Food safety and quality
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Flavouring |
l-Malic acid |
Synonym(s) |
Hydroxysuccinic acid;2-Hydroxybutanedioic acid |
Latest JECFA evaluation |
2018 (Session 86) |
Status of specification |
Full |
Information required |
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Chemical name |
2-Hydroxybutanedioic acid |
JECFA number |
619 |
CAS number |
97-67-6 |
FEMA number |
2655 |
COE number |
17 |
FLAVIS number |
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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 |
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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 %; Water Insoluble Matter: max. 0.1% |
ID Test |
IR |
Spectrum |
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