Sodium Malate
Acidity Regulators
Flavoring Agents
676-46-0
E350
C₄H₄Na₂O₅
$3.78 ~ $5.67
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium Malate?
Sodium Malate is the sodium salt of malic acid, utilized primarily as a food additive to regulate acidity, buffer pH, and enhance tart flavors in various processed foods and beverages.
How is Sodium Malate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Measure and verify high-purity Malic Acid and a sodium source (e.g., Sodium Hydroxide or Sodium Carbonate). | Purity of all raw materials is critical. Materials must be food-grade and verified against their Certificate of Analysis (CoA) to prevent heavy metal or other contamination. |
| 2 | Neutralization Reaction | Dissolve malic acid in purified water in a reactor. Slowly add the sodium source solution under constant agitation. | This is the most critical step. The pH must be continuously monitored and controlled to a target neutral range (e.g., 6.0-7.0) for complete conversion. The reaction temperature must be controlled as the process is exothermic. |
| 3 | Purification & Decolorization | Add activated carbon to the sodium malate solution to absorb color and organic impurities, then filter the solution. | The goal is a perfectly clear and colorless filtrate. Ensure the correct amount of activated carbon is used and that filtration completely removes all particles. |
| 4 | Concentration | Evaporate excess water from the purified solution, usually under vacuum, to increase the solids content. | Use of a vacuum lowers the boiling point, preventing thermal degradation of the sodium malate. The process is stopped once a target specific gravity or concentration is reached. |
| 5 | Drying | Atomize the concentrated liquid into a stream of hot air in a spray dryer to produce a fine powder. | Inlet and outlet air temperatures of the dryer are key parameters. They directly control the final moisture content, particle size, and density of the powder. |
| 6 | Sieving & Packaging | Sieve the final powder to ensure particle size uniformity and package it into sealed, moisture-proof containers. | Use the specified sieve mesh size to meet product specifications. The final product must pass through a metal detector. Packaging should occur in a controlled, low-humidity environment. |
Technical Specifications
| CAS Number | 676-46-0 |
| Chemical Formula | C₄H₄Na₂O₅ |
| Solubility | Freely soluble in water |
| Storage Conditions | Cool, dry ≤ 25 °C, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Used as acidity regulator and flavor enhancer in beverages
confectionery
meat and aquatic products
Mechanism of action:
| Parameter | Sodium Malate |
|---|---|
| Functional Category | Flavor Enhancer; Acidity Regulator; pH Control Agent; Humectant |
| Key Ingredients | Disodium DL-malate (Sodium salt of malic acid) |
| Mechanism of Action | Provides a smooth, persistent sour taste that mellows other flavors. Acts as a buffering agent by being the salt of a weak acid, resisting pH changes to stabilize the system. Binds free water molecules due to its hygroscopic properties, thereby reducing water activity (aw). |
| Application Effect in Product | Enhanced and balanced flavor profile, especially in low-calorie beverages by masking sweetener aftertastes. Improved texture and moisture retention in baked goods and confections. Extended shelf life through pH control and reduced water activity, inhibiting microbial growth. Stabilized color and gel strength in various food systems. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Malate | Acidity Regulator, Flavoring Agent | Sodium salt of malic acid (E350). Provides a smooth, persistent sourness. Highly soluble. | Milder, less sharp tartness than parent acids. Blends well with and enhances fruit flavors. Good pH buffer. | Less souring power per unit weight than malic or citric acid. Adds sodium to the formulation. | Beverages, jams, jellies, confectionery, and dairy products requiring a smooth acidity. | For a smooth, lingering sour taste that complements fruit flavors without the harshness of stronger acids. |
| Malic Acid | Acidity Regulator, Flavoring Agent | Organic dicarboxylic acid (E296). Delivers a strong, clean, and persistent tartness. | Higher perceived sourness than its salts. The characteristic flavor of apples and stone fruits. Masks aftertastes of some sweeteners. | Can be more corrosive than its salts. Its strong acidity can be overpowering in delicate flavors. | Hard candies, sugar-free products, powdered drink mixes, apple-flavored products. | When a strong, clean, and persistent sour flavor is the primary goal. |
| Sodium Citrate | Acidity Regulator, Emulsifying Salt | Sodium salt of citric acid (E331). Salty and slightly tart flavor. Excellent buffering and chelating agent. | Superior emulsifying properties, especially for proteins and fats. Widely available and cost-effective. | Flavor is less fruity and more salty-sour compared to malate. Not as effective at enhancing fruit flavors. | Processed cheese, gelatin desserts, carbonated beverages, dairy products. | For its exceptional buffering capacity and emulsifying properties, particularly in dairy and cheese applications. |
| Potassium Citrate | Acidity Regulator, Nutrient | Potassium salt of citric acid (E332). Similar function to sodium citrate but without sodium. | Allows for sodium reduction in formulations. Can be used for potassium fortification. | Can impart a bitter or metallic taste at higher concentrations. More expensive than sodium-based salts. | Low-sodium or sodium-free foods, sports drinks, nutritional supplements. | To achieve acidity regulation and buffering in a low-sodium or sodium-free product. |
| Sodium Lactate | Acidity Regulator, Humectant, Preservative | Sodium salt of lactic acid (E325). Very mild salty taste, not notably sour. | Excellent antimicrobial and preservative properties. Superior humectant, retaining moisture and improving texture. | Provides very little sourness, making it a poor choice as a primary acidulant. | Processed meats (cured products), baked goods, sauces, and dressings for shelf-life extension. | When the main goals are preservation and moisture retention, with pH control as a secondary benefit. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications