L-(−)-MALIC ACID
L-(−)-Malic acid is a naturally occurring organic compound found in various fruits and vegetables.
L-(−)-Malic acid is also commonly used in the food and beverage industry as an acidulant to impart a sour or acidic taste to products like candies, beverages, and fruit-flavored snacks.
L-(−)-Malic acid plays a crucial role in the Krebs cycle (citric acid cycle) in cellular respiration, where it is involved in energy production.
CAS Number: 97-67-6
EC Number: 201-791-2
Chemical Formula: C4H6O5
Molar Mass: 134.09g/mol
Synonyms: Hydroxysuccinic acid, Hydroxybutanedioic acid, 2-Hydroxybutanedioic acid, 2-Hydroxybutanedioate, DL-hydroxysuccinic acid, DL-malate, Apple acid, Alpha-hydroxysuccinic acid, 2-Carboxy-2-hydroxybutanedioic acid, E296 (Food additive code), L(−)-Hydroxysuccinic acid, Apple juice acid, L-malic acid, D-malic acid, D-hydroxysuccinic acid, L-hydroxysuccinic acid, DL-alpha-hydroxysuccinic acid, DL-malate, Hydroxybutanedioic acid (DL-form), Hydroxysuccinate, 2-Hydroxybutanedioate, Hydroxybutanedioate, Dihydroxysuccinic acid, 2-Carboxy-2-hydroxybutanedioate, 2-Hydroxybutanedioic acid (DL-form), Malic acid, L-malic acid, D-malic acid, Hydroxybutanedioic acid, 2-Hydroxybutanedioic acid, 2-Hydroxysuccinic acid, (S)-Hydroxysuccinic acid, (S)-Malic acid, (S)-2-Hydroxybutanedioic acid, (-)-Malic acid, (2S)-Hydroxybutanedioic acid, L-Hydroxysuccinic acid, (2S)-Malic acid, L-2-Hydroxybutanedioic acid, (S)-2-Hydroxysuccinic acid, (2S)-2-Hydroxysuccinic acid, (S)-2-Hydroxybutanedioic acid, 2-Hydroxybutanedioate, Hydroxysuccinic acid, (+)-Malic acid, L-Malate, (-)-Hydroxysuccinic acid, L-Malic acid, L-Malate, (-)-Malate, L-Hydroxysuccinic acid, Malate, (-)-Hydroxybutanedioic acid, (-)-2-Hydroxybutanedioic acid, Malic acid, hydroxybutanedioic acid, (S)-2-Hydroxybutanedioic acid, Malic acid, hydroxybutanedioic acid
L-(−)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound with the chemical formula C4H6O5.
L-(−)-malic acid is a dicarboxylic acid, meaning it has two carboxylic acid functional groups (-COOH) in its structure.
Malic acid is chiral and exists in two enantiomeric forms: L-malic acid and D-malic acid.
The “L” designation refers to L-(−)-Malic acid’s specific optical rotation.
L-(−)-malic acid is the naturally occurring form found in various fruits, including apples, grapes, and cherries.
L-(−)-malic acid contributes to the tart or sour taste of these fruits.
L-(−)-malic acid is also commonly used in the food and beverage industry as an acidulant to impart a sour or acidic taste to products like candies, beverages, and fruit-flavored snacks.
Additionally, L-malic acid is used as a food additive for its acidity-regulating and flavor-enhancing properties.
L-(−)-malic acid is a naturally occurring organic compound found in various fruits and vegetables.
L-(−)-malic acid is a dicarboxylic acid, which means it contains two carboxylic acid functional groups (-COOH) in its chemical structure.
L-(−)-malic acid is optically active, with a specific optical rotation that characterizes its enantiomeric form.
L-(−)-Malic acid exists in two enantiomeric forms: L-malic acid (the naturally occurring form) and D-malic acid.
The “L” designation indicates the stereochemistry of L-(−)-Malic acid’s optical activity.
L-malic acid is responsible for the tart or sour taste in fruits like apples, grapes, and cherries.
In addition to its presence in fruits, L-(−)-Malic acid can also be found in some vegetables, such as tomatoes and carrots.
