E296 - Äpfelsäure

Origin

Malic acid is a dicarboxylic acid that occurs naturally in many fruits, especially apples (hence the name, from Latin *malum* meaning apple). It is also found in pears, cherries, and tomatoes. Commercially, it is produced by chemical synthesis or fermentation. The synthetic production usually involves the hydration of fumaric acid or maleic anhydride.

Usage

Malic acid is widely used in the food industry as an acidulant, flavor enhancer, and preservative. It contributes a tart taste to foods and beverages. It is commonly found in fruit juices, candies, jams, and baked goods. In beverages, it can enhance the flavor profile and provide a longer-lasting tartness compared to citric acid. It is also used in wine production to adjust acidity. Furthermore, malic acid is used in some pharmaceutical and cosmetic applications.

Side Effects

Malic acid is generally recognized as safe (GRAS) by regulatory agencies when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for malic acid, indicating its low toxicity. However, excessive consumption of highly acidic foods or beverages containing malic acid may, in some individuals, lead to temporary gastrointestinal discomfort, such as heartburn or acid reflux. There is no evidence to suggest that malic acid is carcinogenic or teratogenic.

Regulatory Status

Malic acid (E296) is permitted for use as a food additive in many countries, including those in the European Union and the United States. In the EU, its use is regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, it is regulated by the Food and Drug Administration (FDA) and is generally recognized as safe (GRAS) under 21 CFR Part 184.