L-Malic acid
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L-Malic acid
structure -
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CAS No:
97-67-6
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Formula:
C4H6O5
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Chemical Name:
L-Malic acid
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Synonyms:
Butanedioic acid,2-hydroxy-,(2S)-;Malic acid,L-;Butanedioic acid,hydroxy-,(S)-;Butanedioic acid,hydroxy-,(2S)-;Malic acid,l-;(2S)-2-Hydroxybutanedioic acid;Apple acid;(-)-Hydroxysuccinic acid;(-)-Malic acid;L-Malic acid;L-(-)-Malic acid;(S)-Malic acid;S-(-)-Malic acid;(-)-(S)-Malic acid;S-2-Hydroxybutanedioic acid;(-)-L-Malic acid;NSC 9232;(2S)-2-Hydroxysuccinic acid;L-Apple acid;(2S)-Malic acid;(S)-2-Hydroxysuccinic acid;(2S)-2-Hydroxysuccinic acid;(2S)-2-Hydroxybutanedioic acid;124501-05-9;498-37-3;6294-10-6;84781-39-5
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CAS No:
Description
L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste. clear colourless solution
OtherSolid|Solid|white crystalline powder, granules, or needles; acid taste; odourless or having a very faint caramellic acrid odour and a tart aciduous taste
(S)-malic acid is an optically active form of malic acid having (S)-configuration. It is a conjugate acid of a (S)-malate(2-). It is an enantiomer of a (R)-malic acid.
L-Malic acid Basic Attributes
134.09
134.09
1723541
202-601-5
J3TZF807X5
9232
DTXSID30273987
29181980
Characteristics
94.8
-1.3
White Powder
1.025 g/cm3
128.5-129.5 °C
140ºC
220 °C
-6.5 ° (C=10, Acetone)
H2O: 0.5 M at 20 °C, clear, colorless
Store at RT.
-2 º (c=8.5, H2O)
118.8 Ų [M-H]- [CCS Type: DT, Method: stepped-field]|116.3 Ų [M-H]-
Safety Information
3
36/37/38
26-36-37/39
ON7175000
Xi
Stable at room temperature in closed containers under normal storage and handling conditions.
P264, P280, P302+P352, P305+P351+P338, P321, P332+P313, P337+P313, P362
H315
|Warning|H315 (11.9%): Causes skin irritation [Warning Skin corrosion/irritation]|P264, P280, P302+P352, P305+P351+P338, P321, P332+P313, P337+P313, and P362|Aggregated GHS information provided by 1477 companies from 16 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
L-Malic acid Use and Manufacturing
Malic acid exists widely in nature, is the product of animal and plant metabolism, and is the main acid component in apples. Boil the juice of unripe apples, grapes and peaches, add lime water to form calcium salt precipitate, and then convert it to lead salt, and then generate free acid by treatment to obtain L-malic acid. The fermentation method is also possible to achieve industrialization. Fermentation using mutated yeasts can obtain special bacteria based on L-malic acid for acidification, or special bacteria based on production of malic acid for fermentation. L-malic acid, but the process is more complicated than the synthesis method, and the cost is higher. Japan uses biosynthesis to produce L-malic acid. First, Bredacterium ammoni-agenes cells were fixed with polyacrylamide. The suspension of cells in physiological saline is mixed with acrylic amide, an appropriate cross-linking agent and a polymerization accelerator, and the resulting gel is made into particles with a diameter of 3 mm. After washing, it was soaked in sodium fumarate containing about 0.3 bovine bile, and the solution was kept at 37°C for 20 hours. The treated cells are used as the packing of the reaction column. 1L containing 1mol of sodium fumarate passes through the reaction column at 37°C, and malic acid is separated from the effluent by the usual method, and L-malic acid pharmaceutical grade product is produced from fumaric acid with a yield of about 70% .
L-malic acid is used as a sour agent for soft drinks (such as lactic acid bacteria drinks, milk drinks, soft drinks, cola), frozen foods (such as fruit juice, ice cream, etc.), processed foods (such as wine, mayonnaise), fruit drinks, etc. Color retention agent, preservative and emulsification stabilizer for egg yolk. It also includes raw materials for medicines, cosmetics, tooth cleaning liquids, metal cleaners, anticoagulants in the textile industry, and fluorescent whitening agents for polyester fibers.
25,000 - 100,000 lb
Butanedioic acid, 2-hydroxy-, (2S)-: ACTIVE
Food additives -> Flavoring Agents|Cosmetics -> Buffering
Flavoring Agents|Flavouring Agent -> FLAVOURING_AGENT;
Computed Properties
Molecular Weight:134.09
XLogP3:-1.3
Hydrogen Bond Donor Count:3
Hydrogen Bond Acceptor Count:5
Rotatable Bond Count:3
Exact Mass:134.02152329
Monoisotopic Mass:134.02152329
Topological Polar Surface Area:94.8
Heavy Atom Count:9
Complexity:129
Defined Atom Stereocenter Count:1
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
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