Malic Acid is an organic compound that is made by all living organisms. It occurs naturally in all fruits. It is generated during fruit metabolism. Malic acid is formed in metabolic cycles in the cells of plants and animals, including humans. For instance, in both the KREB and glyoxalate cycles it provides the cells with energy and carbon skeletons for the formation of amino acids. A relatively large amount of Malic acid is produced and broken down in the human body every day.
Malic Acid contributes to the pleasantly sour taste of fruits, and is widely used as an acidulant additive in various food, confectionaries , beverages, desserts, bakery products, medical and personal care products.
Malic Acid enhances fruit flavours by prolonging their release. Receptor cells are stimulated by these fruit flavours over a longer period of time and this prolonged stimulation is translated by the brain as stronger fruit flavour.
