Maleic anhydride is an organic compound with the formula C2H2(CO)2O.
Maleic acid anhydride is the acid anhydride of maleic acid.
Maleic acid anhydride is a colorless or white solid with an acrid odor.
Maleic acid anhydride is produced industrially on a large scale for applications in coatings and polymers

Identifiers of Maleic acid anhydride
CAS Number: 108-31-6
CHEBI:474859
ChEMBL: ChEMBL374159
ChemSpider: 7635
ECHA InfoCard: 100.003.247
EC Number: 203-571-6
Gmelin Reference: 2728
PubChem CID: 7923
RTECS number: ON3675000
UNII: V5877ZJZ25
UN number: 2215
CompTox Dashboard : DTXSID7024166

Maleic acid anhydride appears as colorless crystalline needles, flakes, pellets, rods, briquettes, lumps or a fused mass.
Maleic acid anhydride Melts at 113 °F.
Shipped both as a solid and in the molten state.
Vapors, fumes and dusts strong irritate the eyes, skin and mucous membranes.
Flash point 218 °F.
Autoignition temperature 890 °F.
Used to make paints and plastics and other chemicals.

Maleic acid anhydride is a cyclic dicarboxylic anhydride that is the cyclic anhydride of maleic acid.
Maleic acid anhydride has a role as an allergen.
Maleic acid anhydride is a cyclic dicarboxylic anhydride and a member of furans.

Maleic acid anhydride is used in the formulation of resins.
Exposure to maleic anhydride may occur from accidental releases to the environment or in workplaces where it is produced or used.
Acute (short-term) inhalation exposure of humans to maleic anhydride has been observed to cause irritation of the respiratory tract and eye irritation.
Chronic (long-term) exposure to maleic anhydride has been observed to cause chronic bronchitis, asthma-like attacks, and upper respiratory tract and eye irritation in workers.
In some people, allergies have developed so that lower concentrations can no longer be tolerated.
Kidney effects were observed in rats chronically exposed to maleic anhydride via gavage (experimentally placing the chemical in the stomach).
EPA has not classified maleic anhydride for carcinogenicity.

Maleic acid anhydride, also called cis-butenedioic acid (HO2CCH=CHCO2H), unsaturated organic dibasic acid, used in making polyesters for fibre-reinforced laminated moldings and paint vehicles, and in the manufacture of fumaric acid and many other chemical products.
Maleic acid and its anhydride are prepared industrially by the catalytic oxidation of benzene.

Maleic acid shows reactions typical of both olefins and carboxylic acids.
Commercially important reactions of the acid groups include esterification with glycols to polyesters and dehydration to the anhydride. The double bond is involved in conversions to fumaric acid, to sulfosuccinic acid (used in wetting agents), and to Malathion (an insecticide).
Maleic acid melts at 139–140° C (282–284° F); at higher temperatures it forms the anhydride, which, like the acid, is irritating to the skin and toxic.
Maleic acid anhydride is interchangeable with the acid in most applications.

Fumaric acid, or trans-butenedioic acid, the geometrical isomer of maleic acid, occurs in fumitory (Fumaria officinalis), in various fungi, and in Iceland moss.
Like maleic acid, Maleic acid anhydride is used in polyesters, and since Maleic acid anhydride is nontoxic, unlike maleic acid, Maleic acid anhydride is used as an acidulant in foods.
Maleic acid anhydride is produced by isomerization of maleic acid or by fermentation of molasses.
Maleic acid anhydride's reactions are generally similar to those of maleic acid, although it cannot form an intramolecular anhydride.
Maleic acid anhydride is very much less soluble in water and most other solvents than its isomer.

Properties of Maleic Anhydride
Some physical and chemical properties of maleic anhydride are as follows:
Maleic anhydride density: 1.48 g/mL
Maleic anhydride boiling point: 202 ∘C
Maleic anhydride melting point: 52.8 ∘C
Other properties of maleic anhydride include:
State and color: Colorless or white crystalline solid
Odor: Acrid (irritating, choking, and offensive) odor
Solubility: Readily soluble in water
Molecular weight or molar mass: 98.06 g/mol
Vapor specific gravity: 3.4
Can be harmful if swallowed
Uses of Maleic Anhydride
Maleic anhydride is a highly versatile compound, as Maleic acid anhydride is used for various purposes in a variety of applications ranging from a chemical reagent in laboratories to a component in resin products. Maleic anhydride, in fact, is used in most industrial chemistry fields.
It is used in:
the synthesis of resins for the construction industry
lubricating oil additives to reduce friction
in artificial sweeteners, flavor enhancers, and preservatives
consumer goods such as cosmetics and skin, hair, and oral care products
pharmaceuticals
detergents
fungicides
insecticides
maleic acid and fumaric acid synthesis
the manufacture of paints and coatings
Some further details within the most common industrial fields and applications are listed in the subsections below.

Maleic acid anhydride (CAS Number: 108-3-6) is the anhydride form of maleic acid. The anhydride compound is used as an intermediate product in the chemical industry, particularly in the production of plasticizers, unsaturated polyester resins, and raw materials for paints and coatings.
Other applications of maleic anhydride include the synthesis of pesticides, colorants, medications, tanning agents and curing agents for epoxy resins.
What makes this corrosive chemical so interesting is its ability to transition from the solid to the gaseous phase even at room temperature.
As a specialty chemical supplier, TER Chemicals work with a global network of manufacturers to provide its customers with high-quality raw materials.


Production of Maleic acid anhydride
Maleic acid anhydride is produced by vapor-phase oxidation of n-butane.
The overall process converts the methyl groups to carboxylate and dehydrogenates the backbone.
The selectivity of the process reflects the robustness of maleic anhydride, with its conjugated double-bond system.
Traditionally maleic anhydride was produced by the oxidation of benzene or other aromatic compounds.
In both cases, benzene and butane are fed into a stream of hot air, and the mixture is passed through a catalyst bed at high temperature.
The ratio of air to hydrocarbon is controlled to prevent the mixture from igniting.
Vanadium pentoxide and molybdenum trioxide are the catalysts used for the benzene route, whereas vanadium phosphate is used for the butane route

Properties of Maleic acid anhydride
Chemical formula: C4H2O3
Molar mass: 98.057 g·mol−1
Appearance: White crystals or needles
Odor: irritating, choking
Density: 1.48 g/cm3
Melting point: 52.8 °C (127.0 °F; 325.9 K)
Boiling point: 202 °C (396 °F; 475 K)
Solubility in water: Reacts
Vapor pressure: 0.2 mmHg (20°C)
Magnetic susceptibility (χ): -35.8·10−6 cm3/mol
Hazards
GHS labelling:
Pictograms
GHS05: CorrosiveGHS07: Exclamation markGHS08: Health hazard
Signal word: Danger
Hazard statements: H302, H314, H317, H334, H372
Precautionary statements: P260, P261, P264, P270, P272, P280, P285, P301+P312, P301+P330+P331, P302+P352, P303+P361+P353, P304+P340, P304+P341, P305+P351+P338, P310, P314, P321, P330, P333+P313, P342+P311, P363, P405, P501

Uses of Maleic acid anhydride
Maleic anhydride is used in many applications.
Plastics & resins
Around 50% of world maleic anhydride output is used in the manufacture of unsaturated polyester resins.
Chopped glass fibers are added to UPR to produce fiberglass reinforced plastics that are used in a wide range of applications such as pleasure boats, bathroom fixtures, automobiles, tanks and pipes.
Maleic anhydride is hydrogenated to 1,4-butanediol (BDO), used in the production of thermoplastic polyurethanes, elastane/Spandex fibers, polybutylene terephthalate (PBT) resins and many other products.
Curing agents
Malathion is a popular insecticide that is derived from maleic anhydride.
Structure of sodium sulfosuccinate esters, common class of surfactants derived from maleic anhydride.
Alkenylsuccinic anhydrides, which are derived from maleic anhydride, are widely used in papermaking.
Diels-Alder reaction of maleic anhydride and butadiene and isoprene gives the respective tetrahydrophthalic anhydrides which can be hydrogenated to the corresponding hexahydrophthalic anhydrides.
These species are used as curing agents in epoxy resins.
Another market for maleic anhydride is lubricating oil additives, which are used in gasoline and diesel engine crankcase oils as dispersants and corrosion inhibitors.
Changes in lubricant specifications and more efficient engines have had a negative effect on the demand for lubricating oil additives, giving flat growth prospects for maleic anhydride in this application.
A number of smaller applications for maleic anhydride. The food industry uses malic acid which is derivative of maleic anhydride in artificial sweeteners and flavour enhancements.
Personal care products consuming maleic anhydride include hair sprays, adhesives and floor polishes.
Maleic anhydride is also a precursor to compounds used for water treatment detergents, insecticides and fungicides, pharmaceuticals, and other copolymers.


Packing and transport of Maleic acid anhydride
Liquid maleic anhydride is available in road tankers and/or tank-containers which are made of stainless steel, which are insulated and provided with heating systems to maintain the temperature of 65-75 °C.
Tank cars must be approved for the transport of molten maleic anhydride.
Liquid/molten maleic anhydride is a dangerous material in accordance with RID/ADR.
Solid maleic anhydride pellets are transported by trucks.
Packaging is generally in 25 kg polyethylene bags.

First aid measures for Maleic acid anhydride
Description of first-aid measures
General advice
First aiders need to protect themselves. Show this material safety data sheet to the doctor in attendance.
If inhaled
After inhalation: fresh air.
Call in physician.
In case of skin contact
In case of skin contact: Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
Call a physician immediately.
In case of eye contact
After eye contact: rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
If swallowed
After swallowing: make victim drink water (two glasses at most), avoid vomiting (risk of perforation).
Call a physician immediately.
Do not attempt to neutralise.
Most important symptoms and effects, both acute and delayed

Firefighting measures for Maleic acid anhydride
Extinguishing media
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.

Special hazards arising from the substance or mixture
Carbon oxides
Combustible.
Vapors are heavier than air and may spread along floors.
Forms explosive mixtures with air on intense heating.
Development of hazardous combustion gases or vapours possible in the event of fire.

Advice for firefighters:
Stay in danger area only with self-contained breathing apparatus.
Prevent skin contact by keeping a safe distance or by wearing suitable protective clothing.

Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

Accidental release measures
Personal precautions, protective equipment and emergency procedures
Advice for non-emergency personnel: Avoid generation and inhalation of dusts in all circumstances.
Avoid substance contact.
Ensure adequate ventilation.
Evacuate the danger area, observe emergency procedures, consult an expert.
Environmental precautions
Do not let product enter drains.

Methods and materials for containment and cleaning up
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions
Take up carefully. Dispose of properly.
Clean up affected area.
Avoid generation of dusts.

Maleic acid anhydride is produced by oxidation of benzene or a C4 hydrocarbon such as butane in the presence of a vanadium oxide catalyst.
Maleic acid anhydride can be converted to maleic acid by hydrolysis and to esters by alcoholysis.

CAS: No. 108-31-6
EINECS: No. 203-571-6


Characteristics of Maleic acid anhydride
Since maleic acid molecule has a double bond and two carbonyl groups, Maleic acid anhydride is rich in reactivity and has good biodegradability.
Molecular Weight: 98.1
Appearance: White crystals
Odor: Pungent smell
Specific Gravity (70/4℃): 1.3
Boiling Point (℃): 202
Melting Point (℃): 52.8
Solubility: Readily soluble in water and methanol
Vapor Specific Gravity: 3.4
Flash Point (℃): 102
Autoignition Temperature (℃): 477

Applications of Maleic acid anhydride
Maleic acid anhydride has a very broad range of uses from food additives to industrial applications.
Synthetic resin raw material (unsaturated polyesters)
Paints and coatings
Resin modifiers
Vinyl chloride stabilizers
Food additives (fumaric acid, succinic acid, malic acid)
Agricultural chemicals
Paper sizing agents
Imides
Surfactants
Plasticizers (DOM, DBM, DEM)
Other (GBL, 14BG, THF)

Specifications/Quantities of Maleic acid anhydride
Product Specifications
Appearance: White crystals
Water-soluble form: Clear colorless
Melting Point (℃): >52
Purity (%): >99.5
Dissolution Test (Hazen): <20
Iron (%): <0.0005

Maleic acid anhydride is a highly reactive chemical intermediate with present and potential uses in practically every field of industrial chemistry.
Maleic acid anhydride is used in the production of unsaturated polyester resin as well as in the manufacture of coatings, pharmaceutics, agricultural products, surfactants, and as an additive of plastics.

Applications of Maleic acid anhydride
Maleic acid anhydride is a highly reactive chemical intermediate with present and potential uses in practically every field of industrial chemistry.
Maleic acid anhydride is essential to the production of a multitude of resins and plastics, agricultural and industrial chemicals, petroleum additives, paper sizing, water treatment chemicals, epoxy curing agents, artificial sweeteners, flavor enhancers, hair sprays, pharmaceuticals and copolymers.
Its biggest single use is in the manufacture of unsaturated polyester resins.

Properties of Maleic Anhydride
Some physical and chemical properties of maleic anhydride are as follows:
Maleic anhydride density: 1.48 g/mL
Maleic anhydride boiling point: 202 ∘C
Maleic anhydride melting point: 52.8 ∘C
Other properties of maleic anhydride include:
State and color: Colorless or white crystalline solid
Odor: Acrid (irritating, choking, and offensive) odor
Solubility: Readily soluble in water
Molecular weight or molar mass: 98.06 g/mol
Vapor specific gravity: 3.4
Can be harmful if swallowed

Uses of Maleic Anhydride
Maleic anhydride is a highly versatile compound, as Maleic acid anhydride is used for various purposes in a variety of applications ranging from a chemical reagent in laboratories to a component in resin products.
Maleic anhydride, in fact, is used in most industrial chemistry fields.
It is used in:
the synthesis of resins for the construction industry
lubricating oil additives to reduce friction
in artificial sweeteners, flavor enhancers, and preservatives
consumer goods such as cosmetics and skin, hair, and oral care products
pharmaceuticals
detergents
fungicides
insecticides
maleic acid and fumaric acid synthesis
the manufacture of paints and coatings

Reactivity Profile
MALEIC ANHYDRIDE react vigorously on contact with oxidizing materials.
Reacts exothermically with water or steam.
Undergoes violent exothermic decomposition reactions, producing carbon dioxide, in the presence of strong bases (sodium hydroxide, potassium hydroxide, calcium hydroxide), alkali metals (lithium, sodium, potassium), aliphatic amines (dimethylamine, trimethylamine), aromatic amines (pyridine, quinoline) at temperatures above 150°C.
A 0.1% solution of pyridine (or other tertiary amine) in maleic anhydride at 185°C gives an exothermic decomposition with rapid evolution of gas [Chem Eng. News 42(8); 41 1964]. Maleic anhydride is known as an excellent dienophile in the Diels-Alder reaction to produce phthalate ester derivatives.
These reactions can be extremely violent, as in the case of 1-methylsilacyclopentadiene.
Maleic anhydride undergoes a potentially explosive exothermic Diels-Alder reaction with 1-methylsilacyclopenta-2,4-diene at 150C and is considered an excellent dieneophile for Diels-Alder reactions.

Physical Properties of Maleic acid anhydride
Physical description: Colorless needles, white lumps, or pellets with an irritating, choking odor.
Boiling point: 396°F
Molecular weight: 98.06
Freezing point/melting point: 127°F
Vapor pressure: 0.2 mmHg
Flash point: 218°F
Specific gravity: 1.43 at 59°F
Ionization potential: 9.90 eV
Lower explosive limit (LEL): 1.4%
Upper explosive limit (UEL): 7.1%
NFPA health rating: 3
NFPA fire rating: 1
NFPA reactivity rating: 1

Specifications of Maleic acid anhydride
Melting Point: 52.0°C to 55.0°C
Color: White
Density: 1.4800g/mL
Boiling Point: 200.0°C
Flash Point: 102°C
Assay Percent Range: 99%
Infrared Spectrum: Authentic
Packaging: Plastic bottle


Properties of Maleic Anhydride
Maleic anhydride is an important chemical intermediate with wide industrial applications: from production of unsaturated polyester resins up to API synthesis.
Normally MAN is colorless or white solid with rhombic crystal structure with an acrid odor.
In Russia and CIS countries the main technical standard for maleic anhydride is GOST 11153-75.
There are two main methods for industrial synthesis of maleic anhydride:
vapor-phase oxidation of benzene over a vanadium-molybdenum oxide catalyst;
vapor-phase oxidation of n-butane over a vanadium-phosphorus oxide catalyst.
The first method is outdated and today it is mainly used in China.

Maleic anhydride is a highly toxic substance of the 2nd hazard class, requires special storage and transportation conditions.
Maleic acid anhydride is hygroscopic, long-term storage leads to a gradual change in chemical behavior of raw material and formation of fusible impurities.
Typical warranty shelf life is 6 months from the date of production.

Application of maleic anhydride
Maleic anhydride is widely used in chemical industry, mainly in polymerization processes producing high-demand polymer compounds.
Approximately 50-55% of world maleic anhydride output is used in production of unsaturated polyester resins, which are basic for the manufacturing of fiberglass and other polymeric construction materials.
Maleic acid anhydride is used for the manufacture of compositions, which form a strong and plastic polymer film once they are applied to various surfaces. The technology is commonly implemented in protective coating of building sites.
Maleic anhydride is used as a plasticizer in concrete, providing better viscosity and pot life.
Polymerization reactions with maleic anhydride are used for production of fibers and various additives for modification of coatings, providing increase of hardness lifetime.
Maleic anhydride is used in following synthetic processes:
synthesis of fumaric, malic, succinic, maleic acids;
maleic acid hydrazide (plant growth regulator);
defoliants (e.g. endotal);
fungicides (canton, etc.);
insecticides (kalbofos)


Identification of Maleic acid anhydride
Common Name: Maleic anhydride
Class: Small Molecule
Description: A cyclic dicarboxylic anhydride that is the cyclic anhydride of maleic acid.
Contaminant Sources
Clean Air Act Chemicals
HPV EPA Chemicals
OECD HPV Chemicals
STOFF IDENT Compounds
ToxCast & Tox21 Chemicals
Average Molecular Mass: 98.057 g/mol
Monoisotopic Mass: 98.000 g/mol
CAS Registry Number: 108-31-6
IUPAC Name: 2,5-dihydrofuran-2,5-dione
Traditional Name: maleic anhydride
InChI Identifier: InChI=1S/C4H2O3/c5-3-1-2-4(6)7-3/h1-2H
InChI Key: FPYJFEHAWHCUMM-UHFFFAOYSA-N

Chemical Taxonomy of Maleic acid anhydride
Description: belongs to the class of organic compounds known as butenolides.
These are dihydrofurans with a carbonyl group at the C2 carbon atom.
Kingdom: Organic compounds
Super Class: Organoheterocyclic compounds
Class: Dihydrofurans
Sub Class: Furanones
Direct Parent: Butenolides
Alternative Parents:
Dicarboxylic acids and derivatives
Carboxylic acid anhydrides
Oxacyclic compounds
Organic oxides
Hydrocarbon derivatives:
Carbonyl compounds
Substituents:
Dicarboxylic acid or derivatives
2-furanone
Carboxylic acid anhydride
Oxacycle
Carboxylic acid derivative
Organic oxygen compound
Organic oxide
Hydrocarbon derivative
Organooxygen compound
Carbonyl group

GENERAL DESCRIPTION of Maleic acid anhydride
Maleic Anhydride is the anhydride of cis-butenedioic acid (maleic acid) which carboxylic acid groups are next to each other in the cis form.
Maleic Anhydride has a cyclic structure with a ring containing four carbon atoms and one oxygen atom.
Maleic acid anhydride is soluble in acetone, hydrolyzing in water.
Maleic acid anhydride is prepared in commerce by the oxidation of benzene with catalyst at high temperatures or by the reaction of C4 (butane) with oxygen in the presence of vanadium catalyst.
Maleic acid anhydride is used in 1,4-cyclo polyaddition and polycondensation as a dienophile.
Maleic Anhydride's biggest single use is in the manufacture of unsaturated polyester resins for use in fibre-reinforced plastics in the automotive, construction, marine, consumer goods and agricultural industries.
Producers are working at capacity, but maleic supplies are barely adequate for market requirements due to planned and unplanned downtime in recent days and continued strong demand.
Maleic Anhydride has attractive molecule structure in chemistry.
Maleic acid anhydride's reactivity of the two carbonyl groups and the double bond in conjugation with the two carbonyl oxygens provide broad applications in commerce. Examples of reactions which maleic anhydride are :
Acylation
Alkylation
Amidation
Cycloaddition
Decomposition and Decarboxylation
Diels-Alder reaction
Electrophilic Addition and Nucleophilic Addition
Ene Reaction
Esterification
Formation of Acid Chloride
Grignard Reactions
Halogenation
Heterogeneous catalytic reduction
Hydration and Dehydration
Hydroformylation

Physical Properties:
Appearance:white solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 59.00 to 62.00 °C. @ 760.00 mm Hg
Boiling Point: 196.00 to 197.00 °C. @ 760.00 mm Hg
Boiling Point: 110.00 to 111.00 °C. @ 50.00 mm Hg
Vapor Pressure: 0.299000 mmHg @ 25.00 °C. (est)
Flash Point: 218.00 °F. TCC ( 103.33 °C. )
logP (o/w):-0.648 (est)

Description of Maleic acid anhydride
A reactive, white solid compound that is used in the manufacture of polyester and alkyd resins.
Maleic acid anhydride has needle-like crystals that dissolve readily in water to form Maleic acid.
Maleic acid anhydride is also used in finishing processes for Paper and Permanent press textiles.
Maleic acid anhydride is also used in alkyd resins to increase hardness and decrease yellowing in baking enamels.

Product Identification Features of Maleic acid anhydride
CAS Number: 108-31-6
H.S. Code: 2917.14.5000
Chemical formula: C4H2O3
Chemical Properties:
Melting point: -51-53 C
Boling point: 202 C
Specific gravity: 1.48
Solubility in water: Hydrolysis
Vapour density: 3.4

Production Process : Benzene or n-butane is used as a feedstock for the production of maleic anhydride.
Benzene or butane is fed into a stream of hot air and the mixture is passed through a catalyst bed at elevated temperature.

Uses of Maleic acid anhydride:
Used to manufacture unsaturated polyester resins.
Used to produce 1,4- butanediol.
Used in food and personal care industry.
Used to manufacture insecticides and fungicides.
Used in pharmaceutical industry.
Used in motor oil additives, artificial sweeteners, flavour enhancers etc.

Product Description
Catalogue Number: D474580
Chemical Name: 2,3-Dimethylmaleic Anhydride
CAS Number: 766-39-2
Molecular Formula: C6H6O3
Appearance: White to Off-White Solid
Melting Point: 93-94°C
Molecular Weight: 126.11
Storage: Refrigerator
Solubility: Chloroform (Slightly), Ethyl Acetate (Slightly)
Category: Building Blocks; Monomers;
Applicationsof Maleic acid anhydride
Maleic acid anhydride is a reagent used in the synthesis of maleimides and as an amino group protecting agent for superoxide dismutase.

What is maleic acid?
Maleic acid, as well as its related chemical, maleic anhydride, are multi-functional chemical intermediates with many industrial applications and can be used in food contact materials.
Maleic acid can also be used as a precursor for the production of food additives.
Maleic anhydride readily converts to maleic acid in the presence of water, and is often expressed as maleic acid during food testing.

Application
Maleic anhydride is essential to the production of a multitude of resins and plastics, agricultural and industrial chemicals, petroleum additives, paper sizing, water treatment chemicals, epoxy curing agents, artificial sweeteners, flavor enhancers, hair sprays, pharmaceuticals and copolymers.

Specifications of Maleic acid anhydride
Appearance (Colour): White
Appearance (Form): Lumps
Solubility (Turbidity): 10% aq. solution Clear
Solubility (Colour):10% aq. solution Colouless
Assay (NT): min. 99%
Melting Point: 52 - 54°C
Chloride (CI): max. 0.001%
Sulphate (SO4): max. 0.01%
Iron (Fe): max. 0.001%
Heavy Metals (Pb): max. 0.001%

Synonyms of Maleic acid anhydride
MALEIC ANHYDRIDE
2,5-Furandione
108-31-6
furan-2,5-dione
Toxilic anhydride
Maleic acid anhydride
cis-Butenedioic anhydride
Dihydro-2,5-dioxofuran
2,5-dihydrofuran-2,5-dione
Maleinanhydrid
RCRA waste number U147
MALEICANHYDRIDE
NSC 137651
Anhydrid kyseliny maleinove
CHEBI:474859
24937-72-2
184288-31-1
V5877ZJZ25
NSC-137651
Poly(maleic anhydride)
Maleic Anhydrides
Polymaleic anhydride
Maleinanhydrid [Czech]
2,5-Furanedione
2,5-Furandione, homopolymer
CCRIS 2941
HSDB 183
Anhydrid kyseliny maleinove [Czech]
EINECS 203-571-6
UN2215
RCRA waste no. U147
BRN 0106909
UNII-V5877ZJZ25
AI3-24283
fumaric anhydride
furan-2,5-quinone
MFCD00005518
68261-15-4
Maleic anhydride, 99%
Maleic Anhydride (MAN)
DSSTox_CID_4166
Epitope ID:122673
EC 203-571-6
Lytron 810 (Salt/Mix)
Lytron 820
Maleic anhydride, briquettes
DSSTox_RID_77313
DSSTox_GSID_24166
Maleic anhydride (briquette)
Maleic anhydride treated BSA
Maleic anhydride-1-[13C]
5-17-11-00055 (Beilstein Handbook Reference)
MALEIC ANHYDRIDE [MI]
(Z)-butanedioic acid anhydride
Maleimide-Related Compound 11
BDBM7812
CHEMBL374159
MALEIC ANHYDRIDE [HSDB]
MALEIC ANHYDRIDE [INCI]
DTXSID7024166
Maleic anhydride, powder, 95%
NSC9568
CS-Z0016
NSC-9568
ZINC8100874
Tox21_200406
NSC137651
NSC137652
NSC137653
STL197476
AKOS000121041
NSC-137652
NSC-137653
UN 2215
NCGC00248595-01
NCGC00257960-01
BP-20394
CAS-108-31-6
Maleic anhydride, for synthesis, 99.0%
Maleic anhydride [UN2215] [Corrosive]
FT-0628122
FT-0670909
FT-0693473
M 188
M0005
Maleic anhydride treated bovine serum albumin
EN300-17997
Maleic anhydride, puriss., >=99.0% (NT)
Maleic anhydride, SAJ first grade, >=98.0%Maleic anhydride treated non-fat dry milk powder
A801842
Q412377
J-002092
J-521668
F0001-0164
Maleic anhydride, 95% (may contain up to 5% maleic acid)

cis-Butenedioic acid anhydride; Toxilic anhydride; MA; 2,5-Dihydro-2,5-dioxofuran; 2,5-Furandione; 2,5-Furanedione; Maleic acid anhydride; Maleic anhydride; Anhydrid kyseliny maleinove; Maleic acid anhydride; Maleinanhydrid CAS NO:108-31-6

2-Propenoic Acid; Ethyl ester; Polymer with Ethenyl Acetate and 2,5-Furandione Hydrolyzed CAS NO:113221-69-5

MALIC ACID; D-Apple Acid; (+-)-Hydroxysuccinic acid; (+-)-Malic acid; Deoxytetraric Acid; Malic acid; 2-Hydroxyethane-1,2-dicarboxylic acid; Deoxytetraric acid; Hydroxybutandisaeure; Hydroxybutanedioic acid; (+-)-Hydroxybutanedioic acid; Hydroxysuccinic acid; Kyselina hydroxybutandiova; Monohydroxybernsteinsaeure; Pomalus acid; R,S(+-)-Malic acid; alpha-Hydroxysuccinic acid; (+-)-1-Hydroxy-1,2-ethanedicarboxylic acid; cas no: 6915-15-7

Malic acid is the naturally occurring isomer of malic acid, found mainly in sour and unripe fruits.
Malic acid is the most typical acid occurring in fruits, Malic acid contributes to sour tastes.
Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.

CAS Number: 97-67-6
EC Number: 202-601-5
Molecular Formula: C4H6O5
Molecular Weight (g/mol): 134.087

Malic acid is an organic compound with the molecular formula C4H6O5.
Malic acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.

Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.

Malic acid is the naturally occurring isomer of malic acid, found mainly in sour and unripe fruits.

Malic acid is the most typical acid occurring in fruits, Malic acid contributes to sour tastes.
Malic acid is commonly used in beverages, confectionary and personal care products.

Malic acid, a hydroxydicarboxylic acid, is found in all forms of life.
Malic acid exists naturally only as the L-enantiomer.
Malic acid should not be confused with the similar sounding maleic and malonic acids.

Malic acid gives many fruits, particularly apples, their characteristic flavor.
Malic acid is often referred to as “apple acid”.
The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.

The global market size for malic acid (natural and manufactured1) is ≈US$200 million; the US market is ≈$35 million.
The primary end use in the United States is for flavoring beverages, foods, and confectionaries, with much smaller quantities used in cosmetics and personal care products.
The price of malic acid ranges from US$0.90 to $10.00/kg, depending on the purity, quantity, and end use.

Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.

Malic acid is a relevant component of the citric acid cycle that is found in animals, plants and microorganisms.
Malic acid is one of the most important fruit acids found in nature and Malic acid is the acid present in highest concentrations in wine.

Malic acid may be used in food production because Malic acid is a stronger acid than citric acid.
Microbial decomposition of Malic acid leads to the formation of L-lactate; this can be a desirable reaction in the wine industry, where the level of Malic acid is monitored, along with L-lactic acid, during malolactic fermentation.
Malic acid may be used as a food preservative (E296) or flavour enhancing additive.

Malic acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, for intermediate use only.
Malic acid is used at industrial sites.

Malic acid is a dicarboxylic acid and organic compound made by all living organisms.
Malic acid is responsible for the sour taste of most fruits and is utilized as a food additive.
Ungraded products supplied by Spectrum are indicative of a grade suitable for general industrial use or research purposes and typically are not suitable for human consumption or therapeutic use.

Malic acid is nearly odorless with a tart, acidic taste.
Malic acid is nonpungent.

Malic acid is an organic acid that is commonly found in wine.
Malic acid plays an important role in wine microbiological stability.

Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

Malic acid is an organic compound with the molecular formula C4H6O5.
Malic acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.

Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of Malic acid are known as malates.

The malate anion is an intermediate in the citric acid cycle.
Malic acid, a hydroxydicarboxylic acid, is found in all forms of life.

Malic acid exists naturally only as the L-enantiomer.
Malic acid should not be confused with the similar sounding maleic and malonic acids.

Malic acid is L-hydroxysuccinic acid, by enzyme engineering method or fermentation method and separation and purification.
The content of C4H6Os shall not be less than 99.0% calculated as anhydrous.

Malic acid gives many fruits, particularly apples, their characteristic flavor.
Malic acid is often referred to as “apple acid”.

The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.
Malic acid is a dicarboxylic acid that is found in many fruits and vegetables.

Malic acid is the substrate for the enzyme malate dehydrogenase, which catalyzes the oxidation of L-malate to oxaloacetate.
Malic acid is used to study mitochondrial function, as Malic acid can be used as an alternative energy source.

The Malic acid monosodium salt (LAM) has been shown to be effective in preventing muscle damage caused by exercise.
This may be due to Malic acid's ability to decrease oxidative stress and increase ATP production through increased mitochondrial activity.

Malic acid also has been shown to promote photoreceptor cell survival and improve retinal function in animals with damaged photoreceptors, although Malic acid does not have any effect on normal animal eyes.
Malic acid, is an alpha-hydroxy organic acid, is sometimes referred to as a fruit acid.

Malic acid is found in apples and other fruits.
Malic acid is also found in plants and animals, including humans.

In fact, Malic acid, in the form of Malic acid anion malate, is a key intermediate in the major biochemical energy-producing cycle in cells known as the citric acid or Krebs cycle located in the cells' mitochondria.
Malic acid is used in many food products and is a very popular product in beverages and sweets.
Malic acid, also known as apple acid and hydroxysuccinic acid, is a chiral molecule.

Malic acid, disodium salt is a dicarboxylic acid used to differentiate microorganisms based on their varying metabolic properties.
Malic acid is a source of CO2 in the Calvin cycle and an intermediate of the citric acid cycle.

Malic acid, is a naturally occurring carboxylic acid abundantly present in the human body.
This acid is not only found in the human body but also occurs naturally in a wide range of foods.

Moreover, Malic acid is produced during the fermentation of carbohydrates.
Beyond Malic acid biological significance, Malic acid finds application in diverse industrial sectors.

Malic acid contributes to the production of plastics, solvents, and detergents.
However, the precise mechanism of action of Malic acid remains partially understood.

Malic acid is hypothesized to be involved in ATP production and the transport of electrons within the electron transport chain.
Furthermore, Malic acid is believed to partake in the metabolism of carbohydrates, fats, and proteins.

Malic acid is a dicarboxylic acid found in fruits and vegetables, especially apples.
The name malic acid comes from the Latin word for apple, mālum.

Many fruits owe their tart and sour flavors to malic acid.
The salts and esters of malic acid are known as malate.

Many supplements bond to malate to improve their bioavailability, such as citrulline malate and magnesium malate.
Malate is also part of the citric acid cycle (CAC), sometimes referred to as the Krebs cycle or the tricarboxylic acid cycle (TCA).

The CAC is the primary pathway that delivers energy to all areas of the body.
The CAC uses malate to produce NADPH, which then converts to NADH.

NADH is essential for producing adenosine triphosphate (ATP), also known as the energy currency for cells.
ATP provides the necessary energy for various chemical reactions and biochemical processes that occur throughout the body.

Malic acid has many uses in food, beverage, pharmaceutical, chemical and medical industries.
Malic acid can be produced by one-step fermentation, enzymatic transformation of fumaric acid to L-malate and acid hydrolysis of polymalic acid.

However, the process for one-step fermentation is preferred as Malic acid has many advantages over any other process.
The pathways of Malic acid biosynthesis in microorganisms are partially clear and three metabolic pathways including non-oxidative pathway, oxidative pathway and glyoxylate cycle for the production of Malic acid from glucose have been identified.

Usually, high levels of L-malate are produced under the nitrogen starvation conditions, L-malate, as a calcium salt, is secreted from microbial cells and CaCO3 can play an important role in calcium malate biosynthesis and regulation.
However, Malic acid is still unclear how Malic acid is secreted into the medium.
To enhance L-malate biosynthesis and secretion by microbial cells, Malic acid is very important to study the mechanisms of Malic acid biosynthesis and secretion at enzymatic and molecular levels.

Malic acid is formed as a by-product of the metabolic processes of sugars and occurs under several names, such as:
Hydroxysuccinic acid,
2-hydroxybutanedioic acid,
Acidum malicum,
Malic acid,
Acidity regulator E296.

Malic acid belongs to the group of natural hydroxy acids.
This means that the molecule contains a hydroxyl group, consisting of oxygen (O) and hydrogen (H).

The structural formula of acidum malicum is as follows:
HOOC–CH(OH)–CH2–COOH.

The molecular formula for malic acid is: C4H6O5.
As an optically active compound, this acid is classified into two forms:

L-Malic acid (left-handed form, found in fruits),
D-Malic acid (right-handed form, does not occur in nature).
As a result of industrial treatment of hydroxysuccinic acid, a mixture in the form of a racemate (DMalic acid), which has no optical activity, is formed.

Applications of Malic acid:
Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.

Malic acid may be used to prepare:
Diethyl (S)-malate
Ethyl (R)-2-hydroxyl-4-phenylbutanoate
Ethyl (S)-2-hydroxyl-4-phenylbutanoate
D-homophenylalanine ethyl ester hydrochloride
Furo[3,2-i]indolizines

Uses of Malic acid:
Malic acid may improve dry mouth, dry mouth caused by medication in particular.
Malic acid helps produce more saliva due to Malic acid sour flavor.

One six-week study examined the effects of a Malic acid spray solution on dry mouth compared to a placebo.
The Malic acid group had noticeably improved dry mouth symptoms and better saliva flow than the placebo group.

Another two-week trial produced similar results.
Most individuals tolerate malic acid well, given that Malic acid’s a common compound in many fruits and vegetables.

Malic acid may cause mild side effects, including nausea, diarrhea, and headaches.
Individuals taking medications to lower their blood pressure should consult with a physician before taking malic acid supplements, as they may lower blood pressure.

Kidney stones are painful and can affect many people.
Malic acid has been researched for Malic acid potential role in preventing and treating kidney stones.

In one preliminary study set in a lab, Malic acid was found to increase urine pH levels, making kidney stone formation less likely.
The researchers concluded that Malic acid supplementation might help treat calcium kidney stones.4

A 2016 review on the importance of a healthy diet to prevent kidney stones suggested pears could be a potential treatment option.
Per the review, the Malic acid in pears may be used to prevent the formation of kidney stones.
This is because Malic acid is a precursor for citrate, a compound that inhibits crystal growth in the kidneys.

Malic acid contains natural emollient ingredients, which can remove wrinkles on the skin surface, make the skin become tender and white, smooth and elastic, so in the cosmetic formula favored; Malic acid can be formulated a variety of flavors, spices, for a variety of daily chemical products, such as toothpaste, shampoo, etc.
Malic acid is used abroad to replace citric acid as a new type of detergent additive for the synthesis of high-grade special detergents.

Malic acid can be used in pharmaceutical preparations, tablets, syrup, can also be mixed into the amino acid solution, can significantly improve the absorption rate of amino acids; Malic acid can be used for the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure and other diseases, and can reduce the toxic effect of anticancer drugs on normal cells; Can also be used for the preparation and synthesis of insect repellents, anti-Tartar agents.
In addition, Malic acid can also be used as industrial cleaning agent, resin curing agent, synthetic material plasticizer, feed additive, etc.

Malic acid is used to resolve α-phenylethylamine, a versatile resolving agent in Malic acid own right.

Malic acid is found in unripe apples and other fruit.
Malic acid is used to make wine, stucco (plaster), cosmetics, pharmaceuticals, dentifrices, and coumarin derivatives.

Malic acid is also used as a chelating agent, metal cleaner, electroplating chemical, acidulant, discoloration inhibitor, food flavor, and antioxidant for fats and oils.
Malic acid is naturally occurring biochemical that can be converted into citric acid in the citric acid cycle.

Malic acid is used as a preservative in animal feeds.
Malic acid is used as a flavoring agent and acidity regulator in food.
Malic acid is permitted for use as an inert ingredient in non-food pesticide products

Malic acid is intermediate in chemical synthesis.
Malic acid is chelating and buffering agent.

Malic acid is flavoring agent, flavor enhancer and acidulant in foods.
Malic acid is manufacture of various esters and salts, wine manufacture, chelating agent, food acidulant, flavoring.

Natural acids of organic origin have long been used in industry.

Malic acid serves, among others, as a preservative and acidity regulator – such as the popular E296 – that’s added to:
Preserves,
Jams,
Marmalade,
Candy,
Jellies, etc.

In food production, an ingredient called E296 is used as one of the best citric acid substitutes.
Malic acid makes the products stay fresh and attractive for longer.
The acid is effective in impeding the appearance of clouding and the loss of colour of various substances.

In chemical industry, Malic acid is also useful in the process of organic synthesis.
Thanks to this, Malic acid is possible to obtain, among others, esters used in the production of cleaning agents and cosmetics.

Manufacturers in the pharmaceutical industry make good use of the beneficial properties of acidum malicum.
Organic acid is a healthy stimulant for the digestive system and improves the condition of the epidermis, and therefore Malic acid is used as an ingredient in medicinal rinses, capsules and dietary supplements.

Use in cosmetics and the beauty industry:
The antibacterial, stabilising, preserving and brightening properties of acidum malicum are appreciated especially by manufacturers from the cosmetic and beauty industries.

Malic acid is used as an ingredient in many cosmetics for everyday use, such as:
Moisturising and anti-wrinkle creams,
Brightening masks for face and hair,
Shampoos and hair rinses (including bleaches, colour fixers),
Regenerating and cleansing milks and tonics (soothing, brightening, anti-acne),
Natural rinses for hair and nails.

In recent years, people associated with the beauty industry have also become interested in malic acid.
This antibacterial and antioxidant compound is more and more often used for specialised cosmetology treatments for skin and hair.

Among others, these are:
Brightening masks,
Exfoliating scrubs for the face and body,
Aesthetic anti-ageing treatments.

Treatments with malic acid are aimed at improving the condition of the epidermis, inhibiting bacterial growth and the ageing of cells.
Exposing the skin to intense acid action also helps to get rid of discolouration, blemishes and shrink unattractive-looking pores.

Uses at industrial sites:
Malic acid is used in the following products: laboratory chemicals and pharmaceuticals.
Malic acid is used for the manufacture of: chemicals.
Release to the environment of Malic acid can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates).

Industry Uses:
Cleaning agent
Not Known or Reasonably Ascertainable
Other (specify)
Preservative
Process regulators

Consumer Uses:
Not Known or Reasonably Ascertainable
Other (specify)
Preservative
Process regulators

Industrial Processes with risk of exposure:
Acid and Alkali Cleaning of Metals
Electroplating
Farming (Feed Additives)

Plant defense of Malic acid:
Soil supplementation with molasses increases microbial synthesis of MA.
This is thought to occur naturally as part of soil microbe suppression of disease, so soil amendment with molasses can be used as a crop treatment in horticulture.

Benefits of Malic acid:

Potential Malic acid Benefits For Exercise Performance:
Malic acid may improve exercise performance by boosting energy and decreasing muscle fatigue.
Malic acid also enhances the absorption of other sports performance enhancers like creatine and citrulline.

One study found that a creatine-malate combination improved several aspects of athletes’ running performance, including peak power, distance traveled, hormone levels, and total work.
Bonding malic acid with citrulline produces citrulline malate.
Malic acid enhances citrulline’s innate ability to improve nitric oxide levels, remove muscle waste, increase energy, and reduce muscle soreness.

Potential Malic Acid Benefits For Dry Mouth:
Malic acid may improve dry mouth, dry mouth caused by medication in particular.
Malic acid helps produce more saliva due to Malic acid sour flavor.

One six-week study examined the effects of a malic acid spray solution on dry mouth compared to a placebo.
Malic acid group had noticeably improved dry mouth symptoms and better saliva flow than the placebo group.
Another two-week trial produced similar results.

Biochem/physiol Actions of Malic acid:
Malic acid is a part of cellular metabolism.
Malic acid's application is recognized in pharmaceutics.

Malic acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
Malic acid is used as a part of amino acid infusion.

Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders.
A TCA (Krebs cycle) intermediate and partner in the Malic acid aspartate shuttle.

Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.
Malate plays an important role in biochemistry.

In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.

Malic acid can also be formed from pyruvate via anaplerotic reactions.
Malic acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.

Malic acid , as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.

General Manufacturing Information of Malic acid:

Industry Processing Sectors:
All Other Basic Inorganic Chemical Manufacturing
Computer and Electronic Product Manufacturing
Food, beverage, and tobacco product manufacturing
Not Known or Reasonably Ascertainable
Soap, Cleaning Compound, and Toilet Preparation Manufacturing

Biochemistry of Malic acid:
Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.

Malic acid plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.

In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
Malic acid can also be formed from pyruvate via anaplerotic reactions.

Malic acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
Malic acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.

In food:
Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is Malic acid genus name Malus.

In German Malic acid is named Äpfelsäure (or Apfelsäure) after plural or singular of a sour thing from the apple fruit, but the salt(s) are called Malat(e).
Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.

Malic acid contributes to the sourness of unripe apples.
Sour apples contain high proportions of the acid.

Malic acid is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
Malic acid confers a tart taste to wine; the amount decreases with increasing fruit ripeness.

The taste of malic acid is very clear and pure in rhubarb, a plant for which Malic acid is the primary flavor.
Malic acid is also the compound responsible for the tart flavor of sumac spice.
Malic acid is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.

In citrus, fruits produced in organic farming contain higher levels of malic acid than fruits produced in conventional agriculture.

The process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.

Malic acid, when added to food products, is denoted by E number E296.
Malic acid is sometimes used with or in place of the less sour citric acid in sour sweets.

These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
Malic acid is approved for use as a food additive in the EU, US and Australia and New Zealand (where Malic acid is listed by its INS number 296).

Malic acid contains 10 kJ (2.39 kilocalories) of energy per gram.

Pharmacology and Biochemistry of Malic acid:

Bionecessity:
Malic acid is an intermediate in the citric acid cycle.
Malic acid is formed from fumaric acid and is oxidized to oxaloacetic acid.

Malic acid is also metabolized to pyruvic acid by malic enzyme which is present in many biologic systems, including bacteria and plants.
L-Malic and dMalic acid are both rapidly metabolized in the rat.

Orally or ip administered l- or dMalic acid was extensively eliminated as carbon dioxide (83 to 92%).
No differences between the two forms were found in the rates (90 to 95% in 24 hr) or routes of excretion.

Malate occurs in all living organisms as an intermediate in the citric acid cycle.
Malic acid occurs in relatively high amounts in many fruits and vegetables.
Malic acid has two stereoisomeric forms (L- and D-enantiomers), although only the L-isomer exists naturally.

Production and Main Reactions of Malic acid:
Racemic malic acid is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5,000 tons per year.

The enantiomers may be separated by chiral resolution of the racemic mixture.
S-Malic acid is obtained by fermentation of fumaric acid.

Self-condensation of malic acid in the presence of fuming sulfuric acid gives the pyrone coumalic acid.

Note that this scheme is incorrect. 4 H2O and 2 CO (carbon monoxide, not carbon dioxide) are liberated during the condensation.

Malic acid was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-malic acid first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.
Wet silver oxide then converts the chlorine compound to (+)-malic acid, which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes Malic acid back to (−)-malic acid.

Etymology of Malic acid:
The word 'malic' is derived from Latin 'mālum', meaning 'apple'.
The related Latin word mālus, meaning 'apple tree', is used as the name of the genus Malus, which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.

