Most sweet drinks, including diet soft drinks, contain orthophosphoric, carbonic and citric acids; malic, tartaric and other organic acids may also present. The function of introducing acidity into soft drinks is to balance the sweetness and also to act as a preservative.
In nature, malic acid is found in the L-form in many fruits such as apple, and indeed it is sometimes called apple acid, and contributes to the sour taste of green apples.
A crystalline white solid (mp 100 °C), it is highly soluble in water. Being less hydroscopic that citric acid it possesses improved storage and shelf-life properties.
Malic acid finds use in a variety of products mostly in fruit-flavored carbonates. It is the preferred acidulant in low-calorie drinks and in cider and apple drinks, enhancing flavor and stabilizing color in carbonated and non-carbonated fruit flavored drinks.
Malic acid is slightly stronger than citric in terms of perceived palate acidity and imparts a fuller, smoother, fruity flavor.
Malic acid in soft drinks
WHAT IS SO REMARKABLE ABOUT SOFTDRINKS? THERE IS NO NEED TO CONSUME SOFTDRINKS BUT MORE AND MORE PEOPLE DO. CARBONATED SOFTDRINKS ARE MAN MADE PRODUCT AND A MAN MADE MARKET. SOFTDRINKS WERE THE FIRST BRANDS TO BE SOLD ON A GENUINELY GLOBAL SCALE.
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