Malic Acid | Baking Ingredients | BAKERpedia

Malic acid is found in many sour or tart-tasting foods such as fruit; it’s used to add flavor and texture to fruit fillings and jellies in baked goods.


 What is Malic Acid?

Malic acid is a dicarboxylic acid with the molecular formula C4H6O5 (Figure 1). It is made by all living organisms and it contributes to the pleasantly sour taste of fruits. Malic acid is used as a flavor enhancer, flavor agent and adjuvant, and pH control agent in food products.1

L- Malic acid

Figure 1 L- Malic acid

Origin

Malic acid was first isolated from apply juice in 1785, by the Swedish Chemist Carl Wilhelm Scheele, who referred to it as “acid of apples.”2

Function

  • Malic acid has a clean, mellow, smooth, persistent sourness.
  • It has flavor enhancement and blending abilities. Malic acid aids the formulator, because it intensifies the impact of many flavors in foods or beverages, often reducing the amount of flavor needed; it blends distinct flavors resulting in a well-rounded flavor experience; it improves aftertaste by extending the impact of some flavors; it increases burst and aromaticity of some flavor notes in certain beverage applications; it boosts savory flavors like cheese and hot peppers in snack food coatings; it deepens and broadens the flavor profile of many products, resulting in a richer, more natural flavor experience.
  • It has a high solubility rate.
  • It has lower hygroscopicity than citric or tartaric acids.
  • It has a lower melting point than other acids for easier incorporation into molten confections.
  • It has good chelating properties with metal ions.

Commercial Production

Malic acid has two stereoisomeric forms (L- and D- enantiomers), and only the L-isomer exists naturally. Commercial production of malic acid is by hydration of fumaric acid or maleic acid and the product is DL-malic acid.1

Application

  • When malic acid is used to enhance flavors, usually less flavor additives are needed. This improves economies while the overall flavor profile is broader and more natural.
  • In the non-carbonated beverages, malic acid is a preferred acidulant since it could enhance fruit flavors, and mask the aftertaste of some salts.
  • In powdered mixes, malic acid is preferred due to its rapid dissolution rate.
  • In beverage containing intense sweeteners, malic acid’s extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste.
  • In calcium-fortified beverages, using malic acid in place of citric acid prevents turbidity due to precipitated calcium citrate.
  • Malic acid has a lower melting point than other food acids- this means that it can be incorporated into the molten hard candy without added water- shelf life is increased since the initial moisture level in the hard candy is lower.
  • Bakery products with fruit fillings (cookies, snack bars, pies, and cakes) have a stronger and more naturally balanced fruit flavor when the fruit filling includes malic acid. Pectin gel texture is more consistent due to Malic Acid’s buffering capacity.
  • Malic acid is the predominately active ingredient for prune juice concentrate as the natural mold inhibitor for baking products.3

FDA Regulation

Malic acid is affirmed as GRAS by FDA which is listed in the Code of Federal Regulations (Title 21 Part 184.1069)1. The ingredients are used in food, except baby food, at levels not to exceed good manufacturing practice. Current good manufacturing practice results in a maximum level, as served, of 3.4% for nonalcoholic beverages, 3.0% for chewing gum, 0.8% for gelatins, pudding, and fillings, 6.9% for hard candy, 2.6% for jams and jellies, 3.5% for processed fruits and fruit juices, 3.0% for soft candy, 0.7% for all other food categories.1

References

  1. “21CFR184.1069.” CFR – Code of Federal Regulations Title 21. N.p., 1 Apr. 2016.
  2. Jensen, William B. “Malic, Maleic and Malonic Acid.” Ask the Historian (2007): 1-2. Department of Chemistry, University of Cincinnati. Web. Accessed on 27 June 2016.
  3. Renee Alberts-Nelson. “Clean Label Mold Inhibitors for Baking”. Oklahoma State University Cooperative Extension FAPC-173, 2010.
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Sexual misconduct often part of the job in hospitality work

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By DON BABWIN

Sexual misconduct often part of the job in hospitality work

CHICAGO (AP) — One woman recalls how a general manager at a Chicago-area restaurant where she worked told her that if security cameras recorded him reaching between her legs and grabbing her genitals, he could simply “edit that out.”

Another woman worked at an Atlanta restaurant and says her boss did nothing when two dishwashers kept making vulgar comments, so she quit wearing makeup to look less attractive and hopefully end the verbal abuse.

In the wake of sexual misconduct allegations against several prominent men in entertainment, politics and journalism, accounts like the ones these women share quietly play out in restaurants, bars and hotels across the country and rarely get the headlines.

Court documents and interviews with the women and experts on the topic show hospitality industry workers are routinely subjected to sexual abuse and harassment from bosses, co-workers and customers that are largely unchecked. The nature of the work, which often has employees relying on tips, can make them especially vulnerable to abuse.

“I was absolutely humiliated,” said Sharonda Fields, who said the abuse at the Atlanta restaurant began shortly after she started working there last year. “It was degrading. I felt embarrassed. I felt low. I just felt like nothing happened when those guys talked to me that way, and especially when the staff and the managers knew what was going on. It made me feel like dirt.”

She filed a lawsuit against the restaurant last spring. Calls to the restaurant from The Associated Press went unanswered.

Joyce Smithey, an Annapolis, Maryland, attorney who has handled several sexual harassment lawsuits, said those accused of misconduct “have a great sense of who the victims are, who the women are who will put up with this, who need the job, are so scared they don’t fight back.”…

READ ON: Sexual misconduct often part of the job in hospitality work






 

Removing Pesticides From Fruit

Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT

Finish reading: Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off





 

Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi

Ravi DeRossi owns 15 successful restaurants and cocktail bars in New York City – and he’s on a mission to make every item on their menus plant-based.

In this engaging and unique conversation, he also shares his bold vision and gives exclusive details about 4 new concepts he has for future restaurants. Ravi started his career as a painter and you will learn he approaches the restaurant business with all the flair and creativity of an artist.

To hear more about how Ravi plans to remake the canvas of the food world, keep listening…

Finish reading: Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi – #EatForThePlanet With Nil Zacharias – Google Play Music






 

The Best Way To Peel and Cut Butternut Squash 

We know you hate having to peel and cut butternut squash, but with this amazing trick, you have no excuse for buying it prepackaged. Get the recipe on Tasting Table.

The Super-Simple Trick to Peeling Butternut Squash

Never fear peeling butternut squash again with this seriously easy hack
We might be in the thick of squash season, but that doesn’t mean you should struggle with those, er, thick skins anymore. We’ve got an amazing trick that makes peeling butternut squash so much easier.

Stick the squash in the microwave to soften the skin before peeling.

Just a few minutes in the microwave means you don’t have to worry about chopping off a finger when you’re hacking at that rock-hard exterior. Watch the video above for a full demonstration of the following steps.

Prick the skin of the squash all over with a fork.

Slice off both ends of the squash.

Microwave the squash for about 3½ minutes. This softens the skin considerably.

Let the squash cool enough to handle, or use a towel to hold it, and simply peel away the skin…

Finish reading: The Best Way To Peel and Cut Butternut Squash | Tasting Table





 

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