Handling and storage of Malic acid:

Conditions for safe storage, including any incompatibilities:

Storage conditions:
Tightly closed.
Dry.

Storage class:
Storage class (TRGS 510): 11: Combustible Solids

Stability and reactivity of Malic acid:

Reactivity:
The following applies in general to flammable organic substances and mixtures:
In correspondingly fine distribution, when whirled up a dust explosion potential may generally be assumed.

Chemical stability:
Malic acid is chemically stable under standard ambient conditions (room temperature).

Possibility of hazardous reactions:

Violent reactions possible with:
Bases
Oxidizing agents
Reducing agents
Alkali metals

Conditions to avoid:
Heat.

First aid measures of Malic acid:

General advice:
Show Malic acid safety data sheet to the doctor in attendance.

If inhaled:

After inhalation:
Fresh air.

In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.

In case of eye contact:

After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.

If swallowed

After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.

Firefighting measures of Malic acid:

Suitable extinguishing media:
Water Foam Carbon dioxide (CO2) Dry powder

Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.

Special hazards arising from Malic acid or mixture:
Carbon oxides
Combustible.
Development of hazardous combustion gases or vapours possible in the event of fire.

Advice for firefighters:
Stay in danger area only with self-contained breathing apparatus.
Prevent skin contact by keeping a safe distance or by wearing suitable protective clothing.

Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

Accidental release measures of Malic acid:

Personal precautions, protective equipment and emergency procedures:

Advice for non-emergency personnel:
Avoid inhalation of dusts.
Avoid substance contact.

Ensure adequate ventilation.
Evacuate the danger area, observe emergency procedures, consult an expert.

Environmental precautions:
Do not let product enter drains.

Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.

Observe possible material restrictions,
Take up dry.

Dispose of properly.
Clean up affected area.
Avoid generation of dusts.

Identifiers of Malic acid:
CAS Number: 6915-15-7

ChEBI:
CHEBI:6650
CHEBI:30796 D-(+)
CHEBI:30797 L-(–)

ChEMBL: ChEMBL1455497

ChemSpider:
510
83793 D-(+)-malic acid
193317 L-(–)-malic acid

ECHA InfoCard: 100.027.293
EC Number: 230-022-8
E number: E296 (preservatives)
IUPHAR/BPS: 2480

KEGG:
C00711
C00497 D-(+)
C00149 L-(–)

PubChem CID:
525
92824 D-(+)
222656 L-(–)

UNII: 817L1N4CKP
CompTox Dashboard (EPA): DTXSID0027640
InChI: InChI=1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)
Key: BJEPYKJPYRNKOW-UHFFFAOYSA-N
InChI=1/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)
Key: BJEPYKJPYRNKOW-UHFFFAOYAM
SMILES: O=C(O)CC(O)C(=O)O

CAS: 97-67-6
Molecular Formula: C4H6O5
Molecular Weight (g/mol): 134.087
MDL Number: MFCD00064213
InChI Key: BJEPYKJPYRNKOW-REOHCLBHSA-N
PubChem CID: 222656
ChEBI: CHEBI:30797
IUPAC Name: (2S)-2-hydroxybutanedioic acid
SMILES: C(C(C(=O)O)O)C(=O)O

Synonym(s): (S)-(−)-2-Hydroxysuccinic acid, L-Hydroxybutanedioic acid
Linear Formula: HO2CCH2CH(OH)CO2H
CAS Number: 97-67-6
Molecular Weight: 134.09
Beilstein: 1723541
EC Number: 202-601-5
MDL number: MFCD00064213
PubChem Substance ID: 24896463
NACRES: NA.22

CAS number: 97-67-6
EC number: 202-601-5
Hill Formula: C₄H₆O₅
Chemical formula: HOOCCH(OH)CH₂COOH
Molar Mass: 134.08 g/mol
HS Code: 2918 19 98

Properties of Malic acid:
Chemical formula: C4H6O5
Molar mass: 134.09 g/mol
Appearance: Colorless
Density: 1.609 g⋅cm−3
Melting point: 130 °C (266 °F; 403 K)
Solubility in water: 558 g/L (at 20 °C)
Acidity (pKa): pKa1 = 3.40
pKa2 = 5.20

Quality Level: 200 - 300
Assay: ≥95% (titration)
form: powder
pKa (25 °C): (1) 3.46, (2) 5.10
mp: 101-103 °C (lit.)
solubility: water: 100 mg/mL, clear to very slightly hazy, colorless
SMILES string: O[C@@H](CC(O)=O)C(O)=O
InChI: 1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)/t2-/m0/s1
InChI key: BJEPYKJPYRNKOW-REOHCLBHSA-N

Boiling point: 140 °C (decomposition)
Density: 1.60 g/cm3 (20 °C)
Melting Point: 98 - 103 °C
pH value: 2.2 (10 g/l, H₂O, 20 °C)
Bulk density: 600 kg/m3
Solubility: 160 g/l

Molecular Weight: 134.09 g/mol
XLogP3: -1.3
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 3
Exact Mass: 134.02152329 g/mol
Monoisotopic Mass: 134.02152329 g/mol
Topological Polar Surface Area: 94.8Ų
Heavy Atom Count: 9
Complexity: 129
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Specifications of Malic acid:
Assay (acidimetric): ≥ 99.0 %
Melting range (lower value): ≥ 98 °C
Melting range (upper value): ≤ 104 °C
Spec. rotation [α²0/D (c=5 in pyridine): -30.0 - -27.0 °
Identity (IR): passes test

Melting Point: 100°C to 106°C
Color: White
Density: 1.6
Flash Point: 220°C (428°F)
Quantity: 2.5 kg
Beilstein: 1723541
Merck Index: 14,5707
Solubility Information: Soluble in water(363g/L).
Optical Rotation: −26° (c=5.5 in pyridine)
Formula Weight: 134.09
Percent Purity: 99%
Physical Form: Crystalline Powder
Chemical Name or Material: L-(-)-Malic acid

Related compounds of Malic acid:
Butanol
Butyraldehyde
Crotonaldehyde
Sodium malate

Other anions:
Malate

Related carboxylic acids:
Succinic acid
Tartaric acid
Fumaric acid

Related Products of Malic acid:
2,3-Dichlorophenoxyacetic Acid
D674580
rac Geosmin
Germacrene D (~90%) (Stabilized with Hydroquinone)
Germacrene D-d3

Names of Malic acid:

Regulatory process names:
(-)-Hydroxysuccinic acid
(-)-Malic acid
2-Hydroxybutanedioic acid, (S)-
Apple acid
Butanedioic acid, 2-hydroxy-, (2S)-
Butanedioic acid, hydroxy-, (2S)-
Butanedioic acid, hydroxy-, (S)-
Butanedioic acid, hydroxy-, (S)- (9CI)
Hydroxybutanedioic acid, (S)-
Hydroxysuccinnic acid (-)
L-(-)-Malic acid
L-malic acid
L-malic acid
Malic acid L-(-)-form
Malic acid, L-
S-(-)-Malic acid
S-2-Hydroxybutanedioic acid

IUPAC names:
(2S)-2-hydroxybutanedioic acid
(S)-(−)-2-Hydroxysuccinic acid
2-hydroxybutanedioic acid
Butenedioic acid
L(-)-Malic acid
L-(-)-Malic Acid
L-(-)-Äpfelsäure
L-Hydroxybutanedioic acid
L-Hydroxysuccinic acid
l-hydroxysuccinic acid
L-Malic Acid
L-Malic acid
L-malic acid
L-malic acid
malic acid
S-2-Hydroxybutanedioic acid
S-HYDROXYBUTANEDIOIC ACID

Preferred IUPAC name:
2-Hydroxybutanedioic acid

Trade names:
Acido Malico
L-(-)-Malic acid

Other names:
Hydroxybutanedioic acid
2-Hydroxysuccinic acid
(L/D)-Malic acid
(±)-Malic acid
(S/R)-Hydroxybutanedioic acid

Other identifiers:
124501-05-9
498-37-3
6294-10-6
84781-39-5
97-67-6

Synonyms of Malic acid:
malic acid
DL-malic acid
6915-15-7
2-Hydroxybutanedioic acid
2-Hydroxysuccinic acid
617-48-1
malate
hydroxysuccinic acid
Butanedioic acid, hydroxy-
Malic acid, DL-
Kyselina jablecna
hydroxybutanedioic acid
Pomalus acid
Deoxytetraric acid
Hydroxybutandisaeure
Musashi-no-Ringosan
alpha-Hydroxysuccinic acid
Caswell No. 537
Monohydroxybernsteinsaeure
Succinic acid, hydroxy-
FDA 2018
R,S(+-)-Malic acid
Malicum acidum
Pomalous acid
DL-2-hydroxybutanedioic acid
d,l-malic acid
FEMA Number 2655
2-Hydroxyethane-1,2-dicarboxylic acid
Kyselina jablecna [Czech]
Malic acid [NF]
(+-)-Malic acid
Aepfelsaeure
FEMA No. 2655
CCRIS 2950
CCRIS 6567
(+/-)-Malic acid
EPA Pesticide Chemical Code 051101
HSDB 1202
Kyselina hydroxybutandiova
Kyselina hydroxybutandiova [Czech]
AI3-06292
H2mal
EINECS 210-514-9
EINECS 230-022-8
UNII-817L1N4CKP
NSC 25941
NSC-25941
817L1N4CKP
CHEBI:6650
INS NO.296
DTXSID0027640
E296
INS NO. 296
INS-296
Malic acid, L-
(+-)-Hydroxysuccinic acid
L-Malic acid-1-13C
MLS000084707
DTXCID107640
E-296
(+-)-1-Hydroxy-1,2-ethanedicarboxylic acid
Hydroxybutanedioic acid, (+-)-
dl-Hydroxybutanedioic acid
EC 210-514-9
EC 230-022-8
NSC25941
Malic acid (NF)
(+/-)-HYDROXYSUCCINIC ACID
DL-MALIC-2,3,3-D3 ACID
SMR000019054
DL-Apple Acid
HYDROXYBUTANEDIOIC ACID, (+/-)-
MALIC ACID (II)
MALIC ACID [II]
(R)-Hydroxybutanedioic acid
(S)-Hydroxybutanedioic acid
MALIC ACID (USP-RS)
MALIC ACID [USP-RS]
BUTANEDIOIC ACID, HYDROXY-, (S)-
R-Malic acid
MALIC ACID (EP MONOGRAPH)
MALIC ACID (USP IMPURITY)
MALIC ACID [EP MONOGRAPH]
MALIC ACID [USP IMPURITY]
Butanedioic acid, 2-hydroxy-, (2S)-
CAS-6915-15-7
L-(-)-MalicAcid
DL-hydroxysuccinic acid
C4H6O5
Hydroxybutanedioic acid, (-)-
MFCD00064213
(+/-)-2-Hydroxysuccinic acid
Racemic malic acid
180991-05-3
MFCD00064212
.+-.-Malic acid
Opera_ID_805
2-hydroxyl-succinic acid
DL-Malic acid, 99%
MALIC ACID [MI]
MALIC ACID,(DL)
2-Hydroxydicarboxylic acid
MALIC ACID [FCC]
SCHEMBL856
2-hydroxy-butanedioic acid
bmse000046
bmse000904
D03WNI
MALIC ACID [INCI]
MALIC ACID [VANDF]
Malic acid-, (L-form)-
DL-Malic acid, >=99%
HYOSCYAMINEHYDROBROMIDE
Oprea1_130558
Oprea1_624131
MALIC ACID [WHO-DD]
butanedioic acid, 2-hydroxy-
DL-HYDROXYSUCOINIC ACID
Butanedioic acid, (.+-.)-
DL(+/-)-MALIC ACID
GTPL2480
2-HYDROXY-SUCCINIC ACID
DL-HYROXYBUTANEDIOIC ACID
CHEMBL1455497
BDBM92495
DL-Malic acid, FCC, >=99%
HMS2358H06
HMS3371C13
(C4-H6-O5)x-
DL-Malic acid, analytical standard
HY-Y1311
STR03457
Tox21_201536
Tox21_300372
s9001
STL283959
HYDROXYBUTANEDIOIC ACID [HSDB]
AKOS000120085
AKOS017278471
(+/-)-HYDROXYBUTANEDIOIC ACID
AM81418
Butanedioic acid, hydroxy-, (.+.)-
CCG-266122
DB12751
LS-2394
DL-Malic acid, ReagentPlus(R), 99%
NCGC00043225-02
NCGC00043225-03
NCGC00254259-01
NCGC00259086-01
78644-42-5
DL-Malic acid, >=98% (capillary GC)
LS-88709
SY003313
SY009804
DL-Malic acid, ReagentPlus(R), >=99%
DL-Malic acid 1000 microg/mL in Methanol
DL-Malic acid, USP, 99.0-100.5%
CS-0017784
E 296
EU-0067046
FT-0605225
FT-0625484
FT-0625485
FT-0625539
FT-0632189
M0020
DL-Malic acid, SAJ first grade, >=99.0%
EN300-19229
A19426
C00711
C03668
D04843
DL-Malic acid, Vetec(TM) reagent grade, 98%
M-0825
AB00443952-12
Malic acid, meets USP/NF testing specifications
4-ethoxyphenyltrans-4-propylcyclohexanecarboxylate
L023999
Q190143
Q-201028
0C9A2DC0-FEA2-4864-B98B-0597CDD0AD06
F0918-0088
Z104473230
MALIC ACID (CONSTITUENT OF CRANBERRY LIQUID PREPARATION)
Malic acid, United States Pharmacopeia (USP) Reference Standard
MALIC ACID (CONSTITUENT OF CRANBERRY LIQUID PREPARATION) [DSC]
Malic acid, Pharmaceutical Secondary Standard; Certified Reference Material
DL-Malic acid, meets analytical specification of FCC, E296, 99-100.5% (alkalimetric)
L-(−)-Malic acid
(-)-(S)-Malic acid
(-)-L-malic acid
(-)-Malic acid
(2S)-2-Hydroxybernsteinsäure [German] [ACD/IUPAC Name]
(2S)-2-hydroxybutanedioic acid
(2S)-2-Hydroxysuccinic acid [ACD/IUPAC Name]
(S)-(-)-2-Hydroxysuccinic acid
(S)-(−)-2-Hydroxysuccinic acid
(S)-(-)-Hydroxysuccinic acid
(S)-(-)-Malic acid
(S)-hydroxy-Butanedioic acid
(S)-Hydroxybutanedioic acid
(S)-Malate
(S)-malic acid
1723541 [Beilstein]
202-601-5 [EINECS]
97-67-6 [RN]
Acide (2S)-2-hydroxysuccinique [French] [ACD/IUPAC Name]
Butanedioic acid, 2-hydroxy-, (2S)- [ACD/Index Name]
Butanedioic acid, hydroxy-, (2S)-
L-(-)-Malic Acid
L-Hydroxybutanedioic acid
L-Hydroxysuccinic acid
l-malic acid
Malic acid, L-
MFCD00064213 [MDL number]
S-(-)-Malic acid
S-2-Hydroxybutanedioic acid
(-)-(S)-Malate
(-)-Hydroxysuccinate
(2S)-2-hydroxybutanedioate
(S)-(-)-Hydroxysuccinate
(S)-hydroxy-Butanedioate
(S)-Hydroxybutanedioate
L-Hydroxybutanedioate
L-Hydroxysuccinate
S-(-)-Malate
S-2-Hydroxybutanedioate
(-)-Hydroxysuccinic acid
(??)-Malic acid
(S)-(-)-Hydrosuccinic acid
(S)-2-hydroxysuccinic acid
[97-67-6] [RN]
210-514-9 [EINECS]
617-48-1 [RN]
6915-15-7 [RN]
99-98-9 [RN]
APPLE ACID
BUTANEDIOIC ACID, HYDROXY-, (S)-
D-malate
FLC
l-(-)-malic acid, ???
L-(-)-Malic acid|(2S)-2-Hydroxybutanedioic acid
l-(-)-malic acid-cp
L-2-Hydroxybutanedioic acid
laevo-malic acid
L-Apple acid
l-malicacid
LMR
M-0850
mal
MALATE ION
MALIC ACID, (L)
MLT
Oxaloacetate Ion
UNII:J3TZF807X5
UNII-817L1N4CKP
UNII-J3TZF807X5
pinguosuan
L-Mailcacid
L-malic acid
L(-)-Malic acid
l-(ii)-malicacid
L-(-)-Malic acid
L-(-)-Malic acid, CP
L-Hydroxysuccinic acid
L-Gydroxybutanedioicacid
(2S)-2-hydroxybutanedioate
(S)-(-)-Hydroxysuccinic acid
hydroxy-,(S)-Butanedioicacid
Butanedioicacid,hydroxy-,(S)-
(2S)-2-hydroxybutanedioic acid
Butanedioic acid, 2-hydroxy-, (2S)-

Malic acid (apple acid) is an organic compound with the molecular formula C4H6O5.
Malic acid (apple acid) is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Malic acid (apple acid) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.

CAS Number: 150992-96-4
Molecular Formula: C4H6O5
Molecular Weight: 138.12344

(S)-Malic acid (apple acid)-13C4, 150992-96-4, DTXSID301243440, HY-Y1069S3, CS-0542075, Butanedioic-1,2,3,4-13C4 acid, 2-hydroxy-, (S)-, L-Malic acid (apple acid)-13C4, >=99 atom % 13C, >=97% (CP).

Malic acid (apple acid) can also be formed from pyruvate via anaplerotic reactions.
Malic acid (apple acid) is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
Malic acid (apple acid), as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.

The salts and esters of Malic acid (apple acid) are known as malates.
The malate anion is a metabolic intermediate in the citric acid cycle.
Malic acid (apple acid) is the naturally occurring form, whereas a mixture of L- and D-Malic acid (apple acid) is produced synthetically.

Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the Malic acid (apple acid), (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.

The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
Malic acid (apple acid), often referred to as "apple acid," is a naturally occurring organic acid found in various fruits, with apples being a particularly rich source.
Malic acid (apple acid) belongs to the family of alpha-hydroxy acids (AHAs) and is known for its sour taste.

The chemical formula of Malic acid (apple acid) is C₄H₆O₅.
Malic acid (apple acid) was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.

Malic acid (apple acid) is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
Malic acid (apple acid) contributes to the sourness of unripe apples.
Sour apples contain high proportions of the acid.

Malic acid (apple acid) is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
Malic acid (apple acid) confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of Malic acid (apple acid) is very clear and pure in rhubarb, a plant for which it is the primary flavor.

Malic acid (apple acid) is also the compound responsible for the tart flavor of sumac spice.
Malic acid (apple acid) is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
Malic acid (apple acid), is an alpha-hydroxy organic acid, is sometimes referred to as a fruit acid.

This is because Malic acid (apple acid) is found in apples and other fruits.
Malic acid (apple acid) is also found in plants and animals, including humans.
In fact, Malic acid (apple acid), in the form of its anion malate, is a key intermediate in the major biochemical energy-producing cycle in cells known as the citric acid or Krebs cycle located in the cells' mitochondria.

Malic acid (apple acid) is used in many food products and is a very popular product in beverages and sweets.
Malic acid (apple acid), also known as apple acid and hydroxysuccinic acid, is a chiral molecule.
In citrus, fruits produced in organic farming contain higher levels of Malic acid (apple acid) than fruits produced in conventional agriculture.

The process of malolactic fermentation converts Malic acid (apple acid) to much milder lactic acid.
Malic acid (apple acid) occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid (apple acid), when added to food products, is denoted by E number E296.

Malic acid (apple acid) is sometimes used with or in place of the less sour citric acid in sour sweets.
These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
Malic acid (apple acid) is approved for use as a food additive in the EU, US and Australia and New Zealand (where it is listed by its INS number 296).

Malic acid (apple acid) contains 10 kJ (2.39 kilocalories) of energy per gram.
Malic acid (apple acid) originated from Europe in 1785 when it was first isolated from apple juice.
Malic acid (apple acid) is the main acid in many fruits including grapes, peaches, and pears helping with their distinct taste.

Malic acid (apple acid) itself tastes tart and sour.
In beverages, Malic acid (apple acid) helps provide the tart taste and balance the pH.
Malic acid (apple acid) is great because of its ability to dissolve quickly in water which allows it to be used with other additives in a lot of different foods.

Malic acid (apple acid) used in the production of wine, beer, and cider, Malic acid (apple acid) is used to regulate the pH and total acidity.
The pH of a solution is the measurement of free-floating protons at a specific time.
This will cause more protons to leave the acidic compound and bind with taste receptors.

Malic acid (apple acid) is the most common acid among all fruits.
Malic acid (apple acid) has a more prolonged sour sensation, which increases its apparent sourness.
In winemaking, excessive acidity can be reduced through malolactic fermentation, which converts malic to lactic acid.

Malic acid (apple acid) has a more prolonged sour sensation, which increases its apparent sourness.
Racemic Malic acid (apple acid) is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5,000 tons per year.

The enantiomers may be separated by chiral resolution of the racemic mixture.
Malic acid (apple acid) is obtained by fermentation of fumaric acid.
Malic acid (apple acid) confers a tart taste to wine; the amount decreases with increasing fruit ripeness.

Malic acid (apple acid) taste of Malic acid (apple acid) is very clear and pure in rhubarb, a plant for which it is the primary flavor.
Malic acid (apple acid) is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
Malic acid (apple acid) citrus, fruits produced in organic farming contain higher levels of Malic acid (apple acid) than fruits produced in conventional agriculture.

The process of malolactic fermentation converts Malic acid (apple acid) to much milder lactic acid.
Malic acid (apple acid) occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid (apple acid), when added to food products, is denoted by E number E296.

Malic acid (apple acid) is sometimes used with or in place of the less sour citric acid in sour sweets.
These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.
Malic acid (apple acid) contains 10 kJ (2.39 kilocalories) of energy per gram.

Malic acid (apple acid) is found in many fruits, including apples, apricots, cherries, grapes, and watermelons.
Malic acid (apple acid) contributes to the tart or sour taste in these fruits.
In its pure form, Malic acid (apple acid) has a strong, tart flavor, which makes it useful as a food additive to enhance the sour taste in various products.

Malic acid (apple acid) is commonly used in the food and beverage industry as an acidulant and flavor enhancer.
Malic acid (apple acid) is added to products like candies, beverages, and sourdough bread to impart a tangy taste.
Malic acid (apple acid) is a dicarboxylic acid, meaning it has two carboxyl groups (-COOH).

Malic acid (apple acid) is acidic properties make it suitable for adjusting the pH levels in certain food and beverage products.
Malic acid (apple acid) is also used in the cosmetic industry for its exfoliating properties.
Malic acid (apple acid) is found in some skincare products, particularly those designed for chemical exfoliation or promoting skin renewal.

Malic acid (apple acid) is sometimes used in combination with other compounds for medicinal purposes.
For example, Malic acid (apple acid) is included in some formulations for the treatment of conditions like dry mouth.
While Malic acid (apple acid) can be extracted from natural sources like fruits, it can also be produced synthetically.

The synthetic form is chemically identical to the natural form and is often used in food and beverage applications.
Malic acid (apple acid) plays a role in the Krebs cycle, also known as the citric acid cycle, which is a series of chemical reactions that occur in the cells' mitochondria to generate energy from carbohydrates.
Malic acid (apple acid) was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-Malic acid (apple acid) first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.

Wet silver oxide then converts the chlorine compound to (+)-Malic acid (apple acid), which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-Malic acid (apple acid).
Malic acid (apple acid) is one type of dicarboxylic acid and is the predominant acid in apples and other fruits.

Soil supplementation with molasses increases microbial synthesis of MA.
This is thought to occur naturally as part of soil microbe suppression of disease, so soil amendment with molasses can be used as a crop treatment in horticulture.
Malic acid (apple acid), a hydroxydicarboxylic acid, is found in all forms of life.

Malic acid (apple acid) exists naturally only as the L-enantiomer.
Malic acid (apple acid) should not be confused with the similar sounding maleic and malonic acids.
Malic acid (apple acid) is an alpha hydroxy acid found in certain fruits and wines.

Some people take Malic acid (apple acid) supplements to treat fatigue and dry mouth. Malic acid (apple acid) is an ingredient in some medicines.
Malic acid (apple acid) can also add flavor to food and serve as a natural exfoliating ingredient in many products for improving skin tone.
Malic acid (apple acid) is present in the apple.

Malic is derived from the Latin word malum, which means apple.
Other fruits like grapes, watermelons, and cherries as well as vegetables like broccoli and carrots, all contain Malic acid (apple acid).
The principal uses for Malic acid (apple acid) are in the candy and beverage industries.

Malic acid (apple acid) reduces fibromyalgia and chronic fatigue syndrome-related pain.
Additionally, this acid improves muscle endurance and stamina, which lessens chronic fatigue syndrome.
Malic acid (apple acid) also increases tolerance to exercise.

Malic acid (apple acid) also called 2-hydroxysuccinic acid.
Malic acid (apple acid) is a type of Alpha-Hydroxy Acid.
Malic acid (apple acid) contributes to the sourness of green apples and is present in other fruits such as grapes and rhubarb.

Malic acid (apple acid) is an organic compound, which is the active ingredient in many sour or tart foods.
In nature Malic acid (apple acid) is present in large concentration on the apple skin and in a wide range of fruit and vegetable products, including plums, tomatoes, currant berries, bananas.
In addition to being an acid regulator, Malic acid (apple acid) is added to foods to give them a richer and more penetrating aroma.

Malic acid (apple acid) is more tart than either ascorbic or citric acid.
Malic acid (apple acid) is an organic dicarboxylic acid that is present in various foods and is metabolized in humans through the Krebs (or citric acid) cycle.
In its stable isotope-labeled form, it is commonly used as an authentic standard for metabolite quantification.

There are various organic acids in nature, e.g., citric, lactic and butyric acids.
Acids are also present, among others, in apples valued due to their unique taste, richness of vitamins, fibre and minerals.
Malic acid (apple acid) is a kind of fruit acid.

Malic acid (apple acid) occurs naturally in many fruits and vegetables.
Malic acid (apple acid) is an organic compound.
Malic acid (apple acid) has hundreds of benefits.

Malic acid (apple acid) is found especially in sour fruits and mostly apples.
Apart from apples, Malic acid (apple acid) is also found in vegetables and fruits such as apricots, bananas, cherries, grapes, orange peel, broccoli, pears, plums, carrots, potatoes, green beans.
Malic acid (apple acid) is synthesized commercially by hydrating maleic acid and fumatic acids in the presence of a catalyst.

This important acid finds a place in the metabolism of every living thing.
Malic acid (apple acid) is an important step in the Krebs cycle, the energy cycle found in the mitochondria of living cells.
Thanks to its properties, it is also very beneficial for health.

Malic acid (apple acid) is identified by the code E296.
70% of the world's Malic acid (apple acid) production is used as an additive in yoghurt and as a preservative in beverages.
The most common usage area of Malic acid (apple acid) is fruit flavored foods.

The main ones are carbonated and fruit delicious drinks and syrups.
Malic acid (apple acid) is also used in apple, grape and other fruit juices to stabilize the color of the juice.
Another reason for the use of Malic acid (apple acid) in beverages is that it dissolves easily, leaves a long-lasting and lasting aftertaste on the palate, and is compatible with different flavors.

The inclusion of Malic acid (apple acid) in the juice concentrate also enhances the natural flavor of the beverage.
In addition, it creates a synergistic effect with ascorbic acid.
Thus, it prevents oxidation by providing a stable complex with copper and iron.

Malic acid (apple acid) is also used in leavening products.
The main reason is that it dissolves easily.
Malic acid (apple acid) is preferred in these products because of its shelf life increase and permanent flavoring properties.

Malic acid (apple acid) is also added to the content of soft drinks.
Malic acid (apple acid) is also used in the production of hard candy, chewing gum, jam, jelly and gelatin desserts.
The easy interaction of Malic acid (apple acid) with other components in the sugar's structure, and its brightening and clarity-enhancing effect are the primary reasons for preference.

Malic acid (apple acid) is an important metabolite present in all living cells and is abundant in apples.
Malic acid (apple acid) is sometimes called "apple acid."
The food industry uses Malic acid (apple acid) as an acidulant and flavoring agent in fruit-flavored drinks, candy, lemon-flavored ice-tea mix, ice cream, and preserves.

Malic acid (apple acid), also known as 2 - hydroxy succinic acid, has two stereoisomers due to the presence of an asymmetric carbon atom in the molecule.
There are three forms in nature, namely D Malic acid (apple acid), L Malic acid (apple acid) and its mixture DL Malic acid (apple acid).
White crystalline or crystalline powder with strong moisture absorption, easily soluble in water and ethanol. Have a special pleasant sour taste.

Malic acid (apple acid) is mainly used in food and medicine industry.
Malic acid (apple acid) can be used in the processing and concoction of beverage, liqueur, fruit juice and the manufacture of candy and jam etc.
Malic acid (apple acid) also has effects of bacteria inhibition and antisepsis and can remove tartrate during wine brewing.

Malic acid (apple acid) is a chemical found in certain fruits and wines.
Malic acid (apple acid) is used to make medicine.
People take Malic acid (apple acid) by mouth for tiredness and fibromyalgia.

In foods, Malic acid (apple acid) is used as a flavoring agent to give food a tart taste.
In manufacturing, Malic acid (apple acid) is used to adjust the acidity of cosmetics.
Malic acid (apple acid) is involved in the Krebs cycle.

This is a process the body uses to make energy.
Malic acid (apple acid), a hydroxydicarboxylic acid, is found in all forms of life.
Malic acid (apple acid) exists naturally only as the L-enantiomer.

Malic acid (apple acid) should not be confused with the similar sounding maleic and malonic acids.
Malic acid (apple acid) gives many fruits, particularly apples, their characteristic flavor.
Malic acid (apple acid) is often referred to as “apple acid”.

The word malic is derived from the Latin malum, for which Malus, the genus that contains all apple species, is also named.
Malic acid (apple acid) is an organic compound.
Malic acid (apple acid) is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.

Malic acid (apple acid) has two stereoisomeric forms (L- and D-enantiomers), although only the L-isomer exists naturally.
Malic acid (apple acid) salts and esters of Malic acid (apple acid) are known as malates.
Malic acid (apple acid) malate anion is an intermediate in the citric acid cycle.

Malic acid (apple acid) is an organic compound also known by the name of "apple acid" and "fruit acid", and it is contained in many prepared foods.
This compound is found naturally in apple, and in particular in the skin, and other fruit.
Malic acid (apple acid) is a so-called alpha-hydroxy organic acid, and it also present in many plant and animal species.

This intermediate is the key element in the main cellular energy production cycle, the Krebs cycle (also known as the citric acid cycle).
Malic acid (apple acid) is often present in the label of the food, but it is not dangerous or toxic to human health.
Malic acid (apple acid) purpose is to increase the acidity of food, giving more flavour, but Malic acid (apple acid) is also used as a flavouring substance and colour stabilizer.

Malic acid (apple acid) is identified with the acronym E296.
This acidifying compound is widely used in the food industry and it is generally obtained through a chemical synthesis.
Malic acid (apple acid) is normally found in fruit juices - mostly of grape or apple - as well as in jellies, spreadable fruit, jams, wine and in some low calories foods.

In nature, the Malic acid (apple acid) is contained in foods such as prunes, currants, tomatoes and even bananas, in small quantities.
This fruit acid is closely related to acid and it is characterized by a sour, bitter, strong and penetrating taste.
The Malic acid (apple acid) in food provides a range of benefits as follows:

Malic acid (apple acid) supports the body in the release of energy from food.
Malic acid (apple acid) increases physical endurance of athletes and sportsmen.
Malic acid (apple acid) provides valuable support during the hypoxic phase of training.

Malic acid (apple acid) can relieve the symptoms of chronic fibromyalgia reducing pain.
For the reasons above, the consumption of food containing Malic acid (apple acid) is highly recommended for people who practice sports at intense, competitive or professional level, since it is believed to increase the physical performance especially in cases of lack of oxygen in the cells.
Malic acid (apple acid) may be an organic dicarboxylic acid that plays a task in many sour or tart foods.

In its ionized form, it’s malate, an intermediate of the TCA cycle is alongside fumarate.
Malic acid (apple acid) also can be formed from pyruvate together of the anaplerotic reactions.
Double hydration of maleic anhydride gives Malic acid (apple acid).

Both enantiomers could also be separated by chiral resolution of the racemic mixture.
And, therefore, the (S)- enantiomer could also be specifically obtained by fermentation of acid.
Self-condensation of Malic acid (apple acid) with fuming vitriol gives the pyrone acid.

Malic acid (apple acid) was important within the discovery of the Walden inversion and therefore the Walden cycle.
In Malic acid (apple acid), first of all, conversion into (+)-chlorosuccinic acid by the action of phosphorus pentachloride.
And wet silver oxide converts the chlorine compound to (+)-Malic acid (apple acid).

After then it reacts with PCl5 to the (−)-chlorosuccinic acid.
When silver oxide takes this compound back to (−)-Malic acid (apple acid), it completes the cycle.
Malic acid (apple acid) may help the production of energy in the body and to increase stamina and minimize muscle damage during exercise.

Malic acid (apple acid) may also help to alleviate fatigue.
Due to its role as an Malic acid (apple acid), it may help to enhance the health and appearance of the skin.
When combined with Magnesium, Malic acid (apple acid) may cause significant improvement in the number of tender points in Fibromyalgia patients.

Malic acid (apple acid) may facilitate the excretion (chelation) of Aluminium and Iron from the body.
Malic acid (apple acid) is added to wine as a flavouring agent — one bottle of wine usually contains approximately 3,000mg of Malic acid (apple acid).
Malic acid (apple acid) originated from Europe in 1785 when it was first isolated from apple juice.

Malic acid (apple acid) is the main acid in many fruits including grapes, peaches, and pears helping with their distinct taste.
Malic acid (apple acid) itself tastes tart and sour.
In beverages, Malic acid (apple acid) helps provide the tart taste and balance the pH.

Malic acid (apple acid) is great because of its ability to dissolve quickly in water which allows it to be used with other additives in a lot of different foods.
Malic acid (apple acid) is commonly used in food to add sourness and tartness.
Malic acid (apple acid) is an important additive in candies like Warheads where it is mixed with hydronated palm oil to provide a long-lasting sour flavor that we love and hate.

For this same reason, it is also used in other snacks like salt and vinegar chips to give them their punch.
Malic acid (apple acid) is commonly paired with other additives to improve aftertaste and to taste more natural.
Malic acid (apple acid) gives an appealing tartness to hard, soft, tabletted and sugarless candies as well as chewing gum.

For example, to prolong the sourness in candy or chewing gum, Citric acid is used for an initial sour boost, Malic acid (apple acid) for a lingering sourness, and Fumaric acid to sustain the tartness even longer.
Malic acid (apple acid)’s high solubility allows it be blended with cooled confections.
Adding acids at the end of the candy making process minimizes sugar inversion.

Malic acid (apple acid) is a natural compound, which is the active ingredient in many sour or tart foods.
Malic acid (apple acid) is tarter than either Ascorbic or Citric Acid.
Malic acid (apple acid) is a tart-tasting acid and is used to enhance flavour profiles.

Malic acid (apple acid) is a natural substance that is found in fruits and vegetables, most associated with apples.
Malic acid (apple acid) (2-hydroxybutanedioic acid) A crystalline solid, HOOCCH(OH)CH2COOH.
Malic acid (apple acid) occurs in living organisms as an intermediate metabolite in the Krebs cycle and also (in certain plants) in photosynthesis.

Malic acid (apple acid)is found especially in the juice of unripe fruits, e.g. green apples.
Malic acid (apple acid) A dicarboxylic acid that is formed during the citric acid cycle by the reversible hydration of fumaric acid.
Malic acid (apple acid) Organic acid occurring in many fruits, particularly in apples, tomatoes and plums. Used as a food additive to increase acidity.

Malic acid (apple acid) is an organic compound synthesized by a living organism.
Malic acid (apple acid) is a dicarboxylic acid, i.e. a compound containing two carboxyl functional groups (-COOH).
Malic acid (apple acid) is colourless and odorless.

Malic acid (apple acid) has two stereoisomeric forms: L-Malic acid (apple acid) and D-Malic acid (apple acid).
Malic acid (apple acid) though is the only naturally occurring form whereas the other isomeric form is produced artificially.
In living organisms, Malic acid (apple acid) is an essential biochemical compound.

Malic acid (apple acid) ester, malate, is involved in Krebs cycle.
Malic acid (apple acid) is a series of redox reactions that occur in the mitochondrion to ultimately generate chemical energy that fuel metabolic reactions.
In Krebs cycle, malate is produced during the hydration of C-C double bond of fumarate with H2O.

The malate produced then acts as the substrate that reacts with NAD+ to produce oxaloacetate, NADH and hydrogen anion.
Malic acid (apple acid) was first described in 1785 by Sheele who was able to isolate it from unripe apples.
The name malic is derived from the Latin malum, meaning apple.

Apart from apple, Malic acid (apple acid) is also found in other frutis, e.g. grapes, watermelons, and cherries.
Commercially, Malic acid (apple acid) is marketed as food additive such as in beverages and candies.
Malic acid (apple acid) is also used for metal cleaning and finishing, electroless plating, infusions, paints, and pharmaceuticals.

Malic acid (apple acid) is an organic compound in chemistry.
Malic acid (apple acid) may be a dicarboxylic acid.
Latin word malus which implies apple is that the derivation of Malic acid (apple acid).

Malic acid (apple acid) also the name of the Malus.
The first discovery of apples was in modern-day Kazakhstan 2350 years ago.
During this short piece of article, we’ll learn more about the Malic acid (apple acid) formula, its chemical structure, and properties alongside its uses.

Malic acid (apple acid) may be a 2-hydroxydicarboxylic acid.
The hydroxy group in carboxylic acid replaces one among the hydrogens attached to the carbon.
Malic acid (apple acid) a job as a food acidity regulator and a fundamental metabolite.

Malic acid (apple acid) is a common, naturally occurring ingredient in many foods.
Malic acid (apple acid) is the main acid found in apples and other fruits.
The main pesticidal use of Malic acid (apple acid) is as an antimicrobial disinfectant, but most of its uses in pesticide formulations are as an inert ingredient, where it serves as a pH adjuster, buffering agent, and sequestrant.

While it has no record of safety concerns, Malic acid (apple acid) is not permitted for use on food as a pesticide and there are no EPA-registered products.
A national search did not discover any currently marketed commercial products.
Malic acid (apple acid) is an organic compound with the molecular formula C4H6O5.

Malic acid (apple acid) is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Malic acid (apple acid) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of Malic acid (apple acid) are known as malates.

Malic acid (apple acid) is the naturally occurring form, whereas a mixture of L- and D-Malic acid (apple acid) is produced synthetically.
Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.

In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
Malic acid (apple acid) can also be formed from pyruvate via anaplerotic reactions.
Malic acid (apple acid) is also synthesized by the carboxylation of hosphoenolpyruvate in the guard cells of plant leaves.

Malic acid (apple acid), as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
In food Malic acid (apple acid) was first isolated from apple juice by Carl Wilhelm Scheele in 1785.

Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, malum—as is its genus name Malus.
Malic acid (apple acid) is a chemical found in certain fruits and wines.
Malic acid (apple acid) is sometimes used as medicine.

Malic acid (apple acid) is used most commonly for dry mouth.
Malic acid (apple acid) is also used for fibromyalgia, fatigue, and skin conditions, but there is no good scientific evidence to support these other uses.
In foods, Malic acid (apple acid) is used as a flavoring agent to give food a tart taste.

In manufacturing, Malic acid (apple acid) is used to adjust the acidity of cosmetics.
Malic acid (apple acid) is involved in the Krebs cycle.
Malic acid (apple acid) is a process the body uses to make energy.

Malic acid (apple acid) is sour and acidic.
Malic acid (apple acid) helps to clear away dead skin cells when applied to the skin.
Malic acid (apple acid) sourness also helps to make more saliva to help with dry mouth.

Malic acid (apple acid) is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group.
Malic acid (apple acid) has a role as a food acidity regulator and a fundamental metabolite.
Malic acid (apple acid) is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid.

Malic acid (apple acid) derives from a succinic acid.
Malic acid (apple acid) is a conjugate acid of a malate(2-) and a malate.
Malic acid (apple acid) has been used in trials studying the treatment of Xerostomia, Depression, and Hypertension.

Malic acid (apple acid) is a substance found naturally in apples and pears.
Malic acid (apple acid) considered an alpha-hydroxy acid, a class of natural acids commonly used in skin-care products.
Also sold in dietary supplement form, Malic acid (apple acid) is said to offer a variety of benefits.

Malic acid (apple acid) is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
Malic acid (apple acid) contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.
Malic acid (apple acid) is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.

Malic acid (apple acid) confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of Malic acid (apple acid) is very clear and pure in rhubarb, a plant for which it is the primary flavor.
Malic acid (apple acid) is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.

In citrus, fruits produced in organic farming contain higher levels of Malic acid (apple acid) than fruits produced in conventional agriculture.
Malic acid (apple acid) process of malolactic fermentation converts Malic acid (apple acid) to much milder lactic acid.
Malic acid (apple acid) occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.

Malic acid (apple acid), when added to food products, is denoted by E number E296.
Malic acid (apple acid) is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy.

Malic acid (apple acid) is also used with or in place of the less sour citric acid in sour sweets.
Malic acid (apple acid) sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.

Uses:
Malic acid (apple acid) is used to resolve α-phenylethylamine, a versatile resolving agent in its own right.
In the production of wine, beer, and cider, Malic acid (apple acid) is used to regulate the pH and total acidity.
There is a key difference between pH and Total Acidity (TA). The pH of a solution is the measurement of free-floating protons at a specific time.

Malic acid (apple acid) is used as an acidulant in the food industry to adjust the acidity of products.
Malic acid (apple acid) enhances the tartness and flavor in various foods and beverages, including candies, fruit-flavored drinks, and sourdough bread.
Malic acid (apple acid) serves as a flavor enhancer, contributing a sour taste that is often desired in certain food products.

Malic acid (apple acid) is employed in some cosmetic and skincare products for its exfoliating properties.
Malic acid (apple acid) helps in promoting skin renewal and improving texture.
Malic acid (apple acid) is acidic nature makes it useful for adjusting the pH of skincare formulations.

Malic acid (apple acid) is used in some formulations for addressing dry mouth conditions, especially in combination with other compounds.
Due to its tart flavor and acidic properties, Malic acid (apple acid) is used in some toothpaste and mouthwash formulations to contribute to the overall taste and acidity level.
Malic acid (apple acid) may be included in certain pharmaceutical formulations for its acidic and solubility properties.

Malic acid (apple acid) can be used in certain cleaning products due to its acidity, aiding in the removal of mineral deposits.
Malic acid (apple acid) is sometimes used as an artificial flavoring agent in the production of certain processed foods and beverages.
Malic acid (apple acid) is used in some sports and energy drinks to adjust the pH level and enhance the overall flavor profile.

Malic acid (apple acid) can be used as a substrate in the production of enzymes in biotechnological processes.
In certain metal-cleaning formulations, Malic acid (apple acid) can be used to brighten and polish metals.
Malic acid (apple acid) is naturally present in grapes, and winemakers use it to adjust the acidity of wines.

Malic acid (apple acid) can be added to influence the taste profile and balance the overall acidity, especially in wines made from certain grape varieties.
Malic acid (apple acid) is commonly used in the confectionery industry to enhance the sour taste in candies, gummies, and sour-coated snacks.
Malic acid (apple acid) is used in the preservation of canned fruits to help maintain their color, flavor, and overall quality.

In some baking powders, Malic acid (apple acid) can be used as an acidulant to react with alkaline components, contributing to leavening in baked goods.
Malic acid (apple acid) is sometimes included in dietary supplements for its potential role in energy production and metabolism.
Malic acid (apple acid) is used in some chewing gums to provide a tart flavor and enhance the overall taste experience.

Malic acid (apple acid) may be included in animal feed as an additive for its potential role in improving palatability.
In some hair care products, Malic acid (apple acid) may be used for its pH-adjusting properties or to contribute to the overall formulation.

Malic acid (apple acid) is used in the preparation of stop bath solutions in photography processing to halt the development of film or photographic paper.
Malic acid (apple acid) can be used in the production of biodegradable plastics as a bio-based alternative to traditional plasticizers.

Safety Profile:
In its pure form, Malic acid (apple acid) can be irritating to the skin, eyes, and respiratory tract.
Handling concentrated solutions may cause skin irritation, and inhaling dust or vaporized Malic acid (apple acid) may irritate the respiratory system.

Excessive consumption of Malic acid (apple acid), particularly in its concentrated form or as a supplement, may lead to digestive discomfort, including symptoms like nausea and diarrhea.
Malic acid (apple acid)'s important to stay within recommended intake levels.

Malic acid (food grade) is an important organic compound having a sharp, clean, tart, acidic taste.
Malic acid (food grade) is free flowing, stable and nonhygroscopic.


CAS Number : 6915-15-7
EC Number: 230-022-8
MDL number: MFCD00064212
E. Number : 296
Chemical Formula : C4H6O5


Malic acid (food grade) is an important organic compound having a sharp, clean, tart, acidic taste.
Malic acid (food grade) is free flowing, stable and nonhygroscopic.
Malic acid (food grade) is a white chemical that is used in body wash, buffer, carbonated beverages, chelating agent, chewing gum, conditioners, exfoliant scrub, facial cleaner, flavors, fruit fillings, hair conditioner, hard candy.


Malic acid (food grade) is found almost universally in temperate fruits.
Malic acid (food grade) dominates in apples and together with tartaric acid accounts for most of the acid in grapes.
The main disadvantage of Malic acid (food grade) is that it buffers to a fairly high pH.


The form of commercially available Malic acid (food grade) added to wines is not subject to M-L fermentations.
Malic acid (food grade) is a natural fruit acid most commonly found in apples.
Malic acid (food grade) is a natural sour agent and preservative used to add sour flavors to candy or vinegar flavor in potato chips and snack foods.