L-(−)-malic acid plays a crucial role in the Krebs cycle (citric acid cycle) in cellular respiration, where L-(−)-Malic acid is involved in energy production.
L-(−)-malic acid is water-soluble and has a molecular formula of C4H6O5.
L-(−)-malic acid is commonly used in the food and beverage industry as an acidulant to impart a sour taste to products.
L-(−)-malic acid is considered safe for consumption and is often used in food and beverage products as an acidity regulator.
L-(−)-Malic acid is utilized in the production of sour candies, fruit-flavored beverages, and fruit-flavored snacks.
L-(−)-malic acid is used as a food additive to enhance the flavor of various processed foods.
L-(−)-malic acid is known for its ability to enhance the overall taste profile of products by providing a balanced sourness.
In winemaking, L-malic acid can be naturally present in grapes and is often monitored and controlled during fermentation to influence the wine’s acidity.
L-(−)-malic acid can also be used as an ingredient in the formulation of some pharmaceuticals and dietary supplements.
In the cosmetics industry, L-(−)-malic acid is used in skincare products for its mild exfoliating properties.
L-(−)-malic acid is a versatile compound that contributes to the preservation and flavor enhancement of many food and beverage items.
L-(−)-malic acid has a role in buffering pH levels in biological systems and maintaining cellular functions.
L-(−)-malic acid has a crisp and refreshing taste, making it an ideal component in various beverages and confectionery.
L-(−)-malic acid is considered safe for consumption, and the human body metabolizes it without harmful effects.
L-(−)-malic acid can be synthesized from citric acid or obtained through extraction from natural sources.
L-(−)-Malic acid’s sour taste makes it a popular choice for creating sour candies and sour-flavored products.
In the field of agriculture, L-(−)-malic acid is sometimes used to adjust the pH of soil in order to optimize plant growth.
L-(−)-malic acid is a multifaceted compound with applications spanning from food and beverages to agriculture and biochemistry.
L-(-)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound.
L-(-)-Malic acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.
Malic acid is optically active, meaning L-(−)-Malic acid can exist in two enantiomeric forms: L-malic acid and D-malic acid.
L-(-)-Malic acid, also known simply as malic acid, is a naturally occurring organic compound.
L-(-)-Malic acid belongs to the class of dicarboxylic acids, characterized by having two carboxyl groups (COOH) attached to a carbon chain.
Malic acid is optically active, meaning L-(−)-Malic acid can exist in two enantiomeric forms: L-malic acid and D-malic acid.
The L-(-)-malic acid isomer is the biologically active form found in living organisms.
Chemically, L-(-)-malic acid has the molecular formula C4H6O5 and a molar mass of approximately 134.09 grams per mole.
L-(−)-Malic acid’s structure consists of a four-carbon chain with two carboxyl groups (COOH) and one hydroxyl group (OH).
L-(-)-Malic acid is commonly found in various fruits, particularly in apples, where it contributes to the sour taste.
L-(-)-Malic acid is also present in other fruits like grapes, cherries, and citrus fruits, as well as in certain vegetables.
In addition to its natural occurrence, L-(-)-malic acid is used as a food additive for its tart flavor and preservative properties.
L-(-)-Malic acid is commonly added to foods and beverages as an acidulant, flavor enhancer, or pH regulator.
L-(-)-Malic acid is a naturally occurring organic compound.
L-(-)-Malic acid is classified as a dicarboxylic acid due to its two carboxyl groups.
The chemical formula of L-(-)-Malic acid is C4H6O5.
L-(-)-Malic acid is optically active and exists in the L-form in biological systems.
L-(-)-Malic acid is a white, crystalline solid at room temperature.
L-(-)-Malic acid has a tart taste and is commonly found in sour fruits such as apples.
The acid has a melting point of approximately 130-131°C.
L-(-)-Malic acid is soluble in water and alcohol.
L-(-)-Malic acid is odorless and typically has a sour or acidic smell.
L-(-)-Malic acid is often used as a food additive for its sour flavor.
