Product Application
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- When it is used to enhance flavors, usually less flavor additives are needed. This improves economies while the overall flavor profile is broader and more natural.
- In the non-carbonated beverages, malic acid is a preferred acidulant since it could enhance fruit flavors, and mask the aftertaste of some salts.
- In powdered mixes, it is preferred due to its rapid dissolution rate.
- In beverage containing intense sweeteners, malic acid’s extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste.
- In calcium-fortified beverages, using malic acid in place of citric acid prevents turbidity due to precipitated calcium citrate.
- Malic acid has a lower melting point than other food acids- this means that it can be incorporated into the molten hard candy without added water- shelf life is increased since the initial moisture level in the hard candy is lower.
- Bakery products with fruit fillings (cookies, snack bars, pies, and cakes) have a stronger and more naturally balanced fruit flavor when the fruit filling includes malic acid. Pectin gel texture is more consistent due to Malic Acid’s buffering capacity.
- It is the predominately active ingredient for prune juice concentrate as the natural mold inhibitor for baking products.
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