For wine making, Malic acid (food grade) lowers pH a bit less than Tartaric acid and is less sour.
Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines when Tartaric acid is not appropriate.
You do not want to add Malic acid (food grade) to any wine that will undergo a malolactic fermentation.


Store Malic acid (food grade) in a cool, dry place.
Malic acid (food grade) is a white crystalline powder with a strongly acidic taste.
Malic acid (food grade) is a natural, organic acid that is found in a variety of fruits, including apples, pears, and grapes.


Malic acid (food grade) has a sour, fruity taste and is commonly used to adjust the pH and enhance the flavor of food products.
Malic acid (food grade) is an organic compound also known by the name of "apple acid" and "fruit acid", and it is contained in many prepared foods.
Malic acid (food grade) is found naturally in apple, and in particular in the skin, and other fruit.


Malic acid (food grade) is a so-called alpha-hydroxy organic acid, and it also present in many plant and animal species.
This intermediate, Malic acid (food grade), is the key element in the main cellular energy production cycle, the Krebs cycle (also known as the citric acid cycle).


Malic acid (food grade) is often present in the label of the food, but it is not dangerous or toxic to human health.
Malic acid (food grade) is a white crystalline powder with a strongly acidic taste.
Malic acid (food grade) is naturally found in many fruits, especially in sour apples.


Malic acid (food grade) is an alpha hydroxy acid (also known as AHAs or the fruit acids) first found in apples in 1700s.
Malic acid (food grade) inhibits yeasts, molds and bacteria, controls the pH in formulations and acts as a skin exfoliant, removing dead cells, encouraging cell turnover, brightening skin and helping to keep pores unclogged.


Malic acid (food grade) is the one of the larger molecules of the hydroxy acids.
This means Malic acid (food grade) has decreased skin penetration abilities but makes it the more gentle of the AHAs.
Malic acid (food grade) also has humectant properties.


The hydroxy acids exfoliate the top layer of skin, helping smooth and even complexion, keep pores unclogged, brighten skin and even fade dark marks and discoloration.
Malic acid (food grade), also known as 2 - hydroxy succinic acid, has two stereoisomers due to the presence of an asymmetric carbon atom in the molecule.


There are three forms in nature, namely D malic acid, L malic acid and its mixture DL malic acid.
Malic acid (food grade) is white crystalline or crystalline powder with strong moisture absorption, easily soluble in water and ethanol.
Malic acid (food grade) has a special pleasant sour taste.


Malic acid (food grade) is a type of Alpha-Hydroxy Acid.
Malic acid (food grade) contributes to the sourness of green apples and is present in other fruits such as grapes and rhubarb.
The name acide malique which is derived from the Latin word for apple, mālum was first suggested in 1787.


In German Malic acid (food grade) is named Äpfelsäure (or Apfelsäure) after the plural or singular of the fruit apple.
Malic acid (food grade)’s tart taste is mellow, smooth and lingering.
These characteristics of Malic acid (food grade) lend themselves well to applications with multiple acidulants, high intensity sweeteners, flavors and seasonings.


All fruits contain Malic acid (food grade), usually in combination with citric acid.
Malic acid (food grade) naturally present in fruits enhances fruit flavor and sourness.
Malic acid (food grade) is one of the main fruit acids, and is produced naturally in a range of fruits and vegetables, most notably in apples.


Malic acid (food grade) is an organic compound with the molecular formula C4H6O5.
Malic acid (food grade) contributes to the pleasantly sour taste of fruits, and is used as a food additive.
Malic acid (food grade) has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.


Malic acid (food grade) has a strong hygroscopic, soluble in water and ethanol.
There is a special pleasant acidity.
Malic acid (food grade) also known as alpha hydroxy organic acid, hydroxybutanoic acid or hydroxysuccinic acid


Malic acid (food grade) is one type of dicarboxylic acid and is the predominant acid in apples and other fruits.
Malic acid (food grade) is an alpha hydroxy organic acid which is widely found in fruits, such as apples, cherries, plums, and vegetables.
Malic acid (food grade) is sometimes referred to as a fruit acid or, more specifically, an apple acid.


As part of metabolic pathways, Malic acid (food grade) is naturally found in every living cell.
Malic acid (food grade) is an organic compound with little to no odor, a dicarboxylic acid that is the active ingredient in many sour and tart foods.
Malic acid (food grade) is generated during fruit metabolism and occurs naturally in all fruits and many vegetables.
The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by Malic acid (food grade).



USES and APPLICATIONS of MALIC ACID (FOOD GRADE):
Malic acid (food grade), the natural acid constituent of apple, finds wide application in the food industry.
Due to its compatibility with all types of flavour, the flavour enhancing property, the sharp, lingering acid taste and the high water solubility nature, Malic acid (food grade) is ideally suited for the preparation of Juices, Soft drinks, Cider and Wines.


Its’ non-hygroscopic, free flowing nature, makes Malic acid (food grade) the preferred acid for dry squash juice mixes.
When used in sugar confectionery, the low melting point of Malic acid (food grade) gives greater clarity to the finished product.
In cheese preparation, it increases the product yield.


In diet products, Malic acid (food grade)suppresses the bitter after taste of artificial sweeteners and reduces the amount needed, without affecting the sweetness.
Malic acid (food grade) is a white chemical that is used in body wash, buffer, carbonated beverages, chelating agent, chewing gum, conditioners, exfoliant scrub, facial cleaner, flavors, fruit fillings, hair conditioner, hard candy.


Malic acid (food grade) may not be used in the applications or end markets listed below.
Malic acid (food grade) is used for intended use only.
Malic acid (food grade) is used Body Wash, Buffer, Carbonated Beverages, Chelating Agent, Chewing Gum, Conditioners, Exfoliant Scrub, Facial Cleaner, Flavors, Fruit Fillings, Hair Conditioner, Hard Candy.


Malic acid (food grade) is used to acidulate other fruits (commercial wines can legally only add acids that occur naturally in any particular fruit).
Malic acid (food grade) is used in processed foods, bakery goods, confectionery, dairy products, as well as in beverages, fruit juices, and fruit-flavored products.


Malic acid (food grade) is also used as a flavor enhancer, buffer agent, pH control, acidifying agent and preservative.
Malic acid (food grade) is used as a sour agent for refreshing beverages and foods, a color-retaining agent for fruit drinks, etc., and a preservative (emulsion stabilizer for mayonnaise, etc.).


Malic acid (food grade) is used Raw materials for pharmaceuticals, cosmetics, dentifrices, metal cleaning agents, buffers, anticoagulants for textile industry, industrial deodorants, fluorescent Chemicalbook optical brighteners for polyester fibers, and the manufacture of alkyd resins monomer etc.
When used as flavor enhancer, flavoring agent, auxiliary drugand pH control agent, the United States stipulates that no more than 6.9% in hard candy and about 6.7% in other foods, but neither of these two Malic acid (food grade) can be used in baby food .


Malic acid (food grade) is used as a food additive.
Malic acid (food grade) is used as a flavor enhancer in food production, including beverages, confectionaries, preserves, desserts, and bakery products.
Malic acid (food grade) is widely used as a flavor enhancer in food production, including beverages, confectionaries, preserves, desserts, and bakery products.


Malic acid (food grade) is also a component of medical products, such as throat lozenges, cough syrups, and effervescent powders.
Malic acid (food grade) is used in skin care products for skin improvement and rejuvenation.
Its purpose is to increase the acidity of food, giving more flavour, but Malic acid (food grade) is also used as a flavouring substance and colour stabilizer.


Malic acid (food grade) is identified with the acronym E296.
This acidifying compound is widely used in the food industry and Malic acid (food grade) is generally obtained through a chemical synthesis.
Malic acid (food grade) is normally found in fruit juices - mostly of grape or apple - as well as in jellies, spreadable fruit, jams, wine and in some low calories foods.


In nature, Malic acid (food grade) is contained in foods such as prunes, currants, tomatoes and even bananas, in small quantities.
This fruit acid, Malic acid (food grade), is closely related to acid and it is characterized by a sour, bitter, strong and penetrating taste.
Malic acid (food grade) can be used as an acidulant in cool drinks (including lactobacillus drinks, milk drinks, carbonated drinks, cola), frozen foods (including sherbet and ice cream),processed foods (including wine and mayonnaise).


Malic acid (food grade) is used as color-keeper and antiseptic of juice.
Malic acid (food grade) is also used as emulsion stabilizer of egg yolk.
Malic acid (food grade) also can be used as intermediate, cosmetic,rinse, metal cleaner, buffering agent, retarder in textile industry, fluorescent whitening agent of polyester fibre.


Malic acid (food grade) can be widely used as food preservative.
Malic acid (food grade) can be used on cosmetics, it can mild to remove old waste excess skin, enhance skin metabolism.
Malic acid (food grade) can be used as detergents, synthetic materials, one fluorescent brighteners.


Add Malic acid (food grade) to shellac or other varnish to prevent paint crust.
Malic acid (food grade) can be used as some food color retention agent, for example,natural sherbet color retention agent.
Malic acid (food grade) is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products.


Malic acid (food grade) is used to balance Acidity in Wine and Cider
Malic acid (food grade) can be used as an acidulant in cool drinks, frozen foods and processed foods.
Malic acid (food grade) is used as color-keeper and antiseptic of juice.


Malic acid (food grade), citric acid cycle intermediates organism, can participate in the process of fermentation of a microorganism can be used as a carbon source for microbial growth, and therefore can be used in food fermentation agent.
Yeast can be done for example growth-promoting agent may also be added to fermented milk.

Malic acid (food grade) can produce pectin gel effect, it can be used to make fruit cake, jam and jelly gel state purees, etc.
Malic acid (food grade) significantly affects the body's metabolism and energy production system, and assists greatly with muscle recovery and in facial skin care products.


Malic acid (food grade) may be used in foods to add tartness and has been noted as an effective teeth whitener as well.
Malic acid (food grade) is commonly used for chronic fatigue or low energy levels among other conditions.
Malic acid (food grade) has flavour enhancement abilities.


Malic acid (food grade) intensifies the impact of many flavours in foods or beverages, often reducing the amount of flavour needed.
Malic acid (food grade) can increase the aromaticity of some flavour notes in certain beverage applications, boosts savoury flavours like cheese and hot peppers in snack food coatings and deepens and broadens the flavour profile of many products.


Malic acid (food grade) can also inhibit the growth of yeasts and some bacteria due to a decrease in pH.
In cosmetics, Malic acid (food grade) is used to adjust a product’s pH and, in an acidic pH range ideally between 3 and 4, as a mild exfoliant that can be used in lower concentrations (typically between 1–2%) to boost the efficacy of other exfoliants such as glycolic and lactic acids.


Malic acid (food grade) is an exfoliant with skin benefits like hydration, anti-aging and smoother skin tone.
The pleasant, refreshing taste of juicy fruits is partly caused by Malic acid (food grade).
Malic acid (food grade) is used in beverages, powdered mixes, ciders and wines, acidified dairy products, calcium supplements, candy, chewing gum, desserts, and skin care products.


Soft drinks made with Malic acid (food grade) are thirsty and refreshing, with apple acidity, close to natural juice.
Malic acid (food grade)contains a natural moisturizer that easily dissolves the "glue" that binds to dry scaly dead cells.
Malic acid (food grade) can be used to treat liver diseases, anemia, low immunity, uremia, hypertension, liver failure and other diseases.


Malic acid (food grade) is an organic acid necessary for human body and an ideal food additive with low calorie.
Malic acid (food grade) is often used in complex amino acid injection to improve the utilization rate of amino acids.
Malic acid (food grade)'s sodium salt is an effective medicine to treat liver insufficiency especially hypertension.


Potassium l-malate is a good potassium supplement, Malic acid (food grade) can keep the human body water balance, treat edema, hypertension and adiposis.
Malic acid (food grade) is used in toothpaste as antibacterial scabbers and antidental calculus agents, synthetic spice formula, etc.
Malic acid (food grade)'s mellow, smooth, persistent sourness can be blended with multiple food acids, sugars, high intensity sweeteners, flavors and seasonings to create distinctive taste experiences in foods, beverages and confections.


Malic acid (food grade) is formed in metabolic cycles in the cells of plants and animals, including humans.
Malic acid (food grade) provides cells with energy and carbon skeletons for the formation of amino acids.
The human body produces and breaks down relatively large amounts of Malic acid (food grade) every day.


Malic acid (food grade) contributes to the sourness of green apples.
Malic acid (food grade) is present in grapes and gives a tart taste to wine.
When added to food products, Malic acid (food grade) is the source of extreme tartness.


Malic acid (food grade) is used with or in place of the less sour citric acid in sour sweets.
Malic acid (food grade) is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products.


Malic acid (food grade) is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste and mouthwash.
Additionally, Malic acid (food grade) is used in the manufacture of skin care products to rejuvenate and improve skin conditions.


Malic acid (food grade) is a multifunctional food additive that is used in the following food and beverage categories: Baked goods,Dairy products, Edible oils and fats, Soft drinks, Sugar preserves, Confectionery and hard candy, Alcoholic drinks,
Dry-mix beverages, Puddings, jellies, and fruit fillings


-In fruit and vegetable canning, Malic acid (food grade) is used for pH adjustment.
*In the edible oil processing/refining Malic acid (food grade) is used to remove and control traces of metal impurities and as a synergist in admixture with antioxidants, to control rancidity.
*Malic acid (food grade) is also used in Pharmaceuticals, Cosmetics, Metal cleaning and Textile finishing.



WHAT DOES MALIC ACID (FOOD GRADE) DO?
Malic acid (food grade) may help the production of energy in the body and to increase stamina and minimize muscle damage during exercise.
Malic acid (food grade) may also help to alleviate fatigue.
Due to its role as an Alpha-Hydroxy Acid, Malic acid (food grade) may help to enhance the health and appearance of the skin.
When combined with Magnesium, Malic acid (food grade) may cause significant improvement in the number of tender points in Fibromyalgia patients.
Malic acid (food grade) may facilitate the excretion (chelation) of Aluminium and Iron from the body.
Malic acid (food grade) is added to wine as a flavouring agent — one bottle of wine usually contains approximately 3,000mg of it.



SUGGESTED ADULT USE OF MALIC ACID (FOOD GRADE):
*As a dietary supplement, take Malic acid (food grade) approximately ¼ teaspoon (800mg) once per day.
*Do not exceed the recommended daily dose.
*Malic acid (food grade) is suitable for vegetarians or vegans.

*If you have a medical condition, are taking medication, are pregnant or nursing, always seek advice from a qualified healthcare professional before using any food supplement.
Discontinue use if any adverse reaction occurs.

*Food supplements should not be used as a substitute for a varied diet.
*Store Malic acid (food grade) in a cool, dark place.



HOW DOES MALIC ACID (FOOD GRADE) COMPARE TO OTHER FOOD ACIDULANTS?
Here is the relative sourness, in arbitrary units, of malic and other organic acids compared to citric acid:
Citric acid: 100
Fumaric acid: 55
Tartaric acid: 70
Malic acid: 75
Succinic acid: 87
Lactic acid: 107
Glucono-delta-lactone: 310

In terms of tartness, 0.362 – 0.408 Kg of this acid is equivalent to 0.453 Kg of citric acid and to 0.272 – 0.317 Kg of fumaric acid.
Similar concentrations of organic food acids may have different pH’s which typically range from 2-3 at 1% concentration.



FUNCTIONS OF MALIC ACID (FOOD GRADE):
*Antioxidant
*pH control agent
*Acidulant
*Preservative
*Flavor enhancer
*Flavor modifier

On the preservation function side of things, Malic acid (food grade) is a powerful inhibitor of the growth of yeasts and some bacteria.
Malic acid (food grade)is more effective than acetic acid and lactic acid in inhibiting thermophilic bacteria but is not as effective as lactic acid in suppressing the growth of Listeria monocytogenes.



CHARACTERISTICS AND PROPERTIES OF MALIC ACID (FOOD GRADE):
Formula: C4H6O5
Molecular weight (Da): 134.09
Appearance: white crystalline powder or granule
pK1: 3.46
pK2: 5.21
Melting point: > 100°C
Flavor profile: smooth lingering taste (may help mask the bitter aftertaste of synthetic sweeteners, such as aspartame)
Solubility (130 g / 100 mL distilled water at 20°C), which is slightly less soluble than citric acid.
A major drawback of using organic acids is their high cost.
The most expensive organic acids include Malic acid (food grade), citric acid, and tartaric acid (the most expensive of the commonly used food acids in the food and beverage industry).



BENEFITS OF MALIC ACID (FOOD GRADE):
*smooth and persistent sour flavor
*flavor enhancement, taste-blending and flavor-fixative qualities
*a high solubility rate in water
*lower hygroscopicity than Citric acid, which makes it more free-flowing as a powder
*a relatively low melting point facilitates blending into molten confections
*excellent anti-browning effect in fruits and other foods
*good chelating properties with metal ions
*effective buffer



COMMERCIAL PRODUCTION OF MALIC ACID (FOOD GRADE):
Malic acid (food grade) is commercially produced via large-scale fermentation and downstream processing.
Rhizopus oryzae and Aspergillus niger are almost always the preferred microorganisms used for organic acid production.
These fungi are capable of producing different types of organic acids as primary metabolites.
Various residues from agriculture and industry can be used by different microorganisms as fermentable carbon sources.
Such residues include cassava bagasse, coffee husk and pulp, apple pomace, and soybean and potato residues.



IN FOOD – ADVANTAGES OF MALIC ACID (FOOD GRADE):
Malic acid (food grade) in food provides a range of benefits as follows:
Malic acid (food grade) supports the body in the release of energy from food;

Malic acid (food grade) increases physical endurance of athletes and sportsmen;
Malic acid (food grade) provides valuable support during the hypoxic phase of training;
Malic acid (food grade) can relieve the symptoms of chronic fibromyalgia reducing pain.

For the reasons above, the consumption of food containing Malic acid (food grade) is highly recommended for people who practice sports at intense, competitive or professional level, since it is believed to increase the physical performance especially in cases of lack of oxygen in the cells.
Malic acid (food grade) can prolong sports performances especially when taken as a dietary supplement, during the hypoxic phases of the training.



SAFETY OF MALIC ACID (FOOD GRADE):
In terms of safety, we should remember that the Malic acid (food grade) in food can irritate eyes and skin, but it does not cause damage to health.
On this point, Europe has not defined the reference values for the daily quantity ingested.



GENERAL CHARACTERISTICS OF MALIC ACID (FOOD GRADE):
Appearance: Clear, colorless to slightly yellow solution.
Chemical Formula: C4H6O5 in H2O
Molecular Weight: 134.09
Malic Acid CAS #: 6915-15-7
Storage Recommendations: Store between 55 – 95 ˚F.
Allergen Statement: The Malic Acid 50% product does not contain any of the known allergens including dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish.



BENEFITS OF MALIC ACID (FOOD GRADE):
*Malic acid (food grade) dissolves easily in any food or beverage
*Malic acid (food grade) adds sour taste and flavor as food additive
*Malic acid (food grade) promotes the Krebs Cycle– strengthening muscles
*Malic acid (food grade) targets areas with high levels of fatty and amino acids
*Safe for use in all foods, drinks and skin products
*Prescribed For Life supplies the finest Malic acid (food grade) powder available. *Malic acid (food grade)'s also Kosher and Halal certified.



CHEMICAL PROPERTIES OF MALIC ACID (FOOD GRADE):
Malic acid (food grade) is a white crystal or crystalline powder.
The Malic acid (food grade) molecule contains a chiral carbon atom, and there are two enantiomers, namely L-malic acid and D-malic acid.
The naturally occurring L-malic acid is widely present in immature fruits such as apples, grapes, cherries, pineapples, and tomatoes; D-malic acid can be obtained by the separation of racemates, and is only used as an experimental chemical.

DL-malic acid is a colorless crystal.
The relative density of Malic acid (food grade) is 1.601, the melting point of Malic acid (food grade) is 131-133 ° C, and it is decomposed when heated to 150 °C.

Malic acid (food grade) is soluble in water, alcohol, slightly soluble in ether, insoluble in benzene.
Malic acid (food grade) is deliquescence easily.
Malic acid (food grade) is a strong acid with a pH of 2.28 in a 0.1mol aqueous solution at 170°C, which can damage mucous membranes and tooth enamel.



FUNCTION OF MALIC ACID (FOOD GRADE):
1.Malic acid (food grade) taste is close to the natural apples sour,compared with citric acid,with acidity, flavor and soft, long residence time, etc.,have been widely used in high-end beverage, food and other industries.

2.Malic acid (food grade),citric acid cycle intermediates organism, can participate in the process of fermentation of a microorganism.
Malic acid (food grade) can be used as a carbon source for microbial growth,and therefore can be used in food fermentation agent.
Yeast can be done for example growth-promoting agent may also be added to fermented milk.

3.Malic acid (food grade) can produce pectin gel effect.
Malic acid (food grade) can be used to make fruit cake,jam and jelly gel state purees, etc.

4.Malic acid (food grade) can be widely used as food preservative.

5.Malic acid (food grade) can be used for deodorant can remove fishy and body odor.

6.Malic acid (food grade) has opposite utensils strengthening effect.
Malic acid (food grade) can make the gluten in the protein disulfide groups increases,larger protein molecules to form a macromolecular network structure,and enhance the permeability of the dough elasticity and toughness.

7. Malic acid (food grade) can be used to make savory food and reduce the amount of salt.

8. Malic acid (food grade) can be used as some food color retention agent, for example, natural sherbet color retention agent.

9. Malic acid (food grade) has a good antioxidant capacity, can retard oxidation, and extend shelf life, maintaining the color, flavor, and nutritional value of food.

10. Malic acid (food grade) can be used in pharmaceutical formulations, tablets, and syrups, and the amino acid may also be formulated into a solution, which can significantly improve the absorption of amino acids.
Malic acid (food grade) can be used in the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure, and other diseases, and to reduce the toxic effects of anticancer drugs on normal cells.

11. Malic acid (food grade) can be used on cosmetics.
Malic acid (food grade) can mild to remove old waste excess skin,enhance skin metabolism.

12. Malic acid (food grade) can be used as detergents,synthetic materials,one fluorescent brighteners.
Add Malic acid (food grade) to shellac or other varnish to prevent paint crust.

13. Malic acid (food grade) can be used on health and care products.



PHYSICAL and CHEMICAL PROPERTIES of MALIC ACID (FOOD GRADE):
Chemical Formula : C4H6O5
Molecular weight : 134.1
CAS Registry Number : 6915-15-7
Molecular Formula: C4H6O5
Molecular Weight: 134,0874 g/mol
CAS no:
Density: 1,61 g/cm³
Solubility in water: 558 g/L (at 20 °C)
Melting point: 130 °C (266 °F; 403 K)
Synonyms DL-Hydroxybutanedioic acid
Molecular Formula C4H6O5
Molecular Weight 134.09
CAS Number 6915-15-7
EINECS/ELINCS 230-022-8
Properties
Appearance white crystal or crystalline powder
Melting Point 130-132°C
Solubility soluble in water
Stability stable under ordinary conditions

Molecular Weight: 134.09 g/mol
XLogP: -1.3
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 3
Exact Mass: 134.02152329 g/mol
Monoisotopic Mass: 134.02152329 g/mol
Topological Polar Surface Area: 94.8Ų
Heavy Atom Count: 9
Formal Charge: 0
Complexity: 129
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Solubility:
Water at 20°C: 55.8 g/100
Alcohol at 95% vol.: 45.5 g/100.
Ether: 0.84 g/ 100

Physical state: powder
Color: white
Odor: characteristic
Melting point/freezing point:
Melting point/range: 131 - 133 °C - lit.
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 203 °C
Autoignition temperature: 340 °C
Decomposition temperature: No data available
pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility 646,6 g/l at 20 °C completely soluble

Partition coefficient: n-octanol/water: No data available
Vapor pressure: < 0,1 hPa at 20 °C
Density: 1,6 g/cm3 at 20 °C
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
Density: 1.6 g/cm3 (20 °C)
Flash point: 203 °C
Ignition temperature: 349 °C
Melting Point: 131 - 133 °C
pH value: 2.3 (10 g/l, H₂O, 20 °C)
Vapor pressure: Bulk density: 800 kg/m3
Solubility: 558 g/l
Chemical formula: C4H6O5
Molar mass: 134.09 g/mol

Appearance: Colorless
Density: 1.609 g⋅cm−3
Melting point: 130 °C (266 °F; 403 K)
Solubility in water: 558 g/L (at 20 °C)
Acidity (pKa): pKa1 = 3.40
pKa2 = 5.20[2]
Form: solid
Colour: colourless
Melting point: 128 - 132°C
Boiling point: 150°
Flash point: 203°C
Density: 1,60 g/cm3
Mol Weight: 134.08 g/mol
Storage temp: RT
Assay : 99 - 100.5%%
Identity : conforms
Appearance of the solution : conforms
Insoluble Matter (Non Solubles) : <0.1%
Melting Point : 128 - 132°C



FIRST AID MEASURES of MALIC ACID (FOOD GRADE):
-Description of first-aid measures:
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Rresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of MALIC ACID (FOOD GRADE):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of MALIC ACID (FOOD GRADE):
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of MALIC ACID (FOOD GRADE):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
protective clothing
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of MALIC ACID (FOOD GRADE):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of MALIC ACID (FOOD GRADE):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Incompatible materials:
No data available



SYNONYMS:
alpha-Hydroxysuccinic acid
alpha-hydroxysuccinicacid
Butanedioic acid, hydroxy-
commonmalicacid
Deoxytetraric acid
deoxytetraricacid
femanumber2655
hydroxy-butanedioicaci

Malonic acid is a dicarboxylic acid with the chemical formula C3H4O4.
Malonic acid is also known as propanedioic acid.
Malonic acid consists of a central carbon atom bonded to two carboxyl functional groups (COOH) and two hydrogen atoms.
The presence of two carboxyl groups gives malonic acid its acidic properties.

CAS Number: 141-82-2
EC Number: 205-503-0



APPLICATIONS


Malonic acid and its derivatives are widely used as intermediates in the synthesis of pharmaceutical compounds.
Malonic acid serves as a crucial building block in the production of various drugs, including barbiturates and vitamin B1 derivatives.
Malonic acid finds applications in the chemical industry for the synthesis of specialty chemicals, such as flavors, fragrances, and dyes.

Malonic acid is utilized as a precursor in the production of malonates, which are important in organic synthesis.
Malonates are commonly employed in reactions involving carbon-carbon bond formation.

In the agricultural industry, malonic acid is used as a chelating agent in foliar fertilizers to improve nutrient absorption by plants.
The food industry utilizes malonic acid and its salts (malonates) as food additives to enhance flavors and adjust acidity levels.

Malonic acid is used in the formulation of personal care products, such as shampoos, conditioners, and skin care items, as a pH regulator.
Malonic acid finds applications in the metalworking industry as a corrosion inhibitor and metal complexing agent in metalworking fluids.

In the field of research and laboratory work, malonic acid serves as a versatile reagent in organic synthesis and chemical reactions.
Analytical chemistry utilizes malonic acid as a standard compound for calibration purposes in techniques like HPLC and NMR spectroscopy.

Malonic acid is employed in the textile industry as a mordant to improve the fixation of dyes to fabrics during dyeing and printing processes.
Malonic acid is utilized in the production of adhesives and sealants to enhance bonding properties.
Malonic acid derivatives can be polymerized to create polymeric materials used in coatings, adhesives, and films.

Malonic acid is used in certain photographic processes as a developing agent, aiding in the reduction of silver halides.
Malonic acid and its derivatives are employed in the formulation of cosmetic products, including skin care items and lotions.

In the polymer industry, malonic acid plays a role in the production of polymers with specific properties for various applications.
Malonic acid derivatives are used as components in electrolytes for certain types of batteries to enhance stability and performance.

Malonic acid finds application in water treatment as a scale and corrosion inhibitor to prevent scaling and reduce the corrosive effects of water.
Malonic acid can be utilized in the extraction and purification of metals, forming stable complexes with metal ions.

Malonic acid is used as a fuel additive to improve combustion efficiency and reduce emissions in specific applications.
Malonic acid is employed in the formulation of coatings and paints, contributing to their adhesion properties and durability.
Malonic acid can serve as an intermediate in the synthesis of herbicides and pesticides used in agriculture.

In the leather industry, malonic acid and its derivatives are used as tanning agents in the process of transforming raw hides into leather.
The versatility of malonic acid allows for its applications in various industries, showcasing its importance as a building block and chemical intermediate.
Malonic acid is used in the production of polyesters and polyamides, which are essential in the textile industry for manufacturing fibers and fabrics.

Malonic acid is employed in the formulation of inkjet inks, contributing to their stability and color intensity.
Malonic acid derivatives find applications as stabilizers and crosslinking agents in the production of synthetic resins.

Malonic acid is utilized in the production of specialty chemicals, such as pharmaceutical intermediates, agrochemicals, and surfactants.
Malonic acid is used in the synthesis of specialty polymers with specific properties, including biodegradability and bioactivity.

Malonic acid finds applications in the production of adhesives and sealants for bonding various materials, including metals, plastics, and wood.
Malonic acid derivatives are used in the formulation of anti-aging and skin-whitening cosmetic products.
Malonic acid is employed as a pH regulator and acidulant in the beverage industry to adjust the acidity of drinks.

Malonic acid is used as a component in the formulation of lubricants and greases, enhancing their performance and viscosity.
Malonic acid finds applications in the production of specialty solvents and cleaning agents for industrial and household use.
Malonic acid is utilized in the synthesis of specialty polymers used in controlled-release drug delivery systems.

Malonic acid is employed in the production of flame retardants, which are used to enhance the fire resistance of various materials.
Malonic acid derivatives are used as complexing agents in analytical chemistry for the determination of metal ions in samples.
Malonic acid finds applications in the production of artificial sweeteners, contributing to their taste and stability.

Malonic acid is used in the synthesis of biologically active compounds, including antiviral and antibacterial agents.
Malonic acid is employed in the formulation of coatings for metal surfaces, providing corrosion resistance and protection.

Malonic acid derivatives find applications in the production of agricultural chemicals, including herbicides and plant growth regulators.
Malonic acid is used as a crosslinking agent in the production of polymeric materials, such as thermosetting resins and rubber products.
Malonic acid is employed in the formulation of liquid crystal compounds used in display technologies, such as LCD screens.

Malonic acid finds applications as a component in the formulation of rust removers and metal cleaning solutions.
Malonic acid derivatives are used in the synthesis of fluorescent dyes and indicators for analytical applications.

Malonic acid is employed in the production of corrosion inhibitors for the protection of metal surfaces in industrial and marine environments.
Malonic acid finds applications as a component in the formulation of hair care products, such as shampoos and conditioners.

Malonic acid is used in the synthesis of specialty polymers used in the production of biocompatible and bioabsorbable medical devices.
Malonic acid derivatives are employed in the formulation of antiperspirants and deodorants, contributing to their effectiveness and stability.


Malonic acid has several applications in various industries.
Here are some of its common uses:

Pharmaceutical Industry:
Malonic acid and its derivatives are used as intermediates in the synthesis of pharmaceutical compounds.
Malonic acid serves as a building block for the production of drugs, such as barbiturates, nonsteroidal anti-inflammatory drugs (NSAIDs), and vitamin B1 derivatives.

Chemical Industry:
Malonic acid is a versatile compound used in the production of specialty chemicals, such as flavors, fragrances, polymers, and dyes.
Malonic acid acts as a precursor for the synthesis of malonates, which find applications in various chemical reactions and reactions involving carbon-carbon bond formation.

Agriculture:
Malonic acid is used in the agricultural industry as a chelating agent and a component in foliar fertilizers.
Malonic acid helps in the absorption of nutrients by plants and improves their growth and yield.

Food Industry:
Malonic acid and its salts, known as malonates, are used as food additives and flavor enhancers.
Malonic acid provides tartness and enhance the taste of certain food and beverage products.

Personal Care Products:
Malonic acid is utilized in the formulation of personal care products, such as shampoos, conditioners, and skin care products.
Malonic acid helps to adjust the pH of these products and acts as a pH regulator.

Metalworking Industry:
Malonic acid is employed as a corrosion inhibitor and metal complexing agent in metalworking fluids.
Malonic acid helps to prevent corrosion and improve the performance and longevity of metal components.

Research and Laboratory:
Malonic acid is used in research laboratories as a reagent in various chemical reactions and organic synthesis.
Malonic acid serves as a starting material for the preparation of diverse compounds.

Analytical Chemistry:
Malonic acid is utilized as a standard compound for calibration in certain analytical techniques, such as high-performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy.



DESCRIPTION


Malonic acid is a dicarboxylic acid with the chemical formula C3H4O4.
Malonic acid is also known as propanedioic acid.

Malonic acid consists of a central carbon atom bonded to two carboxyl functional groups (COOH) and two hydrogen atoms.
The presence of two carboxyl groups gives malonic acid its acidic properties.

The IUPAC name of malonic acid is propanedioic acid.
Its systematic name is methanedicarboxylic acid.
Malonic acid has a molecular weight of 104.06 grams per mole.

Malonic acid is a white crystalline solid that is soluble in water and polar solvents.
Malonic acid has a melting point of 132-135 °C and a boiling point of 140 °C (decomposes).

Malonic acid occurs naturally in some fruits and vegetables and is used in various industrial applications.
Malonic acid is commonly used as a building block in organic synthesis and as a precursor in the production of pharmaceuticals, dyes, and other chemicals.
Malonic acid is also used as a pH regulator in personal care products and as a food additive.

Malonic acid is a dicarboxylic acid with a chemical formula C3H4O4.
Malonic acid is a white crystalline solid with a sour taste.
Malonic acid has two carboxyl groups attached to a central carbon atom.

Malonic acid is soluble in water and polar solvents.
Malonic acid has a molecular weight of 104.06 grams per mole.

Malonic acid has a melting point of 132-135 °C.
Malonic acid decomposes when heated to its boiling point of 140 °C.

Malonic acid is classified as a weak acid due to the presence of carboxyl groups.
Malonic acid can donate two protons (H+) when dissolved in water.

Malonic acid is a naturally occurring compound found in some fruits and vegetables.
Malonic acid is commonly used as a building block in organic synthesis.
Malonic acid is a versatile compound with a wide range of applications.

Malonic acid is utilized in the preparation of flavoring agents and food additives.
Malonic acid is biodegradable and considered environmentally friendly.
Malonic acid is regulated and approved for use by various regulatory authorities worldwide.



PROPERTIES


Chemical formula: C3H4O4
Molar mass: 104.06 g/mol
Appearance: White crystalline solid
Odor: Odorless
Melting point: 135-139 °C (275-282 °F)
Boiling point: Decomposes at high temperatures
Solubility in water: Soluble
Solubility in other solvents: Soluble in ethanol, methanol, and acetone
Density: 1.619 g/cm3
pH: Acidic
Acidity: Dicarboxylic acid, capable of donating two protons (H+) per molecule
Refractive index: 1.452
Flash point: Not applicable (non-flammable)
Autoignition temperature: Not applicable
Vapor pressure: Negligible
Stability: Stable under normal conditions
Hygroscopicity: Hygroscopic (absorbs moisture from the air)
Partition coefficient (logP): -1.32
Polarity: Polar molecule
Crystal structure: Orthorhombic
Heat of combustion: -3337.8 kJ/mol
Heat of formation: -694 kJ/mol
Viscosity: Not applicable (solid at room temperature)
Electrical conductivity: Low conductivity as a solid
Toxicity: Low toxicity, but may cause irritation to skin, eyes, and respiratory system



FIRST AID


Inhalation:

If malonic acid is inhaled, immediately move the affected person to fresh air and ensure they are in a well-ventilated area.
If the person is experiencing difficulty breathing, provide oxygen if available and seek medical attention.
If breathing has stopped, perform artificial respiration and seek immediate medical assistance.


Skin Contact:

Remove contaminated clothing and footwear, and rinse the affected area with plenty of water for at least 15 minutes.
Use mild soap to wash the skin gently while rinsing.
If irritation or redness occurs, seek medical advice and continue rinsing the skin.


Eye Contact:

Rinse the affected eye with gently flowing water for at least 15 minutes, holding the eyelids open to ensure thorough rinsing.
Remove contact lenses, if applicable, after the initial rinsing, and continue rinsing the eye.
Seek immediate medical attention and provide information about the substance involved.


Ingestion:

If malonic acid is swallowed, do not induce vomiting unless directed by medical professionals.
Rinse the mouth thoroughly with water, and give the person small sips of water to drink, unless they are unconscious or experiencing convulsions.
Seek immediate medical attention and provide information about the substance ingested.


General Measures:

If assisting someone who has come into contact with malonic acid, ensure personal protection by wearing appropriate protective clothing and gloves.
Remove the person from the contaminated area and provide them with a safe environment.
If there are signs of chemical burns or other severe symptoms, call emergency services immediately.
In all cases, seek medical advice, and if possible, bring the container or label of the substance to assist medical professionals in providing appropriate treatment.



HANDLING AND STORAGE


Handling Conditions:

Personal Protection:
When handling malonic acid, wear suitable protective clothing, including gloves, safety goggles, and a lab coat or protective clothing.
Use appropriate respiratory protection, such as a NIOSH-approved respirator, if there is a potential for inhalation exposure.
Avoid direct skin contact and inhalation of dust or vapors.

Ventilation:
Work with malonic acid in a well-ventilated area or use local exhaust ventilation to minimize exposure to vapors or dust.
Ensure proper ventilation systems are in place to remove and dilute any released vapors.

Avoidance of Contamination:
Prevent contamination of malonic acid by keeping containers tightly closed when not in use.
Use clean utensils and equipment for handling and transferring the substance.
Avoid contact with incompatible materials, such as oxidizing agents, strong acids, and bases.

Spill and Leak Response:
In case of a spill, contain the area and prevent the spread of the substance.
Wear appropriate protective equipment and clean up the spill using absorbent materials, such as vermiculite or sand.
Collect the spilled material in appropriate containers and dispose of it according to local regulations.

Storage Conditions:

Storage Area:
Store malonic acid in a cool, dry, well-ventilated area away from direct sunlight, heat sources, and incompatible materials.
Ensure the storage area is properly labeled and secure to prevent access by unauthorized personnel, children, or animals.

Containers:
Store malonic acid in tightly sealed, properly labeled containers made of suitable materials, such as glass or plastic.
Check the integrity of containers regularly and replace any damaged or leaking containers.

Temperature and Humidity:
Maintain storage temperatures below the melting point of malonic acid to prevent degradation or decomposition.
Avoid exposure to extreme temperatures and high humidity, as it may lead to caking or loss of product quality.

Separation:
Store malonic acid away from incompatible substances, such as oxidizing agents, strong acids, and bases.
Follow proper segregation guidelines to prevent chemical reactions or hazards.

Fire Safety:
Keep malonic acid away from ignition sources, open flames, and sparks.
Follow fire safety regulations and store the substance in accordance with local fire codes.

Handling and Storage Precautions:
Follow all relevant local, regional, and national regulations and guidelines for the safe handling, storage, and disposal of malonic acid.
Educate and train personnel on proper handling procedures, potential hazards, and emergency response measures.



SYNONYMS


Propanedioic acid
Malonate
Malonate acid
Methanedicarboxylic acid
Methane dicarboxylic acid
Carbonous acid
Carboxymethanoic acid
Ethanedicarboxylic acid
Ethane dicarboxylic acid
Dicarboxyacetic acid
Dicarboxylic acid C3
Malonic acid, monohydrate
Hydrogen malonate
Hydrated malonic acid
Malonic acid monohydrate
Monohydrate of malonic acid
Malonyl acid
MSA
Methanedicarboxylate
Ethane-1,2-dicarboxylic acid
C3H4O4
C2H2(COOH)2
UN 2219 (UN number)
FEMA number 2674
NSC 6555
Carboxyacetic acid
Ethanedioic acid
Ethanedionic acid
Ethyleneformic acid
Glycollic acid
Methanetricarboxylic acid
Methanetetracarboxylic acid
Oxalacetic acid
Oxalic acid dihydrate
Oxalic acid hydrate
Propanedioate
Dihydroxysuccinic acid
Carbonic acid diethyl ester
Ethyl carbonate
Ethylene glycol dicarboxylic acid
Glycolic acid diethyl ester
Hydroxyacetic acid
Malonic acid diethyl ester
Malonic acid ethyl ester
Malonic acid monoethyl ester
Propanedioic acid diethyl ester
Propanedioic acid ethyl ester
Propanedioic acid monoethyl ester
Propanedioic acid, ethyl ester
Propanedioic acid, monoethyl ester

Malonic acid (MA) (IUPAC systematic name: propanedioic acid) is a dicarboxylic acid with structure CH2(COOH)2.
The ionized form of Malonic acid (MA), as well as its esters and salts, are known as malonates.


CAS Number: 141-82-2
EC Number: 205-503-0
MDL Number: MFCD00002707
Molecular Formula: C3H4O4 / COOHCH2COOH



malonic acid, propanedioic acid, 141-82-2, Dicarboxymethane, Carboxyacetic acid, Methanedicarboxylic acid, malonate, USAF EK-695, 1,3-Propanedioic acid, Dicarboxylate, Malonicacid, Dicarboxylic acid, NSC 8124, UNII-9KX7ZMG0MK, 9KX7ZMG0MK, AI3-15375, H2malo, EINECS 205-503-0, MFCD00002707, BRN 1751370, Methanedicarbonic acid, CHEBI:30794, Thallium malonate, HOOC-CH2-COOH, NSC-8124, Propane-1,3-dioic acid, alpha,omega-Dicarboxylic acid, DTXSID7021659, HSDB 8437, NSC8124, 4-02-00-01874 (Beilstein Handbook Reference), 1,3-Propanoic acid, PROPANEDIOLIC ACID, METAHNEDICARBOXYLIC ACID, 2fah, MLI, Malonic acid, 99%,
Malonic acid (8CI), 1o4m, Malonate dicarboxylic acid, Malonic acid, 99.5%, Propanedioic acid (9CI), SCHEMBL336, WLN: QV1VQ, MALONIC ACID [MI], CH2(COOH)2, CHEMBL7942, MALONIC ACID [INCI], DTXCID401659, SCHEMBL1471092, BDBM14673, Propanedioic acid dithallium salt, Malonic acid, analytical standard, AMY11201, BCP05571, STR00614, Tox21_200534, AC8295, LMFA01170041, s3029, Malonic acid, ReagentPlus(R), 99% AKOS000119034, CS-W019962, DB02175, PROPANEDIOIC ACID, MALONIC ACID, NCGC00248681-01, NCGC00258088-01, BP-11453, CAS-141-82-2, SY001875, Malonic acid, SAJ first grade, >=99.0%, FT-0628127, FT-0628128, FT-0690260, FT-0693474, M0028, NS00013842, EN300-18457, Malonic acid, Vetec(TM) reagent grade, 98%, C00383, C02028, C04025, Q421972, J-521669, Z57965450, F1908-0177, Malonic acid, certified reference material, TraceCERT(R), 592A9849-68C3-4635-AA3D-CBC44965EA3A, Malonic acid, sublimed grade, >=99.95% trace metals basis, DICARBOXYLIC ACID C3, PROPANEDIOLIC ACID, METHANEDICARBOXYLIC ACID, InChI=1/C3H4O4/c4-2(5)1-3(6)7/h1H2,(H,4,5)(H,6,7), Malonic acid, anhydrous, free-flowing, Redi-Dri(TM), ReagentPlus(R), 99%, LML,



Malonic acid (MA) appears as white crystals or crystalline powder.
Malonic acid (MA) sublimes in vacuum.
Malonic acid (MA), also known as propanedioic acid, is a dicarboxylic acid.


Malonic acid (MA) is a dicarboxylic acid with the CH2(COOH)2 structure.
The ionized forms of Malonic acid (MA) and its esters and salts are known as malonates.
For example, diethyl malonate is the diethyl ester of Malonic acid (MA).


The name of Malonic acid (MA) comes from the Greek μᾶλον (maron), which means "apple".
The crystals of Malonic acid (MA) are triclinic at room temperature.
The oxidation of Malonic acid (MA) by cerium (IV) in sulfuric acid solution has been studied.


The reaction kinetics of the photocatalytic decomposition of Malonic acid (MA) in aqueous suspensions of titanium dioxide (TiO2) have been described.
Malonic acid (MA), also known as propanedioic acid, is a dicarboxylic acid.
Malonic acid (MA) is an alpha,omega-dicarboxylic acid in which the two carboxy groups are separated by a single methylene group.


Malonic acid (MA) has a role as a human metabolite.
Malonic acid (MA) is a conjugate acid of a malonate(1-).
Malonic acid (MA), also known as propanedioic acid, is a dicarboxylic acid.


Malonic acid (MA) (IUPAC systematic name: propanedioic acid) is a dicarboxylic acid with structure CH2(COOH)2.
The ionized form of Malonic acid (MA), as well as its esters and salts, are known as malonates.
For example, diethyl malonate is Malonic acid (MA)'s diethyl ester.


The name of Malonic acid (MA) originates from the Greek word μᾶλον (malon) meaning 'apple'.
Malonic acid (MA), also known as propanedioic acid, is a dicarboxylic acid.
The crystals of Malonic acid (MA) are triclinic at room temperature.


The oxidation of Malonic acid (MA) by cerium (IV) in sulfuric acid solution has been studied.
The reaction kinetics of the photocatalytic decomposition of Malonic acid (MA) in aqueous suspensions of titanium dioxide (TiO2) have been described.
Malonic acid (MA) is a dicarboxylic acid with structure CH2(COOH)2.


The ionized form of Malonic acid (MA), as well as its esters and salts, are known as malonates.
For example, diethyl malonate is Malonic acid (MA)"s diethyl ester.
The calcium salt of Malonic acid (MA) occurs in high concentrations in beetroot.


