L-Malic Acid
Food Additives 2025-03-20
Basic Information
| Parameter | Details |
|---|---|
| CAS Number | 97-67-6 |
| Synonyms | L-hydroxybutanedioic acid, L-(-)-malic acid |
| Chemical Formula | C₄H₆O₅ |
| Molecular Weight | 134.09 g/mol |
| Physical State | White crystalline powder or needles |
| Density | 1.60 g/cm³ |
| Melting Point | 101–103°C |
| Boiling Point | 167.16°C (decomposes) |
| Solubility | Soluble in water (0.5 M at 20°C), ethanol, methanol; insoluble in benzene |
Applications
| Industry | Uses |
|---|---|
| Food | Acidulant, preservative, emulsifier (beverages, jams, dairy) |
| Pharmaceuticals | Drug intermediate (tablets, syrups); treats hypertension, liver disease |
| Cosmetics | Moisturizer, antioxidant, exfoliant |
| Agriculture | Plant growth regulator, fruit quality enhancer |
| Research | Biochemical reagent (enzymatic studies, chiral synthesis) |
Safety & Handling
| Aspect | Details |
|---|---|
| Hazard Classification | Combustible, corrosive; irritates eyes, skin, and mucous membranes |
| Protective Equipment | N95 mask, chemical goggles, acid-resistant gloves |
| First Aid | Rinse skin/eyes with water; seek fresh air for inhalation |
| Storage Conditions | Cool, dry place (<30°C); avoid heat, sparks, and incompatibles (oxidizers, bases) |
Production & Notes
Manufacturing: Fermentation (Aspergillus spp.), enzymatic conversion, or chemical synthesis.
Packaging: 25 kg/bag with inner plastic lining.
Stability: Hygroscopic; incompatible with strong oxidizers/bases.
