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L-Malic Acid

(CAS: 97-67-6)

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CAS: 97-67-6




White crystals or crystalline powder, fairly hygroscopic, dissolving easily in water and alcohol.

Chemical Name

L-hydroxy butanedioic acid

Molecular Formula

C 4 H 6 O 5

Structural Formula

Molecular Weight


(according to JSFA <Japanese Standard of Food Additive>)

Assay(as C 4 H 6 O 5 )

99.0% Min



Specific Rotation

-1.6 -2.6

Arsenic(as As 2 O 3 )

2.0mg/kg Max



Heavy Metals(as Pb)

20mg/kg Max

Residue on Ignition

0.05% Max


0.004% Max


0.03% Max

Fumaric Acid

0.1% Max

Maleic Acid

0.05% Max


As an acidulant, L-Malic acid is especially suitable for jelly and foodstuff containing fruit ingredient. It can keep the natural color of juice. Used in health drinks, it can resist fatigue and protect liver, kidney and heart. L-Malic acid can enhance pharmaceutical stability and improve pharmaceutical absorption. It can be added into composite amino acid injection, directly participating the metabolic cycle of organism-Krebs cycle. It can reduce the metabolic loss of amino acid and can compensate hypohepatia, cure uremia and hypertension, and weaken the damage of anticancer drug to normoblasts. It is also used in skin disinfector, air depurative and deodorizer.


25KG net in Cardboard Drum with inner vacuum PE bag, 13.5MT/20'FCL.


Kept airtightly in a light-proof, dry and cool place.

MSDS for L-Malic acid, please click here to download!!!!!

Literatures about L-Malic acid:

1. L-Malic Acid Catabolism by Polyacrylamide Gel Entrapped Leuconostoc Oenos

Malolactic conversion was attempted with Leuconostoc oenos cells which were immobilized in polyacrilamide gel. The properties of immobilized cells were examined and compared with the properties of free cells. The optimum cell concentration in the gel was 13 percent w/v (wet wt). The optimum pH for activity was 5.25 for both entrapped and free cells. Optimum temperatures were between 40 and 50C for entrapped cells and between 45 and 55C for free cells. The malolactic conversion rate by immobilized cells reached 71 percent after 10 minutes in buffered solutions containing 2.25 or 4.5 g/L of L-malic acid at pH 5.6 and about 76 percent after one hour in must at pH 3.3.

2. Characterization of Schizosaccharomyces pombe Malate Permease by Expression in Saccharomyces cerevisiae

In Saccharomyces cerevisiae , L -malic acid transport is not carrier mediated and is limited to slow, simple diffusion of the undissociated acid. Expression in S. cerevisiae of the MAE1 gene, encoding Schizosaccharomyces pombe malate permease, markedly increased L -malic acid uptake in this yeast. In this strain, at pH 3.5 (encountered in industrial processes), L -malic acid uptake involves Mae1p-mediated transport of the monoanionic form of the acid (apparent kinetic parameters: V max = 8.7 nmol/mg/min; K m = 1.6 mM) and some simple diffusion of the undissociated L -malic acid ( K d = 0.057 min 1 ). As total L -malic acid transport involved only low levels of diffusion, the Mae1p permease was further characterized in the recombinant strain. L -Malic acid transport was reversible and accumulative and depended on both the transmembrane gradient of the monoanionic acid form and the pH component of the proton motive force. Dicarboxylic acids with stearic occupation closely related to L -malic acid, such as maleic, oxaloacetic, malonic, succinic and fumaric acids, inhibited L -malic acid uptake, suggesting that these compounds use the same carrier. We found that increasing external pH directly inhibited malate uptake, resulting in a lower initial rate of uptake and a lower level of substrate accumulation. In S. pombe , proton movements, as shown by internal acidification, accompanied malate uptake, consistent with the proton/dicarboxylate mechanism previously proposed. Surprisingly, no proton fluxes were observed during Mae1p-mediated L -malic acid import in S. cerevisiae , and intracellular pH remained constant. This suggests that, in S. cerevisiae , either there is a proton counterflow or the Mae1p permease functions differently from a proton/dicarboxylate symport.

3. The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation

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.