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| Synonyms:2-Hydroxybutanedioic acid Hydroxybutanedioic acid Hydroxysuccinic acid Apple acid Deoxytartaric acid Molecular Formula:C4H6O5 Molecular Weight: 134.09 HS Code: 2918190090 Grade:Food Grade、≥99% Hazard Class:General Cargo | |||||||||
6915-15-7
bosschemical
6915-15-7
Malic acid (2-hydroxybutanedioic acid; HOOC-CH(OH)-CH₂-COOH, CAS 6915-15-7) is a naturally occurring dicarboxylic acid — the signature acid of apples and many fruits — supplied as a white crystalline powder for food, beverage, cosmetic and industrial applications (non-pharmaceutical use). As food additive E296 it is one of the world's most versatile acidulants: its smooth, lingering sourness makes it the preferred acid for sour sweets and candies, soft drinks and fruit beverages, where it is often used with or in place of citric acid. In wine and fermented beverages it is the natural grape acid that defines tartness and freshness. Beyond food, malic acid is a well-established cosmetic ingredient (pH adjustment and buffering), a chelating and buffering agent for industrial formulations, and a component of metal-cleaning and electroplating chemistry.
Core value propositions:
● Food-Grade Acidulant (Core Application): E296-approved, smooth and lingering sourness for sweets, beverages and processed foods;
● Natural Fruit & Wine Profile: the signature acid of apples, grapes and wine character;
● Cosmetic & Dentifrice Ingredient: pH adjuster and buffering in personal care formulations;
● Industrial Chelating & Cleaning: metal cleaning, electroplating, chelating and buffering applications; EPA Safer Choice Green Circle (low concern).
Item | Specification |
Chemical Name | Malic acid (2-hydroxybutanedioic acid; hydroxysuccinic acid) |
Synonyms | DL-malic acid (racemic); L-malic acid; apple acid; E296 |
CAS No. | 6915-15-7 (DL/racemic); L-form 97-67-6; D-form 636-61-3 |
EC No. (EINECS) | 230-022-8 (racemic; L-form 202-601-5) |
Molecular Formula | C₄H₆O₅ (HOOC-CH(OH)-CH₂-COOH) |
Molecular Weight | 134.09 g/mol |
Appearance | White crystalline powder or granules |
Solubility | Very soluble in water (558 g/L at 20 °C); soluble in ethanol |
Grades | Food grade (E296) |
Malic acid, HOOC-CH(OH)-CH₂-COOH (MW 134.09), is a four-carbon dicarboxylic acid carrying a secondary hydroxyl group — hence its systematic name 2-hydroxybutanedioic acid. It exists as two enantiomers: L-malic acid (the naturally occurring form in apples and other fruits) and D-malic acid, with the commercial DL (racemic) product being an equal mixture of both. Industrially, racemic malic acid is produced by the double hydration of maleic anhydride, while L-malic acid is obtained by fermentation of fumaric acid; the enantiomers can also be separated by chiral resolution. The two carboxyl groups give the acid its sharp, clean tart taste and its chelating and buffering behavior, and the hydroxyl group contributes a smoothness that distinguishes it from citric acid. It is very soluble in water, melts at ≈ 130 °C in the DL form, and has a flash point of ≈ 203 °C.
● E296 food-grade acidulant: approved in the EU, USA and Australia/New Zealand; safe, well-regulated food additive.
● Smooth, lingering sourness: preferred over citric acid for sour sweets and candies.
● Natural fruit profile: the signature acid of apples, grapes and many fruits.
● Chelating and buffering agent: metal-ion sequestration and pH control in industrial and cosmetic formulations.
● Verified low concern: EPA Safer Choice Green Circle classification.
● Versatile across industries: food, beverages, wine, cosmetics, dentifrices, metal cleaning and electroplating.
● Consistent quality: controlled assay, melting point, clarity and heavy-metal content with COA.
1 Food & Beverage — Acidulant (Core Application)
Malic acid is the food industry's premium acidulant (E296), often used with or in place of citric acid:
● Sour sweets and candies: smooth, long-lasting sourness — with a label warning on excessive consumption (mouth irritation).
● Soft drinks, fruit drinks and juice blends: acidity and flavor enhancement.
● Confectionery, jams, jellies and processed foods: flavoring agent and acidity regulator.
● "Salt and vinegar" style snacks: component of sour flavor systems.
2 Wine & Fermented Beverages
● Wine making: natural acid of grapes (up to 5 g/L), contributing tart taste and freshness.
● Acidity adjustment during vinification; malolactic fermentation converts malic acid to milder lactic acid.
● Cider and fruit wines: acid balance and clean, pure sour character.
3 Cosmetics & Personal Care
● Cosmetic ingredient (EUCOSMETICS inventory; CIR-reviewed): pH adjuster and buffering in formulations.
● Dentifrices: toothpaste and oral-care products.
● Skin-care and personal care products: mild acid pH adjustment.
4 Industrial Applications
● Chelating agent: metal-ion sequestration in process chemistry (Merck Index).
● Metal cleaning: acid and alkali cleaning of metals in industrial processes.
● Electroplating: component of plating-bath chemistry.
● Intermediate in chemical synthesis: manufacture of esters, salts and coumarin derivatives.
● Antioxidant for fats and oils; discoloration inhibitor.
Packaging (customizable):
● 25 kg multi-wall paper bags with PE liner (food-grade); 1,000 kg big bags; small packs on request;
Storage:
● Store in a cool, dry, well-ventilated area; keep containers tightly closed;
● Avoid moisture and direct contact with strong alkalis and oxidizing agents;
● Protect from prolonged high temperature (flash point ≈ 203 °C).
● Factory-direct supply: own production and sourcing capability, transparent pricing, no middleman markup.
● Stable quality: strict internal control, every batch tested (assay, melting point, clarity, heavy metals), COA with every shipment.
● Fast response: quotations and technical support (COA, SDS, application advice); small trial orders accepted.
Malic acid (E296) is used mainly as a food and beverage acidulant — sour sweets, candies, soft drinks, fruit drinks, confectionery, jams and processed foods — and in wine and fermented beverages as the natural grape acid. Outside food it is used as a pH adjuster and buffering ingredient in cosmetics and dentifrices, and as a chelating agent, metal cleaner, electroplating chemical and synthesis intermediate in industrial applications. The grades we supply are for food, cosmetic and industrial use — not for pharmaceutical or medical applications.
Malic acid delivers a smoother, longer-lasting sourness than citric acid, and it is often used with or in place of citric acid in sour sweets and candies for a cleaner, more lingering tart profile. It is equally approved as a food additive (E296) in the EU, USA and Australia/New Zealand, and its natural fruit association (apples, grapes) makes it the acid of choice when a fresh, fruity sourness is wanted rather than the sharp citrus hit of citric acid.
Yes. Malic acid is an approved food additive (E296 / INS 296) in the EU, the USA and Australia/New Zealand, and it is classified as low concern under the EPA Safer Choice program (Green Circle). It is a mild irritant under GHS (eye/skin irritation) rather than a hazardous substance, and the main practical note in food use is that excessive consumption of very sour candies can irritate the mouth — which is why some products carry a warning label. Follow the recommended usage levels for your application.
L-malic acid (CAS 97-67-6) is the naturally occurring enantiomer found in apples and other fruits, produced commercially by fermentation of fumaric acid. DL-malic acid (CAS 6915-15-7) is the racemic mixture of L- and D-forms, produced industrially by double hydration of maleic anhydride and generally lower in cost. Both are approved for food use and perform equivalently as acidulants in most applications; L-malic acid is preferred where a "natural" declaration matters.
