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DL-Malic acid

(CAS: 617-48-1)

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Synonyms: Butanedioic acid, hydroxy-; hydroxysuccinic acid; hydroxybutanedioic acid

CAS No.: 617-48-1

Molecular Weight: 134.09

Chemical Formula: C4H6O5

Boiling Point: 150C (302F) Decomposes

Melting Point: 131 - 133C (268 - 271F)

DL-Malic acid is the principal acid contained in apples and many other fruits and vegetables.DL-Malic acid prepared from maleic anhydride is an acidulant with well-established applications in beverages and foods.

Fibrostol contains magnesium hydroxide, the form of magnesium most soluble and bio-available in the human body, and DL-malic acid, the only form biologically active in the body.

Research has shown DL-malic acid in a ratio of 4:1 over magnesium hydroxide produces the maximum amount of ATP in the body.

Magnesium and DL-malic acid also protect against the toxic effects of aluminum. Aluminum blocks the utilization of phosphate for ATP synthesis. Adequate magnesium levels prevent this toxic effect. DL-malic acid is very potent at reducing aluminum levels in the brain.

Magnesium deficiency is also very common in patients with irritable bowel syndrome, mitral valve prolapse, tension headache and dysmenorrheal.

Fibrostol contains the soluble forms of magnesium and DL-malic, in the appropriate ratio, in the correct dosage, for maximum daily production of ATP in the body.

Malic acid has following function:
1.a clean, mellow, smooth, persistent sourness,
2.flavour enhancement and blending abilities,
3.a high solubility rate,
4.lower hygroscopicity than Citric or Tartaric acids,
5.a lower melting point than other acids for easier incorporation into molten confections,
6.and good chelating properties with metal ions.

Toxicological:
LD50 oral mouse: 1600mg/kg
Standard Draize/rabbit skin: 500mg/24H, moderate;
rabbit eye: 750ug/24H, severe.

Insufficient wine acidity can affect wine quality and stability. To,overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence on the final concentration of L-malic acid, naturally present in grape juice. To this end yeast strains that metabolise L-malic acid in different ways were tested and compared; namely, Schizosaccharomyces pombe (efficient L-malic acid degrader), Saccharomyces cerevisiae (non-degrader), hybrid strain S. cerevisiae x S. uvarum (intermediate degrader) and Saccharomyces uvarum (promoting L-malic acid synthesis). In all cases, D-malic acid passively entered the yeast cells and did not undergo malo-alcoholic fermentation. However, its presence in the juice, as a component of the mixture of D- and L- malic acid (DL-malic acid), reduced the amount of L-malic acid that can be degraded or synthesised by yeasts during malo-alcoholic fermentation.