It exists in its normal state as white crystals.
Malonic acid (MA) is the classic example of a competitive inhibitor: It acts against succinate dehydrogenase (complex II) in the respiratory electron transport chain.
In a well-known reaction, Malonic acid (MA) condenses with urea to form barbituric acid.



USES and APPLICATIONS of MALONIC ACID (MA):
Malonic acid (MA) is a precursor to specialty polyesters.
Malonic acid (MA) can be converted into 1,3-propanediol for use in polyesters and polymers (whose usefulness is unclear though).
Malonic acid (MA) can also be a component in alkyd resins, which are used in a number of coatings applications for protecting against damage caused by UV light, oxidation, and corrosion.


One application of Malonic acid (MA) is in the coatings industry as a crosslinker for low-temperature cure powder coatings, which are becoming increasingly valuable for heat sensitive substrates and a desire to speed up the coatings process.
The global coatings market for automobiles was estimated to be $18.59 billion in 2014 with projected combined annual growth rate of 5.1% through 2022.


Malonic acid (MA) is used in a number of manufacturing processes as a high value specialty chemical including the electronics industry, flavors and fragrances industry, specialty solvents, polymer crosslinking, and pharmaceutical industry.
In 2004, annual global production of Malonic acid (MA) and related diesters was over 20,000 metric tons.


Potential growth of these markets could result from advances in industrial biotechnology that seeks to displace petroleum-based chemicals in industrial applications.
In 2004, Malonic acid (MA) was listed by the US Department of Energy as one of the top 30 chemicals to be produced from biomass.


Malonic acid (MA) may be used as a cross-linking agent between corn starch and potato starch to improve its mechanical properties.
Malonic acid (MA) is used in organic intermediates of vitamin B1, B2, B6 and spices, adhesives, resin additives, it can be used for electroplating polishing compound and welding fluxing additive, etc.


Malonic acid (MA) may be used as a cross-linking agent between corn starch and potato starch to improve its mechanical properties.
Malonic acid (MA) is also frequently used as an enolate in Knoevenagel condensations or condensed with acetone to form Meldrum" s acid.
The esters of Malonic acid (MA) are also used as a −CH2COOH synthon in the malonic ester synthesis.


Malonic acid (MA) may be used as a cross-linking agent between corn starch and potato starch to improve its mechanical properties.
In food and drug applications, Malonic acid (MA) can be used to control acidity, either as an excipient in pharmaceutical formulation or natural preservative additive for foods.


Malonic acid (MA) is used as a building block chemical to produce numerous valuable compounds, including the flavor and fragrance compounds gamma-nonalactone, cinnamic acid, and the pharmaceutical compound valproate.
Malonic acid (MA) has been used to cross-link corn and potato starches to produce a biodegradable thermoplastic; the process is performed in water using non-toxic catalysts.


Starch-based polymers comprised 38% of the global biodegradable polymers market in 2014 with food packaging, foam packaging, and compost bags as the largest end-use segments.



RELATED CHEMICALS OF MALONIC ACID (MA):
The fluorinated version of Malonic acid (MA) is difluoromalonic acid.
Malonic acid (MA) is diprotic; that is, it can donate two protons per molecule.
Malonic acid (MA)'s first is 2.8 and the second is 5.7.
Thus the malonate ion can be HOOCCH2COO− or CH2(COO)2−2.
Malonate or propanedioate compounds include salts and esters of Malonic acid (MA), such as Diethyl malonate, Dimethyl malonate, Disodium malonate, Malonyl-CoA.



STRUCTURE AND PREPARATION OF MALONIC ACID (MA):
The structure of Malonic acid (MA) has been determined by X-ray crystallography and extensive property data including for condensed phase thermochemistry are available from the National Institute of Standards and Technology.
A classical preparation of Malonic acid (MA) starts from chloroacetic acid:



PREPARATION OF MALONIC ACID (MA):
Sodium carbonate generates the sodium salt, which is then reacted with sodium cyanide to provide the sodium salt of cyanoacetic acid via a nucleophilic substitution.
The nitrile group can be hydrolyzed with sodium hydroxide to sodium malonate, and acidification affords Malonic acid (MA).
Industrially, however, Malonic acid (MA) is produced by hydrolysis of dimethyl malonate or diethyl malonate.
Malonic acid (MA) has also been produced through fermentation of glucose.



ORGANIC REACTIONS OF MALONIC ACID (MA):
Malonic acid (MA) reacts as a typical carboxylic acid: forming amide, ester, anhydride, and chloride derivatives.
Malonic anhydride can be used as an intermediate to mono-ester or amide derivatives, while malonyl chloride is most useful to obtain diesters or diamides.
In a well-known reaction, Malonic acid (MA) condenses with urea to form barbituric acid.
Malonic acid (MA) may also be condensed with acetone to form Meldrum's acid, a versatile intermediate in further transformations.
The esters of Malonic acid (MA) are also used as a −CH2COOH synthon in the malonic ester synthesis.



MITOCHONDRIAL FATTY ACID SYNTHESIS OF MALONIC ACID (MA):
Malonic acid (MA) is the starting substrate of mitochondrial fatty acid synthesis (mtFASII), in which it is converted to malonyl-CoA by malonyl-CoA synthetase (ACSF3).

Additionally, the coenzyme A derivative of malonate, malonyl-CoA, is an important precursor in cytosolic fatty acid biosynthesis along with acetyl CoA.
Malonyl CoA is formed there from acetyl CoA by the action of acetyl-CoA carboxylase, and the malonate is transferred to an acyl carrier protein to be added to a fatty acid chain.


*Briggs–Rauscher reaction:
Malonic acid (MA) is a key component in the Briggs–Rauscher reaction, the classic example of an oscillating chemical reaction.
Knoevenagel condensation
In Knoevenagel condensation, Malonic acid (MA) or its diesters are reacted with the carbonyl group of an aldehyde or ketone, followed by a dehydration reaction.

Z=COOH (Malonic acid (MA)) or Z=COOR' (malonate ester)
When Malonic acid (MA) itself is used, it is normally because the desired product is one in which a second step has occurred, with loss of carbon dioxide, in the so-called Doebner modification.

The Doebner modification of the Knoevenagel condensation.
Thus, for example, the reaction product of acrolein and Malonic acid (MA) in pyridine is trans-2,4-Pentadienoic acid with one carboxylic acid group and not two.


*Preparation of carbon suboxide:
Carbon suboxide is prepared by warming a dry mixture of phosphorus pentoxide (P4O10) and Malonic acid (MA).
Malonic acid (MA) reacts in a similar way to malonic anhydride, forming malonates



HISTORY OF MALONIC ACID (MA):
Malonic acid (MA) is a naturally occurring substance found in many fruits and vegetables.
There is a suggestion that citrus fruits produced in organic farming contain higher levels of Malonic acid (MA) than fruits produced in conventional agriculture.
Malonic acid (MA) was first prepared in 1858 by the French chemist Victor Dessaignes via the oxidation of malic acid.



PATHOLOGY OF MALONIC ACID (MA):
If elevated Malonic acid (MA) levels are accompanied by elevated methylmalonic acid levels, this may indicate the metabolic disease combined malonic and methylmalonic aciduria (CMAMMA).
By calculating theMalonic acid (MA) to methylmalonic acid ratio in blood plasma, CMAMMA can be distinguished from classic methylmalonic academia.



BIOCHEMISTRY OF MALONIC ACID (MA):
Malonic acid (MA) is the classic example of a competitive inhibitor of the enzyme succinate dehydrogenase (complex II), in the respiratory electron transport chain.
Malonic acid (MA) binds to the active site of the enzyme without reacting, competing with the usual substrate succinate but lacking the −CH2CH2− group required for dehydrogenation.

This observation was used to deduce the structure of the active site in succinate dehydrogenase.
Inhibition of this enzyme decreases cellular respiration.
Since Malonic acid (MA) is a natural component of many foods, it is present in mammals including humans.



PHYSICAL and CHEMICAL PROPERTIES of MALONIC ACID (MA):
Physical Appearance: A solid
Storage: Store at -20°C
M.Wt: 104.06
Cas No.: 141-82-2
Formula: C3H4O4
Solubility: ≥10.4 mg/mL in DMSO; ≥104 mg/mL in H2O; ≥119.8 mg/mL in EtOH
Chemical Name: malonic acid
Canonical SMILES: O=C(O)CC(O)=O
Shipping Condition: Small Molecules with Blue Ice, Modified Nucleotides with Dry Ice.
CAS Number: 141-82-2
Molecular Weight: 104.06
Beilstein: 1751370
MDL number: MFCD00002707
Molecular Weight: 104.06 g/mol
XLogP3: -0.8
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 2

Exact Mass: 104.01095860 g/mol
Monoisotopic Mass: 104.01095860 g/mol
Topological Polar Surface Area: 74.6Ų
Heavy Atom Count: 7
Formal Charge: 0
Complexity: 83.1
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Physical state: powder
Color: white
Odor: odorless

Melting point/freezing point:
Melting point: >= 135 °C
Initial boiling point and boiling range: 215 °C at 18,66 hPa (decomposition)
Flammability (solid, gas): The product is not flammable.
Upper/lower flammability or explosive limits: No data available
Flash point: 157 °C - c.c.
Autoignition temperature: No data available
Decomposition temperature: > 140 °C
pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility 766 g/l at 20 °C

Partition coefficient:
n-octanol/water:
log Pow: -0,81 - Bioaccumulation is not expected.
Vapor pressure: 0,002 hPa at 25 °C
Density: 1,6 g/cm3
Relative density: 1,03 at 20 °C
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
CAS Number: 141-82-2
InChI: InChI=1S/C3H4O4/c4-2(5)1-3(6)7/h1H2,(H,4,5)(H,6,7) check
Key: OFOBLEOULBTSOW-UHFFFAOYSA-N
InChI=1/C3H4O4/c4-2(5)1-3(6)7/h1H2,(H,4,5)(H,6,7)
Key: OFOBLEOULBTSOW-UHFFFAOYAJ

SMILES: O=C(O)CC(O)=O
C(C(=O)O)C(=O)O
Chemical formula: C3H4O4
Molar mass: 104.061 g·mol−1
Density: 1.619 g/cm3
Melting point: 135 to 137 °C (275 to 279 °F; 408 to 410 K) (decomposes)
Boiling point: decomposes
Solubility in water: 763 g/L
Acidity (pKa): pKa1 = 2.83
pKa2 = 5.69
Magnetic susceptibility (χ): -46.3·10−6 cm3/mol
Chemical Formula: C3H4O4
Average Molecular Weight: 104.0615
Monoisotopic Molecular Weight: 104.010958616
IUPAC Name: propanedioic acid
Traditional Name: malonic acid

CAS Registry Number: 141-82-2
SMILES: OC(=O)CC(O)=O
InChI Identifier: InChI=1S/C3H4O4/c4-2(5)1-3(6)7/h1H2,(H,4,5)(H,6,7)
InChI Key: OFOBLEOULBTSOW-UHFFFAOYSA-N
Molecular Weight： 104.06100
Exact Mass： 104.06
EC Number： 205-503-0
UNII： 9KX7ZMG0MK
ICSC Number： 1085
NSC Number： 8124
DSSTox ID： DTXSID7021659
Color/Form： White crystals|Crystalline powder
Colorless hygroscopic solid which sublimes in vacuum
HScode： 2917190090
PSA： 74.60000
XLogP3： -0.8
Appearance： Malonic acid appears as white crystals or crystalline powder.
Sublimes in vacuum.

Density： 1.6 g/cm3
Melting Point： 135 °C (decomp)
Boiling Point: 215 °C @ Press: 14 Torr
Flash Point： 201.9ºC
Refractive Index： 1.479
Water Solubility： H2O: 1400 g/L (20 ºC)
Storage Conditions： Store at RT.
Vapor Pressure： 4.66E-07mmHg at 25°C
PKA： 2.85(at 25 °C)
Dissociation Constants： 2.85 (at 25 °C)|pKa1 = 2.8, pKa2 = 5.7 at 25 °C
Experimental Properties：
Enthalpy of Sublimation: 72.7 kJ/mol at 306 deg K, 108.0 kJ/mol at 348 deg K

Henry's Law constant = 4.8X10-13 atm-cu m/mole at 23 °C
(estimated from vapor pressure and water solubility)
Hydroxyl radical reaction rate constant = 1.6X10-12 cu-cm/molc sec at 25 °C (est)
Air and Water Reactions： Water soluble.
Reactive Group： Acids, Carboxylic
Heat of Combustion： Molar heat of combustion: 864 kJ/mol
Heat of Vaporization： 92 kJ/mol
Critical Temperature & Pressure：
Critical temperature: 805 K (estimated);
critical pressure: 5640 kPa (estimated)
CAS: 141-82-2
Molecular Formula: C3H4O4
Molecular weight: 104.06
EINECS: 205-503-0

Purity: ≥99%
Appearance: White crystal powder
Melting point: 132-135 °C (dec.) (lit.)
Boiling point: 140ºC(decomposition)
Density: 1.619 g/cm3 at 25 °C
Refractive index: 1.478
Flash Point: 157°C
Storage condition: Sealed in dry,Room Temperature
Solubility : 1 M NaOH: soluble100mg/mL, clear to slightly hazy, colorless to faintly yellow
Pka: 2.83(at 25ºC)
Stability: Stable.
Incompatible with oxidizing agents, reducing agents, bases.
HS Code: 29171910

PH: 3.17(1 mM solution);2.5(10 mM solution);
1.94(100 mM solution)
MDL: MFCD00002707
Water Solubility: 1400 g/L (20 ºC)
Vapor Presure: 0-0.2Pa at 25ºC
Physical and Chemical Properties:
Character: white crystal.
soluble in water, soluble in ethanol and ether, pyridine.
Color: White
Formula Weight: 104.1
Percent Purity: 0.99
Physical Form: Powder
Chemical Name or Material: Malonic acid
Melting point: 132-135 °C (dec.) (lit.)
Boiling point: 140℃（decomposition）

Density: 1.619 g/cm3 at 25 °C
vapor pressure: 0-0.2Pa at 25℃
refractive index: 1.4780
Flash point: 157°C
storage temp.: Sealed in dry,Room Temperature
solubility: 1 M NaOH: soluble100mg/mL, clear to slightly hazy, colorless to faintly yellow
form: Liquid
pka: 2.83(at 25℃)
color: White
PH: 3.17(1 mM solution);2.5(10 mM solution);1.94(100 mM solution)
Water Solubility: 1400 g/L (20 ºC)
Merck: 14,5710
BRN: 1751370
Stability: Stable.
Incompatible with oxidizing agents, reducing agents, bases.
InChIKey: OFOBLEOULBTSOW-UHFFFAOYSA-N

LogP: -0.81
CAS DataBase Reference: 141-82-2(CAS DataBase Reference)
EWG's Food Scores: 1
FDA UNII: 9KX7ZMG0MK
NIST Chemistry Reference: Malonic acid(141-82-2)
EPA Substance Registry System: Propanedioic acid (141-82-2)
Molecular Weight: 104.06 g/mol
XLogP3: -0.8
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 2
Exact Mass: 104.01095860 g/mol
Monoisotopic Mass: 104.01095860 g/mol
Topological Polar Surface Area: 74.6Ų

Heavy Atom Count: 7
Formal Charge: 0
Complexity: 83.1
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Chemical formula: C3H4O4
Molar mass: 104.061 g·mol−1
Density: 1.619 g/cm3
Melting point: 135 to 137 °C (275 to 279 °F; 408 to 410 K) (decomposes)
Boiling point: decomposes
Solubility in water: 763 g/L
Acidity (pKa): pKa1 = 2.83
pKa2 = 5.69
Magnetic susceptibility (χ): -46.3·10−6 cm3/mol



FIRST AID MEASURES of MALONIC ACID (MA):
-Description of first-aid measures
*General advice
Show this material safety data sheet to the doctor in attendance.
*If inhaled
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact
After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
*If swallowed
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed
No data available



ACCIDENTAL RELEASE MEASURES of MALONIC ACID (MA):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of MALONIC ACID (MA):
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of MALONIC ACID (MA):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter type P2
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of MALONIC ACID (MA):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
*Storage class:
Storage class (TRGS 510): 13:
Non Combustible Solids



STABILITY and REACTIVITY of MALONIC ACID (MA):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .

Maltodextrin CAS Number: 9050-36-6

Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water.
Maltodextrin is a plant-based sugar created by hydrolyzing a saccharide with starch from corn, potato, or rice.
Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch.

CAS Number: 9050-36-6
Molecular Formula: C12H22O11
Molecular Weight: 342.29648
EINECS Number: 232-940-4

alpha-Maltose, maltose, Thyodene, 4482-75-1, Glcalpha1-4Glca, Glcalpha1-4Glcalpha, 9005-84-9, alpha-D-Glucopyranose, 4-o-alpha-D-glucopyranosyl-, maltodextrin, 15SUG9AD26, (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol, Maltose solution, 20% in H2O, 4-O-alpha-D-glucopyranosyl-alpha-D-glucopyranose, alpha-D-Glcp-(1->4)-alpha-D-Glcp, D-(+)-Maltose, Amylodextrin, alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranose, MFCD00082026, 4-O-alpha-D-Glucopyranosyl-D-glucose, Maltose, alpha-, (2S,3R,4R,5S,6R)-6-(Hydroxymethyl)-5-(((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2,3,4-triol, Maltose alpha-anomer, Maltose, .alpha.-, 69-79-4, UNII-15SUG9AD26, Amylodextrins, Starkelosung, 1anf, 1urg, 9050-36-6, Glca1-4Glca, EINECS 232-686-4, IODINE INDICATOR, 1n3w, 1r6z, 2d2v, .ALPHA.-MALTOSE, SCHEMBL346806, MALTOSE .ALPHA.-ANOMER, .alpha.-D-Glucopyranose, 4-O-.alpha.-D-glucopyranosyl-, BDBM23407, CHEBI:18167, HY-N2024B, DTXSID20196313, GUBGYTABKSRVRQ-ASMJPISFSA-N, HY-N2024, MFCD00132834, AKOS015896501, CS-W019624, CS-0226092, NS00069761, C00897, Q26914016, (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol.

Maltodextrin is a white, powdery substance with a neutral taste.
Maltodextrin occurs as a nonsweet, odorless, white powder or granules.
A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations.

Maltodextrins can also be used to replace fats in extruded high fiber cereals and snacks.
Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts.
As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish nine calories per gram.

Maltodextrin is a carbohydrate derived from starch, commonly corn, rice, potato, or wheat.
Maltodextrin is produced through the partial hydrolysis of starch, breaking down the large starch molecules into smaller compounds.
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases.
Powders or granules are freely soluble or readily dispersible in water.

The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate.
Maltodextrin can be produced by acid hydrolysis of the starch.

The powdered material formed after purification and spray drying can be used in a variety of food and beverage products.
Maltodextrin can be used as a good source of energy in food products with a value of 16 kJ/g.
Maltodextrin does many things in cosmetic products, including absorbent, binding agent, stabilizer, film-forming agent, and skin-softener.

Maltodextrin has been ruled safe as used in skin care products.
Typical usage levels are between 1–2%.
Maltodextrin can enhance body and mouthfeel without changing the flavour of the beer.

Maltodextrin does not contribute any specific sweetness and is not fermented by yeast.
Maltodextrin is a polysaccharide produced from starch by partial enzymatic hydrolysis of starch.
Starch (amylum) is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds and is present in a large quantities in corn, potatoes, wheat etc Maltodextrin has a dextrose equivalence less than 20 which indicates that it has long carbohydrate chains along with 2-3% glucose and 5-7% maltose and is available in white hygroscopic spray-dried powder which is slightly sweet almost flavourless.

Maltodextrin is soluble and readily dispersible in water and slightly soluble to almost insoluble in alcohol.
The body digests Maltodextrin as a simple carbohydrate and thus can be easily converted to instant energy.
Due to this quality Maltodextrin is used in sports drinks and quick energy satchels for endurance athletes.

Use of Maltodextrin is also dependant on the grade that is the DE value for instance MD with low DE value are stickier and thus is used in gelatinous products like syrups and jams whereas high DE value MD freeze better and is used as a bulking agent in ice creams.
Maltodextrin is a type of carbohydrate, but it undergoes intense processing.
Maltodextrin comes in the form of a white powder from rice, corn, wheat, or potato starch.

Maltodextrin is makers first cook it, then add acids or enzymes to break it down some more.
The final Maltodextrin is a water-soluble white powder with a neutral taste.
The powder is used as an additive in the foods above to replace sugar and improve their texture, shelf life, and taste.

As part of a balanced diet, maltodextrin can provide carbohydrates and energy, especially for athletes or those needing to increase blood sugar.
But, consumption should be limited and balanced with fiber and protein.
Maltodextrin is an oligosaccharide that is used as a food ingredient.

Maltodextrin is produced from grain starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerization).
Maltodextrin can be found as an ingredient in a variety of processed foods.

Maltodextrin can also be an abbreviation of "digestion-resistant maltodextrin" (RMD) which is primarily an indigestible fiber.
Maltodextrin is used as a filler in low-calorie sweeteners.
Maltodextrin consists of D-glucose units connected in chains of variable length.

The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).
Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20.

The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower the heat resistance.
Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
Maltodextrin can be enzymatically derived from any starch.

In the US, this starch is usually corn (maize); in Europe, it is common to use wheat.
In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.
In the United States, however, it is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.

Maltodextrin may be something not all of us have heard of, but it’s something most of us will have consumed without even knowing it.
Maltodextrin’s found in most processed and packaged food and, in terms of what it is, it’s a white, powdery, almost flavourless starch that’s most commonly made from rice, corn, potatoes or wheat.
Take a look at the ingredients labels on any processed food, and we’re sure see maltodextrin somewhere on there, mainly towards the bottom.

And as for what this powdery starch does, Maltodextrin’s an additive that’s used to preserve the flavour of processed food.
A fast-digesting carbohydrate, Maltodextrin’s also used to thicken up food, mimic fat content, and make products last longer.
Maltodextrin is made by taking starches from processed and packaged food and breaking them down via a process known as hydrolysis.

This process involves using chemical reactions with water, additional enzymes and acids.
Whether or not you have any idea what maltodextrin is, there’s a very good chance consumed some of it in the last 24 hours.
Maltodextrin is commonly spotted hiding near the bottom of ingredient lists of packaged or processed foods.

Maltodextrin’s a white, powdery, nearly flavorless starch derived from rice, corn, potatoes, or wheat.
Maltodextrin’s a fast-digesting carbohydrate, and a versatile additive that preserves flavors in processed foods.
Maltodextrin also thickens food, mimics fat content, and prolongs shelf life.

To make maltodextrin, starches from these foods are subjected to a process called hydrolysis, in which they’re broken down through chemical reactions with water, aided by additional enzymes and acids.
Maltodextrin’s used as a preservative or a food thickener — does this mean it should be avoided at all costs?
Maltodextrin is considered generally safe to eat by the FDA.

In fact, maltodextrins are also produced in the intestine when we digest starchy foods.
They have the same calorie density as sugars and carbohydrates.
The ingredient maltodextrin is gluten-free , despite including the word “malt,” which is typically an indication that barley is used.

Maltodextrin is a common food additive used in food production.
Maltodextrin can be found in a variety of processed foods, including many soft drinks, candies and even some beers.
Maltodextrin’s often used as a thickening agent and therefore is used in some infant formulas.

Maltodextrin is typically gluten-free even when derived from wheat, due to the nature of its processing.
Maltodextrin is generally considered safe for both those with celiac disease and non-celiac gluten sensitivity.
Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer.

Maltodextrin is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of ≈3 to ≈17 glucose units per chain.
Maltodextrin is manufactured by partially hydrolyzing grain starches, usually corn or wheat.
Because maltodextrin is safe, inexpensive, and extremely water-soluble, it is used widely as a food additive in a variety of products, ranging from infant formula to ice cream to salad dressing to peanut butter to beer.

Maltodextrin is a supplemental ingredient in sweeteners such as sucralose and stevia.
Maltodextrin is not as good a sweetening agent as sucrose (common sugar), but it has as much calorie content as the equivalent amount of sugar.
Obese individuals and diabetics should be aware that a food contains maltodextrin before consuming it; it is a listed ingredient on food labels.

Maltodextrin is a polysaccharide produced from starch by partial hydrolysis.
Maltodextrin is a glucose polymer and is considered to be a complex carbohydrate although it has an extremely high glycemic index (GI) rating of 110.
Maltodextrin is important to refuel the bodies glycogen stores quickly after intense exercise.

Maltodextrin is composed of chains of glucose molecules linked together.
The length of these chains can vary, and maltodextrins with shorter chains may have a higher glycemic index.
Maltodextrin is highly soluble in water, and it has a smooth texture.

This makes Maltodextrin suitable for use in a variety of food and beverage products.
Maltodextrin is relatively bland and does not have a distinct flavor, which makes it versatile for use in a wide range of food products.
Depending on the source of the starch used in its production, maltodextrin can be gluten-free.

Additionally, there are non-genetically modified organism (non-GMO) maltodextrin options available.
Maltodextrin is often considered the carbohydrate of choice and is combined with other supplements such as Whey Protein, Creatine and amino acids.
Maltodextrin is a popular pre, intra and post workout drink among bodybuilders, with benefits also for cyclists and triathletes.

Pure Maltodextrin, a high quality complex carbohydrate source produced from corn starch.
Maltodextrin provides both an excellent source of energy and a convenient way to add extra calories to diet if goal is to increase weight.
Maltodextrin is a high GI complex carbohydrate which means a rapid increase in energy levels once consumed making it an ideal supplement to use at any time, pre, during or post workout.

Consume Maltodextrin before and during exercise to ensure your body is fully fuelled and ready for an intense workout.
Maltodextrin is used as a thickener, filler or preservative in many processed foods.
Maltodextrin’s an artificially produced white powder that can be enzymatically derived from any starch, most commonly made from corn, rice, potato starch or wheat.

Although maltodextrin comes from natural foods, it’s highly processed.
The starch goes through a process called partial hydrolysis, which uses water, enzymes and acids to break down the starch and create the water-soluble white powder.
When the powder is added to food, it thickens the product, prevents crystallization and helps bind ingredients together.

The difference between maltodextrin and corn syrup solids is that maltodextrin is hydrolyzed to have less than 20 percent sugar content, whereas corn syrup solids have more than 20 percent sugar content.
Maltodextrin is a polysaccharide, which is a type of carbohydrate.
Maltodextrin’s commonly used as a thickener or filler to increase the volume of processed foods, like instant puddings and gelatins, sauces and salad dressings, baked goods, potato chips, jerky, yogurts, nutrition bars, meal replacement shakes, and sugar-free sweeteners (like Splenda).

Tapioca maltodextrin is used to make powders because it absorbs and thickens fats.
Maltodextrin encapsulates the oil and holds it within the powder until it comes into contact with water.
Maltodextrin is a highly processed white powder made from corn, rice, potato starch or wheat.

Maltodextrin is broken down in such a way that the sugar content drops to less than 20% meaning that it can be used as a sugar substitute without the taste of sugar.
Maltodextrin is one of the most commonly used ingredients in the food processing industry, where it is used as a bulking agent or flavour carrier.
As the product is not sweet it can be used as a replacement for sugar in a savoury ice cream, sorbet or used in molecular gastronomy by turning fats like butter into a powder for everyday use in protein powders.

Maltodextrin has no nutritional value.
However, Maltodextrin is a very easy-to-digest carbohydrate and can provide energy rapidly.
Due to this, manufacturers add this powder to many sports drinks and snacks.

Maltodextrin has an even higher glycemic index (GI) than table sugar.
This means that maltodextrin can cause a sharp increase, or spike, in people’s blood sugar shortly after they eat foods that contain it.
A spike in blood glucose can be particularly dangerous for people with diabetes or insulin resistance.

Maltodextrin is made through a process called hydrolysis, a chemical process involving the addition of water and enzymes or acids to cut starch molecules into smaller pieces.
The the starchy carbohydrate once broken into its short chained sugars, are spray-dried forming a white hydroscopic powder.
This resulting powder is water soluble and has a neutral taste.

The common thoughts on maltodextrin are that it is not suitable for coeliacs as it has the word ‘malt’ in it, but studies show that the process to make the powder removes all protein components thus making it gluten free.
However, there can always be traces found, so severe gluten allergies should be warned and inscribed on packaging containing it.
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate.

Maltodextrin can be produced by acid hydrolysis of the starch.
The powdered material formed after purification and spray drying can be used in a variety of food and beverage products.
Maltodextrin can be used as a good source of energy in food products with a value of 16 kJ/g.

Maltodextrin is also sometimes used in beer brewing to increase the specific gravity of the final product.
Maltodextrin is a (mostly) non-fermentable sugar used to enhance body, mouth feel, and head retention.
These changes can affect the perceived taste of beer, but maltodextrin itself does not contribute any significant sweetness.

Melting point: 240 °C (dec.) (lit.)
storage temp.: room temp
solubility: H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
form: powder
color: yellow
Odor: at 100.00?%. odorless
InChI: InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3
InChIKey: GUBGYTABKSRVRQ-CKGNGCRFNA-N
SMILES: C1(CO)O[C@H](O[C@H]2C(O)C(O)[C@@H](O)OC2CO)C(O)C(O)[C@@H]1O |&1:4,6,11,21,r|
LogP: -4.673 (est)

Maltodextrin is a polysaccharide It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is a sweet carbohydrate food additive that comes from primarily corn or rice starch.
Maltodextrin can also come from wheat and potatoes.

Maltodextrin gives a fat-like body to food products, increases their shelf life, and mixes quite well with other ingredients.
Maltodextrin’s also cheap to produce as well as add to products.
The food industry and the diet focused food products love this ingredient because they can use it in their food and say 'low' or 'no sugar'.

Though not a sugar, it still has a GI (glycemic index) of 130 by itself (table sugar is only 65).
The glycemic index is a measurement of how quickly blood sugar rises after eating it.
Maltodextrin's high glycemic index, which creates a huge upswing in blood sugar, results in a huge upswing of a hormone insulin.

Insulin is the hormone secreted from pancreas which is responsible for making sure the sugar levels in blood are at an optimal level.
The long term effect of constantly eating foods containing maltodextrin is that body will begin to secrete more and more insulin.
Maltodextrin provides about 4 calories per gram, which is the same as other carbohydrates.

Maltodextrin is often used in food products to enhance texture and mouthfeel without significantly altering the flavor.
Maltodextrin is frequently used in the food industry as a bulking agent, stabilizer, or thickener.
Maltodextrin is ability to dissolve in water and form a smooth texture makes it valuable in various processed foods.

Maltodextrin is hygroscopic, meaning it has a tendency to absorb moisture from the environment.
This property can influence the texture and shelf stability of products in which it is used.
The glycemic index of maltodextrin can vary based on its degree of polymerization (length of the carbohydrate chains).

Shorter chains may result in a higher glycemic index, leading to a faster increase in blood sugar levels.
This is a consideration for individuals monitoring their blood sugar levels.
Maltodextrin can be derived from various starch sources, including corn, rice, potato, or wheat.

The choice of source can impact the properties of the maltodextrin, and some products may specify the starch used.
In certain food products, maltodextrin is added to improve texture, providing a creamy or smooth mouthfeel.
This is particularly relevant in applications like dairy alternatives, salad dressings, and frozen desserts.

Maltodextrin is often used as a carrier or bulking agent in artificial sweeteners and sugar substitutes.
Maltodextrin helps provide the volume and texture associated with sugar in low-calorie or sugar-free products.
Maltodextrin is easily digestible, and its rapid breakdown in the digestive system makes it a quick source of energy.

Athletes may use it to replenish glycogen stores during or after intense physical activity.
Maltodextrin is generally recognized as safe (GRAS) by regulatory authorities.
However, individuals with specific dietary concerns, such as those with gluten sensitivity or allergies, should check product labels to ensure the absence of allergens.

While maltodextrin is often associated with sweetness due to its use in food and beverages, it is also used in non-sweet applications like powdered spices, soup bases, and certain savory products to enhance texture and mouthfeel.
Maltodextrin is a creamy white hygroscopic powder, moderately sweet in taste.
Maltodextrin is produced by partial hydrolysis of starch by an enzyme process using a bacterial alpha amylase, followed by refining and spray drying to a moisture level of 3 - 5%.

Maltodextrin is the simplest form of sugar, has a soft texture in the mouth, and is easily digested, which makes it ideal for use in baby foods, feed supplements, and foods for convalescents.
Maltodextrin is also used as a carrying and dispersing agent for flavours, and is ideally suited for encapsulation.
Maltodextrin is generally used in the food and nutrition industry as a bulking agent, flavour enhancer, oxygen barrier, colour controller, stabiliser and viscosity builder, and as a spray-drying agent.

Maltodextrin is popular as a flavouring, bulking and drying agent in products such as flavoured, diet and coffee powders, and is often used to replace a portion of protein whipping agent in aerated beverages.
Maltodextrin is a highly processed type of carbohydrate.
Maltodextrin is mostly present in the packaged food extracted from natural sources, such as corn, rice, potato, wheat, and some other plants.

Starches from these foods undergo a complex chemical process that involves cooking the starch at a very high temperature and mixing it with chemicals until they're broken down into a neutral-tasting powder.
Maltodextrin is artificially produced and can be found in several different foods, such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight-training supplements, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, and snack foods.
Maltodextrin is used to improve the consistency, texture, and taste of the food item.

Basically, maltodextrins are a group of carbohydrate entities (sugars) resulting from the more or less partial hydrolysis of starch.
Maltodextrin can be produced from genetically modified (GM) crops, such as genetically modified corn.
Some consumers may seek non-genetically modified organism (non-GMO) products, and in response, some manufacturers offer maltodextrin sourced from non-GMO crops.

Maltodextrin itself is generally considered gluten-free.
However, individuals with gluten sensitivity or celiac disease may want to verify the source of the maltodextrin, as it can be derived from gluten-containing grains.
Many food manufacturers specify on product labels whether their maltodextrin is gluten-free.

Maltodextrin is not considered a dietary fiber, as it is rapidly digested and absorbed in the small intestine.
Maltodextrin does not provide the same health benefits as longer-chain fibers that reach the colon.
Maltodextrin is commonly used in the production of powdered beverages, such as powdered drink mixes, coffee creamers, and meal replacement shakes.

Maltodextrin helps with the dissolution of these powders in water and contributes to the overall mouthfeel.
In the confectionery industry, maltodextrin is used to modify the texture of candies, especially in products like gummies and chewy candies.
Maltodextrin helps control moisture content and prevents sticking.

Maltodextrin is employed as a stabilizer in emulsions, helping to prevent the separation of oil and water components in certain food products like salad dressings and sauces.
Maltodextrin is sometimes used as an anti-caking agent to prevent clumping in powdered products, such as spices, dried soup mixes, and instant noodles.
Maltodextrin is utilized in some infant formulas as a source of carbohydrates.

Maltodextrin relatively bland taste allows for easy acceptance by infants, and it serves as an energy source.
Maltodextrin is sometimes used as an excipient in the pharmaceutical industry.
Maltodextrin can act as a filler or bulking agent in tablets or capsules, facilitating the manufacturing process.

Maltodextrin is generally recognized as safe (GRAS) by regulatory authorities, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
Maltodextrin has a long history of use in the food industry.
Maltodextrin is easily digestible and can provide a quick source of energy for the body.

Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.
Maltodextrin can be taken as a dietary supplement in powder form, gel packets, energy drinks or oral rinse.
Maltodextrin has a high glycemic index, ranging from 85 to 119, higher than table sugar.

As such, maltodextrin can cause a rapid increase in blood sugar levels when consumed in large quantities, especially for individuals with diabetes or insulin resistance.
As maltodextrin is quickly digested and absorbed, excessive consumption may contribute to weight gain if not balanced with an appropriate lifestyle or diet.
Maltodextrin is a complex carbohydrate found on the ingredients list of many store-bought foods, but there’s a good chance either haven’t noticed it or that don’t know what it is.

At a glance, Maltodextrin is a food additive that also serves as a great source of energy for athletes in need of a quick hit of carbs.
In Europe maltodextrin is primarily made from wheat and in the United States corn.
The base starch is hydrolysed (broken down by chemical reaction with water), filtered and purified, then get either maltodextrin, or corn syrup solids.

The difference between these two is that maltodextrin is hydrolysed to have less than 20% sugar content, whereas corn syrup solids have more than 20%.
Maltodextrin is the most common ingredient in sports nutrition, particularly in products for endurance athletes.
But endurance athletes should avoid maltodextrin as it's a manmade, processed sugar that damages health and performance:

Maltodextrin has a higher Glycemic Index (GI) than table sugar so delivers an instant energy spike, followed by an equally sudden energy crash.
So while endurance athletes need reliable stable energy, maltodextrin delivers the opposite.
Maltodextrin is one of the cheapest sweeteners around, and is most commonly found in junk food, sodas, chips and candy.

Maltodextrin is not just an empty calorie, it is actually nutrient negative - the body uses more nutrients processing maltodextrin than are delivered by consuming it.
Maltodextrin opens a huge (legal) labeling loophole for product manufacturers because despite being a sugar, it is classified on nutrition labels in the carbohydrates section, not the sugars section.
This means products full of maltodextrin (sugar), can legally show zero sugars on their nutritional labels appearing to be sugar-free when in fact being the opposite

Maltodextrin is a favoured ingredient in the food industry, used as both a thickener and bulking agent.
This fine powder is made from wheat starch and is easily soluble in both hot and cold liquids, perfect for a variety of sweet and savory recipes.
As well as being used as a flavour carrier, maltodextrin can be used to thicken liquids and increase volume in dry mixtures, be that sauces, purées or bread doughs.

Maltodextrins are plant-based ingredients used in food, obtained from cereals (maize and wheat) and potatoes.
They belong to the Carbohydrates family.
Maltodextrins are obtained from starch, through a process that uses water to break down carbohydrates into shorter chains of molecules.

In essence, enzymes are added to slightly break down the starch molecules – long chains of bound glucose molecules – into shorter chains of glucose molecules, which are then dried.
The reaction is similar to the digestion mechanism in the human body when one eats food containing starch (e.g. in pasta or potatoes) but less complete.
Maltodextrins are white powders, neutral in taste with very little or no sweetness.

They have a calorific value of 4 kcal/g (similar to all other carbohydrates)..
Maltodextrins are widely used in food formulations and have been for almost half a century.
Maltodextrins are obtained from starch, through a process that uses water to break down carbohydrates into shorter chains of molecules.

In essence, enzymes are added to slightly break down the starch molecules – long chains of bound glucose molecules – into shorter chains of glucose molecules, which are then dried.
The reaction is similar to the digestion mechanism in the human body when one eats food containing starch (e.g. in pasta or potatoes) but less complete.
Maltodextrin is a common polysaccharide that is a ready source of glucose.

Food, Beverage, Sports Nutrition and Pharma industries all use this ingredient as a critical item within the many blends and formulations.
In terms of appearances, Maltodextrin is most commonly sold as a white to off-white spray-dried powder, with a mildly sweet to almost non-existent flavour or odour.
The manufacture of Maltodextrin occurs by the partial hydrolysis of a variety of vegetable starches.

Hydrolysis is the chemical breakdown of a product with water.
The primary vegetable sources that create Maltodextrin are corn and wheat.
There are many products and applications for Maltodextrin in a range of industries.

The most common industry for this is the Food and Beverage trade.
Many products use it as a mild sweetener whilst improving the mouthfeel of many (usually low-fat) products.
The range includes crisps, jerkies, peanut butter, and many more while minimising the final product's fat content.

Maltodextrin is a highly processed polysaccharide (made of multiple sugar molecules) carbohydrate derived from plants, usually from corn, wheat, rice or potato starch.
This substance’s processing breaks it down into its simplest carbohydrate form, leaving behind a white powder with a high glycaemic index, and a common additive to processed foods and sports nutrition supplements.
Being a carbohydrate in its simplest form, maltodextrin contains 4 kcals per gram.

Unlike complex carbohydrates such as oats and potatoes, it contains no other nutritional value other than pure and simple carbohydrates.
For daily consumption, it is ill-advised to consume on a regular basis due to the nature of spiking blood sugar with no other nutritional value.

In sports nutrition, however, simple carbs are rocket fuel for the athlete, and of these, there are certainly some that trump others.
Maltodextrin's a little helper ingredient coming from corn, rice or potato starch that can help to keep skin mat (absorbent), to stabilise emulsions, and to keep the product together (binding).

Uses:
Maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch.
Maltodextrin is considered to be absorbent, and skin conditioning.
Maltodextrin can also be employed as an emulsion stabilizer and/or a film former.

Maltodextrin is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.
Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage.
Maltodextrin consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable.

Maltodextrin has fair solubility.
Maltodextrin functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor.
Maltodextrin is used in crackers, puddings, candies, and sugar-free ice cream.

Maltodextrins are plant-based ingredients used in food, obtained from cereals (maize and wheat) and potatoes.
They belong to the Carbohydrates family.
Maltodextrin is an oligosaccharide that is derived from starch.

Maltodextrin is commonly used as a food additive and in the production of candies and sodas.
Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.
Maltodextrin appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant.

Maltodextrin has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.
Maltodextrin may also be used as a tablet film former in aqueous film-coating processes.
Maltodextrin grades with a high DE value are particularly useful in chewable tablet formulations.

Maltodextrin may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups.
Therapeutically, maltodextrin is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared.
At body osmolarity, maltodextrin solutions provide a higher caloric density than sugars.

Maltodextrin is also widely used in confectionery and food products, as well as personal care applications.
Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.
Maltodextrin is also used as a substitute for lactose.

Maltodextrin is also used as a filler in sugar substitutes and other products.
Maltodextrin is commonly used as a thickener, filler, or bulking agent in a variety of processed foods, such as soups, sauces, desserts, and snacks.
Maltodextrin is also used in powdered drink mixes, sports drinks, and as a coating for certain food products.

Due to its rapid digestion and ability to provide a quick source of energy, maltodextrin is often included in sports drinks and energy gels for athletes.
Maltodextrin can be used as a carrier or filler in pharmaceutical tablets and capsules.
Maltodextrin is used in some industrial processes, including as a thickening agent in certain glues and adhesives.

Maltodextrin provides calories, as it is a source of carbohydrates.
However, Maltodextrin is lower in sweetness compared to sugars.
Maltodextrin is used as a horticultural insecticide both in the field and in greenhouses.

Maltodextrin has no biochemical action.
Maltodextrin is efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.
Maltodextrin powder is used as a stabiliser, sweetener and thickener in many packaged foods.

Maltodextrin is found in condiments like salad dressings, spice mixes, soups and sauces, baked goods, yoghurt, nutrition bars, sugar-free sweeteners (take a close look at your Stevia sweetener!) and meal replacement shakes.
According to research most people consume maltodextrin frequently without experiencing any adverse effects.
Maltodextrin is made from starchy foods such as rice, corn, potatoes or wheat.

Maltodextrin is not a complete food; manufacturers convert the starches in these foods into an odorless and almost tasteless powder: maltodextrin.
As a carbohydrate, maltodextrin has 4 calories per gram, according to the USDA.
Maltodextrin is a polysaccharide that is mainly used in food and beverages as a thickener, sweetener and/or stabilizer.

Maltodextrin is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of ≈3 to ≈17 glucose units per chain.
Maltodextrin is manufactured by partial hydrolysis of grain starches, generally corn or wheat.
Maltodextrin is a common food additive that is used to improve texture and flavour whilst extending a product's shelf life.

Maltodextrin is used in a variety of industries such as the food industry and pharmaceuticals.
Maltodextrin is a polysaccharide derived from starch.
Maltodextrin has a slightly sweet taste and is a water-soluble white powder that is made from corn, potato, wheat or rice.

When maltodextrin is mixed with fat, it changes to a powder.
Consequently, as maltodextrin is soluble in water, flavoured oils that have been changed to a powder changes back to an oil in the mouth.
Coming from a natural source, it ranges from nearly flavourless to fairly sweet without any odour.

In molecular gastronomy, Maltodextrin can be used both as a thickener and a stabiliser for sauces and dressings, for encapsulation and as a sweetener.
In many cases, Maltodextrin is also used as an aroma carrier due to its capacity to absorb oil.
Maltodextrin is a fun addition to a complex pastry dish as it adds a hidden flavour, in a different texture.

Maltodextrins are a good source of energy for humans (including babies and athletes) as they are easily digested in the small intestine and thus energy is quickly available for use by the body.
They can also help balance intestinal osmolarity, which may be altered by intestinal disorders in infants.
As osmolarity is connected to hydration, maltodextrins help maximise hydration in infants and athletes.

Moreover, maltodextrins are well suited for infant nutrition as their solubility ensures a lump-free formula for bottle-feeding and gives infant food milk a perfect consistency.
Maltodextrin is a food additive used in the production of candy, soft drinks, and beer.
Maltodextrin is easily digestible and is slightly sweet.

Maltodextrin is commonly produced from corn or wheat.
Maltodextrin may laso be used as a filler in sugar substitutes such as sucralose or aspartame.
Maltodextrin can be used as a binding additive for 3D printing manufacturing.

Maltodextrin can be used as a forming agent in the preparation of soya bean sprout extract.
Maltodextrin is used as a thickening agent in a variety of food products, including soups, sauces, gravies, and salad dressings.
Maltodextrin serves as a bulking agent in powdered drink mixes, instant coffee, and other powdered beverages.

Maltodextrin improves the mouthfeel and texture of certain food products, such as dairy alternatives, frozen desserts, and whipped toppings.
Maltodextrin is used as a carrier or diluent for artificial sweeteners and flavors in low-calorie or sugar-free products.
Maltodextrin is a common ingredient in sports drinks, energy gels, and nutritional supplements.

Maltodextrin provides a quick source of easily digestible carbohydrates, helping to replenish glycogen stores during or after physical activity.
In the pharmaceutical industry, maltodextrin is used as an excipient in tablet formulations.
Maltodextrin serves as a binder, filler, or disintegrant in the production of tablets and capsules.

