It acts as a preservative against bacteria and fungi, showing its highest effectiveness under low pH conditions. It is also used as a buffering agent and flavor component in acidic foods.

It is an acidulant and a chelating agent that binds metal ions. It also enhances the transfer of salt in meat products and exhibits antioxidant effects.

It functions as a structural stabilizer and acidulant in a wide variety of products. It is also used as an acid source in baking powders.

It acts as a metal chelator in many products. It is also used in processing equipment to precipitate calcium and magnesium.

It is a strong acid used in food formulations to increase acidity and to hydrolyze large molecules such as proteins.

It is used to inhibit the growth of microorganisms in fermented and pickled foods. It is applied particularly in cheese, as well as in certain types of olives, frozen desserts, and carbonated beverages.

The addition of malic acid to fruit juice concentrates as an acidulant enhances the natural flavor of the beverage and prevents oxidation. It is also used in wine as an acidulant to obtain clear wine.

It is a strong alkali and acts as an acidity regulator. In industry, it is used to facilitate the peeling of fruit skins and even in the processing of black olives.

It is used in foods as an acidity provider and pH regulator. By giving a tangy taste, it enhances flavor and reduces excessive sweetness. It increases the effectiveness of preservatives; strengthens the gel structure in jams, jellies, and desserts. It preserves the color of sweeteners, limits the activity of enzymes and microorganisms, and delays fat oxidation. In addition, it supports the fermentation process, stabilizing the taste, color, aroma, and vitamin balance of products.

Thanks to its alkaline nature, it is used as an acidity regulator and also as a leavening agent.

It is a strong acid used in the food industry to increase acidity. Despite its corrosive effect, when applied in a diluted solution, it does not pose any health risks.

It acts as an acidity regulator; enhances flavor in fruits and fruity aromas, and also serves as a color stabilizer. In cheeses, it works synergistically with antioxidants to help prevent color loss and bitterness.

It functions in pH control; used together with citric acid as an acidity regulator and complexes trace metal ions. It provides flexibility and uniform melting properties to cheese slices; stabilizes whipped cream. In addition, it ensures color stabilization in meat and prevents the formation of phosphate crystals (“phosphate whiskers”) on the surface.