Malic acid is most often used as a food additive that acts as a preservative, pH control agent and flavor enhancer. It occurs naturally in many foods including pears and apples. It's also made synthetically. You'll often find malic acid, which is on the U.S. Food and Drug Administration's Generally Recognized as Safe list, in low-calorie beverages, gum, jam and candy. Although it is an acid that can be used to add a sharper taste to food, there are alternatives.
Citric Acid
Citric acid is frequently used in the food industry in lieu of malic acid. It sharpens the taste of candy, gum and soft drinks and, just like malic acid, acts as a preservative and pH agent. Citric acid provides less "sourness" than malic acid. Citric acid often is less costly than malic acid as well. Citric acid is on the FDA's GRAS list.
Fumaric Acid
Fumaric acid has the most powerful taste among the food acids. It is synthetically made from malic acid. Though you will find it in powdered drink mixes, pie fillings, gelatin mixes and even maraschino cherries, it is less versatile than malic acid due to its strong taste. You'll also see this acid on gelatin ingredient labels and in cheesecake mixes. Manufacturers add it to animal feeds as well because of its favorable price in comparison to other food acids. This food additive is mildly toxic and is an eye and skin irritant. The Food and Agriculture Organization of the United Nations approved level for use is 600 mg per 2.2 lbs. body weight per day.
Adipic Acid
Adipic acid is used to control pH and as a flavoring agent. The FDA establishes limits on its use in various foods, including 0.005 percent in nonalcoholic beverages, 0.55 percent in gelatin desserts, 0.0004 percent in frozen dairy desserts and 0.05 percent in baked goods. The level approved by the Food and Agriculture Organization of the United Nations conditional daily intake for humans is set at 0 to 5 mg per 2.2 lbs. body weight per day.
Tartaric Acid
Tartaric acid was used prior to the other acids that serve as flavoring agents, but has been mostly replaced by citric acid in the modern day. It is still used in confectionaries and baking powder. It can be made either naturally or synthetically, and appears on the FDA's GRAS list.
References
- U.S. Food and Drug Administration; CFR - Code of Federal Regulations Title 21 - Malic Acid; April 1, 2010
- Understanding Food Additives: Malic Acid
- Understanding Food Additives: Citric Acid
- U.S. Food and Drug Administration: Direct Food Substances Affirmed as Generally Recognized as Safe (Citric Acid, Malic Acid, Tartaric Acid)
- BARTEK: Malic Acid
- Understanding Food Additives: Fumaric Acid
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