Malic Acid

Malic acid was first isolated and obtained from apples by scientist Carl Wilhelm Scheele in 1785.
In 1787, chemist Antoine Lavoisier named this acid “malic acid” because it means “apple” in Latin.
It should not be confused with maleic acid.

Malic acid is identified by the code E296. 70% of the world’s malic acid production is used as an additive in yogurt and as a preservative in beverages.
The most common use of malic acid is in foods with fruit flavor. These primarily include carbonated and fruit-flavored beverages and syrups.
Malic acid is also used in apple, grape, and other fruit juices to stabilize the color of the juice.
Another reason for the use of malic acid in beverages is that it dissolves easily, leaves a long-lasting and persistent taste on the palate, and is compatible with different flavors.
Adding malic acid to fruit juice concentrate also enhances the natural flavor of the beverage.