E350ii - Sodium hydrogen malate

Origin

Sodium hydrogen malate, also known as monosodium malate, is a sodium salt of malic acid. Malic acid is a naturally occurring dicarboxylic acid found in many fruits, especially apples. Sodium hydrogen malate is produced synthetically by partially neutralizing malic acid with a sodium base, such as sodium hydroxide or sodium carbonate. This process results in a white, crystalline powder that is highly soluble in water.

Usage

Sodium hydrogen malate is primarily used in the food industry as an acidity regulator and flavor enhancer. It helps to control the pH of food products, preventing spoilage and maintaining desired texture and taste. It is commonly found in beverages, jams, jellies, processed fruits, and confectionery. In beverages, it imparts a tart or sour taste. It can also be used in baked goods to improve dough strength and texture. The additive also finds application in some pharmaceutical formulations as a buffering agent.

Side Effects

Sodium hydrogen malate is generally considered safe for consumption at levels typically used in food products. Malic acid, the parent compound, is a natural component of many fruits and is metabolized by the body. 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 a low level of concern regarding its safety. However, excessive consumption of foods containing high levels of malic acid or its salts may, in theory, lead to mild gastrointestinal discomfort in sensitive individuals. No significant adverse effects have been reported in the scientific literature at typical usage levels. Regulatory bodies like the EFSA and FDA consider it safe when used according to good manufacturing practices.