Related Categories: Pharmaceutical Intermediates; Chiral chemicals; Chiral Compounds; Aliphatics; Chiral Reagents; Carbonyl Compounds; Food and Pharmaceutical Addition; Plant Extracts; Intermediates; Other Organic Acids; Nutritional Research; Plant Extracts; Chemical Reagents; Acidity Regulation Agents; food additives;
-2 º (c=8.5, H2O)
167.16°C (rough estimate)
-6.5 ° (C=10, Acetone)
2655 | L-MALIC ACID
Store at RT.
H2O: 0.5 M at 20 °C, clear, colorless
2.2 (10g/l, H2O, 20℃)
Acidity coefficient (pKa)
(1) 3.46, (2) 5.10(at 25℃)
97-67-6(CAS DataBase Reference)
Colorless crystals. The melting point is 100 ° C, the relative density is 1.595 (20/4 ° C), and the boiling point is about 140 ° C (decomposition). soluble in water. 1 g of this product can be dissolved in 1.4 ml of alcohol, 1.7 ml of ether, 0.7 ml of methanol, 2.3 ml of propanol, and is almost insoluble in benzene. Has a suitable sour taste.
Used in the manufacture of esters; in complexing agents and flavoring agents. Can be used in a variety of foods. As a sour agent, it can be used instead of citric acid (about 80%), especially for jelly and fruit-based foods. This product has the function of maintaining the color of natural fruits, and can also be used as an extraction aid for pectin, to promote yeast growth agents, to prepare salt-free soy sauce, vinegar, to improve the taste of pickles, and to emulsify stabilizers such as margarine and mayonnaise. . Widely used in various anti-corrosion, seasoning and other compounding additives