00 to 135.00 °C. @ 760.00 mm Hg
Boiling Point 306.00 to 307.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.000071 mmHg @ 25.00 °C. (est)
Vapor Density 4.6 ( Air = 1 )
Flash Point 308.00 °F. TCC ( 153.33 °C. )
logP (o/w) -1.370 (est)
Soluble in water, 1000000 mg/L @ 20 °C (exp)

Organoleptic Properties

Odor Strength none
Odor Description at 100.00 %.
Taste Description strong acidic

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 3500 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents and adjuvants, curing and pickling agents, flavor enhancers
Recommendation for malic acid usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)13000.00 (μg/capita/day)

American International Chemical, Inc.

Consistent sources

North American supplier for globally sourced ingredients.

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Augustus Oils Ltd

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Augustus Oils Ltd, in harmony with nature - to present it at its best...

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ECSA Chemicals

Human Chemistry

ECSA Chemicals has been active since 1913 in the trading and international commerce of raw materials. With an organisation divided into industrial segments managed by specialists, it has become one of...

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Glentham Life Sciences Ltd

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Glentham Life Sciences is a supplier of fine chemicals and raw materials with warehousing, laboratories and packaging facilities in the UK.

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Penta International Corporation

Chemistry innovation

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Sigma-Aldrich

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TCI AMERICA

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We continuously strive to advance our technology.

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Qingdao Free Trade Zone United International Co Ltd

Quality Products

A partner in your supply chain solution.

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Potential Uses

None Found

Natural Occurrence

allspice fruit apple custard apple plant apricot fruit banana fruit bean fava bean fruit bilberry leaf borage leaf broccoli asparagus broccoli plant brussel sprout leaf buckthorn sea buckthorn fruit buckwheat leaf cabbage leaf carrot root celery root celery shoot chamomile sweet false chamomile plant cherry sour cherry fruit juice chicory plant chive leaf coconut seed corn silk cranberry fruit currant red currant fruit elder black elder fruit fennel seed fig fruit fig fruit juice fig leaf flax seed ginkgo biloba pollen gooseberry fruit grape fruit grape plant kohlrabi stem lettuce leaf lime fruit loquat leaf lupine white lupine seed mandarin fruit mango fruit oat hull husk onion bulb onion leaf orange fruit papaya fruit papaya latex parsley root passion fruit fruit pea seed pear fruit pineapple fruit plum fruit pomegranate fruit pomegranate fruit juice poppy opium poppy latex potato tuber purslane plant quince seed raspberry red raspberry fruit rhubarb plant rose hips fruit roselle flower roselle leaf roselle stem rue leaf sage plant soursop plant soybean seed spinach leaf star fruit fruit sunflower leaf tamarind fruit tamarind leaf tea leaf tomatillo fruit tomato fruit walnut english walnut fruit

Synonyms

butanedioic acid, 2-hydroxy- deoxytetraric acid (±)-1- hydroxy-1,2-ethane dicarboxylic acid (±)-1- hydroxy-1,2-ethanedicarboxylic acid 2- hydroxy-succinic acid mono hydroxybernsteinsaeure hydroxybutandisaeure hydroxybutane dioic acid 2- hydroxybutanedioic acid DL- hydroxybutanedioic acid 2- hydroxyethane-1,2-dicarboxylic acid hydroxysuccinic acid (±)- hydroxysuccinic acid 2- hydroxysuccinic acid alpha- hydroxysuccinic acid (±)- malic acid dextro,laevo- malic acid DL- malic acid R,S- malic acid R,S(±)- malic acid malic acid DL malic acid FCC malic acid FCC fine granular malic acid FCC powder malic acid solution malic acid, (DL) musashi-no-ringosan pomalus acid PubMed: A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine. J-Stage: Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash PubMed: The flavor of pomegranate fruit: a review. PubMed: Antioxidant capacity, quality, and anthocyanin and nutrient contents of several peach cultivars [Prunus persica (L.) Batsch] grown in Spain. PubMed: Metabolome of Vanilla planifolia (Orchidaceae) and related species under Cymbidium mosaic virus (CymMV) infection. PubMed: A natural mutation-led truncation in one of the two aluminum-activated malate transporter-like genes at the Ma locus is associated with low fruit acidity in apple. PubMed: Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.). PubMed: A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor. PubMed: The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. PubMed: Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors. PubMed: The sensory interactions of organic acids and various flavors in ramen soup systems. PubMed: Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. PubMed: Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits. PubMed: Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation. PubMed: Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. PubMed: The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation. PubMed: Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation. PubMed: Consumer acceptance of raw apples treated with an antibacterial solution designed for home use. PubMed: Physicochemical Characteristics of Selected Sweet Cherry Cultivars. PubMed: Acetaldehyde metabolism by wine lactic acid bacteria. PubMed: Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni. PubMed: Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.