L-(-)-Malic acid is also used as a flavor enhancer and acidulant in the food industry.
L-(-)-Malic acid plays a role in the Krebs cycle, a key metabolic pathway in cells.
L-(−)-Malic acid is involved in the production of energy through the metabolism of carbohydrates.
L-(-)-Malic acid is commonly found in various fruits and vegetables.
L-(-)-Malic acid contributes to the tartness of certain wines and beverages.
L-(-)-Malic acid is used in the production of cosmetics and personal care products.
L-(−)-Malic acid has exfoliating properties and is often found in skincare formulations.
L-(-)-Malic acid is also used in pharmaceuticals as an ingredient in medications.
L-(-)-Malic acid has been studied for its potential health benefits, including antioxidant properties.
L-(-)-Malic acid is biodegradable and environmentally friendly.
L-(-)-Malic acid is stable under normal conditions of storage and handling.
L-(-)-Malic acid can be synthesized from fumaric acid or maleic acid.
L-(-)-Malic acid has a role in the acidity of certain fermented foods and beverages.
L-(-)-Malic acid is considered safe for consumption in appropriate quantities.
Overall, L-(-)-Malic acid is a versatile compound with various applications in food, pharmaceutical, and cosmetic industries.
Applications of L-(-)-Malic Acid:
L-(-)-Malic acid is commonly used as a food additive in the food industry.
L-(-)-Malic acid serves as a flavor enhancer and acidulant in beverages, candies, and processed foods.
L-(-)-Malic acid is added to sour candies to impart a tart taste.
L-(-)-Malic acid is used in the production of carbonated beverages to provide acidity and enhance flavor.
L-(-)-Malic acid is employed as an acidulant in fruit juices and fruit-flavored drinks.
L-(-)-Malic acid is used in the fermentation process of alcoholic beverages such as cider and wine.
L-(-)-Malic acid is added to sports and energy drinks for its refreshing and tart flavor.
L-(-)-Malic acid is used as a preservative in canned fruits and vegetables to maintain their freshness.
L-(-)-Malic acid is utilized in the production of baking powder and sourdough bread.
L-(-)-Malic acid is added to certain dairy products such as yogurt and cheese for flavor enhancement.
L-(-)-Malic acid is used in the pharmaceutical industry as an ingredient in medications.
L-(-)-Malic acid is employed in the formulation of chewable tablets and effervescent powders.
L-(-)-Malic acid is used in oral care products such as mouthwashes and toothpaste.
L-(-)-Malic acid is added to skincare products for its exfoliating and rejuvenating properties.
L-(-)-Malic acid is utilized in hair care products such as shampoos and conditioners.
L-(-)-Malic acid is employed in the textile industry for dyeing and finishing processes.
L-(-)-Malic acid is used in the production of biodegradable plastics and polymers.
L-(-)-Malic acid is employed in the manufacturing of cleaning agents and detergents.
L-(-)-Malic acid is used in agricultural applications as a soil conditioner.
L-(-)-Malic acid is added to animal feed as a nutritional supplement.
L-(−)-malic acid, also known simply as malic acid, has a wide range of applications across various industries due to its acidity, flavor-enhancing properties, and biological functions.
Here are some of L-(−)-Malic acid’s key applications:
Food and Beverage Industry:
L-(−)-malic acid is used as an acidulant and flavor enhancer in the production of beverages, including fruit juices, soft drinks, and sports drinks.
L-(−)-malic acid is a common ingredient in sour candies, fruit-flavored snacks, and confectionery items.
L-(−)-malic acid is utilized to provide tartness and acidity in fruit-flavored jams, jellies, and fruit preserves.
In the wine industry, L-(−)-malic acid levels are monitored and controlled during fermentation to influence wine acidity and flavor.
Food Additive:
L-(−)-malic acid is employed as a food additive (E number E296) to regulate acidity and enhance the taste of processed foods, such as canned fruits and vegetables, salad dressings, and sauces.
L-(−)-malic acid helps maintain the freshness and flavor of canned and packaged foods.
Cosmetic and Skincare Products:
L-(−)-malic acid is used in cosmetics and skincare products for its mild exfoliating properties.
