If you have ever enjoyed the sweet yet sour taste of an apple, then you have enjoyed firsthand the benefits of malic acid in food. Malic acid is what is called an acidulant, meaning its presence gives a sharp, tangy taste to food. A natural acid found in fruits, malic acid is also used to give a long-lasting sour flavor to candies and other foods. In addition to its value as a flavoring, malic acid is associated with a number of health benefits, including being an essential component in giving energy to the body as well as helping reduce pain in those with fibromyalgia.
Fruits
Whether a fruit tastes acidic or not, malic acid is present in some level in all fruits. When measured in terms of weight per volume, malic acid is most present in apples, which can have as much as 75 percent w/v of malic acid. Nectarines also contain anywhere from 44 to 63 percent w/v and bananas have as much as 56 percent w/v of malic acid.
Other fruits that contain significant amounts of malic acid include watermelon, pineapple, apricots, gooseberries, raspberries, cherries, lemons, grapes, prickly pears, mangoes, kiwi fruits, strawberries, blackberries and even tomatoes.
Candies
Malic acid contains unique properties in that it has a low melting point, meaning it can be easily added to hard and soft candies as well as other desserts. Malic acid also is known for having a lingering sour flavor, making it an especially good option for use in hard candies. Malic acid is also added to jelly- or gummy-type candies in order to achieve a gel consistency. It is added to sugarless candies as well as chewing gum to prolong and enhance flavor.
Malic acid is also present in dessert foods that utilize jams, jellies or other fruit-tasting additives. These include pies, cakes, muffins and other baked goods. Malic acid can give these gel textures their pleasing consistency.
Other Foods
Malic acid is also found in some wines, as it is a useful additive to reduce a vinegar or acidic taste to certain wines. Malic acid also is found in alcoholic apple ciders, giving these ciders a sharp, crisp taste.
Malic acid also is added to other fruit-flavored drinks, including fruit-flavored milks, soy milks, yogurts and even whey or soy protein mixes. Malic acid helps to reduce any chalky or powdery tastes associated with these drinks while giving the drinks a smooth, even consistency.
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