Malic acid

Malic acid is the common name for 1-hydroxy-1,2-ethanedicarboxylic acid. The L form, L-malic acid, occurs naturally in various foods, while the racemic DL form does not occur naturally. Commercially it is made by the hydration of fumaric acid or maleic acid.

In food, the U.S. regulation lists it as a flavor enhancer, a flavoring agent and adjuvant, and a pH control agent. Bakers and candy makers turn to it where they want a sharp, fruity sourness, such as in fruit fillings and gummies.

It is allowed in food except baby food, at levels no higher than good manufacturing practice requires. The maximum levels as served are 3.4 percent for nonalcoholic beverages, 3.0 percent for chewing gum, and 0.7 percent for all other food categories, which gives a sense of how small the amounts normally are.