L-(−)-malic acid can be found in chemical peels, facial masks, and skincare formulations designed to improve skin texture and appearance.
Pharmaceuticals:
In the pharmaceutical industry, L-(−)-malic acid can be used as an excipient in tablet formulations and as a component in certain medications.
L-(−)-malic acid may also be used as an ingredient in effervescent tablets.
Agriculture:
L-(−)-malic acid is sometimes used in agriculture to adjust soil pH levels, especially in orchards and vineyards.
Proper pH levels in the soil can improve nutrient availability to plants and enhance crop growth.
Biotechnology and Research:
In research and biotechnology, L-(−)-malic acid is used in various biochemical and molecular biology applications.
L-(−)-malic acid can serve as a substrate in enzymatic reactions and as a buffer solution in laboratory experiments.
Industrial Cleaning:
L-(−)-malic acid is used in some industrial cleaning products as an environmentally friendly alternative to harsher chemicals for descaling and cleaning purposes.
Water Treatment:
In water treatment, L-(−)-malic acid can be employed to adjust pH levels and prevent corrosion in water distribution systems.
Oral Care Products:
Some toothpaste formulations may include malic acid for L-(−)-Malic acid’s mild abrasive and tartar-control properties.
Nutraceuticals:
L-(−)-malic acid is used in the formulation of certain nutraceutical and dietary supplement products.
Artificial Flavors and Fragrances:
In the fragrance and flavor industry, L-(−)-malic acid can be used as a component in artificial flavorings and fragrances.
Beverages:
L-(−)-malic acid is frequently used in the beverage industry to provide a crisp and tart flavor in fruit juices, fruit-flavored sodas, and energy drinks.
Carbonated Beverages:
L-(−)-malic acid is an essential component in many carbonated soft drinks, contributing to their characteristic acidity and taste.
Sports Drinks:
L-(−)-malic acid is added to sports and energy drinks to enhance their refreshing and slightly sour profile.
Flavored Waters:
Some flavored bottled waters contain L-(−)-malic acid to create a pleasing taste experience.
Fruit Juices:
L-(−)-malic acid is used to adjust the acidity and flavor profile of fruit juices, ensuring a balanced and appealing taste.
Confectionery:
L-(−)-malic acid is a key ingredient in sour candies, gummies, and fruit-flavored sweets, delivering the desired tangy sensation.
Preserves:
In the production of jams and jellies, L-(−)-malic acid helps maintain acidity levels, aiding in preservation and flavor.
Salad Dressings:
L-(−)-malic acid is used to impart tanginess to salad dressings, vinaigrettes, and marinades.
Canned Fruits and Vegetables:
L-(−)-malic acid is employed as a food preservative and pH regulator in canned fruits and vegetables.
Typical Properties of L-(-)-Malic Acid:
Physical Properties:
Physical State:
Malic acid is typically found as a white, crystalline powder or granules.
Melting Point:
The melting point of malic acid is approximately 130-132°C (266-270°F).
Solubility:
L-(−)-Malic acid is highly soluble in water, and its solubility increases with temperature.
Density:
The density of malic acid varies with temperature and concentration but is typically around 1.59 g/cm³.
Odor and Taste:
L-(−)-Malic acid has a sour or tart taste, and it is odorless.
Hygroscopicity:
L-(−)-Malic acid exhibits hygroscopic properties, meaning it can absorb moisture from the air.
Optical Activity:
Malic acid exists in two enantiomeric forms: L-malic acid and D-malic acid.
L-malic acid is the naturally occurring form and is optically active.
Chemical Properties:
Acidity:
L-(−)-Malic acid is a weak organic acid and can act as a proton donor in aqueous solutions.
pKa Values:
L-(−)-Malic acid has two dissociation constants (pKa values) for its carboxylic acid groups: pKa1 ≈ 3.40 and pKa2 ≈ 5.20.
Buffering Capacity:
L-(−)-Malic acid can function as a buffer, helping to stabilize pH in various solutions.
Reactivity:
L-(−)-Malic acid can react with certain metals, such as calcium and magnesium, forming soluble complexes.
