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| | DL-Malic acid Basic information |
| | DL-Malic acid Chemical Properties |
| Melting point | 131-133 °C(lit.) | | Boiling point | 150℃[at 101 325 Pa] | | density | 1,609 g/cm3 | | vapor density | 4.6 (vs air) | | vapor pressure | <0.1 mm Hg ( 20 °C) | | FEMA | 2655 | L-MALIC ACID | | Fp | 203°C | | storage temp. | Refrigerator | | solubility | methanol: 0.1 g/mL, clear, colorless | | form | Solid | | pka | pK1:3.458;pK2:5.097 (25°C) | | color | White to Off-White | | Water Solubility | 500g/L at 25℃ | | Stability: | Stable. Incompatible with strong oxidizing agents, strong bases, amines, alkali metals, carbonates. | | LogP | -1.3 at 24℃ | | CAS DataBase Reference | 617-48-1(CAS DataBase Reference) | | EPA Substance Registry System | Butanedioic acid, hydroxy-(617-48-1) |
| | DL-Malic acid Usage And Synthesis |
| Description | White or nearly white, crystalline powder or granules having a
strongly acid taste. One g dissolves in 0.8 mL of water and in
1.4 mL of alcohol. Its solutions are optically inactive. It melts at
about 130°. | | Chemical Properties | white crystalline powder | | Uses | DL-malic acid is primarily used in the food and beverage industry. | | Definition | ChEBI: Malic acid is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. It has a role as a food acidity regulator and a fundamental metabolite. It is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid. It is functionally related to a succinic acid. It is a conjugate acid of a malate(2-) and a malate. | | Flammability and Explosibility | Nonflammable | | Purification Methods | Crystallise the acid from acetone, then from acetone/CCl4, or from ethyl acetate by adding pet ether (b 60-70o). Dry it at 35o under 1mm pressure to avoid formation of the anhydride. [Beilstein 3 IV 1124.] |
| | DL-Malic acid Preparation Products And Raw materials |
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