Malic Acid E296
acidulant β Primarily natural_or_synthetic.
2-Hydroxybutanedioic acid
CAS: 6915-15-7 (L), 97-67-6 (D), 617-48-1 (DL)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Malic Acid occurs naturally in Apples (highest concentration) and Grapes and wine. Many people consume it daily without realizing it's also a listed food additive.
Malic Acid is produced through fermentation β the same biological process used to make bread, beer, and yogurt.
Beyond food, Malic Acid is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
None
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A naturally occurring organic acid found in many fruits, especially apples. Gives fruits their characteristic tart taste and is widely used as a flavor enhancer and acidity regulator in foods.
Manufacturing
Industrially produced by catalytic hydration of maleic acid or fumaric acid, or by fermentation of glucose using selected microorganisms. Natural L-malic acid can be extracted from apples.
Applications Beyond Food
pH adjuster, alpha-hydroxy acid in skincare
Flavor enhancer, buffering agent in medications
Chelating agent, buffering agent
Cleaning products, descaling agents