It is a dicarboxylic acid with chemical formula C4H6O5. Its salts and esters are known as malates. Together with another two acidulants, citric acid and fumaric acid, they’re all the key intermediates in the tricarboxylic acid cycle or KREBS cycle in our humans and most living cells.
Natural Sources
Manufacturing processes of L, D and DL malic acid
What are the Natural Sources?
L-Malic acid is naturally present in a lot of fruits with other acidulants such as citric acid, tartaric acid and fumaric acid. L-Malic acid and citric acid are the predominant acids in most fruits.
The following fruits typically contain 0.5-2.0% total acids and rich with it (1):
Watermelon (99%)
Apple (95%)
Apricot (70%)
Cherry (94%)
Grape (60%)
Peach (73%)
Pear (77%)
Other fruit sources come from grapefruit, lime, lemon, mango, orange, pineapple, strawberry and so on.
http://www.chinafooding.com/L-Malic_Acid
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