DL-Malic Acid · Smooth, Long-Lasting Acidulant for Beverages, Confectionery & Foods (E296)

Key characteristics

• Chemical name: 2-hydroxybutanedioic acid (DL-malic acid).
• E-number: E296 (malic acid).
• Form: typically supplied as a white to nearly white, crystalline powder or granules, with a distinctly acidic, fruity taste.
• Taste profile:
  • More lingering and smoother sourness than citric acid,
  • Often described as “fruitier” or more natural-tasting, especially at lower pH levels,
  • Helps round off and extend fruit flavours and sweetness perception.
• Solubility: readily soluble in water, suitable for use in liquid and powder beverages and many food systems.
• pH & buffering behaviour:
  • Diprotic acid providing good pH control in acidic range,
  • Works well with citrate and other buffer systems to fine-tune acidity curves.
• Comparison with other acids:
  • More persistent sourness than citric acid, often used for “long-lasting” flavour in candies and beverages,
  • Milder than tartaric or fumaric acid in perceived sharpness,
  • Frequently blended with citric and/or tartaric acids to build layered acidity profiles.
• Regulatory & labelling:
  • Labelled as “malic acid” or “acidity regulator (E296)” according to local rules,
  • Approved as a food additive in many countries and for several product categories; final responsibility lies with the manufacturer to confirm regulations.

Atlas works closely with formulation and flavour teams to use DL-malic acid for flavour layering, sourness control, sugar reduction strategies and shelf-life optimisation in a wide range of product platforms.

Indicative specification points

Parameters can be adjusted depending on origin, grade and application (beverage, confectionery, bakery, pharma/nutrition). Typical food-grade DL-malic acid specifications include:

• Assay: generally ≥ 99.0% malic acid on dried basis.
• Appearance: white crystalline powder or granules, free from visible foreign matter.
• Identification: positive tests confirming malate anion and acid functionality according to recognised methods.
• Loss on drying: limited to secure consistent acid strength and free-flowing behaviour.
• Residue on ignition / sulphated ash: low levels in line with food and/or pharmacopeial standards.
• Heavy metals & specific impurities: controlled to meet food ingredient requirements and, where needed, more stringent limits for nutrition or pharmaceutical uses.
• Fumaric and maleic acid content: restricted in line with specification and relevant standards.
• Colour of solution: clear, nearly colourless solution at defined test concentration.
• Microbiological profile: low counts consistent with a dry organic acid manufactured under good hygiene practices.
• Particle size distribution: available in standard and fine grades tailored to beverages, confectionery sours, bakery and tableting applications.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certificates, etc.) can be provided from approved producers to support audits and regulatory submissions.

Beverages & instant systems

• Carbonated soft drinks & still beverages – DL-malic acid provides longer-lasting sourness and flavour brightness in fruit-flavoured drinks, often blended with citric acid.
• Energy & sports drinks – supports flavour impact, pH control and stability in combination with citric, lactic and phosphoric acids, depending on concept and regulations.
• Juices, nectars & fruit drinks – helps standardise acidity and sensory profile when fruit acidity varies by season or origin.
• Powdered beverage mixes – incorporated into powdered drink bases for smooth and persistent sourness at reconstitution.
• Reduced-sugar beverages – DL-malic acid can enhance flavour and mouthfeel in drinks sweetened with high-intensity sweeteners, supporting sugar-reduction strategies.

Confectionery & fruit-flavoured products

• Hard candies & lollipops – used for long-lasting sourness and enhanced fruit notes, alone or with citric, tartaric and other acids.
• Chewy candies & gummies – DL-malic acid contributes to targeted sourness curves and flavour layering in gelatin or pectin-based systems.
• Sour powders & coatings – used in acid blends for powder coatings on candy surfaces to create lasting sour impact.
• Fruit preparations, jams & fillings – improves flavour intensity and pH in baked-in fruit preparations, jams, toppings and fillings.

Bakery, desserts & sweet goods

• Bakery fillings & toppings – DL-malic acid supports balanced acidity in fruit-based fillings and toppings for cakes, pastries and breakfast products.
• Cakes, pastries & desserts – contributes to flavour profile and pH adjustment in sweet baked goods and dessert bases.
• Ice creams & frozen desserts – helps create bright fruit flavours and balanced acidity in sorbets and selected ice cream concepts.

Sauces, savoury & nutrition applications

• Sauces, dressings & condiments – DL-malic acid may be used together with other acids to fine-tune pH and sensory impact, particularly in fruit- or tomato-based sauces.
• Ready meals & savoury products – helps adjust acidity and flavour balance while supporting stability over shelf life.
• Nutrition products & supplements – utilised in powders, chewables and tablets where malic acid contributes to taste and pH control, subject to category regulations.

Formulation guidance

• Dosage considerations:
  • Typical dosage depends on target pH, desired sourness intensity and synergy with other acids,
  • In beverages, DL-malic acid is often combined with citric acid; usage levels are optimised to avoid overly harsh or lingering sourness,
  • In confectionery, surface and core levels must be balanced to manage initial impact versus long-lasting effect.
• Synergies with other ingredients:
  • Commonly blended with citric, tartaric, fumaric and lactic acids for tailored acidity curves,
  • Supports sweetener systems (sugar + high-intensity sweeteners) by balancing sweetness and sourness,
  • Works with flavours and colours to enhance fruit profiles and overall perception.
• Processing aspects:
  • Can be added in dry or dissolved form, depending on the process step and equipment,
  • In confectionery, the stage of acid addition (mass vs. post-cooking) influences texture and stability,
  • In beverages, careful control of pH and buffering is recommended, especially in multi-acid systems.
• Regulatory & labelling:
  • Manufacturers must confirm permitted uses, maximum levels and E-number labelling per category and market,
  • Nutrition and marketing teams should verify any “sour”, “fruit-enhanced” or similar claims against local guidance.

Quality & documentation

• Supplied as food-grade DL-malic acid (E296) with agreed specifications for assay, impurities, colour and physical properties.
• Every batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet covering key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan), contaminants and heavy metals, pesticide residues, origin and Halal/Kosher certificates, depending on the selected grade and producer.
• Manufacturing sites typically operate under recognised quality and food safety management systems such as HACCP and FSSC/ISO 22000; other certifications can be shared on request.
• Customers are responsible for regulatory compliance, permitted uses, maximum levels, additive codes, nutrition and health claims and labelling in each destination country and product category.

Packaging, storage & logistics

• Standard packaging: typically 25 kg multi-wall paper bags with inner liners for moisture protection and flowability. Alternative packaging (e.g. big bags) may be available for high-volume customers.
• Suitable for full-container or mixed-container loads together with other acidulants, sweeteners, flavours and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from moisture, strong odours and direct sunlight to maintain free-flowing properties and consistent acid strength.
• Typical shelf life is defined on the product specification and COA; customers should verify caking tendency, acidity contribution and sensory impact under their own storage and processing conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, juices, energy/sports drinks, confectionery, fruit preparations, bakery, sauces, savoury products, nutrition, etc.), target pH and acidity profile, desired flavour impact, sugar-reduction or clean-label goals, annual volume, particle size preferences, packaging needs, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable DL-malic acid grades and integrated acidity systems for your projects.