Short Description:

Malic acid CAS 6915-15-7

Malic acid, also known as hydroxysuccinic acid, has three types due to its asymmetric carbon atom: L-malic acid, D-malic acid, and DL malic acid. L-malic acid is a product of the human tricarboxylic acid cycle, so the human body can only metabolize L-malic acid. L-malic acid is naturally present in fruits such as apples, grapes, and lemons. If extracted from fruits, the content is low and the cost is high, making it impossible to industrialize large-scale production. The only product produced by catalytic synthesis of fumaric acid (fumaric acid) is DL malic acid. As the human body cannot metabolize DL malic acid, although European and American countries allow DL malic acid as a food additive, people always feel unsafe. All malic acid produced by microbial methods is L-malic acid. Therefore, all malic acid currently used is produced by microorganisms. Malic acid used in food, medicine, and other fields is basically replaced by L-malic acid instead of DL malic acid.