Maltodextrin is used in the production of candies, especially chewy and gummy candies, to control texture and prevent sticking.
Some infant formulas include maltodextrin as a source of carbohydrates.
Maltodextrin is neutral taste and easy digestibility make it suitable for use in baby food products.

Maltodextrin may be used in baked goods to improve texture, moisture retention, and shelf life.
Maltodextrin is used in the production of instant noodles, soups, and other convenience foods to enhance solubility and prevent clumping.
Maltodextrin is used in flavor encapsulation, where it helps protect and stabilize flavors, preventing their degradation during storage.

Maltodextrin can be found in cosmetic and personal care products, such as skin creams and lotions, where it may function as a thickening agent or stabilizer.
Maltodextrin is used in certain industrial applications, including adhesives and glues, as a thickening and stabilizing agent.
In the agricultural sector, maltodextrin may be used as a component in animal feed formulations.

Maltodextrin is sometimes used as a carbon source in microbial fermentation processes for the production of various compounds in biotechnology.
Maltodextrin is used in textile processing as a thickening agent for printing pastes.
Maltodextrin can be found in non-food products like certain medications, oral care products, and other items where its properties are beneficial.

Maltodextrin is used in the dairy industry to enhance the texture and mouthfeel of products such as yogurt, ice cream, and dairy-based beverages.
Maltodextrin is a common ingredient in nutritional supplements, including protein powders and meal replacement shakes, to improve the overall texture and mixability.
Maltodextrin may be included in the formulation of pet foods to enhance palatability and texture.

Maltodextrin is used in the production of medical nutrition products, including enteral nutrition formulas, where it can contribute to the carbohydrate content.
Maltodextrin is sometimes used as a drying agent in certain applications, such as in the production of instant coffee and soup powders.
Maltodextrin is often used in vegetarian and vegan food products as a versatile ingredient for texture enhancement and formulation.

Maltodextrin is sometimes used by home brewers to add body and mouthfeel to beer without significantly affecting the flavor.
In personal hygiene products, maltodextrin may be used as a component in formulations such as toothpaste or mouthwash for its thickening properties.
Maltodextrin is utilized as a stabilizer in microencapsulation processes, protecting sensitive compounds like vitamins or flavors.

Maltodextrin may be included in fruit preparations and jams to enhance texture, stability, and mouthfeel.
Maltodextrin is found in some dietary supplements, including vitamin and mineral supplements, as a carrier for active ingredients.
Maltodextrin is used in various prepared and convenience foods, including instant soups, sauces, and ready-to-eat meals, to improve overall product characteristics.

In the production of gelatin-free gummies, maltodextrin may be used as a gelling agent to achieve the desired texture.
Maltodextrin is employed in the pharmaceutical industry as a carrier for flavors in chewable tablets or orally disintegrating tablets.

Maltodextrin may find use in agriculture as a component of formulations, such as in certain crop protection products.
In specialized medical nutrition products, maltodextrin can contribute to the carbohydrate content in formulations designed for specific dietary needs.

Safety Profile:
Maltodextrin is a readily digestible carbohydrate with a nutritional value of approximately 17 kJ/g (4 kcal/g).
In the USA, it is generally recognized as safe (GRAS) as a direct human food ingredient at levels consistent with current good manufacturing practices.
As an excipient, maltodextrin is generally regarded as a nonirritant and nontoxic material.

Storage:
Maltodextrin is stable for at least 1 year when stored at a cool temperature (<30°C) and less than 50% relative humidity.
Maltodextrin solutions may require the addition of an antimicrobial preservative.
Maltodextrin should be stored in a well-closed container in a cool, dry place.

Maltodextrin are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch.
Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water.
Powders or granules are freely soluble or readily dispersible in water.

CAS: 9050-36-6
MF: C12H22O11
MW: 342.29648
EINECS: 232-940-4

A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations.
Maltodextrin can also be used to replace fats in extruded high fiber cereals and snacks.
Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts.
As fat replacers, maltodextrin furnish only four calories per gram, while fats furnish nine calories per gram.
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate.
Maltodextrin can be produced by acid hydrolysis of the starch.
The powdered material formed after purification and spray drying can be used in a variety of food and beverage products.

Maltodextrin can be used as a good source of energy in food products with a value of 16 kJ/g.
Maltodextrin is a polysaccharide produced from starch by partial enzymatic hydrolysis of starch.
Starch (amylum) is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds and is present in a large quantities in corn, potatoes, wheat etc Maltodextrin has a dextrose equivalence less than 20 which indicates that it has long carbohydrate chains along with 2-3% glucose and 5-7% maltose and is available in white hygroscopic spray-dried powder which is slightly sweet almost flavourless.
Maltodextrin is soluble and readily dispersible in water and slightly soluble to almost insoluble in alcohol.

The body digests Maltodextrin as a simple carbohydrate and thus can be easily converted to instant energy.
Due to this quality Maltodextrin is used in sports drinks and quick energy satchels for endurance athletes.
Use of Maltodextrin is also dependant on the grade that is the DE value for instance MD with low DE value are stickier and thus is used in gelatinous products like syrups and jams whereas high DE value MD freeze better and is used as a bulking agent in ice creams.
Maltodextrin is a type of carbohydrate, but it undergoes intense processing.
Maltodextrin comes in the form of a white powder from rice, corn, wheat, or potato starch.
Its makers first cook Maltodextrin, then add acids or enzymes to break it down some more.
The final product is a water-soluble white powder with a neutral taste.

Maltodextrin is an oligosaccharide that is used as a food ingredient.
Maltodextrin is produced from grain starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerization).
Maltodextrin can be found as an ingredient in a variety of processed foods.
Maltodextrin may be something not all of us have heard of, but it’s something most of us will have consumed without even knowing it.
Maltodextrin’s found in most processed and packaged food and, in terms of what it is, it’s a white, powdery, almost flavourless starch that’s most commonly made from rice, corn, potatoes or wheat.

And as for what this powdery starch does, Maltodextrin’s an additive that’s used to preserve the flavour of processed food.
A fast-digesting carbohydrate, Maltodextrin’s also used to thicken up food, mimic fat content, and make products last longer.
Maltodextrin is made by taking starches from processed and packaged food and breaking them down via a process known as hydrolysis.
This process involves using chemical reactions with water, additional enzymes and acids.
Maltodextrin is an oligosaccharide derived from starch that is used as a food additive and as a carbohydrate supplement.
As a supplement, maltodextrin is used to provide and sustain energy levels during endurance-oriented workouts o sports, and to help build muscle mass and support weight gain.

Maltodextrin Chemical Properties
Melting point :240 °C (dec.) (lit.)
Storage temp.: room temp
Solubility: H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
Form: powder
Color: yellow
Odor: at 100.00?%. odorless
InChI: InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3
InChIKey: GUBGYTABKSRVRQ-CKGNGCRFNA-N
LogP: -4.673 (est)
CAS DataBase Reference: 9050-36-6
EPA Substance Registry System: Maltodextrin (9050-36-6)

White powder or solution from partial hydrolysis of wheat or corn starch.
Maltodextrin occurs as a nonsweet, odorless, white powder or granules.
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases.
The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.

Structure
Maltodextrin consists of D-glucose units connected in chains of variable length.
The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).
Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20.
The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower the heat resistance.
Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Uses
Maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch.
Maltodextrin is considered to be absorbent, and skin conditioning.
Maltodextrin can also be employed as an emulsion stabilizer and/or a film former.
Maltodextrin is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.
Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage.

Maltodextrin consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable.
Maltodextrin has fair solubility.
Maltodextrin functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor.
Maltodextrin is used in crackers, puddings, candies, and sugar-free ice cream.
Maltodextrin is an oligosaccharide that is derived from starch.
Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

Food uses
Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.
Maltodextrin is also used as a substitute for lactose.
Maltodextrin is also used as a filler in sugar substitutes and other products.
Maltodextrin is easily digestible and can provide a quick source of energy for the body.
Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.

Maltodextrin can be taken as a dietary supplement in powder form, gel packets, energy drinks or oral rinse.
Maltodextrin has a high glycemic index, ranging from 85 to 119, higher than table sugar.
As such, maltodextrin can cause a rapid increase in blood sugar levels when consumed in large quantities, especially for individuals with diabetes or insulin resistance.
As maltodextrin is quickly digested and absorbed, excessive consumption may contribute to weight gain if not balanced with an appropriate lifestyle or diet.

Other uses
Maltodextrin is used as a horticultural insecticide both in the field and in greenhouses.
Maltodextrin has no biochemical action.
Maltodextrin's efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.

Pharmaceutical Applications
Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.
Maltodextrin appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant.
Maltodextrin has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.
Maltodextrin may also be used as a tablet film former in aqueous film-coating processes.
Maltodextrin grades with a high DE value are particularly useful in chewable tablet formulations.

Maltodextrin may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups.
Therapeutically, maltodextrin is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared.
At body osmolarity, maltodextrin solutions provide a higher caloric density than sugars.
Maltodextrin is also widely used in confectionery and food products, as well as personal care applications.

Production Methods
Maltodextrin is prepared by heating and treating starch with acid and/or enzymes in the presence of water.
This process partially hydrolyzes the starch, to produce a solution of glucose polymers of varying chain length.
This solution is then filtered, concentrated, and dried to obtain maltodextrin.

Production
Maltodextrin can be enzymatically derived from any starch.
In the US, this starch is usually corn (maize); in Europe, it is common to use wheat.
In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.
In the United States, however, Maltodextrin is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.

Synonyms
alpha-Maltose
maltose
Thyodene
9005-84-9
4482-75-1
Glcalpha1-4Glca
Glcalpha1-4Glcalpha
alpha-D-Glucopyranose, 4-o-alpha-D-glucopyranosyl-
maltodextrin
15SUG9AD26
(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
Amylodextrin
Maltose solution, 20% in H2O
4-O-alpha-D-glucopyranosyl-alpha-D-glucopyranose
alpha-D-Glcp-(1->4)-alpha-D-Glcp
D-(+)-Maltose
alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranose
MFCD00082026
4-O-alpha-D-Glucopyranosyl-D-glucose
Maltose, alpha-
(2S,3R,4R,5S,6R)-6-(Hydroxymethyl)-5-(((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2,3,4-triol
Maltose alpha-anomer
Maltose, .alpha.-
69-79-4
UNII-15SUG9AD26
Amylodextrins
Starkelosung
1anf
1urg
9050-36-6
Glca1-4Glca
EINECS 232-686-4
IODINE INDICATOR
1n3w
1r6z
2d2v
.ALPHA.-MALTOSE
SCHEMBL346806
MALTOSE .ALPHA.-ANOMER
.alpha.-D-Glucopyranose, 4-O-.alpha.-D-glucopyranosyl-
BDBM23407
CHEBI:18167
HY-N2024B
DTXSID20196313
GUBGYTABKSRVRQ-ASMJPISFSA-N
HY-N2024
MFCD00132834
AKOS015896501
CS-W019624
CS-0226092
C00897
Q26914016
(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol

DESCRIPTION:
Maltodextrin Powder, E1400 is a very common food additive that can be found almost everywhere in our diets, such as in ice cream, energy drink and candies.

Maltodextrin Powder, E1400 is easy to digest and tastes either neutral or slightly sweet, and primarily used as a bulking agent and carrier in food.

CAS No:, 9050-36-6

SYNONYMS OF MALTODEXTRIN POWDER, E1400:
Maltodextrin;Maltodextrin 24DE;Maltodextrin I;Dextrin,malto;Mor-rex 1918;Maltrin M 100;Lodex 10;Stadex 27;Frodex 10;Mor-rex 1910;Star Dri 10;Soludex 15;Maltrin;Glucidex 2B;Star Dri 20;Maltrin M 040;Lodex 5;Star Dri 1;Star Dri 5;Star Dri 15;Instant N-Oil II;Pinedex GSP;Maltrin M 180;Maltrin M 250;Maltrin 250;Glucidex 19FD;N-Lite L;Paselli SA 6;Paselli SA 2;Maltrin M 500;Maltrin M 510;Malta-Gran 10;Malta-Gran TG;Rice*Trin 3DE;Foodtex;Rice*Trin 10DE;Polycose;Snowflake 1910;Maltrin 100;Dry Sweet;Maltodextrin 19;Maltrin 040;Cerestar PUR 01915;Cerestar C*PUR 01915;Maltrin 150;Glucidex 12;Glucidex 19;Maldex 30;Maldex 20;Maldex 15;Glucidex 21;Glucidex 17;Maldex 150;Glucidex 6;Lycadex 100;Lycadex 200;Maltiva;C-Pur 01915;M 01960;Star Dri 100;DE 2;Polycal;Sandec 180;MD 6;M 040;Glucidex 2;Star Dri 1005;Maltrin M 700;Pinedex 2;C*deLight F 01970;MD 01318;C*deLight MD 01970;C*De Light 01970;Frodex 20;Fibersol 2(E);Maltrin 365;Maltrin 255;Maltrin M 520;Maltrin QD-M 600;Maltrin QD-M 550;Maltrin M 150;Amidex DE 10;Instant Stellar;Paselli MD 20;MD 20;Glucidex 39;Glucidex IT 19;TK 16;Pinedex 4;TK 16 (carbohydrate);K 8;C Pharm 01980;Lycatab;C-Sperse MD 01314;C-Pur 01910;Glucidex IT 12;Glucidex IT 6;C-Pur 01921;Instant Oil II;Actistar 11700;Glister;Glucidex IT 8;Maltex;C*Dry MD 01915;Glucidex 47;Glucidex D 12;C*Drylight 01970;Glucidex IT 38;Maltotab;TK 75;Maldex 180;Roclys C 1967S;Nipodex 42;39283-25-5;52769-80-9;54077-26-8;61008-41-1;87090-11-7;89750-26-5;104859-39-4;104859-43-0;104859-45-2;104859-47-4;104859-49-6;104859-62-3;104859-75-8;126776-44-1;126776-45-2;127120-90-5;127961-35-7;138068-30-1;142583-82-2;187983-07-9;216252-89-0;220857-34-1;287179-53-7;1202746-12-0;1859060-98-2







Maltodextrin Powder, E1400, CAS# 9050-36-6, is a polysaccharide manufactured through chemical synthesis of starch, available as White or light yellow powder.
Maltodextrin Powder, E1400 is widely used as sweeteners.
Maltodextrin Powder, E1400 has the characteristics of low sweetness, no smell, easy digestion, low heat, good solubility, little fermentation property, good filling effect, good moisture absorption, strong thickening, good carrier, good stability and difficult to deteriorate.

Maltodextrin Powder, E1400 is used to increase the viscosity, enhance the product dispersion and solubility of maltodextrin has a good emulsifying effect and thickening effect.
Maltodextrin Powder, E1400 is widely accepted as safe food additive in many countries

Maltodextrin Powder, E1400 are a polymer of dextrose, prepared by partial degradation of starch which is roasted with hydrochloric acid.

Maltodextrin Powder, E1400 is a shortchain starch sugar, gelatin hybrid base, (dextrin) used as a food additive.
Maltodextrin Powder, E1400 is produced also by enzymatic hydrolysis from gelatinated starch and is usually found as a creamy-white hygroscopic spray dried powder.

Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or have hardly any flavour at all.


AVAILABLE GRADE OF MALTODEXTRIN POWDER, E1400:
Food Grade: Maltodextrin Powder, E1400 is widely used as sweetener and texture stabilizer in food and beverage industries. Foodchem's food grade Maltodextrin is available as light yellow powder(DE Value:10-12/10-15/15-20/20-25 ).

Quality Control:
At Foodchem International Corporation, we apply strict quality control process to all our products.
All Maltodextrin Powder, E1400 we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.


APPLICATIONS OF MALTODEXTRIN POWDER, E1400:
Maltodextrin is used in high quality food products such as:

- dietetic and baby foods
- spray-drying carrier
- soup and sauce mixes
- mayonnaise and dressings
- extruded snacks
- coffee mates
- frozen foods
- spices and seasonings (chicken powder)


Maltodextrin Powder, E1400 in Food Production:
Maltodextrin Powder, E1400 is widely used as nutritional supplement, emusifier and texture stabilizer in food production.

As nutritional supplement: in milk powder infant food to improve nutrition value.
As emulsifier: in cereals and canned food to make the food smooth.

As texture stabilizer: in biscuits, confectioneries and sausages to improve texture.

Maltodextrin Powder, E1400 in Beverage:
Maltodextrin Powder, E1400 is widely used as thickener and emulsifier in beverage.
As emusifier: in icecream and solid beverage to make the product smooth.

As thickener: in juice and Yoghurt to improve viscosity.

Maltodextrin Powder, E1400 in Pharmaceutical:
Maltodextrin Powder, E1400 is widely used as adjuvant in Pharmaceutical.
As adjuvant: in manufacturing of pills.

Maltodextrin in Cosmetics:
Maltodextrin Powder, E1400 is widely used as emusifier in Cosmetics.
As emulsifier: in toothpaste to improve texture.
Maltodextrin Powder, E1400 in Agriculture/Animal Feed
Not enough is known about application of Maltodextrin in Agriculture/Animal Feed.

Maltodextrin in Other Industries:
Maltodextrin Powder, E1400 is widely used as adhesive in various other industries.
As adhesive: in papermaking to improve appearance.
As emusifier: in concrete.


Maltodextrin powder, E1400, Cas no.9050-36-6, manufacturing process from corn, rice, potato starch, or wheat.
Maltodextrin powder, E1400 is a short chain of linked glucose (dextrose) molecules.

Function and uses:
Maltodextrin powder, E1400 is generally used as a thickener or filler to in instant pudding and gelatins, sauces, and salad dressings, also used as a preservative or combined with artificial sweeteners to sweeten canned fruits, desserts, and powdered drinks.
Maltodextrin powder, E1400 are used as a thickener, vegetable gum, foam stabiliser in beer, artificial sweetener base from tapioca or corn and even GMO soya.
No known adverse effects, but not fully evaluated for safety.

They also impart a crispness enhancer for food processing, in food batters, coatings, and glazes
Foods are made more digestible to babies, but the chemicals, some soy based, to create may be harmful.

Industry Applications:

Foods, |, Confectionary, Peanut Butter, Jams, Snacks, Jerkies
Beverages, |, Alcoholic Beverages, Carbonated Drinks, Instant Drinks
Pharmaceutical, |, Baby Formula, Sugar Replacers
Sports Nutrition, |, Athetic Powders, Pre/Post Workout Mixes, Energy Drinks, Energy Gels




CHEMICAL AND PHYSICAL PROPERTIES OF MALTODEXTRIN POWDER, E1400:

Appearance, White powder of with little yellow
Moisture%, ≤6.0
PH(in 50% water solution), 4.5-6.5
Iodine reaction, No blue reaction
De-equivelent,%, 15-20
Sulphated Ash%, ≤0.6
Total Solid (Solubility)%, ≥99.5
Pathogenic Bacterium, not exist
E-Coliforms, unit/100g, ≤30
Salmonella, not exist
Yeast, unit/g, ≤150
Mould, unit/g, ≤150
Arsenic,mg/kg, ≤0.5
Lead, mg/kg, ≤0.5
Total plate count,cfu/g, ≤3000
Cadmium,mg/kg, ≤0.1
Mercury,mg/kg, ≤0.1
E No:E1400
CAS No:9050-36-6
Einecs No:232-940-4
HS Code:1702300000
Routine Packing:25kg
Place of origin:China
QC:Haccp, Kosher, Hala,ISO
Payment terms:T/T or L/C
Port of dispapch:Shanghai,Qingdao
Applications:(1). Confection
(2). Beverages
(3). In fast foods
(4). In tinned foods
(5). In chemical and pharmaceutical industries
Molecular Weight：
180.15600
Exact Mass：
180.06300
HScode：
3505100000
PSA：
118.22000
XLogP3：
-3.3788
Appearance：
Yellow powder
Density：
1.581g/cm3
Melting Point：
240ºC (dec.)
Boiling Point：
527.1ºC at 760mmHg
Flash Point：
286.7ºC
Refractive Index：
1.573
Water Solubility：
H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
Storage Conditions：
Maltodextrin is stable for at least 1 year when stored at a cool temperature (<30°C) and less than 50% relative humidity. Maltodextrin solutions may require the addition of an antimicrobial preservative.
Maltodextrin should be stored in a well-closed container in a cool, dry place.


SAFETY INFORMATION ABOUT MALTODEXTRIN POWDER, E1400:
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:

If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.

In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.

If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.

Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas

Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.

Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.

Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.

Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.

Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials

Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.

Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).

Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.

Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.

Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.

If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.

Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product

Maltodextrine is an oligosaccharide that is used as a food ingredient.
Maltodextrine is produced from grain starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrine is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerization).

CAS: 9050-36-6
MF: C12H22O11
MW: 342.29648
EINECS: 232-940-4

Synonyms
DEXTRIN ON SEPHAROSE;DEXTRIN TYPE I;DEXTRIN TYPE II;DEXTRIN TYPE III;DEXTRIN TYPE IV;DEXTRIN (WHITE);DEXTRIN 10;DEXTRIN 15;alpha-Maltose;maltose;Thyodene;4482-75-1;9005-84-9;Glcalpha1-4Glca;Glcalpha1-4Glcalpha;alpha-D-Glucopyranose, 4-o-alpha-D-glucopyranosyl-;maltodextrin;15SUG9AD26;(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol;Amylodextrin;Maltose solution, 20% in H2O;4-O-alpha-D-glucopyranosyl-alpha-D-glucopyranose;alpha-D-Glcp-(1->4)-alpha-D-Glcp;D-(+)-Maltose;alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranose;MFCD00082026;4-O-alpha-D-Glucopyranosyl-D-glucose;Maltose, alpha-;(2S,3R,4R,5S,6R)-6-(Hydroxymethyl)-5-(((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2,3,4-triol;Maltose alpha-anomer;Maltose, .alpha.-;69-79-4;UNII-15SUG9AD26;Amylodextrins;Starkelosung;1anf;1urg;9050-36-6;Glca1-4Glca;EINECS 232-686-4;IODINE INDICATOR;1n3w;1r6z;2d2v;.ALPHA.-MALTOSE;SCHEMBL346806;MALTOSE .ALPHA.-ANOMER;.alpha.-D-Glucopyranose, 4-O-.alpha.-D-glucopyranosyl-;BDBM23407;CHEBI:18167;HY-N2024B;DTXSID20196313;GUBGYTABKSRVRQ-ASMJPISFSA-N;HY-N2024;MFCD00132834;AKOS015896501;CS-W019624;CS-0226092;C00897;Q26914016;(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol

Maltodextrine can be found as an ingredient in a variety of processed foods.
Maltodextrines are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch.
Maltodextrine occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water.
Powders or granules are freely soluble or readily dispersible in water.
A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations.
Maltodextrine can also be used to replace fats in extruded high fiber cereals and snacks.
Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts.

As fat replacers, Maltodextrine furnish only four calories per gram, while fats furnish nine calories per gram.
Maltodextrine is a saccharide polymer that can be classified as a carbohydrate.
Maltodextrine can be produced by acid hydrolysis of the starch.
The powdered material formed after purification and spray drying can be used in a variety of food and beverage products.
Maltodextrine can be used as a good source of energy in food products with a value of 16 kJ/g.

Maltodextrine is a polysaccharide produced from starch by partial enzymatic hydrolysis of starch. Starch (amylum) is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds and is present in a large quantities in corn, potatoes, wheat etc Maltodextrine has a dextrose equivalence less than 20 which indicates that it has long carbohydrate chains along with 2-3% glucose and 5-7% maltose and is available in white hygroscopic spray-dried powder which is slightly sweet almost flavourless.
Maltodextrine is soluble and readily dispersible in water and slightly soluble to almost insoluble in alcohol.
The body digests Maltodextrine as a simple carbohydrate and thus can be easily converted to instant energy.
Due to this quality Maltodextrine is used in sports drinks and quick energy satchels for endurance athletes.
Use of Maltodextrine is also dependant on the grade that is the DE value for instance MD with low DE value are stickier and thus is used in gelatinous products like syrups and jams whereas high DE value MD freeze better and is used as a bulking agent in ice creams.

Maltodextrine is a highly processed type of carbohydrate.
Maltodextrine is mostly present in the packaged food extracted from natural sources, such as corn, rice, potato, wheat, and some other plants.
Starches from these foods undergo a complex chemical process that involves cooking the starch at a very high temperature and mixing it with chemicals until they're broken down into a neutral-tasting powder.
Maltodextrine is artificially produced and can be found in several different foods, such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight-training supplements, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, and snack foods.
Maltodextrine is used to improve the consistency, texture, and taste of the food item.
Basically, maltodextrines are a group of carbohydrate entities (sugars) resulting from the more or less partial hydrolysis of starch.

According to the United States Food and Drug Administration (US FDA), maltodextrine is listed as a GRAS (generally recognized as safe) food additive; however, one may still need to be careful.
If excessive amounts are consumed, Maltodextrine can cause health conditions.
Maltodextrine is extremely bad for metabolism because it lacks nutritional value and may also spike your blood sugars.

Maltodextrine Chemical Properties
Melting point: 240 °C (dec.) (lit.)
Storage temp.: room temp
Solubility H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
Form: powder
Color: yellow
Odor: at 100.00?%. odorless
InChI: InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3
InChIKey: GUBGYTABKSRVRQ-CKGNGCRFNA-N
LogP: -4.673 (est)
CAS DataBase Reference: 9050-36-6
EPA Substance Registry System: Maltodextrine (9050-36-6)

Maltodextrine occurs as a nonsweet, odorless, white powder or granules.
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases.
The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.
White powder or solution from partial hydrolysis of wheat or corn starch.

Structure
Maltodextrine consists of D-glucose units connected in chains of variable length.
The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).
Maltodextrine is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Maltodextrines are classified by DE (dextrose equivalent) and have a DE between 3 and 20.
The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower the heat resistance.
Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Uses
Maltodextrine is a polysaccharide obtained most often from corn, potato, or rice starch.
Maltodextrine is considered to be absorbent, and skin conditioning.
Maltodextrine can also be employed as an emulsion stabilizer and/or a film former.
Maltodextrine is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.
Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage.

Maltodextrine consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable.
Maltodextrine has fair solubility.
Maltodextrine functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor.
Maltodextrine is used in crackers, puddings, candies, and sugar-free ice cream.
Maltodextrine is an oligosaccharide that is derived from starch.
Maltodextrine is commonly used as a food additive and in the production of candies and sodas.

Pharmaceutical Applications
Maltodextrine is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.
Maltodextrine appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant.
Maltodextrine has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.
Maltodextrine may also be used as a tablet film former in aqueous film-coating processes.

Maltodextrine grades with a high DE value are particularly useful in chewable tablet formulations.
Maltodextrine may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups.
Therapeutically, maltodextrine is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared.
At body osmolarity, maltodextrine solutions provide a higher caloric density than sugars.
Maltodextrine is also widely used in confectionery and food products, as well as personal care applications.

Food uses
Maltodextrine is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.
Maltodextrine is also used as a substitute for lactose.
Maltodextrine is also used as a filler in sugar substitutes and other products.

Maltodextrine is easily digestible and can provide a quick source of energy for the body.
Due to Maltodextrine's rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.
Maltodextrine can be taken as a dietary supplement in powder form, gel packets, energy drinks or oral rinse.
Maltodextrine has a high glycemic index, ranging from 85 to 119, higher than table sugar.
As such, maltodextrine can cause a rapid increase in blood sugar levels when consumed in large quantities, especially for individuals with diabetes or insulin resistance.
As maltodextrine is quickly digested and absorbed, excessive consumption may contribute to weight gain if not balanced with an appropriate lifestyle or diet.

Other uses
Maltodextrine is used as a horticultural insecticide both in the field and in greenhouses.
Maltodextrine has no biochemical action.
Maltodextrine's efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.

Production Methods
Maltodextrine is prepared by heating and treating starch with acid and/or enzymes in the presence of water.
This process partially hydrolyzes the starch, to produce a solution of glucose polymers of varying chain length.
This solution is then filtered, concentrated, and dried to obtain maltodextrine.

Production
Maltodextrine can be enzymatically derived from any starch.
In the US, this starch is usually corn (maize); in Europe, it is common to use wheat.
In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.
In the United States, however, Maltodextrine is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.

MALTODEXTRIN, N° CAS : 9050-36-6 - Maltodextrine, Origine(s) : Végétale. Autres langues : Maltodestrina, Maltodextrina. Nom INCI : MALTODEXTRIN. N° EINECS/ELINCS : 232-940-4. La maltodextrine est un sucre obtenu par l'hydrolyse de l'amidon de maïs, de l'amidon de riz ou de fécule de pomme de terre. Elle le plus souvent utilisée en alimentaire, pour apporter des suppléments en glucide aux aliments. On en trouve dans les boissons énergisantes dédiées les athlètes. En cosmétique, elle est utilisée comme stabilisateur de formule ou encore comme agent filmogène. Ses fonctions (INCI) Agent Absorbant : Absorbe l'eau (ou l'huile) sous forme dissoute ou en fines particules Agent fixant : Permet la cohésion de différents ingrédients cosmétiques Stabilisateur d'émulsion : Favorise le processus d'émulsification et améliore la stabilité et la durée de conservation de l'émulsion Agent filmogène : Produit un film continu sur la peau, les cheveux ou les ongles Conditionneur capillaire : Laisse les cheveux faciles à coiffer, souples, doux et brillants et / ou confèrent volume, légèreté et brillance Agent d'entretien de la peau : Maintient la peau en bon état

MANDELIC ACID = 2-HYDROXY-2-PHENYLACETIC ACID = PHENYLGLYCOLIC ACID


CAS Number: 90-64-2
EC Number: 202-007-6
MDL Number: MFCD00064250
Chemical formula: C8H8O3


Mandelic acid is chiral.
Mandelic acid is an alpha hydroxy acid (AHA) derived from bitter almonds.
Mandelic acid is even aptly named after the German word for almond: mandel, board-certified dermatologist Adeline Kikam, DO, tells Allure.
Among its fellow AHAs, like glycolic and lactic acids, mandelic acid has one of the largest particle sizes, allowing it to absorb into skin more "slowly, uniformly, and superficially,".


Mandelic acid also stays on the surface of skin longer.
Mandelic acid is also one of the best acid selections for those with darker complexions because Mandelic acid isn't melanotoxic.
In other words, Mandelic acid doesn't kill melanocytes and won't exacerbate discoloration.
Instead, Mandelic acid will decrease the appearance of dark spots due to acne, sun exposure, or otherwise in all the right ways


Mandelic acid peels are considered well-tolerated in patients of color with less risk of hyperpigmentation, photosensitivity, and scarring compared to other AHAs, like glycolic acid.
Despite Mandelic acid's larger particle size, mandelic acid also delves deeper into skin than other AHAs because it's oil-soluble.
Mandelic acid is an aromatic alpha hydroxy acid with the molecular formula C6H5CH(OH)CO2H.


Mandelic acid is a white crystalline solid that is soluble in water and polar organic solvents.
Mandelic acid is one of beneficial ingredients.
While there's not a lot of research on this alpha hydroxy acid (AHA), Mandelic acid is thought to be gentle on the skin and may help with acne, skin texture, hyperpigmentation, and the effects of aging.


Mandelic acid is derived from bitter almonds.
Mandelic acid is an AHA that's been mostly studied for use with acne.
Other types of AHAs found in skin care lines include glycolic acid and citric acid.


Mandelic acid is a 2-hydroxy monocarboxylic acid that is acetic acid in which two of the methyl hydrogens are substituted by phenyl and hydroxyl groups.
Mandelic acid has a role as an antibacterial agent and a human xenobiotic metabolite.
Mandelic acid is a 2-hydroxy monocarboxylic acid and a member of benzenes.


Mandelic acid is functionally related to an acetic acid.
Mandelic acid is a conjugate acid of a mandelate.
Mandelic acid is an approved aromatic, alpha hydroxy acid.


Mandelic acid is an aromatic AHA with the molecular formula C8H8O3.
Mandelic acid is a white crystalline solid that is soluble in water and most common organic solvents.
Mandelic acid can be combined with SA for the treatment of acne vulgaris.


Naturally derived from bitter almonds, Mandelic Acid is a gentler alpha hydroxy acid (AHA) that targets acne, age spots, discoloration and wrinkles without the typical irritation that can trigger post-inflammatory hyperpigmentation especially in darker skin tones.
Mandelic acid undergoes resolution to form (+)- and (-)-enantiomers that are widely used as chiral resolving agents in enantioseparation of various other racemates via salt formation.


Mandelic acid is also known as amygdalic acid
An alpha hydroxy acid (AHA) that can exfoliate skin.
Generally more tolerable for those with sensitive skin.
Must be in opaque packaging to maintain Mandelic acid's effectiveness.


Mandelic acid is a type of alpha hydroxy acid (AHA).
There’s some research showing mandelic acid is an effective exfoliant, although it’s not as effective as glycolic acid due to its larger size (it’s twice as big as glycolic acid) and slower penetration into skin.
These traits can also make mandelic acid more tolerable for those with sensitive skin.
Unlike glycolic acid, mandelic acid is light-sensitive and must be packaged in an opaque container to remain effective.


Mandelic acid may be synthetic or derived from almonds.
Like other AHAs, mandelic acid is most effective in leave-on products that are within a 3-4 pH range.
Mandelic acid and salicylic acid worked well together in a higher-strength peel for use on darker skin tones struggling with discolorations, including post-acne marks.
Mandelic acid can increase sebum (oil) production, which isn’t great for oily skin but would be a benefit for dry skin.


Mandelic acid is a superficial chemical peel that typically has comparatively fewer side effects and less downtime than other chemical peels and can be both safe and effective for several skin conditions.
Mandelic acid is an alpha hydroxy acid (AHA) derived from bitter almonds, but is more gentle than some of the other AHAs like glycolic acid and lactic acid.


AHAs work by exfoliating the layers of dead skin away by breaking the bonds between cells to reveal brighter, clearer skin as well as help to clear pores and create a more even tone.
Mandelic acid has a unique chemical structure, which results in a more uniform penetration through lipid-rich areas of the skin.
The desired effects of mandelic acid tend to be subtler than those of glycolic acid chemical peels.


Mandelic acid chemical peels are easier to recover from — and their side effects tend to be less pronounced — than their glycolic acid counterparts.
Additionally, mandelic acid chemical peels are just as useful for treating acne as salicylic acid chemical peels while being much less likely to cause side effects.
A salicylic-mandelic acid-based peel showed significant improvements in acne lesions.


Along with other acid-based chemical peels, mandelic acid chemical peels do not penetrate very deeply into the skin to achieve their effects.
Chemical peels of this variety are known as superficial peels.
Mandelic acid has a larger molecular structure than other acids, such as glycolic and salicylic, so it does not penetrate as deeply.
Mandelic acid is not some new, top-secret ingredient we've never heard before.


Mandelic acid is another form of an ingredient we've come to know and love for our skin.
Mandelic acid is an alpha hydroxy acid (AHA).
AHAs are good for the skin, as they work to loosen connections between impacted surface skin cells (called desmosomes) to allow the cells to shed naturally leading to a fresher, brighter complexion.
Mandelic acid is an alpha hydroxy acid derived from almonds.


All AHAs function to exfoliate the skin (and increase sun sensitivity, so sunscreen is a key part of using any AHA regimen).
Mandelic acid is usually found in combination with other products, and functions to improve skin texture via exfoliation.
Mandelic acid's molecular structure is what makes it so unique.
Larger in molecular weight compared to glycolic acid (another type of AHA) so Mandelic acid may be gentler on skin as it penetrates more slowly.


Mandelic acid belongs to a group of alpha hydroxyl acids (AHA). It has exfoliating, antibacterial and anti-aging effects.
Works to accelerate cell turnover for a youthful complexion.
Mandelic acid has a higher molecular mass in comparison to glycolic acid, Mandelic acid has considerably milder effect and is safe.


Mandelic acid does not make the skin sensitive to sun.
Mandelic is an aromatic alpha hydroxy acid (AHA).
Although originally derived from amygdalin, an extract from almonds, most mandelic acid today is synthetically produced.


Because of Mandelic acid's larger molecular structure relative to other AHAs like glycolic acid, mandelic acid is known to have slower penetration into the skin, which in part moderates its irritation potential to the skin.
By implication, the speed of action from a mandelic acid application may be slower or more gradual than some other AHA acids, and its use may be more appropriate for sensitive skin applications.


Mandelic acid is naturally derived from bitter almonds, and it works by gently exfoliating the skin.
Mandelic acid loosens the bonds that hold dead cells on the surface of the skin allowing, them to shed more effectively.
What sets mandelic acid apart from its AHA cousins is the size of its molecules.
Mandelic acid's molecules are larger than any of the other alpha hydroxy acids used in skincare.


Mandelic acid's molecules are twice the size compared to glycolic acid.
Mandelic acid's larger molecules penetrate the skin much more slowly than smaller molecule counterparts.
This slow absorption means Mandelic acid is much more gentle and much less likely to cause skin irritation.
Just because mandelic acid is slow-absorbing doesn't mean that you'll feel Mandelic acid "sitting" on your skin.


It just means Mandelic acid will penetrate the skin's layers at a much slower pace than glycolic acid will, for instance.
The slow absorption is all happening at the molecular level.
The biggest benefit of mandelic acid is Mandelic acid's gentle nature.
Other AHAs and topical retinoids may work faster, and generally be more effective, but not all skin types can handle these products.


For more sensitive skin types, mandelic acid is a very good option.
Derived from the bitter almond, Mandelic acid is a gentle yet highly effective alpha hydroxy acid (AHA).
Mandelic Acid is an alpha hydroxy acid, or AHA, derived from bitter almonds but Mandelic acid is more gentle than some other AHAs like Lactic and

Glycolic because its molecules are much bigger, meaning they don’t penetrate the skin quite as quickly or as deeply.
AHAs work by exfoliating the layers of dead skin away by breaking the bonds between cells to reveal a clearer and brighter complexion while improving the skin’s overall tone and texture.


If you’re new to acids and don’t want to deal with any flakiness, redness or irritation, then Mandelic Acid is a great one to start with.
Mandelic Acid is an Alpha Hydroxy Acid (AHA found naturally in almonds).
Mandelic acid is more oil soluble compared with most AHAs so it’s ideal for oily, acne-prone skin.
Mandelic acid is an AHA that comes from bitter almond


An optically active crystalline hydroxy acid C8H8O3 that is obtainable in the levorotatory D-form from amygdalin by hydrolysis but is usually made in the racemic form by reaction of benzaldehyde with hydrocyanic acid and then hydrochloric acid and that is used chiefly in the form of its salts as a bacteriostatic agent for genitourinary tract infections.
Mandelic acid is a type of alpha hydroxy acid (AHA) that’s derived from bitter almonds.
Mandelic acid is a powerful ingredient which can help to supercharge your skincare routine when it needs a boost.
Like other types of AHAs Mandelic acid works by exfoliating the skin.


Mandelic acid is gentler compared to glycolic acid because its molecule size is twice as big, so Mandelic acid takes longer to penetrate the skin.
Finally, like all acids, mandelic has the tendency to make skin sensitive to UVA rays, so wearing an SPF during the day is non-negotiable if you want to keep hold of your glow.
Mandelic acid also especially good for those with darker skintones who are genetically prone to pigmentation and melasma.
Mandelic acid works really well when paired with vitamin C.


Encapsulated retinaldehyde are also a good match, along with peptides and antioxidants.
Mandelic acid belongs to the alpha hydroxy acid (AHA) family.
Extracted from bitter almonds, this naturally derived acid has been shown to improve all skin types from oily and acne prone to mature, sensitive and everything in between.
Best known for its exfoliation capability, mandelic acid is gentler than its fellow AHAs, glycolic and lactic acids.


Mandelic acid is soluble which allows it to not only exfoliate the surface of your skin but work deeper down on your pores as well.
The molecular weight of mandelic acid is 152.1 daltons which is larger than other alpha hydroxy acids (glycolic acid is 76.0 daltons, for example).
This larger size allows mandelic acid to penetrate the skin more slowly which in turn makes it very gentle and suitable for all skin types including the most sensitive skin.


You don't need a concentration of more than 10%, because then you would simply be achieving an indirect peeling strength that is more easily offered through lower percentages of glycolic acid.
Mandelic acid is an alpha hydroxyl acid derived from bitter almonds but is less irritating to the skin compared to Glycolic acid.
Mandelic acid has a larger molecular weight that sits on the surface of the skin and gently exfoliates without irritating the skin.


Mandelic acid helps to exfoliate dead skin cells and promotes skin cell turnover, lightens blemishes and dark spots, fights skin ageing and results in brighter, even-toned and healthier, radiant skin.
Additional key ingredients like Panthenol, Centella Asiatica Extract and Beta-Glucan soothes and moisturizes the skin even after exfoliation.


Mandelic Acid is a water-soluble alpha hydroxy acid derived from bitter almonds.
This gentle exfoliant is rich in antioxidants and has antibacterial properties.
Mandelic Acid helps even out textured skin from hyperpigmentation, and fights against free-radical damage.
Mandelic acid is a powerful ally and the best acid for acne.


Mandelic Acid works wonderfully bringing peace to problematic skin.
This alpha-hydroxy-acid, Mandelic Acid, is a larger molecule than its close relative, glycolic acid.
Due to the larger molecule size, Mandelic Acid is drastically less irritative to the skin.
Mandelic acid is a lipophilic alpha hydroxyacid (AHA) with known antibacterial properties.


Mandelic acid is an increasingly popular alpha hydroxy acid derived from the hydrolysis of an extract of bitter almonds.
Mandelic acid is naturally derived from bitter almonds.
Mandelic acid is an alpha hydroxy acid (AHA) that is used to exfoliate the skin.
Mandelic acid designed to treat acne, hyperpigmentation, and fight the signs of ageing.


If you’re a newbie to the world of exfoliants Mandelic acid’s probably the best one to try first since it is the most gentle of all the alpha-hydroxy acids.
The biggest benefit of mandelic acid is its gentle nature.
Other AHAs and topical Retinoids may work faster but not all skin types and skin conditions can handle these products.
Remember that in order to achieve great results you need to be consistent with your skin care routine and most of all patience.



USES and APPLICATIONS of MANDELIC ACID:
Mandelic acid has a long history of use in the medical community as an antibacterial, particularly in the treatment of urinary tract infections.
Mandelic acid has also been used as an oral antibiotic, and as a component of chemical face peels analogous to other alpha hydroxy acids.
The drugs cyclandelate and homatropine are esters of mandelic acid.
Mandelic Acid is a versatile AHA that targets visible redness, blemishes, uneven skin tone and fine lines & wrinkles.


AHAs are natural and synthetic ingredients that provide skin care benefits ranging from exfoliation to increasing hydration and firmness.
Mandelic acid has a long history of use in the medical community as an antibacterial agent, particularly in the treatment of urinary tract infections.
Mandelic acid has also been used as an oral antibiotic.
Lately, mandelic acid has gained popularity as a topical skin care treatment for adult acne.


Mandelic acid is also used as an alternative to glycolic acid in skin care products.
Mandelic acid is a larger molecule than glycolic acid, which makes it better tolerated on the skin.
Mandelic acid is also advantageous in that it possesses antibacterial properties, whereas glycolic acid does not.
Mandelic acid is used as a skin care modality.


Dermatologists now suggest mandelic acid as an appropriate treatment for a wide variety of skin pathologies, from acne to wrinkles.
Mandelic acid is especially good in the treatment of adult acne because Mandelic acid addresses both of these concerns.
Mandelic acid is also recommended as a prelaser and postlaser resurfacing treatment, reducing the amount and length of irritation.
Mandelic acid peels are commercialized nowadays as gels with a specific viscosity, which make them user friendly for beginners.


Mandelic acid is a large-molecule alpha-hydroxy acid with slow epidermal penetration.
Similar to the other alpha-hydroxy acids described, Mandelic acid decreases corneocyte adhesion and is keratolytic.
Aside from acne treatment,Mandelic acid is often used for skin rejuvenation and lightening.
Mandelic acid is used as an ingredient in cosmetics and drug products applied topically.


Mandelic Acid is an aromatic alpha hydroxy acid used in the treatment of urinary tract infections and as an oral antibiotic.
Mandelic acid is a useful precursor to various drugs.
Vivant’s synergistic formulations feature Mandelic Acid in a range of transformative products for dramatic difference.
Mandelic acid can assist with brightening the skin, lightening melasma, and fading dark spots.


Mandelic acid should be applied as part of your nighttime skincare routine, after cleansing and before moisturizing.
Mandelic acid is beneficial for those with oily skin, as it helps to control excess sebum production.
Because of its smaller molecular size (compared to other chemical exfoliants), mandelic acid does not absorb as deeply and is, therefore, more suited for sensitive skin types.


There is evidence to suggest mandelic acid peels are effective and safe to treat skin conditions, such as acne.
Mandelic acid is an acidic chemical that has become popular for its use in skin cosmetics.
Mandelic acid chemical peels are common forms of single-ingredient chemical peels, alongside glycolic acid, glycolic acid, and lactic acid chemical peels.


The goal of Mandelic acid is to remove a predictable, uniform thickness of damaged skin.
A chemical peel can help with: inflammatory and noninflammatory acne lesions, scarring, rosacea, wrinkles.
Mandelic acid can be helpful for some people with skin conditions.
Mandelic acid can increase skin firmness and elasticity.


Mandelic acid chemical peels may be useful for: dyspigmentation — an abnormality in the skin pigment; skin redness — erythema
oily skin or excess sebum.
Best for oily, normal, dry, or combination skin types, this product works to balance excess oil, refine pores, and even tone and texture and can be used both morning and night.


