Aluminum Caprate
Aluminum Palmitate
P-Aminobenzoic acid
Bebzakdegtde
Benzyl Acetoacetate
Benzyl Benzoate
Benzyl Butyrate
Benzyl Cinnamate
Benzyl Formate
Calcium Ascorbate
Calcium Bromate
Calcium Caprate
Calcium Caprylate
Calcium Carbonate
Calcium Citrate
Calcium Diglutamate
Calcium Gluconate
Calcium Lactate
Calcium Myristate
Calcium Palmitate
Calcium Pantothenate
D-Camphor
Carboxymethyl cellulose
Cellulose Acetate
Chlorophyll
Citronellal
DL-Citronellol
Citronellyl Acetates
Citronellyl Butyrate
Diethyl Malate
Diethyl Tartrate
Disodium Citriate
Erythorbic Acid
Ethyl Acetate
Neryl Acetate
Neryl Butyrate
Neryl Formate
Ethyl Vanillin
Ethtyl Vanillin Isobutyrate
Ethyl Vanillin Beta-D-Glucopyranoside
Ethyl Vanillin Propyleneglycol Acetal
Ferric Citrate
Ferrous Ascorbate
Ferrous Citrate
Ferrous Fumarate
Ferrous Lactate
Ferrous Gluconate
Geranyl Formate
Lactalbumin
Lanolin
Lauric Acid
Lauryl Acetate
Lauryl Alcohol
Linalyl Acetate
Linalyl Anthranilate
Linalyl Formate
Magnesium Caprate
Magnesium Caprylate
Magnesium Fumarate
Manganese Citrate
Musk, Ketone
Myristic Acid
Sodium Ascorbate
Sodium Benzoate
Sodium Bicarbonate
Sodium Formate
Sodium Fumarate
Sodium Humate
Sodium Lactate
Sodium Tartrate
Tocopherols
Sorbitol
Salicylic Acid
Potassium Sorbate
Potassium Chloride
Potassium Caseinate
Potassium Carbonate
Potassium Caprylate
Potassium Caprate
Beta-Carotene
Potassium Bromate
Potassium Borate
Potassium Bisulfite

 

DL-Malic acid

(CAS: 617-48-1)

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Synonyms: Butanedioic acid, hydroxy-; hydroxysuccinic acid; hydroxybutanedioic acid

CAS No.: 617-48-1

Molecular Weight: 134.09

Chemical Formula: C4H6O5

Boiling Point: 150C (302F) Decomposes

Melting Point: 131 - 133C (268 - 271F)

DL-Malic acid is the principal acid contained in apples and many other fruits and vegetables.DL-Malic acid prepared from maleic anhydride is an acidulant with well-established applications in beverages and foods.

Fibrostol contains magnesium hydroxide, the form of magnesium most soluble and bio-available in the human body, and DL-malic acid, the only form biologically active in the body.

Research has shown DL-malic acid in a ratio of 4:1 over magnesium hydroxide produces the maximum amount of ATP in the body.

Magnesium and DL-malic acid also protect against the toxic effects of aluminum. Aluminum blocks the utilization of phosphate for ATP synthesis. Adequate magnesium levels prevent this toxic effect. DL-malic acid is very potent at reducing aluminum levels in the brain.

Magnesium deficiency is also very common in patients with irritable bowel syndrome, mitral valve prolapse, tension headache and dysmenorrheal.

Fibrostol contains the soluble forms of magnesium and DL-malic, in the appropriate ratio, in the correct dosage, for maximum daily production of ATP in the body.

Malic acid has following function:
1.a clean, mellow, smooth, persistent sourness,
2.flavour enhancement and blending abilities,
3.a high solubility rate,
4.lower hygroscopicity than Citric or Tartaric acids,
5.a lower melting point than other acids for easier incorporation into molten confections,
6.and good chelating properties with metal ions.

Toxicological:
LD50 oral mouse: 1600mg/kg
Standard Draize/rabbit skin: 500mg/24H, moderate;
rabbit eye: 750ug/24H, severe.

Insufficient wine acidity can affect wine quality and stability. To,overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence on the final concentration of L-malic acid, naturally present in grape juice. To this end yeast strains that metabolise L-malic acid in different ways were tested and compared; namely, Schizosaccharomyces pombe (efficient L-malic acid degrader), Saccharomyces cerevisiae (non-degrader), hybrid strain S. cerevisiae x S. uvarum (intermediate degrader) and Saccharomyces uvarum (promoting L-malic acid synthesis). In all cases, D-malic acid passively entered the yeast cells and did not undergo malo-alcoholic fermentation. However, its presence in the juice, as a component of the mixture of D- and L- malic acid (DL-malic acid), reduced the amount of L-malic acid that can be degraded or synthesised by yeasts during malo-alcoholic fermentation.