Top Quality R-Epichlorohydrin - DL-Malic Acid CAS 617-48-1 Purity 99.0%~100.5% High Quality – Ruifu

High Quality, Commercial Production
DL-Malic Acid CAS: 617-48-1
L-(-)-Malic Acid CAS: 97-67-6
D-(+)-Malic Acid CAS: 636-61-3
Diethyl L-(-)-Malate CAS: 691-84-9
Diethyl D-(+)-Malate CAS: 7554-28-1
Dimethyl L-(-)-Malate CAS: 617-55-0
Dimethyl D-(+)-Malate CAS: 70681-41-3

Package: Bottle, Cardboard Drum, 25kg/Drum, or according to customer’s requirement.

Storage Condition: Store in sealed containers at cool and dry place; Protect from light, moisture and pest infestation.

DL-Malic Acid (CAS: 617-48-1) is primarily used in the food and beverage industry often contributing to the sour taste of fruits. It has been widely used as a Food Additives.

DL-Malic Acid (CAS: 617-48-1) is responsible for the refreshing taste you get when you bite into certain sour fruits like apples, grapes, and cherries. Its smooth, lasting tartness makes it the perfect food additive. When malic acid food grade ingredients are blended with other acids, sugars, sweeteners, and seasonings, it can result in highly pleasing flavors, allow for extended flavors, and even act as a food acidity regulator.

Used in refreshing beverage (such as Lactobacillus beverage, milk beverage, soda, cola), frozen food (fruit dew, ice cream, etc.).
Uses also include as raw materials for pharmaceuticals, cosmetics, dental lotions, metal cleaners, buffers, coagulants in textile industry, and fluorescent whitening agents for polyester fibers.

This ingredient’s commercial uses are wide-ranging and occur from the food and beverage industry to personal care products and beyond. As a result, malic acid is one of the most in-demand food additives on the market today. DL-Malic Acid (CAS: 617-48-1) supplementation improves the carcass characteristics of finishing Pelibuey lambs. DL-Malic Acid (CAS: 617-48-1) can inhibit the floatability of muscovite.

The palate of malic acid is close to natural juice and has a natural fragrance. Compared with citric acid, malic acid has greater acidity (sour taste is 20% stronger than citric acid), lower heat output, softer taste (higher buffering coefficient) and longer detention time. The corrosion damage is weak, and the wear of the tooth enamel is small, which does not damage the mouth and teeth. Malic acid is a new generation of food acidity, which is known as &ldquo in the biological and nutritional fields; the most ideal food acidity agent ” It is widely used in many kinds of foods, such as wine, beverage, jam, chewing gum and so on. It has become the third place food sour agent after citric acid and lactic acid. It is one of the most widely used organic acids in the world food industry.

The taste and flavor can be improved by adding malic acid in cool drinks, powder drinks, lactic acid drinks, milk drinks and juice drinks. Malic acid with two peptide synthetic sweetening agent aspartame, add flavor soft drinks as a fixing agent. As its acid flavor is better than citric acid, the application of malic acid in the food industry has gradually replaced citric acid in recent years. When there is a certain amount of pectin and sugar, acid is the key condition for the formation of the gel. Malic acid can make the pectin gel effect, so it can be used to make fruit cake, jelly gel jelly and puree etc.

Contains natural moisturizing ingredients of malic acid, can be easily dissolved in &ldquo bonding between drying flake of dead cells; stickies ”, which can clear the skin surface wrinkles, make skin tender, smooth and elastic, so favored in cosmetic formulations.