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Malic acid is more acidic than fumaric acid because malic acid has an additional -OH group compared to fumaric acid, making it more polar and capable of forming stronger hydrogen bonds with water molecules, leading to a higher acidity. Additionally, malic acid can undergo resonance stabilization of the anion formed upon dissociation, further increasing its acidity compared to fumaric acid.
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What effect does citric acid have on malic acid?
At a constant pH of 3.2 and a total acid content of 0.2%, if you use 100% citric acid, the sourness is an equivalent of 5.5. Swap the acid for 90% citric acid and 10% malic acid and the sourness increases to almost 6.4. The most sour mixture you can achieve is 30% malic acid and 70% citric acid which has an equivalent sourness of almost 8, whilst malic acid on its own has an equivalent sourness of a little more than 7. The other effect is that whilst citric acid is often used by itself for orange flavourings, real oranges contain around 15% malic acid so for a more natural-tasting orange flavour it is best to use a mixture of the two. Information from related link
What apples are the lowest in malic acid content?
The least sour apples are lowest in malic acid content. As a rule, of all the acid present in apples, 90 - 98% of it is malic acid. The acid gives the apple a sour but fresh, clean taste. New green apples tend to have more bite than red apples, so it is likely that they contain the least malic acid.
Why is malic acid used for acidification of apple products?
Malic acid was first isolated from apples. Of the total acid content, 90-98% in an apple is malic acid. Apple-flavoured products have malic acid added to them because it makes the apple flavour taste more authentic. Malic acid also has the advantage of being a preservative to some degree because it lowers the pH and many bacteria do not survive outside of a neutral pH range. Finally, malic acid can also be used to keep the acidity of the product stable, so the flavour tastes the same for longer. In Europe, malic acid has the E number E296.
What is the difference between malic acid and citric acid?
Malic acid is an acid that is tart and produced naturally in unripe fruits. Citric acid is naturally in the juice of sour fruits and commercially made. Commercial citric acid is made from fermented sugar.
Is phosphoric acid stronger than citric acid?
Citric acid is the stronger acid of the two because the molecule has three acid groups as opposed to malic acid which has only two. Citric acid will therefore dissociate more easily. From personal experience, malic acid is the more strongly flavoured though!
Why is fumaric acid a stable acid?
Fumaric acid being the trans isomer will have the least stearic hindrance as the carboxylic acid groups will be on the different sides of the double bonds-hence causing the least electronic repulsion. Fumaric acid will be more stable as compared to maleic acid.
Is malic acid gluten free?
Naturally-occuring malic acid is usually extracted from apples. It is more common to find synthetic malic acid being added to foods which is synthesised from butane gas. Therefore, malic acid has had no contact with wheat through either process and can safely be said to be gluten free.
Why does malic acid increase when the temperature increases?
Malic acid concentration may increase with temperature as increased temperature can enhance the metabolic processes within the fruit, leading to more malic acid production. Additionally, as the temperature rises, there may be a breakdown of other compounds in the fruit that results in the accumulation of malic acid.
What effect does citric acid have on malic acid?
At a constant pH of 3.2 and a total acid content of 0.2%, if you use 100% citric acid, the sourness is an equivalent of 5.5. Swap the acid for 90% citric acid and 10% malic acid and the sourness increases to almost 6.4. The most sour mixture you can achieve is 30% malic acid and 70% citric acid which has an equivalent sourness of almost 8, whilst malic acid on its own has an equivalent sourness of a little more than 7. The other effect is that whilst citric acid is often used by itself for orange flavourings, real oranges contain around 15% malic acid so for a more natural-tasting orange flavour it is best to use a mixture of the two. Information from related link
What apples are the lowest in malic acid content?
The least sour apples are lowest in malic acid content. As a rule, of all the acid present in apples, 90 - 98% of it is malic acid. The acid gives the apple a sour but fresh, clean taste. New green apples tend to have more bite than red apples, so it is likely that they contain the least malic acid.
Why is malic acid used for acidification of apple products?
