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DL-Malic acid

DL-Malic acid structure

CAS No:
617-48-1
Formula:
C4H6O5
Chemical Name:
DL-Malic acid
Synonyms:
(+/-)-2-HYDROXYSUCCINIC ACID;MALIC ACID, DL-;(+/-)-butanedioicaci;Musashi-no-Ringosan;DL-Malic acid, 98% (DL-felsre);C00711;(+/-)-HYDROXYBUTANEDIOIC ACID;(+/-)-HYDROXYSUCCINIC ACID
Categories:
Food Additives > Acidity Regulators

Description

white crystalline powder

White or nearly white, crystalline powder or granules having a strongly acid taste. One g dissolves in 0.8 mL of water and in 1.4 mL of alcohol. Its solutions are optically inactive. It melts at about 130°.

ChEBI: Malic acid is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. It has a role as a food acidity regulator and a fundamental metabolite. It is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid. It is functionally related to a succinic acid. It is a conjugate acid of a malate(2-) and a malate.

Crystallise the acid from acetone, then from acetone/CCl4, or from ethyl acetate by adding pet ether (b 60-70o). Dry it at 35o under 1mm pressure to avoid formation of the anhydride. [Beilstein 3 IV 1124.]

DL-Malic acid Basic Attributes

Molecular Weight：

134.09

Exact Mass：

134.09

EC Number：

210-514-9

Color/Form：

White to Off-White

HScode：

2918990090

Characteristics

PSA：

94.83

XLogP3：

-1.0934

Appearance：

White crystal powder

Density：

1,609 g/cm3

Melting Point：

131-133 °C(lit.)

Boiling Point：

150℃[at 101 325 Pa]

Flash Point：

203ºC

Refractive Index：

1.529

Water Solubility：

500g/L at 25℃

Storage Conditions：

Keep container closed when not in use. Store in a cool, dry, well-ventilated area away from incompatible substances.

Vapor Pressure：

<0.1 mm Hg ( 20 °C)

Vapor Density：

4.6 (vs air)

Flammability characteristics：

Non flammable

Odor：

Characteristic

Taste：

Smoothly tart

PH：

pH of a 0.001% aqueous solution is 3.80, that of 0.1% solution is 2.80, and that of a 1.0% solution is 2.34

PKA：

pK1:3.458;pK2:5.097 (25°C)

Critical Temperature & Pressure：

Refrigerator

Safety Information

wgk germany：

hazard class code：

safety instructions：

26-39

RTECS Number：

ON7175000

Marks：

Stability/Shelf Life：

Stable. Incompatible with strong oxidizing agents, strong bases, amines, alkali metals, carbonates.

Precautionary statement(s)：

P264, P280, P302+P352, P305+P351+P338, P321, P332+P313, P337+P313, P362

Hazard Statements：

22-37/38-41-42/43-34

DL-Malic acid Use and Manufacturing

Methods of Manufacturing

The fumaric acid or maleic acid by high temperature and high pressure catalytic water, can be obtained DL-malic acid. The fumaric acid was dissolved in distilled water and preheated to 50 ° C to the high pressure reactor. Heated to 180-199 ℃, the pressure of about 1MPa, 8h after the reaction cooled to below 100 ℃, the reaction out. And concentrated in vacuo at 60 ° C to precipitate crystals. And then by cooling, dehydration, drying derived products. Yield 88%. Malic acid Another major production method is the fermentation method, with the variant yeast fermentation of saccharides in the system.

Uses

The active ingredient in many sour or tart foods.Malic acid is an internationally recognized safe food additive. It is used as a sour agent, preservative and Ph value regulator. Its acidity is soft and long lasting. The acidity is 20% stronger than citric acid. It can be used for all kinds of foods and used in proper amount according to production needs. In the food industry, it is used as a sour agent, color retention agent, preservative and emulsification stabilizer for egg yolk, etc., and also used in pharmaceuticals. Used as biochemical reagents and experimental reagents

DL-malic acid is primarily used in the food and beverage industry.

Material

Maleic anhydride

Fumaric acid

Vanillin

Carbon dioxide

Calcium carbonate

Glucose

Ethanol

Methanol

Acetone

Salicylic acid

Nitric acid

2,2-Bis(4-hydroxyphenyl)propane

Furfural

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