What Is Malic Acid?

FDA regulations at 21 CFR 184.1069 say L-malic acid occurs naturally in various foods, while racemic DL-malic acid does not occur naturally and is made commercially by hydration of fumaric acid or maleic acid. They list its food uses as a flavor enhancer, flavoring agent and adjuvant, and pH control agent, and say current good manufacturing practice results in maximum levels as served of 3.4 percent for nonalcoholic beverages, 3.0 percent for chewing gum, 6.9 percent for hard candy, 2.6 percent for jams and jellies and 3.5 percent for processed fruits and fruit juices, among other categories. A 2025 review in Molecules lists malic acid, citric acid and ascorbic acid among the basic compounds in apple fruits.

A 2021 review in the Journal of Primary Care and Community Health tabulates a small crossover trial in 20 people with fibromyalgia in which tablets containing malic acid made no difference compared with placebo on pain and function scores.