L-Malic acid
| Price | Get Latest Price | ||
| Package | 1kg | 25kg | 50kg |
| Min. Order: | 1kg |
| Supply Ability: | 50tons |
| Update Time: | 2023-09-14 |
Product Details
| Product Name: L-Malic acid | CAS No.: 97-67-6 |
| EC-No.: 202-601-5 | Min. Order: 1kg |
| Purity: 99% | Supply Ability: 50tons |
| Release date: 2023/09/14 |
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Product details:
CAS No.: 97-67-6
Chemical Name:L-Malic acid
Molecular Formula: C4h6o5
Molecular Weight: 150.09
EINECS: 202-601-5
| 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 25oC |
| refractive index | -6.5 ° (C=10, Ace-tone) |
| FEMA | 2655 | L-MALIC ACID |
| Flash point | 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 (20/4oC) |
| Odor | odorless |
| PH | 2.2 (10g/l, H2O, 20oC) |
| pka | (1) 3.46, (2) 5.10(at 25oC) |
| Odor Type | odorless |
| optical activity | [α]20/D 30±2°, c = 5.5% in pyri-dine |
| Water Solubility | soluble |
| Merck | 14,5707 |
| JECFA Number | 619 |
| BRN | 1723541 |
| InChIKey | BJEPYKJPYRNKOW-REOHCLBHSA-N |
| LogP | -1.68 |
Definition
An optically active form of malic acid having (S)-configuration.
Uses
L-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
L-(+)-Tartaric acid is widely utilized in pharmaceutical industries. It is used in soft drinks, confectionaries, food products, gelatin desserts and as a buffering agent. It forms a compound, TiCl2(O-i-Pr)2 with Diels-Alder catalyst and acta as a chelate agent in metal industries. Owing to its efficient chelating property towards metal ions, it is used in farming and metal industries for complexing micronutrients and for cleaning metal surfaces, respectively.
Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.
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