Malic acid is internationally recognized as a safe food additive, as sour agents, preservatives and Ph value regulator with its gentle acidity and a long persistence, sour citric acid stronger than 20%. It can be used for various types of food, according to production needs appropriate use.

Items	Specifications		Results
Appearance	White crystal or white crystalline powder, odorless, tasteless.		white crystalline powder, odorless,tasteless.
Solubility	It is very soluble in water, freely soluble in ethanol or acetone.		Complies
Specific rotation	-1.6°～-2.6°		-1.9°
Identification	Chemical identification: Positive reaction		Complies
	IR: Complies		Complies
pH	1.5～2.0		1.8
Clarity and color of solution	Solution should be clear and colorless.		Complies
Light transmittance	98%		100%
Insoluble matter in water	≤0.1%		0.02%
Related substance	Maleic acid≤0.01%		Not detected
	Fumaric acid≤0.10%		0.00%
	Other maximum unknown impurity≤0.05%		0.01%
	Other total impurities<0.20%		0.01%
Residual solvent	Tetrahydrofuran≤0.072%		Not detected
	Ethyl acetate≤0.5%		0.06%
	Dichloromethane≤0.06%		0.01%
Water	≤2.0%		0.25%
Calcium salt	≤0.02%		Complies
Readily oxidizable substance	Should conform		Complies
Chloride	≤0.005%		Complies
Sulfate	≤0.01%		Complies
Arsenic salt	≤0.0001%		Complies
Residue on ignition	≤0.1%		0.01%
Arsenic salt	≤0.0003%		Complies
Heavy metals	≤10ppm		Complies
Bacterial endotoxin	≤0.043EU/mg		Complies
Microbial limit	Total aerobic microbial count(TAMC):≤1000cfu/g		Complies
	Total yeast and mould count(TYMC): ≤100cfu/g
	Escherichia coli: Should not exist
Assay	≥99.0%		100.70%
Conclusion	Complies with the requirement of		Conclusion
	specification protocol of L-malic acid
Containers and storage	Containers—Tight containers Storage—Light-resistant and cool place

L(+)-tartaric acid is widely used as a sour agent in beverages and other foods, in wine, soft drinks, confectionery, bread, and certain gelatinous sweets.