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| CAS No.: | 97-67-6 |
|---|---|
| Name: | L-(-)-Malic Acid |
| Molecular Structure: | |
|
|
|
| Formula: | C4H6O5 |
| Molecular Weight: | 134.089 |
| Synonyms: | (2S)-2-Hydroxybutanedioic acid;(-)-Hydroxysuccinic acid;(-)-Malic acid;Apple acid;Hydroxysuccinnic acid (-);Butanedioic acid, hydroxy-, (2S)-;(-)-L-Malic acid;S-2-Hydroxybutanedioic acid;L-Malate;Malic acid, L-;Butanedioic acid, hydroxy-, (S)- (9CI);L-Apple acid;L(-)-Malic acid;Malic Acid;L-Maleic Acid;Hydroxybutanedioic acid, (S)-;84781-39-5;(S)-Malic acid;(-)-1-Hydroxy-1,2-ethanedicarboxylic acid;S-(-)-Malic acid;L-(-)-Malic acid;L-2-Hydroxybutanedioic acid;2-Hydroxybutanedioic acid, (S)-; |
| EINECS: | 202-601-5 |
| Density: | 1.641 g/cm3 |
| Melting Point: | 101-103 °C(lit.) |
| Boiling Point: | 306.4 °C at 760 mmHg |
| Flash Point: | 153.4 °C |
| Solubility: | soluble in water |
| Appearance: | clear colourless solution |
| Hazard Symbols: |
 Xi
|
| Risk Codes: | 36/37/38 |
| Safety: | 26-36-37/39 |
| PSA: | 94.83000 |
| LogP: | -1.09340 |
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(R)-4,4,4-trichloro-3-hydroxybutanoic acid
- 97-67-6
(S)-Malic acid
| Conditions | Yield |
|---|---|
| With sodium hydroxide Ambient temperature; | 90% |
- 59025-03-5
(S)-acetoxysuccinic anhydride
- 97-67-6
(S)-Malic acid
| Conditions | Yield |
|---|---|
| With sodium hydroxide Ambient temperature; | 76% |
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(2S,4S)-2-(tert-butyl)-5-oxo-1,3-dioxolane-4-acetic acid isopropyl ester
A
- 97-67-6
(S)-Malic acid
B
- 514829-25-5
(2S)-2-hydroxybutanedioic acid 4-isopropyl ester
| Conditions | Yield |
|---|---|
| With hydrogenchloride; water In tetrahydrofuran Heating; | A n/a B 66% |
| Conditions | Yield |
|---|---|
| With formaldehyd; TETRACYCLINE; paraquat dichloride In water at 37℃; for 4h; Clostridium formicoaceticum,phosphate buffer; | 52% |
| With phosphate buffer; hydrogen at 170℃; Rate constant; Thermodynamic data; enzymatic hydrolysis by fumarase, ΔS, ΔH, ΔG; also with absence of buffer; | |
| With fumarase |
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(S)-4,4,4-trichloro-3-hydroxybutanoic acid
A
- 97-67-6
(S)-Malic acid
B
- 110-17-8
(2E)-but-2-enedioic acid
| Conditions | Yield |
|---|---|
| With sodium hydroxide In water at 20℃; for 24h; | A 1.14 g B 5% |
| Conditions | Yield |
|---|---|
| bei der Einw. von Bact.coli; |
| Conditions | Yield |
|---|---|
| With fructose 1,6-bisphosphate trisodium; nicotinamide adenine dinucleotide red. form; R171W mutant In water at 25℃; Rate constant; other mutant enzyme; | |
| With kidney enzyme | |
| With homogenate from rat-tumors |
| Conditions | Yield |
|---|---|
| With penicillium-artene | |
| With Aspergillus niger |
| Conditions | Yield |
|---|---|
| bei der Einw. von Bac. pyocyaneus; |
| Conditions | Yield |
|---|---|
| Bei der Einw. des Yoghurtferments; | |
| durch das Yoghurtferment; | |
| durch Hefe; | |
| With cis-nitrous acid | |
| With hydrogenchloride; sodium nitrite In water for 24h; Ambient temperature; | 100 % Spectr. |
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Chemistry
Structure of L-Malic acid (CAS NO.97-67-6):
IUPAC Name: (2S)-2-hydroxybutanedioic acid
Empirical Formula: C4H6O5
Molecular Weight: 134.0874
EINECS: 202-601-5
Index of Refraction: 1.529
Molar Refractivity: 25.2 cm3
Molar Volume: 81.6 cm3
Polarizability: 9.99×10-24cm3
Surface Tension: 86.2 dyne/cm
Density: 1.641 g/cm3
Flash Point: 153.4 °C
Enthalpy of Vaporization: 63.43 kJ/mol
Melting Point: 101-103 °C(lit.)
Boiling Point: 306.4 °C at 760 mmHg
Vapour Pressure: 7.19E-05 mmHg at 25°C
Solubility: H2O: 0.5 M at 20 °C, clear, colorless
Water Solubility: soluble
Physical Appearance: clear colourless solution
Product Categories: Food & Feed ADDITIVES;MalicAcidSeries;Carboxylic Acids (Chiral);Chiral Building Blocks;for Resolution of Bases;Optical Resolution;Synthetic Organic Chemistry;Chiral chemicals
Product Name: L(-)-Malic acid
Synonyms of L-Malic acid (CAS NO.97-67-6): (-)-Hydroxysuccinic acid ; (-)-Malic acid ; (2S)-2-Hydroxybutanedioic acid ; 2-Hydroxybutanedioic acid, (S)- ; Apple acid ; Butanedioic acid, hydroxy-, (S)- ; Hydroxybutanedioic acid, (S)- ; L-(-)-Malic acid ; Malic acid, L- ; S-(-)-Malic acid ; S-2-Hydroxybutanedioic acid .
History
Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique which is derived from the Latin word for apple, mālum.
Uses
L-Malic acid (CAS NO.97-67-6) is an active ingredient in many sour or tart foods.
Safety Profile
Hazard Codes: 
Xi
Risk Statements: 36/37/38
R36/37/38:Irritating to eyes, respiratory system and skin.
Safety Statements: 26-36-37/39
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S36:Wear suitable protective clothing.
S37/39:Wear suitable gloves and eye/face protection.
WGK Germany: 3
RTECS: ON7175000
HS Code: 29181980
Specification
Storage
It should be stored in a tightly closed container and keep container closed when not in use. It should be stored in a cool and dry area away from incompatible substances.
Handling
Wash thoroughly after handling.Avoid contact with eyes, skin, and clothing. Remove contaminated clothing and wash before reuse. Wash clothing before reuse. Avoid ingestion and inhalation. Use with adequate ventilation.
Personal Protection
Wear appropriate protective chemical safety goggles or eyeglasses. Wear appropriate protective gloves to prevent skin exposure.Wear suitable protective clothing to prevent skin exposure.
Small spills/leaks
Clean up spills right away, using the suitable protective equipment. Sweep up, then place into a container for disposal. Avoid generating dusty conditions. Provide ventilation.