malic acid
min.order / fob price
- OriginCanada
- Production Capacity
- CategoryAcidity Regulator
- Update Time2026-02-26
company profile
Bartek Ingredients Inc.
- Contact: Mr.Sales Manager
- Tel: 001-905-662-1127
- Number of Employees:
- Business Type: Manufacture & Trade
product details
- Origin:Canada
SMOOTH & TART
The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by Malic acid. Discover Malic acid's mellow, smooth, persistent sourness which allows it to be blended with multiple food acids, sugars, high intensity sweeteners, flavours, and seasonings to create unique taste experiences in foods, beverages and confections.
Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products.
To see the percentage of naturally occurring Malic Acid in our fruit bowl click here.
ESSENTIAL METABOLISM
Malic acid is formed in metabolic cycles in the cells of plants and animals, including humans. For instance, in both the KREB and glyoxalate cycles it provides the cells with energy and carbon skeletons for the formation of amino acids. A relatively large amount of Malic acid is produced and broken down in the human body every day.
AN IMPORTANT FOOD ACID WITH UNIQUE ATTRIBUTES
Malic acid is the principal acid contained in apples and many other fruits and vegetables.
Malic acid has:
a clean, mellow, smooth, persistent sourness,
flavour enhancement and blending abilities,
a high solubility rate,
lower hygroscopicity than Citric or Tartaric acids,
a lower melting point than other acids for easier incorporation into molten confections,
and good chelating properties with metal ions.
It forms:
economical acidulant blends with other acids,
more soluble calcium salts than Citric acid, and
effective buffering mixtures.
FLAVOUR ENHANCEMENT AND BLENDING ABILITIES
Bartek Malic acid aids the formulator, because it:
intensifies the impact of many flavours in foods or beverages, often reducing the amount of flavour needed,
blends distinct flavours resulting in a well-rounded flavour experience,
improves aftertaste by extending the impact of some flavours,
increases burst and aromaticity of some flavor notes in certain beverage applications,
boosts savory flavours like cheese and hot peppers in snack food coatings, and
deepens and broadens the flavour profile of many products, resulting in a richer, more natural flavour experience.