Яблочная кислота представляет собой 2-гидроксидикарбоновую кислоту, представляющую собой янтарную кислоту, в которой один из атомов водорода, присоединенных к углероду, заменен гидроксильной группой. Он играет роль регулятора кислотности пищи и основного метаболита. Это 2-гидроксидикарбоновая кислота и С4-дикарбоновая кислота. Он функционально связан с янтарной кислотой. Это сопряженная кислота малата (2-) и малата.
Яблочная кислота представляет собой органическое соединение с молекулярной формулой C4H6O5. Это дикарбоновая кислота, которая вырабатывается всеми живыми организмами, придает кислый вкус фруктам и используется в качестве пищевой добавки. Яблочная кислота имеет две стереоизомерные формы (л- а также Д-энантиомеры), но только л-изомер существует в природе. Соли и эфиры яблочной кислоты известны как малаты. Малат-анион является промежуточным звеном в цикле лимонной кислоты.
Sour conditioner
L-malic acid taste is close to the sour taste of natural apples. Compared with citric acid, it has the characteristics of high acidity, soft taste and long residence time. It has been widely used in high-end beverages, food and other industries, and has become the dosage after citric acid and lactic acid. The third-ranked food sour agent. The beverage prepared with L-malic acid is more sour and sweet, close to the flavor of natural juice. The combination of malic acid and citric acid can simulate the sour taste characteristics of natural fruits, making the taste more natural, harmonious and full. Malic acid can be added to refreshing beverages, powdered beverages, lactic acid beverages, milk beverages, and fruit juice beverages to improve the taste and flavor. Malic acid is often used in combination with the synthetic dipeptide sweetener aspartame (ASPARTME) as a soft drink. The flavor fixer is added.
Fermentation
L-malic acid is an intermediate of the bio-tricarboxylic acid cycle, can participate in the fermentation process of microorganisms, and can be used as a carbon source for microbial growth, and thus can be used as a food starter. For example, it can be used as a yeast growth promoter or as a fermented milk.
Gelation
When there is a certain amount of pectin and sugar, acid is a key condition for gel formation. To produce flocculation and clots in the production of concentrated juice, it is necessary to control the conditions of clotting caused by pectin. Therefore, L-malic acid can make the pectin gelatinous, so it can be used to make fruit cakes, jellies gelatinized jams and purees.
Antistaling agent
Malic acid is widely used as a food preservative.Malic acid ionizes under neutral conditions and does not ionize under acidic conditions, but its bactericidal ability under acidic conditions is more than 100 times greater than that under neutral conditions, mainly because organic acids in the molecular state are easier to act through the cell membrane, and acids in the ionic state are not easy to pass through the cell.It also promotes the thermal denaturation of proteins.
Inhibition of enzymatic Browning
Cutting vegetables is a new type of vegetable processing products which has arisen from abroad.
