DL-Malic acid is manufactured synthetically by the hydration of maleic or fumaric acid at high temperature and pressure. This produces the racemic mixture of D- and L-malic acid enantiomers. The resulting product is a white, crystalline powder with a smooth, tart taste that is less sharp than citric acid and provides a longer-lasting sour perception on the palate.
DL-Malic acid is highly soluble in water and blends synergistically with other acidulants to create complex, well-rounded flavor profiles. Its taste characteristics make it particularly effective in fruit-flavored products where a natural, sustained acidity is desired. The ingredient is widely used in the confectionery and beverage industries as a primary or complementary acidulant.
