L-Malic Acid Natural

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Product Description

L-malic acid natural's cas code is 97-67-6.

L-malic acid natural Basic information

Product Name:	L-malic acid natural
Synonyms:	L-(-)-Malic acid, CP;Butanedioic acid, 2-hydroxy-, (2S)-;pinguosuan;Butanedioicacid,hydroxy-,(S)-;hydroxy-,(S)-Butanedioicacid;l-(ii)-malicacid;L-Gydroxybutanedioicacid;L-Mailcacid
CAS:	97-67-6
MF:	C4H6O5
MW:	134.09
EINECS:	202-601-5
Product Categories:	Plant extracts;Aliphatics;Chiral Reagents;Chiral chemicals;MalicAcidSeries;Carboxylic Acids (Chiral);Chiral Building Blocks;for Resolution of Bases;Optical Resolution;Synthetic Organic Chemistry;Food & Feed ADDITIVES;Food additive and acidulant;Imidazoles ,Heterocyclic Acids
Mol File:	97-67-6.mol

L-malic acid natural Chemical Properties

Melting point	101-103 °C(lit.)
alpha	-2 º (c=8.5, H2O)
Boiling point	167.16°C (rough estimate)
density	1.60
FEMA	2655 \| L-MALIC ACID
refractive index	-6.5 ° (C=10, Acetone)
Fp	220 °C
storage temp.	Store at RT.
solubility	H2O: 0.5 M at 20 °C, clear, colorless
form	Powder
color	White
Specific Gravity	1.595 (20/4℃)
PH	2.2 (10g/l, H2O, 20℃)
pka	(1) 3.46, (2) 5.10(at 25℃)
optical activity	[α]20/D 30±2°, c = 5.5% in pyridine
Water Solubility	soluble
Merck	14,5707
JECFA Number	619
BRN	1723541
InChIKey	BJEPYKJPYRNKOW-REOHCLBHSA-N
CAS DataBase Reference	97-67-6(CAS DataBase Reference)
NIST Chemistry Reference	Butanedioic acid, hydroxy-, (s)-(97-67-6)
EPA Substance Registry System	Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6)

L-malic acid natural Safety Information

L-malic acid natural MSDS Information

L-malic acid natural Usage And Synthesis

Description	ι-Malic acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste. It is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars.
Chemical Properties	L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.
Chemical Properties	clear colourless solution
Occurrence	Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
Uses	The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece
Uses	Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.
Definition	ChEBI: An optically active form of malic acid having (S)-configuration.
Preparation	By hydration of maleic acid; by fermentation from sugars.
Purification Methods	Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.]