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L-Malic Acid

L-Malic Acid

CAS No.: 97-67-6
Molecular formula: C4H6O5
Molecular weight: 134.09
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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;

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Nature

Melting point

101-103 °C(lit.)

Specific rotation

-2 º (c=8.5, H2O)

Boiling point

167.16°C (rough estimate)

Density

1.60

Refractive index

-6.5 ° (C=10, Acetone)

FEMA

2655 | L-MALIC ACID

Flash point

220 °C

Storage conditions

Store at RT.

Solubility

H2O: 0.5 M at 20 °C, clear, colorless

form

Powder

colour

White

PH value

2.2 (10g/l, H2O, 20℃)

Acidity coefficient (pKa)

(1) 3.46, (2) 5.10(at 25℃)

Water solubility

soluble

Merck

14,5707

BRN

1723541

InChIKey

BJEPYKJPYRNKOW-REOHCLBHSA-N

CAS database

97-67-6(CAS DataBase Reference)


Chemical properties

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.


Use

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


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