Malic acid was first isolated from apples. Of the total acid content, 90-98% in an apple is malic acid. Apple-flavoured products have malic acid added to them because it makes the apple flavour taste more authentic. Malic acid also has the advantage of being a preservative to some degree because it lowers the pH and many bacteria do not survive outside of a neutral pH range. Finally, malic acid can also be used to keep the acidity of the product stable, so the flavour tastes the same for longer. In Europe, malic acid has the E number E296.
What is the difference between malic acid and citric acid?
Malic acid is an acid that is tart and produced naturally in unripe fruits. Citric acid is naturally in the juice of sour fruits and commercially made. Commercial citric acid is made from fermented sugar.
Does pineapple have malic acid?
Yes, pineapple contains malic acid, though it is not one of the primary acids found in the fruit. The main acids in pineapple are citric acid and ascorbic acid (vitamin C). Malic acid is more commonly associated with apples and contributes to the tart flavor profile of various fruits. In small amounts, it can also contribute to the overall taste of pineapple.
What type of acid does tomato sauce contain?
Tomato acid is mostly Citric acid and Malic acid at a 1 to 0.6 ratio respectively in the ripe red fruit. In the green fruit the ratio is 1 to 1.3. Therefore the acid in Tomato sauce contributed by the Tomatoes is Citric acid and Malic acid. Tomato sauce may however have other acidic ingredients that substantially contribute to its finished acidity. All Vinegars are principally Acetic acid. Some may also contain smaller amounts of other acids from their original ingredients. For example Tartaric acid from Grapes in Wine vinegars and Malic acid in Apple vinegars. Lemon & Lime juice contribute Citric acid. Wine contributes mostly Tartaric acid. Tamarind contributes mostly Tartaric acid. Sour Milk, Cream and Yoghurts contribute Lactic acid. Acids can also be added during food processing to act as acidity regulators. These may be listed by reference (E) numbers; the most common of which are which are as follows: E260 - Acetic acid E270 - Lactic acid E296 - Malic acid E300 - Ascorbic acid (Vitamin C) E330 - Citric acid E334 - Tartaric acid There are also many more acids and acidity regulators used in food processing, all of which can be found via their E numbers, although most likely not in the amounts or as commonly as those listed above in Tomato sauce. See: http://books.google.com.au/books?id=vpbu54ttIlIC&pg=PA250&lpg=PA250&dq=citric+acid+and+malic+acid+in+tomatos&source=web&ots=wPccsgsirZ&sig=AlImJbJ2EJbwYRjnU28cqoANJnc&hl=en http://en.wikipedia.org/wiki/E_number
Is phosphoric acid stronger than citric acid?
Citric acid is the stronger acid of the two because the molecule has three acid groups as opposed to malic acid which has only two. Citric acid will therefore dissociate more easily. From personal experience, malic acid is the more strongly flavoured though!
Why is fumaric acid in food?
Fumaric acid is added to food for a variety of reasons. It is labelled in Europe as E297. The acid provides sourness to foods; the more you use the more sour the food becomes, so it is often used in sour sugar confectionery and chewing gums for a strong flavour. It can also be used to make some artificial fruit flavours taste more authentic. Citric acid alone tastes bright, but "fake". The citric acid flavour also does not last for very long. Fumaric acid can help to prolong the flavour. It will also make the food cheaper because less needs to be used to get the same sour taste. In breads it is a cheaper alternative to some other leavening acids - the chemicals that cause bread to rise. The same is true for sourdough breads and English muffins. It has another advantage to some other leavening acids in that it doesn't absorb water from its surroundings, so the bread stays moist and feels fresher for longer. Finally it can be used to extend shelf life because it lowers the pH, and bacteria do not survive very well outside of neutral conditions.
Name the acids present in vegetables fruits and diary products?
Some common acids present in vegetables include oxalic acid (found in spinach, beet greens) and citric acid (found in citrus fruits). Fruits contain various acids such as malic acid (found in apples) and tartaric acid (found in grapes). In dairy products, lactic acid is produced by bacteria during fermentation processes like yogurt and cheese making.
