L-malic acid is an important component of natural fruit juice. It has a high acidity (sour acidity is 20% stronger than citric acid) compared with citric acid, but it has a soft taste (higher buffer index), a special fragrance, and does not damage the mouth and teeth. It is a new generation of food sour agent, which is beneficial to the absorption of amino acids and does not accumulate fat. It is praised as the “ideal food sour agent by the biosphere and nutrition industry.”
- Sour conditioner
L-malic acid taste is close to the sour taste of natural apples. Compared with citric acid, it has the characteristics of high acidity, soft taste and long residence time. It has been widely used in high-end beverages, food and other industries, and has become the dosage after citric acid and lactic acid. The third-ranked food sour agent. The beverage prepared with L-malic acid is more sour and sweet, close to the flavor of natural juice. The combination of malic acid and citric acid can simulate the sour taste characteristics of natural fruits, making the taste more natural, harmonious and full. Malic acid can be added to refreshing beverages, powdered beverages, lactic acid beverages, milk beverages, and fruit juice beverages to improve the taste and flavor. Malic acid is often used in combination with the synthetic dipeptide sweetener aspartame (ASPARTME) as a soft drink. The flavor fixer is added.
L-malic acid is an intermediate of the bio-tricarboxylic acid cycle, can participate in the fermentation process of microorganisms, and can be used as a carbon source for microbial growth, and thus can be used as a food starter. For example, it can be used as a yeast growth promoter or as a fermented milk.
When there is a certain amount of pectin and sugar, acid is a key condition for gel formation. To produce flocculation and clots in the production of concentrated juice, it is necessary to control the conditions of clotting caused by pectin. Therefore, L-malic acid can make the pectin gelatinous, so it can be used to make fruit cakes, jellies gelatinized jams and purees.
- Antistaling agent
Malic acid is widely used as a food preservative.Malic acid ionizes under neutral conditions and does not ionize under acidic conditions, but its bactericidal ability under acidic conditions is more than 100 times greater than that under neutral conditions, mainly because organic acids in the molecular state are easier to act through the cell membrane, and acids in the ionic state are not easy to pass through the cell.It also promotes the thermal denaturation of proteins.
- Inhibition of enzymatic Browning
Cutting vegetables is a new type of vegetable processing products which has arisen from abroad.
It is used as a deodorant to remove fish lice, body odor and used for food storage. Adding L-malic acid to milk can also improve the quality.
- Pasta fortifier
L-malic acid has a strengthening effect on pasta, which can increase the disulfide group in the gluten protein, enlarge the protein molecule, form a macromolecular network structure, and enhance the breathability, elasticity and toughness of the dough. In addition, the flour contains cysteine and cystine, which are protease activators. L-malic acid can cause them to lose the ability to activate proteases and prevent proteases from breaking down proteins in flour. In addition, the flour can be bleached to improve the adhesion of the protein.
- Protect vitamin C, color retention
The color tone of the pigment contained in fruits and vegetables is often affected by the pH. In some color-changing reactions, acid is often a very important component. For example, when chlorophyll is acidic, it will turn into yellow-brown pheophytin. When the anthocyanin changes from acidic to neutral, it will gradually turn from red to purple. Tannin will form pink “red powder” under acidic conditions. Wait. Therefore, L-malic acid can be used as a color retention agent for some foods, such as a natural skid color retention agent.
- Antioxidant, inhibits oil rancidity
L-malic acid has good antioxidant capacity. The oxidation of lipids in food can lead to rancidity, protein damage and pigment oxidation, which reduces the sensory properties of food, reduces the nutritional value and shortens the shelf life. Adding food antioxidants can delay oxidation, extend shelf life, and maintain the color, flavor, and nutritional value of foods.