E350i - Sodium malate

Origin

Sodium malate is the sodium salt of malic acid, a naturally occurring dicarboxylic acid found in many fruits, especially apples. It is commercially produced by neutralizing malic acid with sodium hydroxide or sodium carbonate. Malic acid itself is often produced synthetically via the hydration of fumaric acid or maleic anhydride.

Usage

Sodium malate functions primarily as an acidity regulator and flavor enhancer in food products. It helps to control the pH, preventing spoilage and maintaining the desired texture and taste. It is commonly used in beverages, jams, jellies, processed fruits, and confectionery. Sodium malate can also act as a buffering agent. It is also used in some pharmaceutical formulations.

Side Effects

Sodium malate is generally considered safe for consumption at levels typically used in food. Malic acid, from which it is derived, is a natural component of many foods. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for malic acid and its salts, indicating its low toxicity. However, excessive consumption of foods containing high concentrations of malates might, in theory, lead to mild gastrointestinal discomfort in sensitive individuals. There are no significant known adverse effects associated with its use as a food additive at permitted levels.