Malic Acid that is abundantly contained in fresh fruits such as apple and vegetables, is an acidulant necessary for mans carbohydrate metabolism. Compared with citric acid which is also an acidulant, Malic Acid has stronger acidity and makes you save about 20% in usage. The taste is extraordinarily smooth and the acidity lasts much longer so that it gives greater pleasure to mans appetite.
In particular, Malic Acid is indispensably required for manufacturing diet food/drinks using artificial saccharoids such as aspartame. It is also widely used as an acidulant for hard food like candies because of its low melting point. The handling and storage of Malic Acid is easy due to its excellent stablity and it is possible to keep it for long as it has no hygroscopic nature. As shown in the graphs on the below, Malic Acid certainly has a better taste than citric acid.
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