Malic Acid

Malic Acid - Asam Malat

Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. 
It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive.
  Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. 
The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.

Malic acid in food

Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. 
Antoine Lavoisier in 1787 proposed the name acide malique which is derived from the Latin word for apple, mālum.
Malic acid contributes to the sourness of green apples. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.
It confers a tart taste to wine, although the amount decreases with increasing fruit ripeness. 
The process of malolactic fermentation converts malic acid to much milder lactic acid. 
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid, when added to food products, is denoted by E number E296. Malic acid is the source of extreme tartness in USA-produced confectionery, 
the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets.
These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth. 
It is approved for use as a food additive in the EU,[6] USA[7] and Australia and New Zealand[8] (where it is listed by its INS number 296).

Betuk: Kristal Halus 

Fungsi: Zat Pangasam

Memberi rasa keasaman yang soft seperti rasa melon, apel 

Aplikasi:

Bahan Pengasam untuk Syrup, Selai, Minuman Dalam Kemasan, dll

Kelebihan:

Tahan Panas

Rasa Asam yang Lembut & Elegant 

Origin:

Tersedia dalam Kemasan:

200 gram

500 gram

    1 kg

    5 kg

  25 kg

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