Malic Acid
| Alternate names: | E296, DL-Malic Acid |
Function:
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Acidity regulator, Emulsifier, Sequestrant |
Product Uses:
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Used in fruit juice concentrates, tinned fruit and vegetables, frozen vegetables, soups, broths, beer, ciders, vinegar, condiments, vegetables, sauces, batters, pre-cooked foods, processed meats, soybean products, breakfast cereals, confectionery and snack foods |
Notes:
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Occurs in two chiral molecules, the D- and L- forms. L-malic acid is a naturally occurring organic acid that is used in the body to derive ATP from food. Malic acid may aid in the treatment of fibromyalgia. Commercial malic acid is usually a mixture of the two types, synthesised by heating maleic acid with dilute sulphuric acid, under pressure. Infants and young children should avoid it. Some reports of allergic reactions in sensitive people. |
Is it harmful?
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Certain People |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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