Malic acid

What it is

Malic acid (E296) is a natural organic acid found in many fruits. Its name comes from "malum", the Latin word for apple, as it is the primary acid that gives green apples their tart, sour taste.

How it is used in food

Provides a sharp, tart flavour to extreme sour candies and helps regulate pH.

• Extreme sour candies (like Warheads or Sour Patch Kids)
• Fruit-flavoured beverages
• Ciders and wines (to adjust acidity)
• Jams and jellies

Health and safety

No known risks; it is a natural intermediate in the human metabolic cycle.

Universally recognised as safe; it is heavily used in the confectionary and beverage industries.

Regulatory status

Identification on labels

E-number

E296

Also printed asApple acid

Alternatives to this additive

• E330: Citric acid — Provides a sharp, clean sourness, though it fades faster than malic acid.

How it is made

While it occurs naturally in apples and rhubarb, commercial malic acid is typically synthesized from maleic anhydride, a petrochemical derivative, through hydration.

1. Synthesis — Maleic anhydride is dissolved in water to form maleic acid, which is then heated under pressure to convert it into malic acid.
2. Crystallization — The malic acid is purified and crystallized into a white powder.

Worth knowing

It is the primary acid that gives green apples and rhubarb their tart, sour taste.

Conclusion

E296 is the go-to ingredient for the confectionery industry when they need an intense, lingering sour punch that hits harder than citric acid.