Product Details
In beverages containing intense sweeteners, less Malic acid than Citric is required to achieve the desired sourness and flavour at a higher pH. Malic acid's extended sourness masks sweetener aftertaste and its blending and fixative abilities give a balanced taste.
In a study with 14-30 year olds, aspartame sweetened low-calorie soft drinks acidified with Malic acid were preferred over those with Citric acid. For "alcoholic" apple ciders, Malic acid is added to maintain a consistent "sharp" taste. In wines, malolactic fermentation improves the flavour profile of the wine.
