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Malic acid in food

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Malic acid in food

Post  gill on Wed Jan 19, 2011 10:24 pm


Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique which is derived from the Latin word for apple. Malic acid contributes to the sourness of green apples. Malic acid is present in grapes. It confers a tart taste to wine, although the amount decreases with increasing fruit ripeness. The process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid, when added to food products, is denoted by E number E296. Malic acid is the source of extreme tartness in USA-produced confectionary, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets and Salt & Vinegar-flavor potato chips. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.


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