Manufacturer Wholesale Additive Food Grade CAS: 97-67-6 L Malic Acid

• CAS No.: 97-67-6
• Formula: C4h6o5
• EINECS: 202-601-5
• Nutritional Value: Nutritional
• Certification: ISO, FDA
• Packaging Material: Plastic
• Model NO.: L Malic Acid
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Malic Acid
• Transport Package: as Required
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 20000 Kilogram/Kilograms Per Month

Product Description

 Manufacturer Wholesale Additive Food Grade CAS:97-67-6  L Malic Acid 

Quick Details
CAS No.:97-67-6
Other Names:L-Hydroxysuccinic acid
MF:C4H6O5
EINECS No.:202-601-5
FEMA No.:kg/mg
Place of Origin:Guangdong, China
Type:Acidity Regulators, Emulsifiers, Enzyme Preparations, Nutrition Enhancers, Stabilizers, Sweeteners, THICKENERS
Model Number:API
Product name:malic acid
Name:L-Hydroxysuccinic acid
Appearance:White Powder

Certification:ISO9001/Kosher/Halal
Grade:Cosmetic. Food Grade.pharmaceutical Grade
Shelf Life:2 Years
Application:Food Addtive
Usage:Sweetner
Package:25kg/bag/drum
Specification:BP 98 / USP 24


1.Malic Acid taste is close to the natural apples sour, compared with citric acid, with acidity, flavor and soft, long residence time, etc., have been widely used in high-end beverage, food and other industries.
2. L-Malic Acid, citric acid cycle intermediates organism, can participate in the process of fermentation of a microorganism can be used as a carbon source for microbial growth, and therefore can be used in food fermentation agent. Yeast can be done for example growth-promoting agent may also be added to fermented milk.
3. L-Malic Acid can produce pectin gel effect, it can be used to make fruit cake, jam and jelly gel state purees, etc.
4. L-Malic Acid can be widely used as food preservative.
5. L-Malic Acid can be used for deodorant can remove fishy and body odor.
6. L-Malic Acid has opposite utensils strengthening effect. It can make the gluten in the protein disulfide groups increases, larger protein molecules to form a macromolecular network structure, and enhance the permeability of the dough elasticity and toughness.
7. L-Malic Acid can be used to make savory food, reduce the amount of salt.


The uses of DL-malic acid generally relate to the role of malic acid in the production of chemical  energy for both aerobic and anaerobic conditions. These uses include the management of discomfort, energy production, oral hygiene and general detoxification.