FAQs about Malic Acid for Food
What is malic acid?
It is an organic compound found in some fruits and vegetables, such as grapes, apples, cherries, etc. Especially when they are not ripe. As a food grade additive, it fulfills the function of acidity regulator in addition to providing an acid taste.
Why is malic acid used in food?
In the food industry it is used as a preservative in ciders, wines, milk cream, jams, desserts, baked goods, among others. In addition, it can be added to sour products to make them sweeter.
Will malic acid stop fermentation?
No, in fact it is present naturally in apples and grapes that have not ripened, these being the main ingredients for the production of wine and cider respectively. In some cases, it is used as an additive when ripe fruits are used in the preparation of these drinks, adding that level of acidity that they have naturally lost.
What does malic acid do to your body?
Using this acid brings many health benefits as it is involved in metabolism and plays an important role in the energy production of the body's cells. For this reason, it is used to treat patients with chronic fatigue syndrome and also fibromyalgia.
What does malic acid do to wine?
In winemaking, crystals are formed by the saturation of tartaric acid in the presence of calcium or sodium. To eliminate these crystals, malic acid is added, however, it is recommended to be careful in this process with strict control, since this acid modifies the pH levels that can generate a wine that is too acidic and not very pleasant for the consumer.