If you have super-sensitive skin, a mandelic peel might be the best option for you.
Mandelic acid has shown some benefits for brightening the skin as well, so it can help support a regimen to clear photo damage.
Mandelic acid is generally used as a pharmaceutical component due to its analgesic, antirheumatic, and spasmolytic effects.
Mandelic acid is an exfoliant, antimicrobial/antibacterial


Used in Agriculture & Animal Care, CASE - Coatings, Adhesives, Sealants & Elastomers, Chemical & Materials Manufacturing, Food & Beverage, Personal Care & Pharmaceutical, Surface Treatment - Fluids, Lubricants & Metalworking
Mandelic acid can gently lift off dead surface skin cells and make the skin more smooth and even
Mandelic acid has antibacterial properties


Mandelic acid is promising against acne and post inflammatory hyperpigmentation
Mandelic acid is antimicrobial, regulates sebum production to help prevent breakouts, clears pores, exfoliates, and stimulates cell turnover.
Mandelic acid is used to treat hyperpigmentation and melasma.
Mandelic acid works by breaking up discoloration produced by sun exposure, post-inflammatory hyperpigmentation (PIH), and hormones.


As an exfoliant, Mandelic Acid helps diminish fine lines and wrinkles, reducing the visible effects of photoaging and improving skin texture.
Because of its larger molecule size, Mandelic Acid penetrates the epidermis more gently, making it an ideal AHA for sensitive skin types.
Mandelic Acid is used on people with excess sebum due to its oil targeting properties, making it beneficial in the treatment of oily skin and acne-prone skin.


Mandelic Acid is ideal for oily and acne-prone skin.
Mandelic acid is also naturally anti-fungal, anti-inflammatory, anti-bacterial, and suppresses overactive melanin production.
Mandelic Acid is also amazing for aging concerns, as it speeds up cell turnover.
In turn, this process brings young skin cells to the surface faster.


Mandelic acid increases collagen production in the skin, leading to plumper, healthier skin.
Mandelic acid accelerates the biological process of peeling the skin and helps control skin care concerns.
The molecular structure of Mandelic acid is larger than alternative alpha hydroxy acids such as glycolic acid, meaning it takes longer to penetrate into the skin’s surface and is much less irritating.


The notable difference between Glycolic acid and Mandelic acid based products is the lack of skin irritation and erythema that often accompany skin treatments with Mandelic acid.
This is one of many positive differences between the two different forms of acid, making Mandelic acid a safer medium to work with both professionally and when recommended for at home use.
Mandelic acid is a medicinally important chiral molecule that is widely used as a vital component in antibiotics, antiseptics and cosmetics.


Mandelic acid has been studied extensively for its uses in treating common skin problems such as photo-ageing, irregular pigmentation and acne.
Mandelic acid is a fruit acid that exfoliates the skin and removes dead skin cells.
Mandelic acid is also antimicrobial, meaning it inhibits the growth of bacteria on your skin, which helps prevent acne.
Mandelic acid is often used as an alternative to salicylic acid because it can be less irritating to the skin and more effective at treating blemishes.


Mandelic acid works by dissolving the “glue” that holds dead skin cells together.
This allows them to shed more easily, which means that your face will feel smoother after treatment.
Mandelic acid also helps to stimulate collagen production, which results in younger-looking skin over time.
Mandelic acid is safely used by a wide range of skin types.


-Acne:
Mandelic Acid is antibacterial and this means it’s perfect for treating existing acne and preventing future breakouts.
Because it’s also oil-soluble, Mandelic acid penetrates the skin’s surface to help regulate sebum production and keeps the pores free of dead skin cells that can all lead to breakouts and excess oil.


-Wrinkles and fine lines:
This multitasking ingredient works to accelerate cell turnover by dissolving the bonds that hold the cells together, helping to slough away dead skin on the surface that can lead to dullness and premature signs of ageing.
Mandelic acid also works hard to boost the production of collagen and elastin, the two ingredients which naturally occur in the skin and are responsible for keeping it smooth and plump.


-Pigmentation:
Breakouts can leave behind dark marks and scars that can be tricky to get rid of but, fortunately, Mandelic Acid is a key player when it comes to discoloration and pigmentation.
Mandelic acid is so effective at doing this that it’s often found in professional chemical peels.
Mandelic acid works by dissolving the dead skin cells at the surface to fade the appearance of marks until they completely disappear.
Mandelic acid can also reduce the severity of melasma, resulting in a clear, more even complexion.


-Dullness:
Dead skin accumulates over time and clogs the pores causing the skin to look dull and lacklustre.
Because of its ability to dissolve these dead cells, Mandelic Acid will leave your skin looking brighter, more radiant and even when used regularly.


-Acne:
Skin oils, bacteria, dead skin cells, and inflammation can trigger acne.
Using skin care products containing mandelic acid help regulate sebum production, unclog pores, and reduce inflammation.
This can result in fewer acne breakouts.
A chemical peel with 45 percent mandelic acid was equally effective as a chemical peel with 30 percent salicylic acid in mild to moderate acne.
Mandelic acid may have an edge over salicylic acid when treating inflammatory acne (papules and pustules), and mandelic acid may also have fewer adverse effects.


-Skin texture::
The exfoliating action of mandelic acid removes dead skin cells, which may leave your skin firmer and smoother.


-Hyperpigmentation:
Mandelic acid may also have some lightening properties for dark spots, such as those seen in melasma.
Mandelic acid may reduce hyperpigmentation in melasma by as much as 50 percent in about 4 weeks.


-Wrinkles and fine lines:
Chemical peels with mandelic acid may help stimulate collagen production, which tends to decrease with age.
This can help soften the appearance of wrinkles and fine lines, resulting in a more vibrant, youthful appearance.



GENTLE ENOUGH FOR EVERYDAY USE, MANDELIC ACID:
*Refines skin texture and tone
*Reduces the appearance of fine lines and wrinkles
*Helps unclog pores and remove blackheads
*Inhibits dark spots and helps uneven skin tone
Mandelic acid can be used as a daily treatment that promotes cellular turnover, which addresses photo-aging, fine lines, acne, dark spots and overall skin texture.



TIPS FOR USING MANDELIC ACID:
Whether you're going with OTC products or pro peels, there are a few things you can do to get the most from your treatments.
Start off with a low concentration and increase over time.
Jumping in with a high-percentage product or peel can cause irritation, even with generally gentle mandelic acid.

Start with a lower percentage and work your way up slowly to allow your skin to get used to the AHA.
Don't go with high-strength peels for at-home use.
Through online retailers, you can now get high-percentage mandelic acid peels delivered to your door.

But just because you can buy a high-strength peel doesn't mean you should.
The higher the percentage of mandelic acid in your peel, the greater the risk of side effects.
You can still get good results with lower-strength peels if used consistently.
Leave the stronger peels for those who have been trained.

Wear sunscreen daily.
Any AHA peel or product can make your skin more sensitive to the sun.
When you're using any type of exfoliating product or having peels done, you should use SPF 30 or higher every day to protect your skin from the damaging effects of the sun.



MANDELIC ACID VS. GLYCOLIC ACID:
Glycolic acid is another AHA that's widely used in many skin care products.
It's derived from sugar cane and is effective at exfoliating skin, reducing fine lines, and preventing acne.
Glycolic has the smallest molecular weight amongst all the AHAs, and thus penetrates the skin more easily.
For this reason, glycolic acid may be more irritating to the skin than mandelic acid.

Due to Mandelic acid's larger molecular structure, mandelic acid doesn't penetrate the skin as deeply as glycolic acid, so Mandelic acid is gentler on the skin.
Mandelic acid has been found to be effective for inflammatory acne and some forms of hyperpigmentation, as well as treating sun damage and evening out pigmentation.

The key difference here is molecule size.
While glycolic acid and mandelic acid are both chemical exfoliants, the molecular size of glycolic acid is much smaller, which means it penetrates the skin more deeply and, subsequently, can produce a more dramatic effect.
Both mandelic acid and glycolic acid are alpha-hydroxy acids.

However, mandelic is derived from almonds while glycolic is derived from sugar cane (or a couple of other sources).
Mandelic is oil soluble, glycolic is not.
Perfect for sensitive skin types, The Ordinary's Mandelic Acid works to target hyperpigmentation, uneven skin tone, and fine lines.
In addition to the brand being wallet-friendly, its products are also cruelty-free and vegan.

Mandelic acid can be used to treat three major skin concerns: signs of ageing, acne and enlarged pores, as well as pigmentation that is the result of excess sun exposure, acne scarring, taking hormonal contraceptives and pregnancy.
Mandelic acid targets these concerns by speeding up cell turnover that slows with age.
Very gently Mandelic acid dissolves the tiny glue-like bonds that bind skin cells together, helping to remove dead skin build on the surface.

Mandelic acid also strengthens collagen, one of the building blocks of the skin’s support network that gives skin its bounce.
Widely used as an anti-aging treatment, mandelic acid provides a multitude of benefits ranging from lightening discoloration and signs of hyperpigmentation to softening lines and wrinkles and treating acne.

When added to skin care, mandelic acid accelerates cell turnover to strengthen collagen and reverse damage caused from aging and sun exposure.
Mandelic acid also helps to regulate sebum production to prevent future blemishes.
Mandelic acid is anti-septic and antibacterial qualities also help reduce inflammation, lighten pigmentation, improve texture and tone

Mandelic acid has been found useful to improve various skin conditions including UV-driven lentigenes, darkening of skin seen with melasma, inflammatory acne, wrinkles, and fine lines.
Mandelic Acid peel for the treatment of moderate skin aging, superficial pigmentations, and open pores.
Mandelic acid actives renew the epidermis and even the skin tone.
The action of the Mandelic acid helps to clear and control mild inflammatory acne.

Mandelic acid is an alpha hydroxy acid (AHA) that is used to exfoliate the skin.
Mandelic acid is used to treat acne, hyperpigmentation, and aging skin.
Mandelic acid is used in over-the-counter skincare products and in professional chemical peels.
Mandelic acid is the most gentle of all the alpha-hydroxy acids, so it can be safely used by a wide range of skin types.



BENEFITS OF MANDELIC ACID:
*Gently Exfoliates
*Provides Superficial Peeling
*Clarifies Pores
*Lightens Hyperpigmentation
*Reduces Fine Lines
*Gentle on the skin:
One main benefit of mandelic acid is that Mandelic acid may be more gentle on the skin compared to other AHAs.
This makes Mandelic acid an ideal choice for those with sensitive skin.
This gentleness seems to be due to mandelic acid being one of the largest AHAs, and as a result, Mandelic acid penetrates the skin at a slower rate.

*Accelerates cell turnover:
Mandelic acid accelerates cell turnover and functions as a powerful exfoliate to remove dead skin cells.
For this reason, mandelic acid is found in some chemical peels.

*Promotes collagen production
Mandelic acid also improves skin appearance because Mandelic acid promotes collagen production, which is the main protein found in skin and connective tissue.
Results from using mandelic acid vary from person to person, but some people anecdotally notice a difference in their complexion and appearance after a couple of weeks.

*Exfoliates:
Mandelic acid is a chemical exfoliant, meaning it removes layers of older skin cells through a reaction with the skin (rather than exfoliating via abrasive scrubs).
*Promotes cell turnover:
By releasing skin cells attached to the surface of the skin, mandelic acid works to increase cell turnover, reducing the appearance of skin damage or acne.

*Brightens skin:
Exfoliated skin appears brighter and mandelic acid goes a step further, strengthening the skin so it stays bright with continued use.
*Reduces hyperpigmentation:
Increased cell turnover and exfoliating properties mean the acid reduces the look of dark marks and sun damage.

*Wrinkles and fine lines:
Mandelic acid is a go-to anti-ageing ingredient in the world of skincare.
Mandelic acid works to accelerate cell turnover by dissolving the tiny bonds that hold skin cells together, helping to remove dead skin on the surface that can lead to dull complexions, as well as fine lines.
Mandelic acid also strengthens collagen, one of the building blocks of the skin’s support network that gives it youthful firmness.

*Hyperpigmentation and discolouration:
Malesma is a common skin condition in which light to dark brown or greyish pigmentation develops on the face.
Mandelic acid has been shown to reduce melasma by as much as 50% in four weeks, resulting in a more evenly coloured complexion.

*Acne:
Mandelic acid’s antibacterial properties are extremely helpful in treating acne.
Mandelic acid also helps to regulate sebum production and in turn decrease the occurrence of breakouts.
Mandelic acid has even been shown to benefit those who suffer from cystic acne.
Using mandelic acid regularly can help improve many skin issues.

*Brightens Your Complexion:
As an exfoliator, mandelic acid refines your complexion.
Exfoliated skin feels softer and smoother, and looks brighter.
*Fades Hyperpigmentation and Melasma:
Mandelic acid can help fade hyperpigmentation of all types: sun spots or age spots, freckles, post-inflammatory hyperpigmentation, and melasma.

*Helps Improve Acne Blemishes and Marks:
Although Mandelic acid is not used alone to treat acne, it can be incorporated into an acne treatment routine to help clear pores and reduce comedones.
Mandelic acid has antibacterial effects, so it can be especially helpful in reducing inflammatory acne.
Mandelic acid can also help fade dark marks left by pimples.

*Softens Signs of Aging:
Mandelic acid is also a gentle treatment for aging skin.
Mandelic acid can help soften fine lines, and long-term use may help with firmness and elasticity.
Mandelic acid won't really reduce expression lines, though, such as the lines between your eyebrows.
But if your skin is on the dry side, mandelic acid can help your dry skin produce more of its own sebum or natural oil.

*Gentle Exfoliator for All Skin Types:
Mandelic acid is the gentlest of all alpha hydroxy acids so Mandelic acid can be used by a wider array of skin types, including those with sensitive skin and rosacea.
Even people who can't use other AHAs can often use mandelic acid without any irritation.
Mandelic acid is especially good for skin that is prone to discoloration because Mandelic acid won't trigger inflammation and hyperpigmentation as other AHAs can.

*For darker skin types, particularly where pigmentation from other AHAs may occur.
*Antibacterial with benefits for the reduction in the appearance of skin blemishes.
*Skin exfoliation benefits, which promote a renewed skin appearance.
*Less irritating than conventional AHAs.
*Stimulates new skin cells for long-term health
*Exfoliates dead skin cells for immediate clarity

*Promotes younger-looking skin by diminishing wrinkles
*Improves skin elasticity, hydration, and texture
*Reduces the appearance of pore size and prevents breakouts
*Menthol and Cucumber Flower Extract soothes and cools
*Mandelic acid has a wide range of benefits.

*Mandelic acid helps regulate oil production and can be effective against acne and acne scars.
*When applied to your skin, mandelic acid exfoliates the top layer, encouraging new skin cells to come to the surface for a fresh and smooth appearance.
*Thirdly, mandelic acid exfoliates the upper skin layer without causing inflammation or irritation on your skin, and it can promote collagen growth.
*Finally, mandelic acid fights hyperpigmentation caused by age spots, sun damage, and melasma.
*Overall, there are plenty of reasons to use citric acid daily on your skin.



WHAT ARE THE SKIN BENEFITS OF USING MANDELIC ACID?
By removing the build-up of dead skin cells it thins out the very top layer of the skin so that it becomes smoother is able to reflect the light better.
As a result, you can expect improvement in skin texture and a brighter, more luminous complexion.
It’s even been shown to reduce melasma by as much as 50 percent in four weeks.
Acne suffers can also look forward to a reduction in breakouts. Mandelic acid has antibacterial properties which help to regulate sebum production.
It’s even been shown to benefit those cystic acne sufferers.



HOW DOES MANDELIC ACID BENEFIT SKIN?
Mandelic acid's powerful antibacterial properties team up with its gentle exfoliating, cell-turnover-activating abilities team up to defeat acne, dull skin, uneven texture, hyperpigmentation, and fine lines and wrinkles.
Mandelic acid does the latter by boosting collagen production.
After about one to three weeks of use, mandelic acid is making your skin smoother, brighter, plumper, and clearer, she adds.
Mandelic acid sucks up acne-causing bacteria and oil clogging up your pores, as well as dead, discolored skin cells on the surface of your skin — leaving your floors, I mean complexion, cleaner and sparklier than ever.



THINGS TO CONSIDER AFTER MANDELIC ACID TREATMENT:
After your mandelic acid peel treatment, you’ll want to take some time to consider your next steps in order to ensure the best results possible.
Here are three things you should consider after your mandelic acid peel treatment:

1. Don’t Use Any Other Peels While Your Skin Is Healing:
Some people like to use weekly glycolic or salicylic acid treatments after their mandelic acid peel to help speed the recovery process, but I personally don’t recommend it.
Use an only moisturizer for 3-4 days after your treatment, and then slowly introduce other products back into your routine one at a time (like toner and serum) until you’re back up to full strength again.

2. Don’t Pick at Your Skin! :
This is especially important right after the peel has been applied.
Because that’s when it’s most vulnerable to picking off any dead skin cells that are ready to shed anyway.
Picking at your face can cause scarring and damage your skin’s natural barrier function — which is exactly what we want our peels doing for us!

3. Avoid Products with Alcohol and Retinol:
After treatment, avoid products that contain alcohol or retinol (vitamin A).
These ingredients can cause irritation and increase redness on your skin, which could lead to breakouts and hyperpigmentation (dark spots).
The same goes for products that have high levels of glycolic acid; these are also known as alpha-hydroxy acids (AHAs) and can cause sensitivity after this type of procedure.

4. Moisturize Your Skin Regularly:
A properly moisturized skin surface helps prevent dryness and flaking after any chemical peel procedure.
Mandelic acid peels can cause slight irritation of the skin’s surface due to their mild exfoliating properties.
To avoid this irritation from becoming problematic, make sure you use a moisturizing cream regularly after your treatment.

5. Avoid Tanning Beds:
If you want to maintain your results from this procedure, avoid tanning beds at all costs!
Tanning beds are known to accelerate aging and cause damage to the DNA within cells called melanocytes, which produce melanin — the pigment responsible for giving skin its coloration.



ISOLATION, SYNTHESIS, OCCURRENCE OF MANDELIC ACID:
Mandelic acid was discovered in 1831 by the German pharmacist Ferdinand Ludwig Winckler (1801–1868) while heating amygdalin, an extract of bitter almonds, with diluted hydrochloric acid.
The name is derived from the German "Mandel" for "almond".
Mandelic acid is usually prepared by the acid-catalysed hydrolysis of mandelonitrile, which is the cyanohydrin of benzaldehyde.

Mandelic acid can also be prepared by reacting benzaldehyde with sodium bisulfite to give the corresponding adduct, forming mandelonitrile with sodium cyanide.
Alternative, Mandelic acid can be prepared by base hydrolysis of phenylchloroacetic acid as well as dibromacetophenone.
Mandelic acid also arises by heating phenylglyoxal with alkalis.



BIOSYNTHESIS OF MANDELIC ACID:
Mandelic acid is a substrate or product of several biochemical processes called the mandelate pathway.
Mandelic acid interconverts the two enantiomers via a pathway that involves cleavage of the alpha-CH bond.
Mandelate dehydrogenase is yet another enzyme on this pathway.

Mandelate also arises from trans-cinnamate via phenylacetic acid, which is hydroxylated.Phenylpyruvic acid is another precursor to mandelic acid.
Derivatives of mandelic acid are formed as a result of metabolism of adrenaline and noradrenaline by monoamine oxidase and catechol-O-methyl transferase.

The biotechnological production of 4-hydroxy-mandelic acid and mandelic acid on the basis of glucose was demonstrated with a genetically modified yeast Saccharomyces cerevisiae, in which the hydroxymandelate synthase naturally occurring in the bacterium Amycolatopsis was incorporated into a wild-type strain of yeast, partially altered by the exchange of a gene sequence and expressed.
Mandelic acid also arises from the biodegradation of styrene and ethylbenzene, as detected in urine.



TYPES OF MANDELIC ACID:
Not all mandelic acid products are created equal.
If you’re looking for an effective treatment for acne or folliculitis, make sure you choose a product containing L-mandelic acid.
Regular mandelic acid, while still effective, is less concentrated and therefore less potent.
L-mandelic acid is the chirally correct version of the molecule and creates all of the skin-positive effects we love mandelic acid for!



HOW DOES MANDELIC ACID WORK?
Due to the natural process of cell turnover, dead skin cells accumulate on the surface of the skin.
Without regular exfoliation, dull skin and signs of premature aging will begin to make an appearance.
Mandelic acid works as a potent exfoliator, dissolving the intercellular glue that binds dead skin cells to the surface.
Through a mild exfoliation, mandelic acid removes the top layer of dead epidermal cells.
The result is fresh skin and a dewy glow.



THE BEST ACID FOR DEEP SKIN TONES, MANDELIC ACID:
Mandelic acid is the best choice for deeper skin tones, as it does not trigger an inflammatory response within the skin like other acids (glycolic).
At the same time, Mandelic acid actually inhibits melanin overproduction within the skin, effectively stopping new pigmentation at the source!



6 WAYS MANDELIC ACID CORRECTS YOUR TOP SKIN CONCERNS:
Here are some of the most common skin concerns and how mandelic acid can bring relief:
*Acne prone skin:
The antimicrobial, antibacterial, and anti-inflammatory properties of mandelic acid make it an ideal acne busting ingredient.
Mandelic acid regulates sebum production, removes skin clogging dead skin cells, and reduces blemishes.
You can find our entire glossary of acne treatment tips here.

*Fine lines and wrinkles:
Mandelic acid softens the appearance of fine lines and wrinkles by stimulating the production of collagen and elastin.
These two components of our skin naturally decline with age.
You’ll see continued, ongoing improvement with consistent use of mandelic skincare products.

*Melasma and hyperpigmentation:
Mandelic acid can lighten and brighten skin, fade unwanted sun spots, banish acne scars, and minimize age spots.
With continued use, you’ll see damage from aging and sun exposure slowly reverse.
Mandelic acid also reduces brown spots from melasma by as much as 50% in only four weeks!

*Enlarged pores:
Experience immediate pore-refining benefits as mandelic acid works to exfoliate, unclog, and reduce the appearance of large pores.
The anti-inflammatory properties of mandelic acid further serve to minimize facial pore size.

*Folliculitis:
Fungal infections of the hair follicles is also easily cleared with Mandelic Acid.
Those who deal with shaving bumps will see great results from using a mandelic cleanser.

*Rosacea:
Mandelic acid is both safe and beneficial for those suffering from redness and rosacea, an inflammatory skin disease characterized by burning, stinging, sensitive skin.
The calming and exfoliating properties of mandelic acid make it a powerful ally for healing rosacea.



WHAT PERCENTAGE OF MANDELIC ACID IS EFFECTIVE?
Mandelic acid is an alpha hydroxy acid that is used in cosmetic surgery.
Mandelic acid is a naturally occurring substance that is derived from bitter almonds.
Mandelic acid has been used as a skin-bleaching agent for over centuries, and it is still used today for this purpose.

Mandelic acid works by reducing hyperpigmentation and hyperkeratosis (thickening of the skin).
Mandelic acid also increases collagen production and elastin which makes the skin smoother.
Mandelic acid has been shown to be effective in treating melasma, acne, and psoriasis.

Mandelic acid also reduces fine lines and wrinkles by removing dead skin cells from the surface of the skin.
The success rate of mandelic acid depends on what kind of treatment you’re having. For example:
For wrinkles — 15% – 20% reduction in fine lines after four months of twice-weekly treatment.
For acne — 80% reduction in acne breakouts after three months of twice-weekly treatment.



WHEN DO PEOPLE NEED TO USE MANDELIC ACID TREATMENT?
-Skin Types:
All types of skin can benefit from mandelic acid treatment.
However, since Mandelic acid is an exfoliant, oily or acne-prone skin types may require more frequent use at lower concentrations.
When selecting your mandelic acid skincare product, consider whether you have dry or sensitive skin that reacts poorly to exfoliants (products or procedures).
If so, look for formulations with lower concentrations of 10% or less.

-Acne:
Mandelic acid has been shown to be effective in reducing sebum production by up to 40%.
This makes Mandelic acid an ideal choice for those with oily or acne-prone skin who are looking for something other than benzoyl peroxide or salicylic acids which can cause photosensitivity reactions.



HOW LONG DOES MANDELIC ACID TAKE TO WORK?
Mandelic acid is a chemical exfoliant that you can find in skincare products like cleansers and toners.
Mandelic acid’s one of the gentlest and most effective ingredients for exfoliating the skin.
Mandelic acid works by dissolving dead skin cells and unclogging pores, allowing new skin to grow.

Mandelic acid also helps even out your complexion and reduces acne breakouts.
The exact time it takes for mandelic acid to work depends on how many times you use it and how long you’ve been using it.
Some people see results after just one use, while others need several applications before they start seeing results!
If you’re new to using mandelic acid, start out once or twice a week until your skin adjusts.
Once your skin has acclimated to the product, you can increase its frequency if needed.



HOW TO USE MANDELIC ACID?
Start slowly, using just once per day at first and working up to twice per day if needed.
Percentage of strength is also important.
Never start with a concentration higher than 8%.
Skin always needs time to adjust to new skincare products, particularly exfoliants.

You can expect to experience light flaking for the first few weeks.
So plan to accommodate this by applying extra moisturizer during this time.
Mandelic serum can be applied to clean, dry skin or added to your favorite moisturizer.
Sensitive skin should begin with 5% strength while normal skin can begin with 8% strength.

Most people begin to see a transformation in their skin within two weeks of regular use.
However you should stick to using it for at least 8 weeks for full results.
If you’ve never used an alpha-hydroxy acid product on your skin before or if other acid treatments have caused irritation for you, mandelic acid is a gentle ingredient for you to get started with.



HOW TO ADD MANDELIC ACID TO YOUR SKIN CARE ROUTINE FOR GLOWING SKIN?
Whenever we’re looking for that natural glow we typically turn to exfoliants.
But there’s one you may have been ignoring, one that is loved by those who have sensitive skin.



HOW IS MANDELIC ACID DIFFERENT FROM OTHER AHA'S?
What sets mandelic acid apart from its AHA cousins is the size of its molecules.
Mandelic acid's molecules are larger than any of the other alpha hydroxy acids used in skincare.
Mandelic acid's molecules are twice the size of the ones in glycolic acid.



WHY IS MANDELIC ACID GREAT FOR SENSITIVE SKIN?
Mandelic acid's larger molecules penetrate the skin much more slowly than its smaller molecule counterparts.
This slow absorption means Mandelic acid's much gentler and much less likely to cause skin irritation.



POWERFUL SKIN BENEFITS OF MANDELIC ACID:
The beautiful thing about mandelic acid is the longer you use it, the better results you will see.
Here are the skin benefits you can look forward to:
1. Mandelic acid brightens the skin:
Exfoliated skin feels softer and smoother, and looks brighter.

2. Fades hyperpigmentation and dark spots:
Helps fade hyperpigmentation of all types: sun spots or age spots, freckles, post-inflammatory hyperpigmentation, and melasma.

3. Mandelic acid helps Acne Blemishes and Marks:
Although Mandelic acid's not a stand- alone acne treatment, incorporating it in your skin care routine can help clear pores and reduce comedones.
And because Mandelic acid has antibacterial effects, it’s helpful in reducing inflammatory acne.
Mandelic acid can also improve fade dark spots caused by breakouts.

4. Anti-aging:
Mandelic acid can help soften fine lines, and long-term use may help with firmness and elasticity.
Studies have shown that mandelic acid can help your dry skin produce more of its own sebum or natural oil.

5. Great for sensitive skin:
People who are sensitive to other AHAs can often use mandelic acid without any irritation.
Mandelic acid's especially good for skin that is prone to discoloration because it won't trigger inflammation and hyperpigmentation as other AHAs can.



TIPS FOR USING MANDELIC ACID:
1.Here’s why it’s so effective for achieving clear, radiant skin:
Glycolic - The holy grail of exfoliation; effectively removes the outermost layer of dead skin cells from the complexion, revealing brighter, fresher skin.
Mandelic Acid is a powerful alpha hydroxy acid (AHA) that works to accelerate cell turnover and remove dead skin cells.
Strengthens collagen, assists with evening skin tone, reduces hyperpigmentation and combats acne through its antibacterial properties.

Niacinamide (Vitamin B3) - A highly effective, versatile ingredient that renews and restores moistureless, dehydrated skin by helping improve the natural production of skin strengthening ceramides.
Visibly improves and minimizes enlarged pores, uneven skin tone, fine lines and wrinkles.
It also helps fight free radicals, acne and congestion and reduces redness.

Lepidium Sativum Sprout Extract - High in antioxidants; this ingredient prevents photo-ageing, targets and lightens age/dark spots, prevents their appearance and creates an even skin tone.
Galactoarabinan (GA) - A natural plant collagen that boosts the skins natural ability to retain moisture, improves the skin’s texture and diminishes the appearance of fine lines and wrinkles.

2. Avoid high-strength peels when using it at home.
Leave that to the professionals.
The higher the percentage of mandelic acid in your peel the greater the risk of side effects.
3. As always wear sunscreen daily.
Any AHA peel or product can make your skin more sensitive to the sun.
4. Never combine mandelic acid with prescription topical medications or other types of peels.



ALTERNATIVE PARENTS OF MANDELIC ACID:
*Alpha hydroxy acids and derivatives
*Secondary alcohols
*Monocarboxylic acids and derivatives
*Carboxylic acids
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds
*Aromatic alcohols



SUBSTITUENTS OF MANDELIC ACID:
*Hydroxy acid
*Monocyclic benzene moiety
*Alpha-hydroxy acid
*Secondary alcohol
*Monocarboxylic acid or derivatives
*Carboxylic acid
*Carboxylic acid derivative
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Aromatic alcohol
*Organooxygen compound
*Carbonyl group
*Alcohol
*Aromatic homomonocyclic compound



PHYSICAL and CHEMICAL PROPERTIES of MANDELIC ACID:
Molar mass: 152.149 g·mol−1
Appearance: White crystalline powder
Density: 1.30 g/cm3
Melting point: 119 °C (246 °F; 392 K) optically pure: 132 to 135 °C (270 to 275 °F; 405 to 408 K)
Boiling point: 321.8 °C (611.2 °F; 595.0 K)
Solubility in water: 15.87 g/100 mL
Solubility: soluble in diethyl ether, ethanol, isopropanol
Acidity (pKa): 3.41
Refractive index (nD): 1.5204
Molecular Weight: 152.15
XLogP3: 0.6
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 2
Exact Mass: 152.047344113
Monoisotopic Mass: 152.047344113

Topological Polar Surface Area: 57.5 Ų
Heavy Atom Count: 11
Formal Charge: 0
Complexity: 138
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Appearance Form: solid
Color: white
Odor: weakly aromatic
Odor Threshold: No data available

pH: 2,3 at 10 g/l
Melting point/range: 119 - 121 °C - lit.
Initial boiling point and boiling range: 255 - 340 °C at ca.1.013 hPa
Flash point: Not applicable
Evaporation rate: No data available
Flammability (solid, gas): The product is not flammable.)
Upper/lower flammability or explosive limits: No data available
Vapor pressure: < 0,1 hPa at 25 °C - OECD Test Guideline 104
Vapor density: No data available
Density: 1,31 g/cm3 at 20 °C
Relative density: 1,31 at 20 °C
Water solubility: 139 g/l at 20 °C
Partition coefficient: n-octanol/water: log Pow: 0,5 at 23 °C
Autoignition temperature: does not ignite
Decomposition temperature: No data available



FIRST AID MEASURES of MANDELIC ACID:
-If inhaled
Fresh air.
-In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
-After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
-After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.



ACCIDENTAL RELEASE MEASURES of MANDELIC ACID:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Take up dry.
Dispose of properly.



FIRE FIGHTING MEASURES of MANDELIC ACID:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of MANDELIC ACID:
-Control parameters:
*Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles.
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
protective clothing
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of MANDELIC ACID:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
Light sensitive.
*Storage class:
Storage class (TRGS 510): 13: Non Combustible Solids



STABILITY and REACTIVITY of MANDELIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .



SYNONYMS:
Hydroxy(phenyl)acetic acid
2-Hydroxy-2-phenylacetic acid
Mandelic acid
Phenylglycolic acid
α-Hydroxyphenylacetic acid
MANDELIC ACID
dl-Mandelic acid90-64-2
2-hydroxy-2-phenylacetic acid
611-72-3
Phenylglycolic acid
Amygdalic acid
Paramandelic acid
Racemic mandelic acid
Almond acid
Uromaline
p-Mandelic acid
(RS)-Mandelic acid
2-Phenylglycolic acid
Hydroxy(phenyl)acetic acid
Phenylhydroxyacetic acid
Glycolic acid, phenyl-
alpha-Hydroxyphenylacetic acid
Kyselina mandlova
2-Phenyl-2-hydroxyacetic acid
DL-Hydroxy(phenyl)acetic acid
(+/-)-mandelic acid
2-hydroxy-2-phenyl-acetic acid
Benzeneacetic acid, alpha-hydroxy-
NSC 7925
Benzeneacetic acid, .alpha.-hydroxy-
(+/-)-alpha-Hydroxyphenylacetic acid
.alpha.-Hydroxyphenylacetic acid
alpha-Hydroxy-alpha-toluic acid
NSC-7925
NH496X0UJX
CHEBI:35825
(+-)-alpha-Hydroxybenzeneacetic acid
alpha-Hydroxybenzeneacetic acid
.alpha.-Hydroxy-.alpha.-toluic acid
.alpha.-Toluic acid, .alpha.-hydroxy-
Ammonium mandelate
(+)-Mandelate, XXI
Acido mandelico
(+-)-Mandelic acid
Benzeneacetic acid, alpha-hydroxy-, homopolymer
32518-00-6
Benzeneacetic acid, .alpha.-hydroxy-, (.+/-.)-
mandelic-acid
2-Hydroy-2-phenylacetic acid
Mandelic acid
DL-Amygdalic Acid
DL-Mandelicacid
DL-2-Hydroxy-2-phenylacetic acid
Kyselina mandlova [Czech]
(+-)-2-Hydroxy-2-phenylethanoic acid
alpha-Toluic acid, alpha-hydroxy-
(+-)-alpha-Hydroxyphenylacetic acid
EINECS 202-007-6
EINECS 210-277-1
UNII-NH496X0UJX
2-Hydroxy-2-phenylethanoic acid
acidomandelico
alpha-Hydroxybenzeneacetic acid, (+-)-
AI3-06293
Kyselina 2-fenyl-2-hydroxyethanova [Czech]
MFCD00004495
MFCD00064251
Benzoglycolic acid
Phenylacetic acid, alpha-hydroxy-
NCGC00166022-01
l(+)mandelic acid
(+) mandelic acid
(+)-mandelic acid
PPCM
SAMMA
hyroxyphenylacetic acid
Pregabalin Impurity C
(+/-)-alpha-Hydroxybenzeneacetic acid
Mandelic acid, 99%
(-)-Mandelate, XX
hydroxyphenyl acetic acid
81432-25-9
Benzeneacetic acid, .alpha.-hydroxy-, (.alpha.R)-
Pregabalin EP Impurity C
WLN: QYR&VQ
hydroxy-phenyl-acetic acid
Mandelic acid, >=99%
DL-Mandelic acid, 99%
MANDELIC ACID
SCHEMBL1050
(.+/-.)-Mandelic acid
CHEMBL1609
(+)-Phenylhydroxyacetic acid
(?)-Phenylhydroxyacetic acid
2-Hydroxy-2-phenylaceticacid
MLS001074208
.alpha.-Phenylhydroxyacetic acid
DTXSID6023234
BDBM92715
NSC7925
Mandelic acid condensation polymer
2-oxidanyl-2-phenyl-ethanoic acid
HMS2230F19
HMS3371M20
HMS3373A03
(2rs)-hydroxy(phenyl)ethanoic acid
BBL028097
MFCD00064250
s3363
STL283951
AKOS000118795
AKOS016050628
CS-W016307
DB13218
HY-W015591
KS-1423
NCGC00166023-01
NCGC00166269-01
(.+/-.)-alpha-Hydroxybenzeneacetic acid
AC-12228
SMR000653543
SY001645
SY001670
DB-016128
DB-016158
DS-000887
AM20060842
FT-0600010
FT-0601504
FT-0625487
FT-0628148
M0038
Benzeneacetic acid, .alpha.-hydroxy-, ( )-
Benzeneacetic acid, .alpha.-hydroxy-, (S)-
EN300-19482
PHENYLACETIC ACID, .ALPHA.--HYDROXY-
A19434
DL-Mandelic acid, analytical reference material
MLS-0090887.0001
A833072
AE-562/40233036
Q412293
(2RS)-2-Hydroxy-2-phenylacetic Acid (Mandelic Acid)
GLYCOPYRRONIUM BROMIDE IMPURITY C
Mandelic Acid ((2RS)-2-Hydroxy-2-phenylacetic Acid)
14A53E4A-8315-42A7-9D60-DE06CCBB1AF9
F2191-0202
HOMATROPINE HYDROBROMIDE IMPURITY C
Z104473974
HOMATROPINE METHYLBROMIDE IMPURITY C
Mandelic acid, United States Pharmacopeia (USP)
Mandelic acid
(2RS)-2-Hydroxy-2-phenylacetic acid
?-Hydroxy-Benzeneacetic acid

MANGANE SULPHATE MONOHYDRATE; manganous(II)sulfate monohydrate; Sulfuric Acid Manganese Salt (1:1) Monohydrate cas no: 10034-96-5

MANGANE SULPHATE MONOHYDRATE Manganese sulphate monohydrate A widely used nutrient that finds a major application as a soil supplement and also as a feed additive for animals. Industry: Agriculture, Animal Feed Application: Feed additives, Fertilisers, Micronutrients, Premixes Synonyms: Manganese(II) sulfate monohydrate; Manganous sulfate monohydrate CAS number: 10034-96-5 Molecular Weight of Mangane sulfate monohydrate :169.02 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Hydrogen Bond Donor Count of Mangane sulfate monohydrate : 1 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Hydrogen Bond Acceptor Count of Mangane sulfate monohydrate : 5 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Rotatable Bond Count of Mangane sulfate monohydrate : 0 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Exact Mass of Mangane sulfate monohydrate : 168.900338 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Monoisotopic Mass of Mangane sulfate monohydrate : 168.900338 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Topological Polar Surface Area of Mangane sulfate monohydrate : 89.6 Ų Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Heavy Atom Count of Mangane sulfate monohydrate : 7 Computed by PubChem Formal Charge of Mangane sulfate monohydrate : 0 Computed by PubChem Complexity of Mangane sulfate monohydrate : 62.2 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Isotope Atom Count of Mangane sulfate monohydrate : 0 Computed by PubChem Defined Atom Stereocenter Count of Mangane sulfate monohydrate : 0 Computed by PubChem Undefined Atom Stereocenter Count of Mangane sulfate monohydrate : 0 Computed by PubChem Defined Bond Stereocenter Count of Mangane sulfate monohydrate : 0 Computed by PubChem Undefined Bond Stereocenter Count of Mangane sulfate monohydrate : 0 Computed by PubChem Covalently-Bonded Unit Count of Mangane sulfate monohydrate : 3 Computed by PubChem Compound of Mangane sulfate monohydrate Is Canonicalized Yes Manganese sulfate monohydrate appears as odorless pale red slightly efflorescent crystals or light pink powder. pH (5% solution) 3.7. (NTP, 1992) Manganese sulfate monohydrate is a hydrate that is the monohydrate form of manganese(II) sulfate. It has a role as a nutraceutical. It is a hydrate, a manganese molecular entity and a metal sulfate. It contains a manganese(II) sulfate. Manganese(II) sulfate From Wikipedia, the free encyclopedia Jump to navigationJump to search Manganese(II) sulfate Manganese(II) sulfate close-up.jpg Manganese sulfate monohydrate Manganese(II)-sulfate-tetrahydrate-sample.jpg Manganese(II) sulfate tetrahydrate Names IUPAC name Manganese(II) sulfate Identifiers CAS Number 7785-87-7 check 10034-96-5 (monohydrate) ☒ 10101-68-5 (tetrahydrate) ☒ 3D model (JSmol) Interactive image ChEMBL ChEMBL1200557 ☒ ChemSpider 22984 check ECHA InfoCard 100.029.172 Edit this at Wikidata EC Number 232-089-9 PubChem CID 24580 RTECS number OP1050000 (anhydrous) OP0893500 (tetrahydrate) UNII IGA15S9H40 Properties Chemical formula MnSO4 Molar mass 151.001 g/mol (anhydrous) 169.02 g/mol (monohydrate) 223.07 g/mol (tetrahydrate) 277.11 g/mol (heptahydrate) Appearance white crystals (anhydrous) pale pink solid (hydrates) Density 3.25 g/cm3 (anhydrous) 2.95 g/cm3 (monohydrate) 2.107 g/cm3 (tetrahydrate) Melting point 710 °C (1,310 °F; 983 K) (anhydrous) 27 °C (tetrahydrate) Boiling point 850 °C (1,560 °F; 1,120 K) (anhydrous) Solubility in water 52 g/100 mL (5 °C) 70 g/100 mL (70 °C) Solubility Very slightly soluble in methanol insoluble in ether and ethanol. Magnetic susceptibility (χ) 1.3660×10−2 cm3/mol Structure Crystal structure orthogonal (anhydrous) monoclinic (monohydrate) monoclinic (tetrahydrate) Hazards Safety data sheet ICSC 0290 EU classification (DSD) (outdated) Harmful (Xn) Dangerous for the environment (N) R-phrases (outdated) R48/20/22, R51/53 S-phrases (outdated) (S2), S22, S61 NFPA 704 (fire diamond) NFPA 704 four-colored diamond 011 Related compounds Other cations Chromium(III) sulfate Iron(II) sulfate Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). ☒ verify (what is check☒ ?) Infobox references Manganese sulfate usually refers to the inorganic compound with the formula MnSO4·H2O. This pale pink deliquescent solid is a commercially significant manganese(II) salt. Approximately 260,000 tonnes of manganese sulfate were produced worldwide in 2005. It is the precursor to manganese metal and many other chemical compounds. Manganese-deficient soil is remediated with this salt.[1] Structure Coordination sphere for Mn and S in the monohydrate. The O6 coordination sphere is provided by four separate sulfate groups and a pair of mutually trans bridging aquo ligands.[2] The structure of MnSO4·H2O has been determined by X-ray crystallography. Like many metal sulfates, manganese sulfate forms a variety of hydrates: monohydrate, tetrahydrate, pentahydrate, and heptahydrate. All of these salts dissolve in water to give faintly pink solutions of the aquo complex [Mn(H2O)6]2+. Applications and production Typically, manganese ores are purified by their conversion to manganese(II) sulfate. Treatment of aqueous solutions of the sulfate with sodium carbonate leads to precipitation of manganese carbonate, which can be calcined to give the oxides MnOx. In the laboratory, manganese sulfate can be made by treating manganese dioxide with sulfur dioxide:[3] MnO2 + SO2 + H2O → MnSO4(H2O) It can also be made by mixing potassium permanganate with sodium bisulfate and hydrogen peroxide. Manganese sulfate is a by-product of various industrially significant oxidations that use manganese dioxide, including the manufacture of hydroquinone and anisaldehyde.[1] Electrolysis of manganese sulfate yields manganese dioxide, which is called EMD for electrolytic manganese dioxide. Alternatively oxidation of manganese sulfate with potassium permanganate yields the so-called chemical manganese dioxide (CMD). These materials, especially EMD, are used in dry-cell batteries.[1] Natural occurrence Manganese sulfate minerals are very rare in nature and always occur as hydrates. The monohydrate is called szmikite; tetrahydrate = ilesite; hexahydrate (the most rare) = chvaleticeite; pentahydrate = jōkokuite; heptahydrate = mallardite. Product Information CAS number 10034-96-5 EC index number 025-003-00-4 EC number 232-089-9 Grade Ph Eur,USP,FCC Hill Formula MnO₄S * H₂O Chemical formula MnSO₄ * H₂O Molar Mass 169.02 g/mol HS Code 2833 29 80 PHYSICAL & CHEMICAL INFORMATION Physical State; Appearance PINK HYGROSCOPIC CRYSTALS. Physical dangers Chemical dangers Decomposes on heating. This produces sulfur oxides and manganese oxides. This generates toxic hazard. Formula: MnSO4.H2O Molecular mass: 169.0 Relative density (water = 1): 2.95 Solubility in water, g/100ml: 76.2 (freely soluble) Melting point: 400-450°C EXPOSURE & HEALTH EFFECTS Routes of exposure The substance can be absorbed into the body by inhalation of its aerosol and by ingestion. Effects of short-term exposure The substance is irritating to the eyes. Inhalation risk Evaporation at 20°C is negligible; a harmful concentration of airborne particles can, however, be reached quickly when dispersed, especially if powdered. Effects of long-term or repeated exposure The substance may have effects on the central nervous system. Animal tests show that this substance possibly causes toxicity to human reproduction or development. Manganese Sulfate Monohydrate is a moderately water and acid soluble Manganese source for uses compatible with sulfates. Sulfate compounds are salts or esters of sulfuric acid formed by replacing one or both of the hydrogens with a metal. Most metal sulfate compounds are readily soluble in water for uses such as water treatment, unlike fluorides and oxides which tend to be insoluble. Organometallic forms are soluble in organic solutions and sometimes in both aqueous and organic solutions. Metallic ions can also be dispersed utilizing suspended or coated nanoparticles and deposited utilizing sputtering targets and evaporation materials for uses such as solar cells and fuel cells. Manganese Sulfate is generally immediately available in most volumes. Ultra high purity and high purity compositions improve both optical quality and usefulness as scientific standards. Nanoscale elemental powders and suspensions, as alternative high surface area forms, may be considered. We produce to many standard grades when applicable, including Mil Spec (military grade); ACS, Reagent and Technical Grade; Food, Agricultural and Pharmaceutical Grade; Optical Grade, USP and EP/BP (European Pharmacopoeia/British Pharmacopoeia) and follows applicable ASTM testing standards. Typical and custom packaging is available. Additional technical, research and safety (MSDS) information is available as is a Reference Calculator for converting relevant units of measurement.

Manganese Carbonate is a water-insoluble manganese source which occurs naturally in the form of mineral rhodochrosite.
Manganese carbonate can easily be converted to other manganese compounds, such as the oxide by heating.
Manganese carbonate can be widely applied in various fields.

