Louis Francois Malic Acid is a professional food-grade acidulant used to add clean, lasting sourness and regulate acidity in confectionery, fruit preparations, bakery products, and desserts. It is a versatile acid for formulas where you want a more rounded tartness and better sweet-sour balance.

Use

Malic Acid can be incorporated into dry mixes or dissolved into the water phase, depending on the recipe. It is used to adjust acidity and sharpen fruit flavour in both sweet and processed fruit applications.

Recommended Dosage

Use according to the application and desired acidity. Many listed food categories are allowed on a quantum satis basis.

Applications / Practical Uses

Malic Acid is suitable for edible ices, fruit and vegetable preparations, jams, jellies, marmalades, confectionery, coatings, fillings, bakery wares, and desserts. In practical pastry use, it works well in fruit fillings, sour confectionery, glazes, jams, and frozen desserts where sweetness needs balancing with a vivid tart note.

Observations

Malic Acid is supplied as a white powder or crystal with a sour odour and sour taste. It is produced by chemical synthesis, has a minimum purity of 99%, and a melting point of 127–132°C. It is suitable for Halal, Kosher, Vegan, and Vegetarian use.

Origin

Malic Acid is of chemical synthesis origin.