Naturevibe Botanicals Malic Acid Powder, 1lb | Alpha Hydroxy Acid (16 ounces) | Used in beverages | hard candies | canned tomatoes | fruit pie fillings.

Malic acid is an organic compound with the molecular formula C4H6O5. It contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The word 'malic' is derived from Latin 'malus', meaning 'apple'. It is also the name of the genus Malus, which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae. This derivation is also seen as well as in the traditional German name for malic acid, 'Äpfelsäure' meaning 'apple acid' as well as in modern Greek, 'mēlicon oxy' after the original European discovery of apples in modern-day Kazakhstan 2350 years ago by Alexander the Great's expeditionary foray into Asia. Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus. Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus. It contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l. It confers a tart taste to wine; the amount decreases with increasing fruit ripeness. The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor. It is also a component of some artificial vinegar flavors.