Chirality:
Malic acid is chiral and can exist in both the D and L forms, with L-malic acid being the biologically relevant form.
Biochem/physiol Actions of L-(-)-Malic Acid:
L-Malic acid is a part of cellular metabolism.
L-Malic acid’s application is recognized in pharmaceutics.
L-Malic acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
L-Malic acid is used as a part of amino acid infusion.
L-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders.
A TCA (Krebs cycle) intermediate and partner in the L-Malic acid aspartate shuttle.
L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.
Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
L-Malic acid can also be formed from pyruvate via anaplerotic reactions.
Malate is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
Malate, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
Precautions of L-(-)-Malic Acid:
In 2022, an expert panel reviewed L-Malic acid and found it safe to use in cosmetics.
Besides a few side effects, L-Malic acid supplements are not known to cause any other safety concerns.
However, there is insufficient information to ensure L-Malic acid’s safety in certain groups.
Because of this, L-Malic acid’s best to be extra cautious and avoid using malic acid supplements during pregnancy or lactation.
There is also little evidence regarding the use of L-Malic acid in children.
Consult with your child’s healthcare provider for professional advice.
The L-Malic acid in amounts found in food is generally safe for everyone.
L-Malic acid has also been deemed safe as a food additive, flavor enhancer, and pH controller.
Keep in mind that L-Malic acid supplements should not substitute standard care.
Self-treating a condition and avoiding or delaying medical care may have serious consequences.
Production Method of L-(-)-Malic Acid:
L-Malic acid widely exists in nature, is the product of animal and plant metabolism, is the main acid component in Apple.
The immature fruit juice of apple, grape and peach is boiled, lime water is added to form calcium salt precipitate, and then L-Malic acid is converted into lead salt, and then treated to form free acid, and L-malic acid can be obtained.
Fermentation method is also possible to achieve industrialization, the use of mutant yeast strains for fermentation, can obtain L-malic acid-based special fungi for acid, or use to produce malic acid-based special fungi for fermentation, L-malic acid can be obtained, but the process is more complicated than the synthesis method, and the cost is higher.
L-malic acid is produced by biosynthesis in Japan.
The Brevibacterium aminophenol cells (breridacterium ammoni-agenes cell) were first fixed with polyacrylamides.
A suspension of the cells in physiological saline was mixed with an acrylic acid amide and an appropriate cross-linking agent and a polymerization promoter, and the resulting gel was made into 3mm diameter particles.
After washing, the solution was soaked in sodium fumarate containing about 0.3 bovine bile and kept at 37 °c for 20H.
The cells treated in this way were used as a filler for the reaction column.
1L of sodium fumarate containing 1mol was passed through a reaction column at 37 ° C.
And the malic acid was separated from the effluent in the usual manner to produce a pharmaceutical grade product of L-malic acid from fumaric acid in a yield of about 70%.
First Aid Measures of L-(-)-Malic Acid:
Inhalation:
Move to Fresh Air:
If malic acid dust or vapors are inhaled and respiratory discomfort occurs, immediately move the affected person to an area with fresh air.
Assist Breathing:
If breathing difficulties persist or the person is not breathing, administer artificial respiration if trained, and seek immediate medical attention.
Keep Calm:
Encourage the affected person to stay calm and avoid panic.
Skin Contact:
Remove Contaminated Clothing:
If malic acid comes into contact with the skin, promptly remove contaminated clothing, including shoes and socks, to prevent further contact.
Rinse with Water:
Wash the affected skin gently but thoroughly with copious amounts of running water for at least 15 minutes to remove any residual malic acid.
Seek Medical Attention:
If skin irritation, redness, or chemical burns develop, seek medical advice promptly.
Wash Clothing:
Wash any contaminated clothing before reuse.
Eye Contact:
Rinse Eyes:
If malic acid splashes into the eyes, immediately rinse the affected eye(s) gently but thoroughly with lukewarm, clean water for at least 15 minutes. Use an eyewash station if available.
Hold Eyelids Open:
Hold the eyelids open while rinsing to ensure thorough washing of the eye.
