L-Malic Acid – Unleashing a New Way to Embrace Tartness for Health

L-Malic Acid

L-Malic Acid is a natural organic acid found in abundance in unripe hawthorns, apples, and grapes. AHB utilizes renewable glucose as a raw material and employs fermentation to produce L-Malic Acid, significantly reducing the industrial production cost of L-Malic Acid. The green biobased fermentation process aligns perfectly with the low-carbon emission trend, contributing to sustainability. L-Malic Acid not only possesses physiological functions such as antioxidation and fatigue resistance but also offers consumers a fresh experience of enjoying "tartness" for their health.

Benefits

L-Malic Acid serves as a pH regulator, enhancing flavor quality, boosting antioxidation to prevent food spoilage, stabilizing color, reducing turbidity, and strengthening gelling properties.
The addition of L-Malic Acid significantly masks the bitterness and enhances the saltiness of low-sodium salts.
L-Malic Acid improves exercise performance through the tricarboxylic acid cycle pathway, primarily by increasing the activity of cytoplasmic and mitochondrial malate dehydrogenases. This leads to a rapid increase in tricarboxylic acid cycle intermediates, thereby enhancing the rate of the tricarboxylic acid cycle and ATP production.