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Malic acid is an organic compound with the molecular formula HO 2 CCH(OH)CH 2 CO 2 H.It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Maleic acid or cis-butenedioic acid is an organic compound that is a dicarboxylic acid, a molecule with two carboxyl groups. Its chemical formula is HO 2 CCH=CHCO 2 H. Maleic acid is the cis isomer of butenedioic acid, whereas fumaric acid is the trans isomer.
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
Malonic acid was first prepared in 1858 by the French chemist Victor Dessaignes via the oxidation of malic acid. [3] [6] Hermann Kolbe and Hugo Müller independently discovered how to synthesize malonic acid from propionic acid, and decided to publish their results back-to-back in the Chemical Society journal in 1864. [7]
Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents
malic acid hydroxysuccinic acid 2-hydroxybutanedioic acid: HOOCCH 2 CHOHCOOH 2,3-dihydroxybutanedioic acid: tartaric acid 2,3-dihydroxysuccinic acid racemic acid
Maleic anhydride is a planar molecule. By virtue of the acid anhydride group, the alkene is electrophilic. On account of its cycle of 4 π electrons in an array of 5 atoms with p orbitals, maleic anhydride was long thought to exhibit antiaromaticity. However, a thermochemical study concluded that only 8 kJ/mol of destabilization energy can be ...
Malic acid is added to some confectionaries to confer sour flavor. Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. [ 1 ]