| CAS No.: | 6915-15-7 |
|---|---|
| Formula: | C4h6o5 |
| EINECS: | 230-022-8 |
|
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The details of White Powder Food Additive Dl-Malic Acid for Food Grade CAS: 6915-15-7
Product Name: Malic acid
Synonyms: alpha-Hydroxysuccinic acid;alpha-hydroxysuccinicacid;Butanedioic acid, hydroxy-;commonmalicacid;Deoxytetraric acid;deoxytetraricacid;femanumber2655;hydroxy-butanedioicaci
CAS: 6915-15-7
MF: C4H6O5
MW: 134.09
EINECS: 230-022-8
Melting point 131-133 °C (lit.)
alpha [α]D20 -0.5~+0.5° (c=5, H2O)
Boiling point 167.16°C (rough estimate)
density 1.609
vapor density 4.6 (vs air)
vapor pressure <0.1 mm Hg ( 20 °C)
refractive index 1.3920 (estimate)
Fp 203 °C
storage temp. 2-8°C
Specification of White Powder Food Additive Dl-Malic Acid for Food Grade CAS: 6915-15-7
| APPEARANCE | WHITE CRYSTAL |
| CLARITY TEST | PASS TEST |
| ASSAY,% | 99.5 ~ 101.0 |
| SPECIFIC OPTICAL ROTATION[α]20D(C=20%,H2O) | +12.0° ~ +12.8° |
| MELTING POINT,ºC | 168~170 |
| CHLORIDES(Cl) TEST,% | ≤0.01 |
| OXALIC ACID (C2O4) TEST,% | ≤0.01 |
| SULPHATES(SO4) TEST,% | ≤0.015 |
| CASLIUM,% | ≤0.02 |
| LOSS ON DRYING,% | ≤0.2 |
| RESIDUE ON IGNITION,% | ≤0.05 |
| HEAVY METALS (Pb),% | ≤0.001 |
| LEAD TEST,% | ≤0.0002 |
| ARSENIC TEST,% | ≤0.0002 |
| MERCURY TEST,% | ≤0.0001 |
Application of White Powder Food Additive Dl-Malic Acid for Food Grade CAS: 6915-15-7
Malic Acid is an acidulant that is the predominant acid in apples. it exists as white crystalline powder or granules and is considered hygroscopic. as compared to citric acid, it is slightly less soluble but is still readily soluble in water with a solubility of 132 g/100 ml at 20°c. it has a stronger apparent acid taste and has a longer taste retention than citric acid which peaks faster but does not mask the aftertaste as effectively. a quantity of 0.362-0.408 kg of malic acid is equivalent to 0.453 kg of citric acid and to 0.272-0.317 kg of fumaric acid in tartness. at temperatures above 150°c it begins to lose water very slowly to yield fumaric acid. it is used in soft drinks, dry-mix beverages, puddings, jellies, and fruit filling. it is used in hard can- dies because it has a lower melting point (129°c) than citric acid which improves the ease of incorporation.
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