Introduction
L-malic acid is an important component of natural fruit juice. The acidity is higher, but the taste is soft and does not hurt the mouth and teeth. It is a new generation of food sour agent, which is conducive to the absorption of amino acids and does not accumulate fat.
Application
Sour Conditioner
The taste of L-malic acid is close to the sour taste of natural apples. Beverages made with L-malic acid are more sour and sweet, close to the flavor of natural fruit juice.
Ferment
L-malic acid is an intermediate of the biological tricarboxylic acid cycle and can participate in the fermentation process of microorganisms, so it is a food starter.
Deodorant
It is a deodorant to remove fish and lice, body odor and for food storage. In addition, adding L-malic acid to milk can also improve the quality.
Pasta Enhancer
L-malic acid has a strengthening effect on pasta and can enhance the air permeability, elasticity and toughness of the dough.
Protect vitamin C, maintain color
L-malic acid can be used as a color retention agent for some foods, such as a natural anti-skid color retention agent.
Antioxidant, inhibit oil rancidity
L-malic acid has good antioxidant capacity. Adding food antioxidants can delay oxidation, extend the shelf life, and maintain the color, flavor and nutritional value of the food.
The practical examples make the analysis much clearer.
Federal Reserve policy impact