Online Edition: "Specifications for Flavourings"


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Flavouring l-Malic acid
Synonym(s) 2-Hydroxybutanedioic acid
Hydroxysuccinic acid
Latest JECFA evaluation 2000 (Session 55)
Status of specification Full
Chemical name 2-Hydroxybutanedioic acid
JECFA number 619
CAS number 97-67-6  
FEMA number 2655
COE number 17
FLAVIS number -
Molecular weight 134.09 
Chemical formula C4H6O5  
Physical form/odour white crystalline powder, granules, or needles; acid taste; odourless or having a very faint caramellic acrid odour and a tart aciduous taste 
Solubility soluble in water and alcohol; 1 gm in 0.8 ml water 
Solubility in ethanol 1 g in 1.4 ml alcohol 
Boiling point (°C) NA
Assay min % 99%
Acid value max -
Refractive index NA
Specific gravity NA
Other requirements Melting point: 100°; Fumaric Acid: max. 1.0%; Heavy Metals: max 10 ppm; Maleic acid: max. 0.05%; Residue on Ignition: max 0.1 %; Specific Rotation: -0.23° at 25°; Water Insoluble Matter: max. 0.1%
ID Test IR
Spectrum http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/619.gif