Seek Medical Attention:
If eye irritation or pain persists or if there are signs of eye injury, seek immediate medical attention.
Do Not Rub Eyes:
Avoid rubbing the eyes, as L-(−)-Malic acid may exacerbate irritation and cause further damage.
Ingestion:
Do Not Induce Vomiting:
If malic acid is ingested accidentally, do not induce vomiting unless advised to do so by a medical professional.
Rinse Mouth:
Rinse the mouth thoroughly with water to remove any residual malic acid.
Seek Immediate Medical Attention:
Contact a poison control center or seek immediate medical attention, especially if a large quantity has been ingested.
Have Information Available:
Have the product label or container information available to provide to medical personnel.
Handling And Storage of L-(-)-Malic Acid:
Handling:
Personal Protective Equipment (PPE):
When working with malic acid in L-(−)-Malic acid’s solid or liquid form, wear appropriate personal protective equipment (PPE), including safety goggles or a face shield, chemical-resistant gloves, and a lab coat or protective clothing.
Use respiratory protection, such as a dust mask, if handling malic acid powder in an environment with dust concentrations above recommended exposure limits.
Ventilation:
Ensure adequate ventilation in the workspace to prevent the buildup of malic acid dust or vapors.
Use local exhaust ventilation or work in well-ventilated areas.
If ventilation is insufficient, wear a NIOSH-approved respiratory protection device suitable for the specific conditions.
Avoid Contact:
Minimize skin and eye contact with malic acid. In case of accidental contact, follow the first aid measures provided earlier.
Prevent Inhalation:
Avoid inhaling malic acid dust or vapors.
Use appropriate respiratory protection when necessary.
Avoid Ingestion:
Do not consume food, beverages, or tobacco products in areas where malic acid is being handled, and always wash hands thoroughly after handling the substance.
Equipment and Tools:
Use dedicated equipment and tools for handling malic acid to prevent cross-contamination.
Clean equipment after use.
Storage:
Container:
Store malic acid in tightly sealed containers made of compatible materials, such as plastic, glass, or stainless steel.
Ensure that containers are labeled with appropriate hazard information.
Temperature:
Keep malic acid in a cool, dry place away from heat sources, direct sunlight, and open flames.
Store at a temperature below L-(−)-Malic acid’s melting point (approximately 130-132°C or 266-270°F).
Separation:
Store malic acid away from incompatible materials, such as strong bases, strong acids, and strong oxidizers, to prevent reactions or contamination.
Identifiers of L-(-)-Malic Acid:
EC / List no.: 230-022-8
CAS no.: 6915-15-7
Mol. formula: C4H6O5
CAS Number: 97-67-6
PubChem CID: 222656
EC Number: 202-601-5
ChEBI ID: CHEBI:30796
SMILES: OC(C(C(=O)O)O)C(=O)O
InChI: InChI=1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)
InChI Key: BJEPYKJPYRNKOW-UWTATZPHSA-N
UNII: 817L1N4CKP
Beilstein Registry Number: 1721515
KEGG Compound ID: C00149
Properties of L-(-)-Malic Acid:
Chemical Formula: C4H6O5
Molar Mass: Approximately 134.09 grams/mol
Chemical Structure: Malic acid is a dicarboxylic acid with two carboxylic acid functional groups (-COOH) in L-(−)-Malic acid’s structure.
L-(−)-Malic acid has both cis and trans isomers.
Melting point: 101-103 °C (lit.)
alpha: -2 º (c=8.5, H2O)
Boiling point: 167.16°C (rough estimate)
Density: 1.60
Vapor pressure: 0Pa at 25℃
FEMA: 2655 | L-MALIC ACID
Refractive index: -6.5 ° (C=10, Acetone)
Fp: 220 °C
Storage temp.: Store below +30°C.
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
LogP: -1.68
CAS DataBase Reference: 97-67-6(CAS DataBase Reference)
NIST Chemistry Reference: L-Malic acid, hydroxy-, (s)-(97-67-6)
EPA Substance Registry System: L-Malic acid, 2-hydroxy-, (2S)- (97-67-6)