CAS: 598-62-9
MF: CMnO3
MW: 114.95
EINECS: 209-942-9

In the field of agriculture, Manganese Carbonate is commonly used as an additive to plant fertilizers, which is effective to cure the crops with manganese deficiency.
Manganese Carbonate can also be applied in ceramics as a porcelain glaze, glaze colorant and flux and it serves as a catalyst in viscose process.
Besides, Manganese Carbonate has been proved to be used as a hematinic in the field of medicine.
Other applications of manganese carbonate involve in health foods, chemical industry and etc.
Manganese carbonate is a chemical compound that has a structure similar to calcite, with octahedral co-ordination symmetry.

Manganese Carbonate is a carbonate that is insoluble in water and on treatment with acid it gives water soluble salts.
Manganese Carbonate is a widely used material in plant fertilization as an additive that cures the magnesium deficiency in crops.
Manganese carbonate is a compound with the chemical formula MnCO3.
Manganese carbonate occurs naturally as the mineral rhodochrosite but it is typically produced industrially.
Manganese Carbonate is a pale pink, water-insoluble solid.
Approximately 20,000 metric tonnes were produced in 2005.

Manganese carbonate is a compound that consists of manganese and carbonate ions.
Manganese Carbonate has a redox potential of 0.38 V, which is higher than that of anhydrous sodium (0.28 V) and can be used as an oxidation catalyst to treat wastewater.
Manganese carbonate can be synthesized by the reaction between magnesium salt and particle or zirconium oxide in the presence of oxygen gas.
Manganese Carbonate is usually white in color and has a particle size of about 3 μm.
Manganese carbonate has been used for the treatment of liver lesions caused by manganism, which is a disorder resulting from excessive exposure to manganese compounds.
Manganese carbonate also finds use in electrochemical impedance spectroscopy (EIS), as it has been shown to have good electrical conductivity properties with low dielectric constant values.

Manganese carbonate Chemical Properties
Melting point: 350°C (dec.)
Density: 3.12 g/mL at 25 °C(lit.)
Solubility: dilute aqueous acid: slightly soluble(lit.)
Form: Powder
Specific Gravity: 3.125
Color: Light brown to violet
Water Solubility: Soluble in water(0.065g/L), dilute inorganic acids. Insoluble alcohol.
Merck: 14,5726
Solubility Product Constant (Ksp): pKsp: 10.63
Exposure limits ACGIH: TWA 0.02 mg/m3; TWA 0.1 mg/m3
OSHA: Ceiling 5 mg/m3
NIOSH: IDLH 500 mg/m3; TWA 1 mg/m3; STEL 3 mg/m3
Stability: Stable. Incompatible with strong acids, strong oxidizing agents. May be moisture senstive.
LogP: -0.809 (est)
CAS DataBase Reference: 598-62-9(CAS DataBase Reference)
EPA Substance Registry System: Manganese carbonate (598-62-9)

Characters rose-colored triangular rhomboid crystals or amorphous bright white brown powder.
Relative density 3.125 solubility is almost insoluble in water, slightly soluble in water containing carbon dioxide.
Soluble in dilute inorganic acid, slightly soluble in common organic acids, insoluble in alcohol and liquid ammonia.

Structure and production
MnCO3 adopts a structure like calcite, consisting of manganese ions in an octahedral coordination geometry.
Treatment of aqueous solutions of manganese nitrate with ammonia and carbon dioxide leads to precipitation of this faintly pink solid.
The side product, ammonium nitrate is used as fertilizer.

Reactions
Manganese carbonate is insoluble in water but, like most carbonates, hydrolyses upon treatment with acids to give water-soluble salts.
Manganese carbonate decomposes with release of carbon dioxide, i.e. calcining, at 200 °C to give MnO1.88:
MnCO3 + 0.44 O2 → MnO1.8 + CO2
This method is sometimes employed in the production of manganese dioxide, which is used in dry-cell batteries and for ferrites.
Manganese carbonate is widely used as an additive to plant fertilizers to cure manganese deficient crops.
Manganese carbonate is also used in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.
Manganese carbonate is used in medicine as a hematinic.

Uses
The material of the telecommunication equipment component is used as a raw material for the production of ferrite.
Manganese carbonate is widely used as a catalyst for desulfurization, enamel pigment, Varnish drier, manganese salt and raw material for catalyst manufacturing.
Widely used as desulfurization catalyst, enamel pigment, manganese salt raw materials, also used in fertilizer, medicine, feed additives, electrode accessories.
Manganese carbonate (MnCO3) is used in the production of iron ore and as a chemical reagent.
Manganese carbonate occurs in nature as the mineral rhodochrosite (manganese spar).
This ore also is used to produce manganese dioxide (by electrolytic process).
Manganese carbonate is used as gemstones; and as a pigment (manganese white).

Manganese carbonate is extensively utilized as an additive to plant fertilizers to treat manganese deficient crops.
Manganese carbonate is also employed in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.
Manganese carbonate is utilized in medicine as a hematinic (a nutrient required for the formation of blood cells in the process of haematopoiesis.
The main hematinics are iron, B12, and folate).

Metallurgy: Manganese carbonate is an important source of manganese for the production of ferroalloys, which are alloys of iron and manganese.
Ferroalloys are used in the steel industry to improve the strength and hardness of steel.

Fertilizers: Manganese carbonate is an essential nutrient for plants, and manganese carbonate is used as a fertilizer to supply this nutrient to the soil.
Manganese carbonate helps in the synthesis of chlorophyll and plays a vital role in photosynthesis and overall plant growth.

Ceramics and Glass: Manganese carbonate is employed in the production of ceramics and glass.
Manganese carbonate acts as a colorant, imparting various shades of pink, purple, or brown to the final products.

Pigments and Paints: Manganese carbonate is employed as a pigment in various applications, including paints, coatings, and dyes.
Manganese carbonate can produce shades of pink, purple, and brown, depending on the concentration and the specific application.

Chemical Industry: Manganese carbonate serves as a precursor for the production of other manganese compounds.
Manganese carbonate is used in the synthesis of manganese oxide, manganese sulfate, and other manganese-based chemicals.

Health Supplements: Manganese carbonate can also be found in certain dietary supplements and multivitamins.
Manganese carbonate is an essential trace mineral required for normal growth, development, and overall health.

Preparation
Manganese carbonate is mined from its naturally occurring mineral rhodochrosite.
Manganese carbonate may be prepared in the laboratory as a palepink precipitate by adding sodium bicarbonate to a solution of manganese salt saturated with carbon dioxide.
Manganese carbonate obtained is monohydrate, MnCO3•H2O.
However, if the carbon dioxide-saturated solution, together with the above monohydrate precipitate, is heated in the absence of atmosphere oxygen, the monohydrate MnCO3•H2O is converted into the anhydrous MnCO3.

In the reactor, manganese sulfate is dissolved with water or steam, insoluble matters are removed by filtration, and purification is carried out with hydrogen sulfide to remove impurities such as heavy metals.
After heating and boiling, the mixture is filtered.
The obtained manganese sulfate solution and ammonium bicarbonate solution are subjected to metathesis reaction at 25~30 ℃ to generate manganese carbonate, which is then subjected to Suction filtration, washing and dehydration, drying may be performed at 80 to 90 °c.
Alternatively, the soft manganese ore powder is mixed with coal powder, and the manganese sulfate solution is obtained by reduction roasting and sulfuric acid leaching.
After filtration, the solution is neutralized with ammonium bicarbonate, and then vacuum filtered, dehydrated and dried.

Synonyms
MANGANESE CARBONATE
598-62-9
Manganese(II) carbonate
Manganous carbonate
Rhodochrosite
Manganese(2+) carbonate
Natural rhodochrosite
Manganese carbonate (1:1)
Manganese carbonate (MnCO3)
Carbonic acid, manganese salt
CCRIS 3660
HSDB 790
Manganese(2+) carbonate (1:1)
EINECS 209-942-9
NSC 83512
UNII-9ZV57512ZM
17375-37-0
9ZV57512ZM
manganese(2+);carbonate
MANGANUM CARBONICUM
EC 209-942-9
NSC-83512
manganese(ii)carbonate
Carbonic acid, manganese(2+) salt (1:1)
MFCD00011116
EINECS 241-414-3
RHODOCHROSITE [INCI]
SCHEMBL32918
DTXSID1042108
MANGANESE CARBONATE [MI]
XMWCXZJXESXBBY-UHFFFAOYSA-L
MANGANESE CARBONATE [HSDB]
MANGANUM CARBONICUM [HPUS]
CARBONIC ACID,MANGANESE SALT
Manganese(II) carbonate, Mn 44%
MANGANESE CARBONATE [WHO-DD]
Manganese Carbonate, Powder, Reagent
Manganese(II) carbonate, min. 90%
AKOS015903237
Manganese(II) carbonate, p.a., 44%
Q414659
J-521674
Manganese(II) carbonate, 99.985% (metals basis)
Manganese(II) carbonate, >=99.9% trace metals basis
Manganese(II) carbonate hydrate, 44-46% Mn basis (KT)
11-((5-Dimethylaminonaphthalene-1-sulfonyl) amino)undecanoic

Manganese Carbonate is a pale pink, water-insoluble solid.
Manganese Carbonate is mostly pink to light brown and odorless.
Manganese Carbonate is a compound with the chemical formula MnCO3.


CAS Number: 598-62-9
EC Number: 209-942-9
MDL number: MFCD00011116
Chemical formula: MnCO3



SYNONYMS:
Carbonic acid (acd/name 4.0), Carbonic acid, manganese(2+) salt (1:1), Manganese carbonate (1:1), Manganese carbonate (MnCO3), Manganese carbonate, MnCO3, Manganese carbonic acid, Manganese(2+) carbonate, Manganese(2+) carbonate (1:1), Manganese(II) carbonate, Manganous carbonate, RHODOCHROSITE, Manganous carbonate, Manganese carbonate, ManganeseCarbonateAr, Manganese(Ⅱ)carbonate, MANGANESE(+2)CARBONATE, Manganese(II) carbonate, Manganese(II) carbonate, tech., MANGANESE CARBONATE, FOR ANALYTICAL PURPOSE, Manganese(II) carbonate, MANGANESE CARBONATE, 598-62-9, Manganese(II) carbonate, Manganous carbonate, Rhodochrosite, Manganese(2+) carbonate, Natural rhodochrosite, Carbonic acid, manganese salt, Manganese carbonate (1:1), Manganese carbonate (MnCO3), CCRIS 3660, HSDB 790, 17375-37-0, manganese(2+);carbonate, Manganese(2+) carbonate (1:1), EINECS 209-942-9, NSC 83512, UNII-9ZV57512ZM, 9ZV57512ZM, MANGANUM CARBONICUM, EC 209-942-9, NSC-83512, manganese(ii)carbonate, Carbonic acid, manganese(2+) salt (1:1), MFCD00011116, Manganesecarbonate, EINECS 241-414-3, SCHEMBL32918, DTXSID1042108, MANGANESE CARBONATE [MI], MANGANESE CARBONATE [HSDB], MANGANUM CARBONICUM [HPUS], CARBONIC ACID,MANGANESE SALT, Manganese(II) carbonate, Mn 44%, MANGANESE CARBONATE [WHO-DD], Manganese(II) carbonate, min. 90%, AKOS015903237, Manganese(II) carbonate, p.a., 44%, NS00080594, Q414659, J-521674, Manganese(II) carbonate, 99.985% (metals basis), Manganese(II) carbonate, >=99.9% trace metals basis, Manganese(II) carbonate hydrate, 44-46% Mn basis (KT), Manganese carbonate, Manganese(2+) carbonate, Manganous carbonate, Manganese (II) carbonate, manganese carbonate, rhodochromite, Manganese(2+) carbonate, Manganese (2+) carbonate (1:1), Manganese(II) carbonate, Manganese(2+) carbonate, carbonic acid, manganese(2+) salt (1:1) manganese carbonate, manganese ii carbonate, manganous carbonate, manganese 2+ carbonate, natural rhodochrosite, manganese carbonate 1:1, rhodochrosite, manganese carbonate mnco3, unii-9zv57512zm, ccris 3660, RHODOCHROSITE, MANGANESE(+2)CARBONATE, mangane carbonate, MANGANESE(II) CARBONATE, 99.9+%, MANGANESE(II) CARBONATE, 99.99%, MANGANESE(II) CARBONATE TECHNICAL, MANGANESE(II) CARBONATE EXTRA PURE, MANGANESE CARBONATE 44+% MN TECH GARDE RHODOCHROSITE, MANGANESE(II) CARBONATE, tansuanm, mangane carbonate, MANGANOUS CARBONATE, MANGANESE CARBONATE, anese(II) carbonate, naturalrhodochrosite, ManganeseCarbonateAr, Manganese(Ⅱ)carbonate, Carbonic acid, manganese(2+) salt (1:1), Manganese carbonate (1:1), Manganese carbonate (MnCO3), Manganese(2+) carbonate, Manganese(2+) carbonate (1:1), Manganous carbonate, Natural rhodochrosite,



Manganese Carbonate is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
Manganese Carbonate is a compound with the chemical formula MnCO3.


Manganese Carbonate occurs naturally as the mineral rhodochrosite but it is typically produced industrially.
Manganese Carbonate is a pale pink, water-insoluble solid.
Approximately 20,000 metric tonnes were produced in 2005.
Manganese Carbonate is a compound with the chemical formula MnCO3.


Manganese Carbonate occurs naturally as the mineral rhodochrosite, but it is usually produced industrially.
Manganese Carbonate is a pale pink, water-insoluble solid.
Manganese Carbonate is mostly pink to light brown and odorless.


In nature, Manganese Carbonate also occurs as the mineral rhodochrosite.
Manganese Carbonate is basically insoluble in water and generally readily convertible to other manganese compounds.
Manganese Carbonate is a water-insoluble manganese source which occurs naturally in the form of mineral rhodochrosite.


Manganese Carbonate can easily be converted to other manganese compounds, such as the oxide by heating.
Manganese Carbonate can be widely applied in various fields.
In the field of agriculture, Manganese Carbonate is commonly used as an additive to plant fertilizers, which is effective to cure the crops with manganese deficiency.


Manganese Carbonate can also be applied in ceramics as a porcelain glaze, glaze colorant and flux and it serves as a catalyst in viscose process.
Besides, Manganese Carbonate has been proved to be used as a hematinic in the field of medicine.
Other applications of Manganese Carbonate involve in health foods, chemical industry and etc.


Manganese Carbonate is a brown powder.
Manganese Carbonate is a chemical compound that has a structure similar to calcite, with octahedral co-ordination symmetry.
Manganese Carbonate is a carbonate that is insoluble in water and on treatment with acid it gives water soluble salts.


Manganese Carbonate is a widely used material in plant fertilization as an additive that cures the magnesium deficiency in crops.
Manganese Carbonate is a compound with the chemical formula MnCO3.
Manganese Carbonate occurs naturally as the mineral rhodochrosite.


Manganese Carbonate is a water insoluble Manganese source that can easily be converted to other Manganese compounds, such as the oxide by heating (calcination).
Carbonate compounds also give off carbon dioxide when treated with dilute acids.


Manganese Carbonate is generally immediately available in most volumes.
Ultra high purity and high purity compositions improve both optical quality and usefulness as scientific standards.
Manganese Carbonate is a compound with the chemical formula MnCO3.


Manganese Carbonate occurs naturally as the mineral rhodochrosite.
Manganese Carbonate is a chemical compound with the formula MnCO3.
Manganese Carbonate is a pink-colored solid that occurs naturally as the mineral rhodochrosite.


Manganese Carbonate is primarily composed of manganese (Mn), carbon (C), and oxygen (O).
Manganese Carbonate, also known as manganese(II) carbonate, is a chemical compound.
Manganese Carbonate is a brownish powder with a chemical formula of MnCO3.


Manganese Carbonate can be heated to produce manganese(II) oxide and carbon dioxide.
Manganese Carbonate is made by reacting a soluble manganese compound such as manganese(II) chloride with sodium carbonate.
Manganese Carbonate is a rose colored crystal, sometimes white when precipitated.
Manganese Carbonate is soluble in inorganic acids, and almost insoluble in organic acids and water.



USES and APPLICATIONS of MANGANESE CARBONATE:
Manganese Carbonate is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
Manganese Carbonate is used in the following products: fertilisers.


Other release to the environment of this substance is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
Release to the environment of Manganese Carbonate can occur from industrial use: industrial abrasion processing with low release rate (e.g. cutting of textile, cutting, machining or grinding of metal).


Other release to the environment of Manganese Carbonate is likely to occur from: outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials), indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with high release rate (e.g. tyres, treated wooden products, treated textile and fabric, brake pads in trucks or cars, sanding of buildings (bridges, facades) or vehicles (ships)).


Manganese Carbonate can be found in complex articles, with no release intended: machinery, mechanical appliances and electrical/electronic products (e.g. computers, cameras, lamps, refrigerators, washing machines) and vehicles.
Manganese Carbonate can be found in products with material based on: metal (e.g. cutlery, pots, toys, jewellery), plastic used for large surface area articles (e.g. construction and building materials for flooring, insulation) and rubber (e.g. tyres, shoes, toys).


Manganese Carbonate is used in the following products: fertilisers, metal surface treatment products, laboratory chemicals and pH regulators and water treatment products.
Manganese Carbonate has an industrial use resulting in manufacture of another substance (use of intermediates).


Manganese Carbonate is used in the following areas: agriculture, forestry and fishing, formulation of mixtures and/or re-packaging and scientific research and development.
Manganese Carbonate is used for the manufacture of: chemicals, , metals and fabricated metal products.


Other release to the environment of Manganese Carbonate is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
Manganese Carbonate is used in the following products: fertilisers, metals and pH regulators and water treatment products.


Release to the environment of Manganese Carbonate can occur from industrial use: formulation of mixtures and formulation in materials.
Manganese Carbonate is used in the following products: metal surface treatment products, pH regulators and water treatment products and fertilisers.
Manganese Carbonate has an industrial use resulting in manufacture of another substance (use of intermediates).


Release to the environment of Manganese Carbonate can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid, in the production of articles, in processing aids at industrial sites, of substances in closed systems with minimal release and as processing aid.


Release to the environment of Manganese Carbonate can occur from industrial use: manufacturing of the substance.
Manganese Carbonate is used in fertilizers, metal surface treatment products, pH regulators, water treatment products, machine wash liquids/detergents, automotive care products, paints and coatings or adhesives, fragrances and air fresheners.


Manganese Carbonate has an industrial use that results in the production of another substance (use of intermediates).
Manganese Carbonate is used in agriculture, forestry and fisheries, and blend formulations and/or repackaging.
Manganese Carbonate is used in the manufacture of chemicals, metals and fabricated metal products.


Manganese Carbonate is the compound containing manganese (II) ion and carbonic acid components. Widely used in articles, formulation or repackaging, industrial sites and manufacturing.
Manganese Carbonate is used in the following areas: agriculture, forestry and fishing.


Manganese Carbonate is used for the manufacture of: chemicals, fabricated metal products and metals.
In the construction industry, Manganese Carbonate is used in cementitious mixtures to accelerate the curing process and to give cementitious mixtures a higher hardness.


Manganese Carbonate, also known as manganous carbonate, is found in numerous metals and is used in the preparation of other manganese salts.
In Manganese Carbonate's pure form is used in medicine for treating anaemia.
Manganese Carbonate is also applied for metal surface treatment and in the welding industry.


In agriculture Manganese Carbonate is used for manganese deficiency or prophylaxis.
Manganese Carbonate is ideal as a long-term source of manganese because it is insoluble in water and therefore does not leach out of the soil, and the acids and bacteria in the compound make the manganese available to the plants.


Manganese (Mn) deficiency is a plant disorder that is often confused with, and occurs in conjunction with, iron deficiency.
It is most common in swampy soils and where organic matter content is high.
Manganese may be unavailable to plants with high pH.


Onions, apples, peas, French beans, cherries and raspberries may be affected by deficiency, with symptoms including yellowing leaves with small areas of green.
The plant may appear healthy as new leaf growth may appear normal.


Brown spots on the leaf surfaces may occur and severely affected leaves will turn brown and die back.
Manganese Carbonate is used in the production of iron ore and as a chemical reagent.
Manganese Carbonate occurs in nature as the mineral rhodochrosite [14476-12-1] (manganese spar).


Manganese Carbonate ore also is used to produce manganese dioxide (by electrolytic process).
Manganese Carbonate is used as gemstones; and as a pigment (manganese white).
Manganese Carbonate is used as pigment"manganese white"; drier for varnishes; in feeds.


Manganese Carbonate is extensively utilized as an additive to plant fertilizers to treat manganese deficient crops.
Manganese Carbonate is also employed in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.
Manganese Carbonate is utilized in medicine as a hematinic (a nutrient required for the formation of blood cells in the process of hematopoiesis.


The main hematinics are iron, B12, and folate).
Manganese Carbonate is used for Pigment, Varnish Drier.
Pigment, varnish drier Manganese Carbonate is used as an additive to plant fertilizers, glaze colorant in ceramics, pigment and drier for varnishes.


Manganese Carbonate is also used as an ingredient in welding rod, animal feed additive as well as to prepare other manganese salts and pharmaceuticals.
Manganese Carbonate is also used in medicine as a hematinic and in health foods, in flux and in concrete stains.
Manganese Carbonate is used as an additive to plant fertilizers to cure manganese deficient crops.


Manganese Carbonate is used in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.
Manganese Carbonate has many grades: Reagent and Technical Grade; Food, Agricultural and Pharmaceutical Grade; Optical Grade, USP and EP/BP Grade (European Pharmacopoeia/British Pharmacopoeia).


Other Uses other than pharmaceutical usage: Manganese Carbonate is used for metal surface treatment, for preparation of other manganese salts and in the welding industry.
Manganese Carbonate is used as an additive to plant fertilizers, glaze colorant in ceramics, pigment and drier for varnishes.


Manganese Carbonate is also used as an ingredient in welding rod, animal feed additive as well as to prepare other manganese salts and pharmaceuticals.
Manganese Carbonate is also used in medicine as a hematinic and in health foods, in flux and in concrete stains.
Manganese Carbonate is mainly used for producing magnetic materials.


Manganese Carbonate is used synthetic manganese dioxide.
Manganese Carbonate is used manufacturing organic manganous salts.
Manganese Carbonate is used paint dryer


Manganese Carbonate is used stocks or desulfurate cataluzer. Manganese Carbonate is used porcelain/ceramic glaze and electrode
Manganese Carbonate is extensively applied as an additive to plant fertilizers to cure manganese deficient crops.
Manganese Carbonate is also used in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.


Pharmaceutically, Manganese Carbonate is utilized in medicines as a hematinic.
Manganese Carbonate is widely used as desulfurization catalyst, enamel pigment, manganese salt raw materials, also used in fertilizer, medicine, feed additives, electrode accessories


Manganese Carbonate is widely used as an additive to plant fertilizers, in clay and ceramics, concrete, and occasionally in dry-cell batteries.
Manganese Carbonate is used as a pigment (manganese white), drier for varnishes, animal feed additive, welding rod ingredient, and to make other manganese salts and pharmaceuticals.


-In ceramics, Manganese Carbonate is used to create metallic, black, brown or purple/plum glazes.
Manganese Carbonate decomposes on heating to MnO2 and CO2; must be heated above 1080 C to decompose MnO2 to MnO.
Source of manganese in glazes.

Carbonate is weaker but better dispersed than oxide or dioxide.
The result is a brown color.
Purple colors are obtained with alkaline flux or lead.

Flux with aluminum oxide is used to give a pink color (which is fire resistant).
A metallic tint can be produced by mixing in larger quantities with copper, e.g. Reynolds Gold Metallic glaze.


-In cosmetics, Manganese Carbonate is used in the form of white dyes, in this case listed as CI 77713.
As an active substance, Manganese Carbonate is used as a binder or absorbent.
Manganese Carbonate also allows the PH of products to be regulated.

Manganese Carbonate has a restriction of use in Europe: IV/139.
Main functions of Manganese Carbonate: Absorbent: Absorbs water (or oil) in dissolved or fine form.

Binding agent: Manganese Carbonate allows the combination of various cosmetic ingredients.
Volumetric: Manganese Carbonate veduces the apparent density of cosmetics.
Cosmetic coloring: coloring of cosmetics and/or coloring of the skin.

Transparency regulator: Manganese Carbonate reduces the transparency or opacity of cosmetics.
Most common concentrations of Manganese Carbonate in cosmetics is 0,65%.


-Metallurgy uses of Manganese Carbonate:
Manganese Carbonate is an important source of manganese for the production of ferroalloys, which are alloys of iron and manganese.
Ferroalloys are used in the steel industry to improve the strength and hardness of steel.


-Fertilizers uses of Manganese Carbonate:
Manganese is an essential nutrient for plants, and Manganese Carbonate is used as a fertilizer to supply this nutrient to the soil.
Manganese Carbonate helps in the synthesis of chlorophyll and plays a vital role in photosynthesis and overall plant growth.


-Ceramics and Glass uses of Manganese Carbonate:
Manganese Carbonate is employed in the production of ceramics and glass.
Manganese Carbonate acts as a colorant, imparting various shades of pink, purple, or brown to the final products.


-Pigments and Paints uses of Manganese Carbonate:
Manganese Carbonate is employed as a pigment in various applications, including paints, coatings, and dyes.
Manganese Carbonate can produce shades of pink, purple, and brown, depending on the concentration and the specific application.


-Chemical Industry uses of Manganese Carbonate:
Manganese Carbonate serves as a precursor for the production of other manganese compounds.
Manganese Carbonate is used in the synthesis of manganese oxide, manganese sulfate, and other manganese-based chemicals.


-Health Supplements uses of Manganese Carbonate:
Manganese Carbonate can also be found in certain dietary supplements and multivitamins.
Manganese is an essential trace mineral required for normal growth, development, and overall health.



COMPOUND TYPE OF MANGANESE CARBONATE:
*Food Toxin
*Inorganic Compound
*Manganese Compound
*Natural Compound
*Organic Compound
*Pollutant



PREPARATION OF MANGANESE CARBONATE:
Manganese Carbonate is mined from its naturally occurring mineral rhodochrosite.
Manganese Carbonate may be prepared in the laboratory as a palepink precipitate by adding sodium bicarbonate to a solution of manganese(II) salt saturated with carbon dioxide.

Manganese Carbonate obtained is monohydrate, MnCO3•H2O.
However, if the carbon dioxide-saturated solution, together with the above monohydrate precipitate, is heated in the absence of atmosphere oxygen, the monohydrate MnCO3•H2O is converted into the anhydrous MnCO3.



ALTERNATIVE PARENTS OF MANGANESE CARBONATE:
*Organic transition metal salts
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds



SUBSTITUENTS OF MANGANESE CARBONATE:
*Carbonic acid
*Organic transition metal salt
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organic salt
*Organooxygen compound
*Carbonyl group
*Aliphatic acyclic compound



SOLUBILITY OF MANGANESE CARBONATE:
Manganese Carbonate is almost insoluble in water, slightly soluble in water containing carbon dioxide.
Manganese Carbonate is soluble in dilute inorganic acid, slightly soluble in ordinary organic acid, insoluble in alcohol and liquid ammonia.



PHYSICAL AND CHEMICAL PROPERTIES OF MANGANESE CARBONATE:
*Characters rose-colored triangular rhomboid crystals or amorphous bright white brown powder.
*relative density 3.125
*solubility is almost insoluble in water, slightly soluble in water *containing carbon dioxide.
*Soluble in dilute inorganic acid, slightly soluble in common organic acids, insoluble in alcohol and liquid ammonia.



PRODUCTION AND USES OF MANGANESE CARBONATE:
Treatment of aqueous solutions of manganese(II) salts with alkali metal carbonates leads to precipitation of this faintly pink solid.
The carbonate is insoluble in water but, like most carbonates, hydrolyses upon treatment with acids to give water-soluble salts.
Manganese Carbonate decomposes with release of carbon dioxide at 200 °C to give manganese(II) oxide:

MnCO3 → MnO + CO2
This method is sometimes employed in the production of manganese dioxide for dry-cell batteries and for ferrites.

Manganese Carbonate is widely used as an additive to plant fertilizers to cure manganese deficient crops.
Manganese Carbonate is also used in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.



PHYSICAL AND CHEMICAL PROPERTIES OF MANGANESE CARBONATE:
» Pink to almost white powder when freshly precipitated; It is in the form of a rhombus, calcite structure.
Manganese Carbonate is a water insoluble Manganese source that can easily be converted to other Manganese compounds, such as the oxide by heating (calcination).

Carbonate compounds also give off carbon dioxide when treated with dilute acids.
Manganese Carbonate is generally immediately available in most volumes.
Ultra high purity and high purity compositions improve both optical quality and usefulness as scientific standards.

Nanoscale elemental powders and suspensions, as alternative high surface area forms, may be considered.
American Elements produces to many standard grades when applicable, including Mil Spec (military grade); ACS, Reagent and Technical Grade; Food, Agricultural and Pharmaceutical Grade; Optical Grade, USP and EP/BP (European Pharmacopoeia/British Pharmacopoeia) and follows applicable ASTM testing standards.

Typical and custom packaging is available.
Additional technical, research and safety (MSDS) information is available as is a Reference Calculator for converting relevant units of measurement.



PRODUCTION AND USES OF MANGANESE CARBONATE:
Treatment of aqueous solutions of manganese(II) salts with alkali metal carbonates leads to precipitation of this faintly pink solid.
Manganese Carbonate is insoluble in water but, like most carbonates, hydrolyses upon treatment with acids to give water-soluble salts.
Manganese Carbonate will decompose, releasing CO2 at 200 °C to give manganese(II) oxide:

Here is the reaction formula:
MnCO3 → MnO + CO2
This method is sometimes used in the production of manganese dioxide for dry-cell batteries and for ferrites.



REACTIONS AND USES OF MANGANESE CARBONATE:
The carbonate is insoluble in water but, like most carbonates, hydrolyses upon treatment with acids to give water-soluble salts.
Manganese Carbonate decomposes with release of carbon dioxide, i.e. calcining, at 200 °C to give MnO1.88:

MnCO3 + 0.44 O2 → MnO1.8 + CO2
This method is sometimes employed in the production of manganese dioxide, which is used in dry-cell batteries and for ferrites.

Manganese Carbonate is widely used as an additive to plant fertilizers to cure manganese deficient crops.
Manganese Carbonate is also used in health foods, in ceramics as a glaze colorant and flux, and in concrete stains.

Manganese Carbonate is used in medicine as a hematinic.
Rhodochrosite is a mineral with formula of Mn2+CO3 or Mn(CO3).
The corresponding IMA (International Mineralogical Association) number is IMA1962 s.p..
The IMA symbol is Rds.



STRUCTURE AND PRODUCTION OF MANGANESE CARBONATE:
Manganese Carbonate adopts a structure like calcite, consisting of manganese(II) ions in an octahedral coordination geometry.
Treatment of aqueous solutions of manganese(II) nitrate with ammonia and carbon dioxide leads to precipitation of this faintly pink solid.
The side product, ammonium nitrate is used as fertilizer.



PHYSICAL and CHEMICAL PROPERTIES of MANGANESE CARBONATE:
Chemical Formula: CH2MnO3
Average Molecular Mass: 116.963 g/mol
Monoisotopic Mass: 116.938 g/mol
CAS Registry Number: 598-62-9
IUPAC Name: carbonic acid manganese
Traditional Name: carbonic acid manganese
SMILES: [Mn].OC(O)=O
InChI Identifier: InChI=1S/CH2O3.Mn/c2-1(3)4;/h(H2,2,3,4);
InChI Key: SDPBZSAJSUJVAT-UHFFFAOYSA-N
Melting Point: 350°C (decomposition)
Color: Brown to Violet
Physical Form: Powder
Assay Percent Range: 99.99% (metals basis)
Solubility Information: Soluble in water (0.065 g/L),
dilute inorganic acids.

Insoluble in alcohol.
Formula Weight: 114.95
Odor: Odorless
Appearance: Light brown to violet powder
Density: 3.125
Chemical Name or Material: Manganese(II) carbonate
CAS: 598-62-9
EINECS: 209-942-9
InChI: InChI=1/CH2O3.Mn/c2-1(3)4;/h(H2,2,3,4);/q;+2/p-2
Molecular Formula: CMnO3
Molar Mass: 114.95
Density: 3.12 g/mL at 25°C (lit.)
Melting Point: 350°C (dec.)
Water Solubility: Soluble in water (0.065 g/L),
dilute inorganic acids.
Insoluble in alcohol.

Appearance: Pink to white-like powder
Specific Gravity: 3.125
Color: Light brown to violet
Solubility Product Constant (Ksp): pKsp: 10.63
Merck: 14,5726
Storage Condition: Room Temperature
Stability: Stable.
Incompatible with strong acids, strong oxidizing agents.
May be moisture sensitive.
Sensitive: Easily absorbing moisture
MDL: MFCD00011116
Density: 3.12 g/mL at 25 °C (lit.)
Boiling Point: 333.6°C at 760 mmHg

Melting Point: 350°C (dec.)
Molecular Formula: CMnO3
Molecular Weight: 114.947
Flash Point: 169.8°C
Exact Mass: 114.922791
PSA: 63.19000
Stability: Stable.
Incompatible with strong acids, strong oxidizing agents.
May be moisture sensitive
Chemical formula: MnCO3
Molar mass: 114.95 g/mol
Appearance: White to faint pink solid
Density: 3.12 g/cm³
Melting point: 200–300 °C (392–572 °F; 473–573 K), decomposes

Solubility in water: negligible
Solubility product (Ksp): 2.24 x 10⁻¹¹
Solubility: soluble in dilute acid, CO₂; insoluble in alcohol, ammonia
Magnetic susceptibility (χ): +11,400·10⁻⁶ cm³/mol
Refractive index (nD): 1.597 (20 °C, 589 nm)
Crystal structure: hexagonal-rhombohedral
Heat capacity (C): 94.8 J/mol·K
Std molar entropy (S⦵298): 109.5 J/mol·K
Std enthalpy of formation (ΔfH⦵298): -881.7 kJ/mol
Gibbs free energy (ΔfG⦵): -811.4 kJ/mol
Hydrogen Bond Donor Count: 0
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 0

Exact Mass: 114.922787 g/mol
Monoisotopic Mass: 114.922787 g/mol
Topological Polar Surface Area: 63.2Ų
Heavy Atom Count: 5
Formal Charge: 0
Complexity: 18.8
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 2
Compound Is Canonicalized: Yes
Appearance Form: powder

Color: light brown
Odor: No data available
Odor Threshold: No data available
pH: No data available
Melting point/freezing point:
Melting point/range: > 450 °C
Initial boiling point and boiling range: No data available
Flash point: Not applicable
Evaporation rate: No data available
Flammability (solid, gas): The product is not flammable.
Upper/lower flammability or explosive limits: No data available
Vapor pressure: No data available
Vapor density: No data available

Relative density: 3.27 at 22 °C
Water solubility: 0.00363 g/L at 20 °C - slightly soluble
Partition coefficient: n-octanol/water:
Not applicable for inorganic substances
Autoignition temperature: No data available
Decomposition temperature: No data available
Viscosity:
Viscosity, kinematic: No data available;
Viscosity, dynamic: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available

Molecular Formula: MnCO3
EC / List no.: 209-942-9
CAS no.: 598-62-9
Molecular weight: 114.947 g/mol
Compound Formula: CMnO3
Molecular Weight: 114.95
Appearance: Light brown powder
Melting Point: >200 °C
Boiling Point: N/A
Density: 3.12 g/cm³
Solubility in H2O: N/A
Exact Mass: 114.922793
Monoisotopic Mass: 114.922791 Da
Linear Formula: MnCO3
MDL Number: MFCD00011116

EC No.: 209-942-9
Beilstein/Reaxys No.: N/A
Pubchem CID: 11726
IUPAC Name: manganese(2+) carbonate
SMILES: [Mn+2].[O-]C([O-])=O
InchI Identifier: InChI=1S/CH2O3.Mn/c2-1(3)4;/h(H2,2,3,4);/q;+2/p-2
InchI Key: XMWCXZJXESXBBY-UHFFFAOYSA-L
CBNumber: CB5135235
Molecular Formula: CMnO3
Molecular Weight: 114.95
MDL Number: MFCD00011116
MOL File: 598-62-9.mol
Melting point: 350°C (dec.)
Density: 3.12 g/mL at 25 °C (lit.)

Solubility: dilute aqueous acid: slightly soluble (lit.)
Form: Powder
Specific Gravity: 3.125
Color: Light brown to violet
Water Solubility: Soluble in water (0.065 g/L), dilute inorganic acids.
Insoluble in alcohol.
Merck: 14,5726
Solubility Product Constant (Ksp): pKsp: 10.63
Exposure limits: ACGIH: TWA 0.02 mg/m³; TWA 0.1 mg/m³ OSHA:
Ceiling 5 mg/m³ NIOSH: IDLH 500 mg/m³; TWA 1 mg/m³; STEL 3 mg/m³
Stability: Stable.
Incompatible with strong acids, strong oxidizing agents.
May be moisture sensitive.

LogP: -0.809 (est)
FDA 21 CFR: 582.80
CAS DataBase Reference: 598-62-9 (CAS DataBase Reference)
EWG's Food Scores: 1
FDA UNII: 9ZV57512ZM
EPA Substance Registry System: Manganese carbonate (1:1) (598-62-9)
CAS: 598-62-9
Molecular Formula: CMnO3
Molecular Weight (g/mol): 114.946
MDL Number: MFCD00011116
InChI Key: XMWCXZJXESXBBY-UHFFFAOYSA-L
PubChem CID: 11726
IUPAC Name: manganese(2+); carbonate
SMILES: C(=O)([O-])[O-].[Mn+2]



FIRST AID MEASURES of MANGANESE CARBONATE:
-Description of first-aid measures:
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Remove contact lenses.
*If swallowed:
After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of MANGANESE CARBONATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of MANGANESE CARBONATE:
-Extinguishing media:
*Suitable extinguishing media:
Use extinguishing measures that are appropriate to local circumstances and the surrounding environment.
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of MANGANESE CARBONATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Skin protection:
Full contact
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Respiratory protection:
Recommended Filter type: Filter type P2
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of MANGANESE CARBONATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
Hygroscopic.



STABILITY and REACTIVITY of MANGANESE CARBONATE:
-Reactivity:
No data available
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
no information available

