We have found 46536 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

2-hydroxybutanedioic acid

General Material Information

Trival Name 2-hydroxybutanedioic acid
Short Description DL-malic acid
Formula C4 H6 O5
CAS Number 6915-15-7
Deleted CAS Number 617-48-1
ECHA Number 230-022-8
FDA UNII 817L1N4CKP
Nikkaji Number J3.091K
Beilstein Number 1723539
MDL MFCD00064212
COE Number 17
Bio Activity Summary External link
NMR Predictor External link
FDA Mainterm 617-48-1 ; MALIC ACID
Flavis Number 8.017
Applications
  • flavoring agents and adjuvants
  • curing and pickling agents
  • flavor enhancers
Synonyms
  • butanedioic acid, 2-hydroxy-
  • deoxytetraric acid
  • (±)-1- hydroxy-1,2-ethane dicarboxylic acid
  • (±)-1- hydroxy-1,2-ethanedicarboxylic acid
  • 2- hydroxy-succinic acid
  • mono hydroxybernsteinsaeure
  • hydroxybutandisaeure
  • hydroxybutane dioic acid
  • 2- hydroxybutanedioic acid
  • DL- hydroxybutanedioic acid
  • 2- hydroxyethane-1,2-dicarboxylic acid
  • hydroxysuccinic acid
  • (±)- hydroxysuccinic acid
  • 2- hydroxysuccinic acid
  • alpha- hydroxysuccinic acid
  • (±)- malic acid
  • dextro,laevo- malic acid
  • DL- malic acid
  • R,S- malic acid
  • R,S(±)- malic acid
  • malic acid DL
  • malic acid FCC
  • malic acid FCC fine granular
  • malic acid FCC powder
  • malic acid solution
  • malic acid, (DL)
  • musashi-no-ringosan
  • pomalus acid

Occurrences

allspice fruit
apple custard apple plant
apricot fruit
banana fruit
bean fava bean fruit
bilberry leaf
borage leaf
broccoli asparagus broccoli plant
brussel sprout leaf
buckthorn sea buckthorn fruit
buckwheat leaf
cabbage leaf
carrot root
celery root
celery shoot
chamomile sweet false chamomile plant
cherry sour cherry fruit juice
chicory plant
chive leaf
coconut seed
corn silk
cranberry fruit
currant red currant fruit
elder black elder fruit
fennel seed
fig fruit
fig fruit juice
fig leaf
flax seed
ginkgo biloba pollen
gooseberry fruit
grape fruit
grape plant
kohlrabi stem
lettuce leaf
lime fruit
loquat leaf
lupine white lupine seed
mandarin fruit
mango fruit
oat hull husk
onion bulb
onion leaf
orange fruit
papaya fruit
papaya latex
parsley root
passion fruit fruit
pea seed
pear fruit
pineapple fruit
plum fruit
pomegranate fruit
pomegranate fruit juice
poppy opium poppy latex
potato tuber
purslane plant
quince seed
raspberry red raspberry fruit
rhubarb plant
rose hips fruit
roselle flower
roselle leaf
roselle stem
rue leaf
sage plant
soursop plant
soybean seed
spinach leaf
star fruit fruit
sunflower leaf
tamarind fruit
tamarind leaf
tea leaf
tomatillo fruit
tomato fruit
walnut english walnut fruit

Organoleptic Properties

Odor Type: Odorless
Odor strength none
General comment At 100.00 %. odorless
Flavor Type: Acidic
General comment Strong acidic

Potential Uses

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

2-hydroxybutanedioic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6915-15-7
Pubchem (cid):525
Pubchem (sid):134987363
Publications by PubMed
A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
The flavor of pomegranate fruit: a review.
Antioxidant capacity, quality, and anthocyanin and nutrient contents of several peach cultivars [Prunus persica (L.) Batsch] grown in Spain.
Metabolome of Vanilla planifolia (Orchidaceae) and related species under Cymbidium mosaic virus (CymMV) infection.
A natural mutation-led truncation in one of the two aluminum-activated malate transporter-like genes at the Ma locus is associated with low fruit acidity in apple.
Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.).
A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor.
The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
The sensory interactions of organic acids and various flavors in ramen soup systems.
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits.
Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation.
Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics.
The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation.
Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.
Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
Acetaldehyde metabolism by wine lactic acid bacteria.
Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni.
Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
Publications by J-Stage
Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C00711
HMDB (The Human Metabolome Database):HMDB00744
FooDB:FDB012047
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:DL-MALIC ACID
Formulations/Preparations:
•uva ursi, this is volatile oil containing a glucoside, arbutin, tannin, & gallic & malic acids. •grades: technical, active and inactive; fcc. the natural material is levorotatory, but the synthetic material is optically inactive •food grade: powder, fine granular, and granular •granules and powder grades

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 134.08781433105
Melting Point 131 to 135°C @ 760 mm Hg
Boiling Point 306 to 307°C @ 760 mm Hg
Vapor Pressure 7.1E-5 mmHg @ 25 °C
Vapor Density 4.6
Flash Point TCC Value 153.33 °C TCC
logP (o/w) -1.37 est
Solubility
water, 1000000 mg/L @ 20 °C (exp) Yes

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 3500 mg/kg
(Morgareidge, 1973a)

oral-mouse LD50 2660 mg/kg
(Morgareidge, 1973b)

oral-rabbit LD50 3000 mg/kg
(Morgareidge, 1973c)

intraperitoneal-mouse LD50 50 mg/kg
"Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4937, 1982.

oral-mouse LD50 1600 mg/kg
Kodak Company Reports. Vol. #82-0458

intraperitoneal-rat LD50 100 mg/kg
"Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4937, 1982.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants, curing and pickling agents, flavor enhancers
Recommendation for malic acid usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 13000.00 (μg/capita/day)

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

22nd list of substances for food contact materials
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Calcium, Magnesium and Zinc Malate added for nutritional purposes to food supplements as sources for Calcium, Magnesium and Zinc and to Calcium Malate added for nutritional purposes to foods for particular nutritional uses and foods intended for the general population as source for Calcium
View page or View pdf

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):6915-15-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :525
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-hydroxybutanedioic acid
Chemidplus:0006915157
RTECS:ON7175000 for cas# 6915-15-7