L-Malic acid Chemical Properties

Melting point:

101-103 °C (lit.)

alpha 

-2 º (c=8.5, H2O)

Boiling point:

167.16°C (rough estimate)

Density 

1.60

vapor pressure 

0Pa at 25℃

FEMA 

2655 | L-MALIC ACID

refractive index 

-6.5 ° (C=10, Acetone)

Flash point:

220 °C

storage temp. 

Store below +30°C.

solubility 

H₂O: 0.5 M at 20 °C, clear, colorless

form 

Powder

color 

White

Specific Gravity

1.595 (20/4℃)

Odor

odorless

PH

2.2 (10g/l, H2O, 20℃)

pka

(1) 3.46, (2) 5.10(at 25℃)

Odor Type

odorless

optical activity

[α]20/D 30±2°, c = 5.5% in pyridine

Water Solubility 

soluble

Merck 

14,5707

JECFA Number

619

BRN 

1723541

InChIKey

BJEPYKJPYRNKOW-REOHCLBHSA-N

LogP

-1.68

CAS DataBase Reference

97-67-6(CAS DataBase Reference)

NIST Chemistry Reference

Butanedioic acid, hydroxy-, (s)-(97-67-6)

EPA Substance Registry System

Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-37/39

WGK Germany 

3

RTECS 

ON7175000

TSCA 

Yes

HS Code 

29181980

MSDS

• Language:English Provider:L(-)-Malic acid
• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

L-Malic acid Usage And Synthesis

Description

L-Malic acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste. It is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars.

Chemical Properties

L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.

Chemical Properties

clear colourless solution

Occurrence

Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

Uses

L-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.

Uses

The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece

Uses

Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.

Preparation

L-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.

Definition

ChEBI: An optically active form of malic acid having (S)-configuration.

General Description

L-Malic acid is an organic acid that is commonly found in wine. It plays an important role in wine microbiological stability.

Biochem/physiol Actions

L-Malic acid is a part of cellular metabolism. Its application is recognized in pharmaceutics. It is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia. It is used as a part of amino acid infusion. L-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders. A TCA (Krebs cycle) intermediate and partner in the malic acid aspartate shuttle.

Purification Methods

Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.]

L-Malic acid(97-67-6)Related Product Information

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