Tag: Apple acid

First isolated from apple juice in 1785 by Carl Wilhelm Scheele, malic acid is a dicarboxylic acid that is essential for cellular energy production. If you're wondering what's another name for malic acid, the answer varies from its common moniker, 'apple acid,' to its more technical chemical designation.

According to food scientists, malic acid accounts for approximately 90% of the total acidity in apples, giving them their characteristic tartness. This dominant organic acid is a natural compound that plays a significant role in the flavor and overall quality of the fruit.