Malic Acid
This is what the ingredient is.
Malic acid is an organic dicarboxylic acid naturally found in apples and other fruits. Commercially produced through chemical synthesis or fermentation.
Here is why it shows up on the label.
Acidulant providing tart flavor. Used in candies, beverages, fruit-flavored products, and as flavor enhancer. Provides smoother, longer-lasting sourness than citric acid.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with ADI not specified. It is approved in the US, Europe (as E296), and Canada.
Here is what research has found.
Natural component of many fruits and human metabolism. Extensively studied with strong safety profile. Intermediate in Krebs cycle.
Here are a few things worth knowing.
Generally very safe. May cause mouth irritation or canker sores in sensitive individuals when consumed in concentrated form. Can contribute to tooth enamel erosion in very acidic products.
Sources
- FDA 21 CFR 184.1069
- JECFA Monograph
- Food Chemistry 2016
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.