MANGANESE DIOXIDE Manganese dioxide Manganese dioxide Manganese(IV) oxideMn4O2 Rutile-unit-cell-3D-balls.png Names IUPAC names Manganese oxide Manganese(IV) oxide Other names Pyrolusite, hyperoxide of manganese, black oxide of manganese, manganic oxide Identifiers CAS Number 1313-13-9 check 3D model (JSmol) Interactive image ChEBI CHEBI:136511 ☒ ChemSpider 14117 check ECHA InfoCard 100.013.821 Edit this at Wikidata EC Number 215-202-6 PubChem CID 14801 RTECS number OP0350000 UNII TF219GU161 check CompTox Dashboard (EPA) DTXSID6042109 Edit this at Wikidata InChI[show] SMILES[show] Properties Chemical formula MnO 2 Molar mass 86.9368 g/mol Appearance Brown-black solid Density 5.026 g/cm3 Melting point 535 °C (995 °F; 808 K) (decomposes) Solubility in water insoluble Magnetic susceptibility (χ) +2280.0·10−6 cm3/mol[1] Structure[2] Crystal structure Tetragonal, tP6, No. 136 Space group P42/mnm Lattice constant a = 0.44008 nm, b = 0.44008 nm, c = 0.28745 nm Formula units (Z) 2 Thermochemistry[3] Heat capacity (C) 54.1 J·mol−1·K−1 Std molar entropy (So298) 53.1 J·mol���1·K−1 Std enthalpy of formation (ΔfH⦵298) −520.0 kJ·mol−1 Gibbs free energy (ΔfG˚) −465.1 kJ·mol−1 Hazards Safety data sheet ICSC 0175 EU classification (DSD) (outdated) Harmful (Xn) Oxidizer (O) R-phrases (outdated) R20/22 S-phrases (outdated) (S2), S25 NFPA 704 (fire diamond) NFPA 704 four-colored diamond 112OX Flash point 535 °C (995 °F; 808 K) Related compounds Other anions Manganese disulfide Other cations Technetium dioxide Rhenium dioxide Related manganese oxides Manganese(II) oxide Manganese(II,III) oxide Manganese(III) oxide Manganese heptoxide Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). ☒ verify (what is check☒ ?) Infobox references Manganese(IV) oxide is the inorganic compound with the formula MnO 2. This blackish or brown solid occurs naturally as the mineral pyrolusite, which is the main ore of manganese and a component of manganese nodules. The principal use for MnO2 is for dry-cell batteries, such as the alkaline battery and the zinc-carbon battery.[4] MnO2 is also used as a pigment and as a precursor to other manganese compounds, such as KMnO4. It is used as a reagent in organic synthesis, for example, for the oxidation of allylic alcohols. MnO2 in the α polymorph can incorporate a variety of atoms (as well as water molecules) in the "tunnels" or "channels" between the manganese oxide octahedra. There is considerable interest in α-MnO2 as a possible cathode for lithium ion batteries.[5][6] Structure Several polymorphs of MnO 2 are claimed, as well as a hydrated form. Like many other dioxides, MnO 2 crystallizes in the rutile crystal structure (this polymorph is called pyrolusite or β-MnO 2), with three-coordinate oxide and octahedral metal centres.[4] MnO 2 is characteristically nonstoichiometric, being deficient in oxygen. The complicated solid-state chemistry of this material is relevant to the lore of "freshly prepared" MnO 2 in organic synthesis.[citation needed] The α-polymorph of MnO 2 has a very open structure with "channels" which can accommodate metal atoms such as silver or barium. α-MnO 2 is often called hollandite, after a closely related mineral. Production Naturally occurring manganese dioxide contains impurities and a considerable amount of manganese(III) oxide. Only a limited number of deposits contain the γ modification in purity sufficient for the battery industry. Production of batteries and ferrite (two of the primary uses of manganese dioxide) requires high purity manganese dioxide. Batteries require "electrolytic manganese dioxide" while ferrites require "chemical manganese dioxide".[7] Chemical manganese dioxide One method starts with natural manganese dioxide and converts it using dinitrogen tetroxide and water to a manganese(II) nitrate solution. Evaporation of the water leaves the crystalline nitrate salt. At temperatures of 400 °C, the salt decomposes, releasing N 2O 4 and leaving a residue of purified manganese dioxide.[7] These two steps can be summarized as: MnO 2 + N 2O 4 ⇌ Mn(NO 3) 2 In another process manganese dioxide is carbothermically reduced to manganese(II) oxide which is dissolved in sulfuric acid. The filtered solution is treated with ammonium carbonate to precipitate MnCO 3. The carbonate is calcined in air to give a mixture of manganese(II) and manganese(IV) oxides. To complete the process, a suspension of this material in sulfuric acid is treated with sodium chlorate. Chloric acid, which forms in situ, converts any Mn(III) and Mn(II) oxides to the dioxide, releasing chlorine as a by-product.[7] A third process involves manganese heptoxide and manganese monoxide. The two reagents combine with a 1:3 ratio to form manganese dioxide: Mn 2O 7 + 3 MnO → 5 MnO 2 Lastly, the action of potassium permanganate over manganese sulfate crystals produces the desired oxide.[8] 2 KMnO 4 + 3 MnSO 4 + 2 H 2O→ 5 MnO 2 + K 2SO 4 + 2 H 2SO 4 Electrolytic manganese dioxide Electrolytic manganese dioxide (EMD) is used in zinc–carbon batteries together with zinc chloride and ammonium chloride. EMD is commonly used in zinc manganese dioxide rechargeable alkaline (Zn RAM) cells also. For these applications, purity is extremely important. EMD is produced in a similar fashion as electrolytic tough pitch (ETP) copper: The manganese dioxide is dissolved in sulfuric acid (sometimes mixed with manganese sulfate) and subjected to a current between two electrodes. The MnO2 dissolves, enters solution as the sulfate, and is deposited on the anode. Reactions The important reactions of MnO 2 are associated with its redox, both oxidation and reduction. Reduction MnO 2 is the principal precursor to ferromanganese and related alloys, which are widely used in the steel industry. The conversions involve carbothermal reduction using coke:[citation needed] MnO 2 + 2 C → Mn + 2 CO The key reactions of MnO 2 in batteries is the one-electron reduction: MnO 2 + e− + H+ → MnO(OH) MnO 2 catalyses several reactions that form O 2. In a classical laboratory demonstration, heating a mixture of potassium chlorate and manganese dioxide produces oxygen gas. Manganese dioxide also catalyses the decomposition of hydrogen peroxide to oxygen and water: 2 H 2O 2 → 2 H 2O + O 2 Manganese dioxide decomposes above about 530 °C to manganese(III) oxide and oxygen. At temperatures close to 1000 °C, the mixed-valence compound Mn 3O 4 forms. Higher temperatures give MnO. Hot concentrated sulfuric acid reduces the MnO 2 to manganese(II) sulfate:[4] 2 MnO 2 + 2 H 2SO 4 → 2 MnSO 4 + O 2 + 2 H 2O The reaction of hydrogen chloride with MnO 2 was used by Carl Wilhelm Scheele in the original isolation of chlorine gas in 1774: MnO 2 + 4 HCl → MnCl 2 + Cl 2 + 2 H 2O As a source of hydrogen chloride, Scheele treated sodium chloride with concentrated sulfuric acid.[4] Eo (MnO 2(s) + 4 H+ + 2 e− ⇌ Mn2+ + 2 H 2O) = +1.23 V Eo (Cl 2(g) + 2 e− ⇌ 2 Cl−) = +1.36 V The standard electrode potentials for the half reactions indicate that the reaction is endothermic at pH = 0 (1 M [H+ ]), but it is favoured by the lower pH as well as the evolution (and removal) of gaseous chlorine. This reaction is also a convenient way to remove the manganese dioxide precipitate from the ground glass joints after running a reaction (i. e., an oxidation with potassium permanganate). Oxidation Heating a mixture of KOH and MnO 2 in air gives green potassium manganate: 2 MnO 2 + 4 KOH + O 2 → 2 K 2MnO 4 + 2 H 2O Potassium manganate is the precursor to potassium permanganate, a common oxidant. Applications The predominant application of MnO 2 is as a component of dry cell batteries: alkaline batteries and so called Leclanché cell, or zinc–carbon batteries. Approximately 500,000 tonnes are consumed for this application annually.[9] Other industrial applications include the use of MnO 2 as an inorganic pigment in ceramics and in glassmaking. Organic synthesis A specialized use of manganese dioxide is as oxidant in organic synthesis.[10] The effectiveness of the reagent depends on the method of preparation, a problem that is typical for other heterogeneous reagents where surface area, among other variables, is a significant factor.[11] The mineral pyrolusite makes a poor reagent. Usually, however, the reagent is generated in situ by treatment of an aqueous solution KMnO 4 with a Mn(II) salt, typically the sulfate. MnO 2 oxidizes allylic alcohols to the corresponding aldehydes or ketones:[12] cis-RCH=CHCH 2OH + MnO 2 → cis-RCH=CHCHO + MnO + H 2O The configuration of the double bond is conserved in the reaction. The corresponding acetylenic alcohols are also suitable substrates, although the resulting propargylic aldehydes can be quite reactive. Benzylic and even unactivated alcohols are also good substrates. 1,2-Diols are cleaved by MnO 2 to dialdehydes or diketones. Otherwise, the applications of MnO 2 are numerous, being applicable to many kinds of reactions including amine oxidation, aromatization, oxidative coupling, and thiol oxidation. See also List of inorganic pigments Manganese dioxide is a manganese molecular entity with formula MnO2. It is a manganese molecular entity and a metal oxide. Molecular Weight of Manganese dioxide: 86.937 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Hydrogen Bond Donor Count of Manganese dioxide: 0 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Hydrogen Bond Acceptor Count of Manganese dioxide: 2 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Rotatable Bond Count of Manganese dioxide: 0 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Exact Mass of Manganese dioxide: 86.927872 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Monoisotopic Mass of Manganese dioxide: 86.927872 g/mol Computed by PubChem 2.1 (PubChem release 2019.06.18) Topological Polar Surface Area of Manganese dioxide: 34.1 Ų Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Heavy Atom Count of Manganese dioxide: 3 Computed by PubChem Formal Charge of Manganese dioxide: 0 Computed by PubChem Complexity of Manganese dioxide: 18.3 Computed by Cactvs 3.4.6.11 (PubChem release 2019.06.18) Isotope Atom Count of Manganese dioxide: 0 Computed by PubChem Defined Atom Stereocenter Count of Manganese dioxide: 0 Computed by PubChem Undefined Atom Stereocenter Count of Manganese dioxide: 0 Computed by PubChem Defined Bond Stereocenter Count of Manganese dioxide: 0 Computed by PubChem Undefined Bond Stereocenter Count of Manganese dioxide: 0 Computed by PubChem Covalently-Bonded Unit Count of Manganese dioxide: 1 Computed by PubChem Compound of Manganese dioxide is Canonicalized : Yes sites in France have yielded large numbers of small black blocs. The usual interpretation is that these ‘manganese oxides’ were collected for their colouring properties and used in body decoration, potentially for symbolic expression. Neanderthals habitually used fire and if they needed black material for decoration, soot and charcoal were readily available, whereas obtaining manganese oxides would have incurred considerably higher costs. Compositional analyses lead us to infer that late Neanderthals at Pech-de-l’Azé I were deliberately selecting manganese dioxide. Combustion experiments and thermo-gravimetric measurements demonstrate that manganese dioxide reduces wood’s auto-ignition temperature and substantially increases the rate of char combustion, leading us to conclude that the most beneficial use for manganese dioxide was in fire-making. With archaeological evidence for fire places and the conversion of the manganese dioxide to powder, we argue that Neanderthals at Pech-de-l’Azé I used manganese dioxide in fire-making and produced fire on demand. Combustion Experiments Starting from the chemical properties of manganese dioxide, a series of statistically-designed combustion experiments were used to assess whether fire making could be facilitated using wood and either commercial manganese dioxides (coded MD4 to MD6) or powdered material from the Pech-de-l’Azé I blocs (coded MD1 to MD3). Mixtures of wood ‘turnings’ and either manganese dioxide or powdered material from Pech-de-l’Azé I blocs were either heated or contacted with spark-lit tinder; the effects were monitored on video; thermal imaging camera temperature monitoring and XRD of the residues were used in selected cases (Methods). When heated on their own, the wood turnings released volatiles and produced a small amount of char but neither the volatiles nor the char ignited and no fire resulted (Supplementary Information 3). Similarly, spark-lit tinder did not ignite the wood. By contrast, mixtures of manganese dioxide with wood ignited, both when heated and when in contact with spark-lit tinder. Ignition produced glowing combustion and, in some cases, small red flames; the volatiles did not ignite and no yellow flames were produced (Fig. 2 and Supplementary Information 3). As little as 6% by weight of manganese dioxide MD6 was sufficient to facilitate combustion. Infrared thermal imaging data showed that whilst the wood turnings did not ignite at 350 oC, the mixtures of wood turnings with manganese dioxide could ignite at temperatures from around 250 oC and sustain combustion over a surprisingly wide range of temperatures (Supplementary Information 4). In identical experiments, powdered material from the Pech-de-l’Azé I blocs (MD1, MD2 and MD3) all facilitated the ignition of wood, although one bloc (MD1) was somewhat less effective. he composition of the black blocs at Pech-de-l’Azé I potentially provides evidence for their probable use. The blocs are predominantly manganese dioxide, not romanèchite and the combustion experiments and TGA have shown that only compositions predominantly containing manganese dioxide would be useful in fire-making. Both manganese dioxide and romanèchite would be useful in decoration32, although whether either would be preferred for decoration over the less ‘costly’ soot or charcoal is debatable. Whether Neanderthals at Pech-de-l’Azé were simply collecting black blocs from one source location or were selecting manganese dioxide in preference to other black materials and from multiple sources is important to our hypothesis that they were deliberately selecting and using manganese dioxide in fire making. Although the quantities and availabilities of different manganese oxides in the Middle Palaeolithic Dordogne region are unknown, there is evidence from both modern sources and from materials collected in the Palaeolithic, for a range of ‘manganese oxide’ materials that were available within reach of Pech-de-l’Azé. Manganese ore outcrops are numerous on the edges of the Massif Central38 and whilst most of the regional manganese ores had been extracted by the early twentieth century32, an original manganese ore source exists in the limestone within a few kilometres of Pech-de-l’Azé. The source contains traces of both manganese dioxide and romanèchite32. Discovery of pyrolusite and romanèchite in a Châtelperronian context at Roc-de-Combe7, thirteen kilometres from Pech-de-l’Azé, also indicates that both materials were available to late Middle Palaeolithic Neanderthals. Pyrolusite, romanèchite, todorokite, hollandite and other black manganese oxide ores were all used in the production of Upper Palaeolithic cave wall images in the vicinity, for example at Lascaux, approximately thirty kilometres from Pech-de-l’Azé19,32,33,34, implying their availability to Palaeolithic foragers. Without appropriate data on the variation of ‘manganese oxide’ compositions within and between geological sources in the region, the full implications of the Pech-de-l’Azé I bloc compositions for provenance are unknown. Whilst it might be argued that paragenesis might have produced a very variable single source, the relative uniformity of the manganese dioxide content of the blocs contrasts with the between-sample variation in arsenic, barium, cobalt and manganite contents and suggests that the blocs were not collected from one location. Equally, the availability of a range of ‘manganese oxides’ in the region suggests that the blocs were preferentially selected, implying both a capability to recognize the characteristics of these materials - although how this was accomplished is not clear - and an end-use that required the specific properties of manganese dioxide. Pech-de-l’Azé I is not unique and active selection rather than simple collection is supported by the presence of manganese dioxide apparently associated with fire places in the Châtelperronian layers at the Grotte-du-Renne, Arcy-sur-Cure15. The black materials said to be of manganese ores at other Mousterian sites (Supplementary Information 1, Table S1) may provide further evidence when the compositions are published. Our combustion experiments have shown that manganese dioxide promotes the ignition and combustion of wood and that this is not the case with romanèchite. The Pech-de-l’Azé I blocs would have had to have been ground to powder for use in facilitating fire lighting and there is archaeological evidence for grinding in the form of a grindstone and abraded blocs at Pech-de-l’Azé I27 and at Grotte-du-Renne, Arcy-sur-Cure15. Spark-lit tinder with manganese dioxide powder is one simple yet effective means of starting wood fires with substantially lower wood auto-ignition temperatures and high rate of combustion. Other methods may be envisaged. The clear benefits for fire-promotion and the presence of manganese dioxide at Neanderthal sites are not evidence that Neanderthals sourced and used manganese dioxide for fire making purposes nor that they did not use the black material for decorative purposes. However, if different ores have similar decorative properties and Neanderthals selected black manganese oxides that have pronounced oxidizing properties compared to others, we might infer that the choices reflect a fire-related end-use and vice-versa. Chalmin32 has shown that specifically for wall ‘painting’, romanèchite produces a more consistent streak than pyrolusite and both are considerably better than manganite; if powdered and dispersed in water, these particular materials are equally effective in decoration. There is apparently no decorative reason for Neanderthals to have favoured manganese oxides over soot and charcoal, or manganese dioxide over other manganese oxides. In contrast to the “low cost” fire residues, manganese dioxides would have had to have been sourced and transported, at considerably higher costs, which calls for an explanation of such investments outside of body decoration. Our preferred hypothesis is that Neanderthals sourced, selected and transported manganese dioxide for fire making at Pech-de-l’Azé I. Whilst the emphasis here has been on the benefits in fire making, the properties of manganese dioxide could have been exploited in other ways, including improved hafting adhesives16. It is not suggested that manganese dioxide was necessary for fire making or used by Neanderthals all over their geographical range. How Neanderthals developed the innovation is unclear. In fact, the methods of fire production in the Middle Palaeolithic have not been identified39 and Neanderthals may only have collected fire from wild fires. However, the fact that fire was used as a tool to produce birch-bark pitch already from the early Middle Palaeolithic onward40,41,42 shows that Neanderthals had the capability to control fire from minimally 200,000 years ago. Such a considerable time depth of fire use would be important to a later recognition of the value of manganese dioxide in fire making. In reviewing the significance of the Female Cosmetic Coalitions (FCC) model in the context of the European Middle Palaeolithic archaeological record, Power, Sommer and Watts8 argue that black “manganese” materials were first present at Pech-de-l’Azé IV and Combe Grenal in the glacial conditions of Marine Isotope Stage (MIS) 4. If analyses shows they are indeed manganese dioxide, these black materials would lend support to an origin in the use of manganese dioxide for fire making in the subsistence challenges of the prolonged cold conditions of MIS 4. Whilst we can envisage substantial subsistence benefits in the ability to better start, promote and control fire, fire use also comes with a wide range of social benefits and implications43. If Neanderthal engagement with materials and processes held subsistence advantages, it may also have been important in the development of complexity in social relationships. Representing fire promotion by manganese dioxide exclusively as a subsistence benefit, no matter how important, risks understating its possible social and symbolic implications43,44, even though these are notoriously difficult to study in the deep past. The selection and use of manganese dioxide for fire making is unknown from the ethnographic record of recent hunter gatherers. This unusual behaviour holds potential significance for our understanding of Neanderthal cognitive capabilities through the extent of their knowledge and insights. The actions involved in the preferential selection of a specific, non-combustible material and its use to make fire are not obvious, not intuitive and unlikely to be discovered by repetitive simple trials as might be expected for lithic fracturing, tool forming and tool use. The knowledge and insights suggested by Neanderthal selection of manganese dioxide and use in fire-making are surprising and qualitatively different from the expertise we associate with Neanderthal subsistence patterns from the archaeological record. We conclude, based on the compositions of the Pech-de-l’Azé I blocs and the availability of different black manganese oxides in the Dordogne region, that Neanderthals were preferentially selecting specifically manganese dioxide blocs. However manganese dioxide does not have clearly evident advantages in decoration over the carbon-rich materials or the other manganese oxides available to Neanderthals. From the combustion and TGA experiments, it is clear that manganese dioxide is an effective facilitator in fire making, reducing the auto-ignition temperature of wood and substantially increasing the rate of combustion. The archaeological evidence of bloc abrasion and grinding stone is consistent with the conversion to powder necessary for use in fire-starting. The intimate association of fire places and manganese dioxide blocs at Pech-de-l’Azé I suggest a use in fire making. We hypothesise that fire-making was manganese dioxide’s most beneficial distinguishing attribute available to Neanderthals. Although we should not exclude the possibility that manganese dioxide was used for decoration and social communication, the combustion, compositional and archaeological strands of evidence lead us to the conclusion that late Neanderthals at Pech-de-l’Azé I were using manganese dioxide in fire-making and by implication were producing fire on demand. Methods Materials Three commercially available manganese dioxide materials were used in the combustion experiments; two reagent grades from Sigma-Aldrich (product reference 310700, coded MD4 and product reference 217646, coded MD6) and a less pure material supplied by Minerals Water Ltd. (coded MD5). A romanèchite, hydrated barium manganese oxide material (coded MD7) from the Schneeberg mine in Saxony, Germany was also used. Its elemental composition is not inconsistent with romanèchite and the XRD-determined structure has close similarities with a romanèchite XRD reference (Supplementary Information 2). This material may not have had precisely the same properties and behaviour as romanèchite material from the Dordogne region. Three metal oxides were chosen for comparative experiments, all thermally stable oxides, aluminium oxide, zinc oxide and titanium dioxide. All the oxide materials were reagent-grade materials from the Gorlaeus Laboratorium, University of Leiden. Elemental compositions and crystal structures of the manganese oxides are given in Supplementary Information 2. Three small blackish coloured blocs from the ‘spoil’ of early twentieth century excavations at Pech-de-l’Azé I were studied (coded MD1, MD2 and MD3). These blocs were recovered during the 2004–5 fieldwork season led by M. Soressi; they were in the excavation spoil at the entrance of the cave along with artefacts left by previous excavators, mostly in L. Capitan and D. Peyrony’s 1912 excavation. Two were grey-black pebble-like materials and the third (MD3) had a more slab-like appearance with a reddish colour overlying the grey-black material on one side. Each bloc was examined by optical and scanning electron microscopy (SEM) with EDX and analyzed by XRD and XRF; approximately two grams in total were used in the combustion experiments. Ten blocs from recorded archaeological contexts in Bordes’ 1970–1 excavations and eleven from Soressi’s 2004–5 excavations were non-destructively analyzed for their XRF compositions and XRD structures. The measured sample set constitutes approximately 5% of the population of blocs when MD1 to MD3 are included. The Bordes’ blocs appeared to have facets or striations suggesting that they had been deliberately abraded. There were no clearly abraded facets on the eleven blocs selected from Soressi’s excavation contexts but there were striations on one bloc. The differences confound two variables, recovery location and apparent use, rendering the interpretation of differences more difficult. The combustible material was untreated beech wood free from bark, converted into turnings using a hand-held electric drill and 22 mm steel bit. Cotton wool and Ulmus sp. seed were used as tinder materials. Combustion Experiments In the combustion experiments, small amounts of the beech wood turnings (1.5 g) or mixtures of beech (1.5 g) with manganese dioxide (0.1 g to 0.5 g) or powdered materials from the Pech-de-l’Azé I blocs or other oxides were placed on a fine steel gauze on a stand within a fume cupboard in a gentle air stream (see Fig. 2). The mixture was heated from below by the flame of a 9.5 cm Sakerhets Tandstickor for fifteen seconds; in some cases the heating time was extended to thirty seconds with a second match. The flame was unable to penetrate the gauze and served to heat the wood via the gauze. For some experiments a Swedish Firesteel 2.0 was used as a source of sparks to light a 0.1 g piece of tinder placed on the surface of the beech turnings. Wherever possible, multiple replication runs were used to validate the outcomes, control runs of beech alone or beech mixed with MD4 or MD6 were used in each phase. In total 120 experimental runs were completed. The effects were recorded on high definition video. In some experiments the whole combustion process of approximately ten minutes was monitored using either a FLIR A35 or a FLIR T450 thermal imaging camera and combustion temperatures recorded. The temperature data were analyzed using FLIR ResearchIR version 3.4 software (Supplementary Information 4). Thermo-gravimetric Analysis Methodology Thermo-gravimetric differential thermal analysis was performed in nitrogen or air atmospheres using a TA-Instruments SDTQ600. A typical sample mass of 12–15 mg was heated to the desired temperature at a ramp rate of 5 °C/min in a total flow rate of 100 ml/min. Beech wood used for the impregnations was ground and sieved to 90 μm. The ground wood (200 mg) was mixed with manganese dioxide to yield 1% by weight, 9% by weight and 23% by weight of manganese dioxide and wood samples. After addition of manganese dioxide the sample was moistened by 1 ml of de-ionized water mixed and oven dried at 60 °C for five hours.

malic acid; D-Apple Acid; (+-)-Hydroxysuccinic acid; (+-)-Malic acid; Deoxytetraric Acid; Malic acid; 2-Hydroxyethane-1,2-dicarboxylic acid; Deoxytetraric acid; Hydroxybutandisaeure; Hydroxybutanedioic acid; (+-)-Hydroxybutanedioic acid; Hydroxysuccinic acid; Kyselina hydroxybutandiova; Monohydroxybernsteinsaeure; Pomalus acid; R,S(+-)-Malic acid; alpha-Hydroxysuccinic acid; (+-)-1-Hydroxy-1,2-ethanedicarboxylic acid; CAS NO: 6915-15-7

Manganese(II) sulfate is composed of manganese (Mn) in its +2 oxidation state and sulfate ions (SO4^2-).
Manganese(II) sulfate is commonly encountered as the monohydrate MnSO4·H2O, but it can also exist as the anhydrous form (MnSO4) or as other hydrates.
Manganese(II) sulfate is a pale pink, crystalline solid that dissolves readily in water.

CAS Number: 7785-87-7
Molecular Formula: MnO4S
Molecular Weight: 151
EINECS Number: 232-089-9

Manganese sulphate, Manganese(II) sulfate, 7785-87-7, Manganous sulfate, Manganese sulfate anhydrous, Sorba-spray Mn, Man-Gro, Manganese(2+) sulfate, Manganese monosulfate, MnSO4, Sorba-Spray Manganese, 10124-55-7, Manganese(2+) sulfate (1:1), Manganese sulfate (1:1), Manganese sulfate (MnSO4), manganese(2+);sulfate, CCRIS 6916, HSDB 2187, NCI C61143, EINECS 232-089-9, UNII-IGA15S9H40, IGA15S9H40, Manganese(II) sulfate (1:1), EC 232-089-9, MANGANOUS SULFATE ANHYDROUS, MANGANESE SULPHATE ANHYDROUS, MANGANESE SULFATE, ANHYDROUS, MANGANESE SULFATE (ANHYDROUS), MANGANI(II) SULFAS ANHYDRICUS, MANGANESE(2+) SULPHATE (1:1), Sulfuric acid, manganese salt, Sulfato de manganeso, Sulfuric acid, manganese (II) salt (1:1), EINECS 233-342-6, Manganese(II)sulfate, manganese(II) sulphate, manganese(2+) sulphate, MANGANESE (AS SULFATE), MANGANESE SULFATE [MI], DTXSID9044160, CHEBI:86360, Manganese(II) sulfate (MnSO4), DTXSID901015429, MANGANESE SULFATE [WHO-DD], AKOS015904462, MANGANESE (AS SULFATE) [VANDF], MANGANESE SULFATE ANHYDROUS [HSDB], PD077813, M3394, NS00075699.

Manganese(II) sulfate is a moderately water and acid soluble Manganese source for uses compatible with sulfates.
Sulfate compounds are salts or esters of sulfuric acid formed by replacing one or both of the hydrogens with a metal.
Most metal sulfate compounds are readily soluble in water for uses such as water treatment, unlike fluorides and oxides which tend to be insoluble.

Manganese(II) sulfate forms are soluble in organic solutions and sometimes in both aqueous and organic solutions.
Metallic ions can also be dispersed utilizing suspended or coated nanoparticles and deposited utilizing sputtering targets and evaporation materials for uses such as solar cells and fuel cells.
Manganese(II) sulfate is generally immediately available in most volumes.

Ultra high purity and high purity compositions improve both optical quality and usefulness as scientific standards.
Nanoscale elemental powders and suspensions, as alternative high surface area forms, may be considered.
Typical and custom packaging is available.

Additional technical, research and safety (MSDS) information is available as is a Reference Calculator for converting relevant units of measurement.
Manganese(II) sulfate is a chemical compound with the formula MnSO4.
Manganese(II) sulfate is also known as manganese sulfate or manganous sulfate.

Manganese(II) sulfate is the manganese salt of sulfate.
Manganese(II) sulfate is an important precursor for the preparation of other manganese metal (e.g. manganese dioxide used in dry-cell batteries) and other chemical compounds.
Manganese(II) sulfate is also an essential trace element which can be supplemented to the soils for plants as well as the feed for animals and livestock.

Manganese(II) sulfate is also a useful trace element for medium of microbes.
Manganese(II) sulfate can be manufactured through the reaction between manganese dioxide and sulfur dioxide or between potassium permanganate with sodium hydrogen sulfate and hydrogen peroxide.
Manganese(II) sulfate is a pink crystalline solid.

Manganese(II) sulfate occurs in nature as several mineral forms, jokokuite, pentahydrite, szmikite, and mallardite.
Manganese(II) sulfate is used in industrial applications such as dyeing, porcelain glazing, and the manufacture of fertilizers and boiling oils.
In biochemistry, Manganese(II) sulfate is found in various superoxide dismutases.

Manganese(II) sulfate is used as a source of manganese ion in biological research, such as in culturing of Bacillus licheniformis and the induction of chromosomal abnormalities in plants.
Manganese(II) sulfate tetrahydrate is an essential mineral used in capsule, tablet and liquid form, which provides essential nutrients like vitamin, protein and in similar nutritional substance.
Manganese(II) sulfate undergoes electrolysis to give manganese dioxide.

Upon oxidation, it gives chemical manganese dioxide (CMD) and finds application in dry- cell batteries.
Manganese(II) sulfate usually refers to the inorganic compound with the formula MnSO4·H2O.
This pale pink deliquescent solid is a commercially significant manganese(II) salt.

Approximately 260,000 tonnes of manganese(II) sulfate were produced worldwide in 2005.
Manganese(II) sulfate is the precursor to manganese metal and many other chemical compounds.
Manganese(II) sulfate soil is remediated with this salt.

Like many metal sulfates, manganese sulfate forms a variety of hydrates: monohydrate, tetrahydrate, pentahydrate, and heptahydrate.
All of these salts dissolve in water to give faintly pink solutions of the aquo complex [Mn(H2O)6]2+.
The structure of MnSO4·H2O has been determined by X-ray crystallography (see figure).

The tetrahydrate also features Manganese(II) sulfate in an O6 coordination sphere provided by bridging two sulfate anions and four aquo ligands.
Typically, Manganese(II) sulfate ores are purified by their conversion to manganese(II) sulfate.
Treatment of aqueous solutions of the sulfate with sodium carbonate leads to precipitation of manganese carbonate, which can be calcined to give the oxides MnOx.

In the laboratory, manganese sulfate can be made by treating manganese dioxide with sulfur dioxide:[4]
MnO2 + SO2 + H2O → MnSO4(H2O)
Manganese(II) sulfate can also be made by mixing potassium permanganate with sodium bisulfate and hydrogen peroxide.

Manganese(II) sulfate is a by-product of various industrially significant oxidations that use manganese dioxide, including the manufacture of hydroquinone and anisaldehyde.
Electrolysis of Manganese(II) sulfate reverses the above reaction yielding manganese dioxide, which is called EMD for electrolytic manganese dioxide.
Alternatively oxidation of manganese sulfate with potassium permanganate yields the so-called chemical manganese dioxide (CMD).

These materials, especially EMD, are used in dry-cell batteries.
Manganese(II) sulfate is the inorganic compound with the formula MnSO4.
This colourless deliquescent solid is a commercially significant manganese(II) salt.

Approximately 260M kg/y were produced worldwide in 2005.
Manganese(II) sulfate is the precursor to manganese metal and many chemical compounds.
Manganese(II) sulfate soil is remediated with this salt.

Manganese(II) sulfate is the sulfate salt of manganese, with the formula MnSO4.
Although the anhydrous salt is white, its hydrates are pinkish in color.
Manganese(II) sulfate will precipitate as manganese hydroxide when mixed with a strong base, such as sodium hydroxide.

Manganese(II) sulfate is a pinkish crystalline salt, soluble in water, as well as primary alcohols, though insoluble in aprotic solvents, such as benzene or diethyl ether.
Manganese(II) sulfate is most often encountered as monohydrate form, though other hydrates, like tetrahydrate, pentahydrate, and heptahydrate also exist.
Manganese(II) sulfate is sold by various chemical suppliers.

Manganese(II) sulfate monohydrate is available as fertilizer and can be found in many gardening stores, or online.
Manganese(II) sulfate tetrahydrate is an essential mineral used in capsule, tablet and liquid form, which provides essential nutrients like vitamin, protein and in similar nutritional substance.
Manganese(II) sulfate undergoes electrolysis to give manganese dioxide.

Upon oxidation, it gives chemical manganese dioxide (CMD) and finds application in dry- cell batteries.
Manganese(II) sulfate, also known as manganous sulfate, is a chemical compound.
Manganese(II) sulfate contains manganese in its +2 oxidation state.

Manganese(II) sulfate contains manganese and sulfate ions.
Its chemical formula is MnSO4.
Manganese(II) sulfate is a pink crystalline solid.

Manganese(II) sulfate normally is bonded with some water molecules.
Manganese(II) sulfate is part of a process to make manganese metal.
Manganese(II) sulfate can be made separately though.

If sulfur dioxide and manganese dioxide are reacted, it produces manganese(II) sulfate.
Manganese(II) sulfate reacts with potassium permanganate to make manganese dioxide.
Manganese(II) sulfate is used to add manganese to soil.

Manganese(II) sulfate is a chemical compound with the formula MnSO4.
Manganese(II) sulfate appears as a white crystalline solid that can be dissolved in water to form a blue solution.
Manganese(II) sulfate is used as an experimental solubility data for other compounds and it has been shown to have antimicrobial properties.

Manganese(II) sulfate is also used in the production of phosphate fertilizers, as it has been shown to inhibit enzymes that catalyze the conversion of phosphates into orthophosphates.
Manganese(II) sulfate reacts with citrate ions to produce manganous citrate, which can then react with hydrogen peroxide to form manganous peroxide.
This reaction mechanism may be responsible for the formation of manganese oxide, which is used in the manufacture of zirconium oxide.

Manganese(II) sulfate usually refers to the inorganic compound with the formula MnSO4-H2O.
This pale pink solid is a commercially important salt of manganese (II).
Manganese(II) sulfate is the precursor of manganese metal and many other chemical compounds.

In dry type batteries, Manganese(II) sulfate is produced from manganese sulfate by electrolysis, called electrolytic manganese dioxide (EMD).
When Manganese(II) sulfate is oxidized with potassium permanganate, so-called chemical manganese dioxide (CMD) is produced.
These materials, in particular EMD, are used in dry cell batteries.

In agriculture, Manganese(II) sulfate is used for manganese deficiency or prophylaxis.
Manganese(II) sulfate deficiency is a plant disorder that is often confused with, and occurs in association with, iron deficiency.
Manganese(II) sulfate is most common in swampy soils and where organic matter content is high.

Manganese(II) sulfate may be unavailable to plants with high pH.
Onions, apples, peas, French beans, cherries and raspberries may be affected by deficiency, with symptoms including yellowing leaves with small areas of green.
The plant may appear healthy as new leaf growth may appear normal.

Brown spots on the leaf surfaces may occur and severely affected leaves will turn brown and die back.
Manganese(II) sulfate is a salt that is typically produced by the reaction of manganese dioxide (MnO2) with sulfuric acid (H2SO4).
Manganese(II) sulfate is soluble in water, and its aqueous solution is acidic.

Manganese(II) sulfate can form various hydrates, with the monohydrate (MnSO4·H2O) being the most common form.
Manganese(II) sulfate is primarily used in industrial processes such as metal finishing, textile dyeing, and the production of fertilizers and animal feed supplements.
Manganese(II) sulfate is also employed in the manufacturing of ceramics, paints, inks, and other chemical products.

In agriculture, manganese(II) sulfate is utilized as a micronutrient fertilizer to address manganese deficiency in soils.
Manganese(II) sulfate is an essential trace element for plants, playing a vital role in photosynthesis, enzyme activation, and overall plant growth and development.
Manganese(II) sulfate is commonly used as a reagent in laboratory experiments and chemical analyses.

Manganese(II) sulfate can serve as a source of manganese ions in various reactions and synthesis processes, particularly those involving coordination chemistry and redox reactions.
Manganese(II) sulfate solutions are employed in electroplating processes to deposit manganese coatings onto metal surfaces.
These coatings provide corrosion resistance, improve surface hardness, and enhance the aesthetic appearance of the plated materials.

Manganese(II) sulfate is a key component in the production of dry-cell batteries, such as alkaline batteries and lithium-ion batteries.
Manganese(II) sulfate is utilized as an electrolyte additive to enhance battery performance and longevity.
Manganese(II) sulfate is an essential nutrient for human health, playing roles in metabolism, bone formation, and antioxidant defense.

While manganese sulfate itself is not typically consumed directly as a nutritional supplement, it contributes to the manganese content in food and feed products.
Like other metal sulfates, manganese(II) sulfate can pose environmental risks if released into the environment in large quantities.
Proper handling, storage, and disposal practices are necessary to prevent contamination of soil, water, and air.

Manganese(II) sulfate is subject to regulations and guidelines governing its production, handling, transportation, and use.
Regulatory agencies such as the Environmental Protection Agency (EPA) and the Occupational Safety and Health Administration (OSHA) establish standards to ensure its safe manufacture and application.

Melting point: 700°C
Boiling point: decomposes at 850℃ [HAW93]
Density: 3.250
vapor pressure: 0Pa at 20℃
form: white orthorhombic crystals
color: white orthorhombic crystals, crystalline
Water Solubility: g/100g solution H2O: 34.6 (0°C), 39.2 (25°C), 26.1 (100.7°C); solid phase, MnSO4 · 7H2O (0°C), MnSO4 ·H2O (25°C, 100.7°C) [KRU93]
LogP: -1.031 (est)

Manganese(II) sulfate minerals are very rare in nature and always occur as hydrates.
The monohydrate is called szmikite; the tetrahydrate is called ilesite; the pentahydrate is called jōkokuite; the hexahydrate, the most rare, is called chvaleticeite; and the heptahydrate is called mallardite.
A metal sulfate in which the metal component is manganese in the +2 oxidation state.

Also known as manganous sulfate, MnS04,4H20 is water-soluble, translucent, efflorescent rose-red prisms which melt at 30°C.
Manganese(II) sulfate is used in medicine,textile printing,and ceramics,as a fungicide and fertilizer, and in paint manufacture.
Manganese(II) sulfate usually refers to the inorganic compound with the formula MnSO4·H2O.

This pale pink deliquescent solid is a commercially significant manganese(II) salt.
Approximately 260,000 tonnes of manganese(II) sulfate were produced worldwide in 2005.
Manganese(II) sulfate is the precursor to manganese metal and many other chemical compounds.

Manganese-deficient soil is remediated with this salt.
Manganese(II) sulfate usually refers to the inorganic compound with the formula MnSO4·H2O.
This pale pink deliquescent solid is a commercially significant manganese(II) salt.

Approximately 260,000 tonnes of manganese(II) sulfate were produced worldwide in 2005.
Manganese(II) sulfate is the precursor to manganese metal and many other chemical compounds.
Manganese-deficient soil is remediated with this salt.

Manganese(II) sulfate monohydrate acts as a colorant in dyes.
Manganese(II) sulfate is used in the preparation of manganese and manganese dioxide.
Manganese(II) sulfate finds application for remediation of manganese-deficient soil.

Manganese(II) sulfate is also used in dry-cell batteries.
Manganese(II) sulfate contains one Manganese (Mn), one Sulfur (S), and four Oxygen (O) atoms.
Manganese(II) sulfate is a chemical compound with atomic number 25 in the periodic table.

Sulfur (S) is a chemical element with the atomic number 16 in the periodic table.
Oxygen (O) is the chemical element with atomic number 8 in the periodic table.
The chemical formula of Manganese(II) sulfate is MnSO4.

Manganese(II) sulfate contains one Manganese (Mn), one Sulfur (S), and four Oxygen (O) atoms.
This chemical compound is a metal sulfate.
Manganese(II) sulfate is also called Manganese Sulfate or Manganous Sulfate.

In this, manganese has a +2 oxidation state.
Manganese(II) sulfate looks like white crystals in its anhydrous form, and it is pale pink color solid in its hydrate form.
Manganese(II) sulfate is a hydrated manganese salt.

The neurological response caused in rhesus monkeys due to MnSO4 exposure have been studied.
The limiting molar conductance and association constant of MnSO4 dissolved in aqueous Manganese(II) sulfate have been determined.
The solubility, binary interaction parameters and solubility parameters were obtained for aqueous solution containing manganese sulfate monohydrate and magnesium sulfate.

Manganese Sulfate is generally considered unsafe because the chemical is toxic.
Exposure to this chemical can have acute health effects.
According to the MSDS of Manganese Sulfate, it can cause serious eye infection.

Manganese(II) sulfate may cause damage to organs through prolonged or repeated exposure.
Manganese(II) sulfate is toxic to aquatic life with long lasting effects.
Proper storage and disposal of Manganese(II) sulfate needs to be taken into consideration in order to avoid any unwanted effects.

Manganese(II) sulfate is involved in various oxidation-reduction reactions due to the ability of manganese ions to change oxidation states.
Manganese(II) sulfate can undergo oxidation to form higher oxidation states of manganese, such as manganese(III) and manganese(IV), in chemical processes and reactions.
In analytical chemistry, manganese(II) sulfate is used as a standard reference material and as a reagent for qualitative and quantitative analysis.

Manganese(II) sulfate can be employed in titration methods, colorimetric assays, and spectroscopic techniques to determine the concentration of specific substances in solution.
Manganese(II) sulfate crystals have been studied for their crystallographic properties and growth patterns.
Understanding the crystallization behavior of manganese(II) sulfate and related compounds is important for crystallography research and materials science applications.

While manganese(II) sulfate itself is not commonly used as a therapeutic agent, manganese compounds have been investigated for potential medicinal properties.
Research suggests that manganese may play a role in certain biological processes and could have applications in pharmaceutical formulations and medical treatments.
Manganese(II) sulfate is sometimes used in water treatment processes, particularly for the removal of certain contaminants and impurities.

Manganese(II) sulfate can aid in the precipitation and removal of metals, such as iron and arsenic, from water sources through chemical precipitation or coagulation.
In the dyeing and textile industry, manganese(II) sulfate is utilized as a mordant—a substance that helps fix dyes to fabrics and enhances their colorfastness.
Manganese mordants can impart vibrant and long-lasting colors to textiles, contributing to the production of dyed fabrics and garments.

Manganese(II) sulfate is added to animal feed formulations as a nutritional supplement to address manganese deficiency in livestock and poultry.
Adequate manganese intake is essential for the health and growth of animals, and manganese sulfate serves as a cost-effective source of this essential mineral in feed additives.
Manganese(II) sulfate is used in biological and environmental research studies to investigate the behavior of manganese ions in biological systems, soil chemistry, and aquatic environments.

These studies help elucidate the role of manganese in ecosystems and its impact on living organisms.
Manganese(II) sulfate solutions are employed in electrochemical studies and experiments to investigate the electrochemical behavior of manganese ions and their applications in batteries, fuel cells, and electroplating processes.
Such studies contribute to the advancement of electrochemistry and energy storage technologies.

Uses:
Manganese(II) sulfate is used primarily as a fertilizer and as livestock supplement where soils are deficient in manganese, then in some glazes, varnishes, ceramics, and fungicides.
Manganese(II) sulfate is a granulated manganese fertiliser for dry application to the soil.
Manganese(II) sulfate is also used as an ingredient in blended fertilisers.

Manganese(II) sulfate is primarily intended for use in South Australia in planting fertilisers in crops grown on calcareous soils.
Manganese deficiency most commonly occurs on alkaline (high pH) soils.
Manganese is quite abundant in the soil.

Deficiency occurs because manganese is tied up or fixed in the soil in forms not available for plant uptake, i.e. at high pH, not because the soil is low in manganese.
Manganese applied as fertiliser can be rapidly converted to plant-unavailable forms.
For this reason, Manganese(II) sulfate is recommended that manganese be applied as foliar sprays where practicable, rather than to the soil.

In horticultural crops, manganese can be applied with routine crop protection sprays.
Manganese(II) sulfate is used in the production of dry-cell batteries, such as alkaline batteries and lithium-ion batteries.
Manganese(II) sulfate serves as an electrolyte additive to improve battery performance and longevity. Manganese compounds contribute to the electrochemical processes within the battery, enhancing its efficiency and energy storage capacity.

Manganese(II) sulfate crystals have applications in crystallography research and materials science.
Understanding the crystallization behavior of manganese(II) sulfate and related compounds is important for studying crystal growth mechanisms, crystal structure determination, and crystallographic analysis techniques.
Manganese(II) sulfate is employed as a reagent in analytical chemistry for qualitative and quantitative analysis.

Manganese(II) sulfate can be used in titration methods, colorimetric assays, and spectroscopic techniques to determine the concentration of specific substances in solution.
Manganese(II) sulfate solutions may also serve as standard reference materials in analytical laboratories.
Manganese is an essential trace element for human health, and manganese(II) sulfate contributes to manganese intake in food and dietary supplements.

Adequate manganese intake supports various biological functions, including metabolism, bone formation, and antioxidant defense.
While manganese(II) sulfate is not typically consumed directly as a nutritional supplement, it contributes to overall manganese levels in the diet.
Manganese(II) sulfate may be used in environmental remediation efforts to treat contaminated soil and groundwater.

Manganese(II) sulfate can assist in the removal of heavy metals and other pollutants through precipitation or adsorption processes.
Manganese compounds can help mitigate the environmental impact of industrial activities and pollution sources.
Manganese(II) sulfate has historical significance in photography as a component of certain developing solutions.

While its use in photography has diminished with the advent of digital imaging technologies, manganese compounds were once used in the processing of photographic film and prints.
Manganese(II) sulfates, including manganese(II) sulfate, have applications as catalysts in chemical reactions.
They can facilitate various organic transformations, such as oxidation, reduction, and carbon-carbon bond formation.

Manganese-based catalysts are studied for their potential use in industrial processes and green chemistry applications.
Manganese(II) sulfate has been used as a micronutrient for preparation of nutritive medium for growth of sugarcane plantlets.
Manganese(II) sulfate has also been used as a trace element in the preparation of N6 complete nutrient liquid medium for growing mycelia of H. cylindrosporum.

Manganese(II) sulfate is an essential mineral used in capsule, tablet and liquid form, which provides essential nutrients like vitamin, protein and in similar nutritional substance.
Manganese(II) sulfate undergoes electrolysis to give manganese dioxide.
Upon oxidation, Manganese(II) sulfate gives chemical manganese dioxide (CMD) and finds application in dry- cell batteries.

Manganese(II) sulfate is used to produce manganese by an electrolytic process.
The compound is used for dyeing textiles; for producing red glazes on porcelain; in varnish driers; in fertilizers; and in animal feeds to provide manganese as an essential trace element.
Manganese(II) sulfate is a source of manganese that functions as a nutrient and dietary supplement.

Manganese(II) sulfate exists as a powder which is readily soluble in water.
Manganese(II) sulfate monohydrate is used as a colorant in dyes, fertilizers, animal feeds and red glazes on porcelain.
Further, Manganese(II) sulfate is used in paints, ceramics, nutrient and dietary supplement.

Manganese(II) sulfate is involved in the preparation of manganese dioxide.
In addition, Manganese(II) sulfate serves as a precursor to manganese metal and other manganese compounds.
In medicine, Manganese(II) sulfate is used to regulate plasma manganese concentrations and the depletion of endogenous stores.

In laboratories, Manganese(II) sulfate is used in the reduction reaction by mixing ethanol and hydrogen peroxide together.
Manganese(II) sulfate decomposes hydrogen peroxide into oxygen and water, which vaporizes ethanol. When the vapor is ignited, it produces a very effective flame because the ethanol vapor no longer needs to mix with the air.
Manganese(II) sulfate is commonly used as a micronutrient fertilizer to correct manganese deficiency in crops and soils.

Manganese(II) sulfate is an essential element for plant growth and development, playing a crucial role in photosynthesis, enzyme activation, and nutrient uptake.
In industrial settings, manganese(II) sulfate is utilized in processes such as metal finishing, textile dyeing, and the production of ceramics and batteries.
Manganese(II) sulfate serves as a source of manganese ions for various chemical reactions and synthesis processes.

Manganese(II) sulfate solutions are used in electroplating processes to deposit manganese coatings onto metal surfaces.
These coatings provide corrosion resistance, improve surface hardness, and enhance the aesthetic appearance of the plated materials.
Manganese(II) sulfate is employed as a reagent in laboratory experiments and chemical analyses, particularly in coordination chemistry and redox reactions.

Manganese(II) sulfate can serve as a source of manganese ions for various research purposes.
Manganese(II) sulfate is added to animal feed formulations as a nutritional supplement to address manganese deficiency in livestock and poultry.
Adequate manganese intake is essential for animal health, growth, and reproduction.

Manganese(II) sulfate may be used in water treatment processes to remove certain contaminants and impurities, such as iron and arsenic, from water sources.
Manganese(II) sulfate can aid in the precipitation and removal of metals through chemical precipitation or coagulation.
In the dyeing and textile industry, manganese(II) sulfate is employed as a mordant—a substance that helps fix dyes to fabrics and enhances their colorfastness.

Manganese mordants contribute to vibrant and long-lasting colors in dyed textiles.
While not a direct application, manganese compounds, including manganese(II) sulfate, are studied in medicinal research for potential therapeutic properties.
Research suggests that manganese may play a role in certain biological processes and could have applications in pharmaceutical formulations and medical treatments.

Safety Profile:
Poison by intraperitoneal route.
Questionable carcinogen with experimental neoplas tigenic data.
An experimental teratogen.

Experimental reproductive effects.
Mutation data reported.
When heated to decomposition it emits toxic fumes of SO2, so3, and Mn oxides.

Direct contact with manganese(II) sulfate may cause skin irritation, especially in individuals with sensitive skin or prolonged exposure.
This can result in redness, itching, or dermatitis.
Manganese(II) sulfate is important to wear appropriate protective clothing, such as gloves and long sleeves, when handling manganese(II) sulfate to prevent skin contact.

Manganese(II) sulfate can cause irritation and damage to the eyes upon contact.
This may result in redness, pain, and blurred vision.
In case of eye contact, it is crucial to immediately flush the eyes with plenty of water for at least 15 minutes while keeping the eyelids open.

Seek medical attention if irritation persists.
Inhalation of manganese(II) sulfate dust or aerosols may irritate the respiratory tract and cause respiratory discomfort.

Prolonged or repeated exposure to airborne manganese(II) sulfate particles may lead to respiratory irritation, coughing, or difficulty breathing.
Adequate ventilation and respiratory protection, such as dust masks, should be used to minimize inhalation exposure.

MANNITOL = d-MANNITOL, MANNITE, MANNA SUGAR


CAS Number: 69-65-8
EC Number: 200-711-8
MDL Number: MFCD00064287
E number: E421
Molecular Formula: C6H14O6


Mannitol is in the form of white crystalline powder in physical appearance.
Mannitol can also be found in the form of granules.
Mannitol has a sweet characteristic in taste.
Mannitol has scent.


Mannitol's melting point is 168 °C.
Mannitol's boiling point is between 290 °C and 295 °C.
Mannitol solubility is 216 g/Lt at 25 °C.
The solubility of Mannitol increases as the temperature increases.


Mannitol's density is 1.52 gr/cm³ at 20 °C.
Mannitol is a diuretic.
Mannitol has 50% more sweetness than sucrose.
Mannitol is a naturally occurring substance in fruits and vegetables.


Mannitol does not have caryonegic properties.
Mannitol is a hexahydric alcohol derivative.
Mannitol is also found in mushrooms.
Mannitol's task in such areas is as sugar and carbohydrate reserves.


Mannitol is a derivative of the sorbitol compound.
Mannitol's E Code is E 421.
Mannitol’s safety has been reviewed and confirmed by health authorities around the world, including the World Health Organization, the European Union, and the countries Australia, Canada and Japan. The U.S. Food and Drug Administration (FDA) also recognizes mannitol as safe.


Mannitol is a sugar alcohol used to test for asthma, to reduce intracranial and intraocular pressure, to measure glomerular filtration rate, and to manage pulmonary symptoms associated with cystic fibrosis.
Mannitol is an osmotic diuretic that is metabolically inert in humans and occurs naturally, as a sugar or sugar alcohol, in fruits and vegetables.


Mannitol elevates blood plasma osmolality, resulting in enhanced flow of water from tissues, including the brain and cerebrospinal fluid, into interstitial fluid and plasma.
As a result, cerebral edema, elevated intracranial pressure, and cerebrospinal fluid volume and pressure may be reduced.
The discovery of mannitol is attributed to Joseph Louis Proust in 1806.


It is on the World Health Organization's List of Essential Medicines.
Mannitol was originally made from the flowering ash and called manna due to its supposed resemblance to the Biblical food.
Mannitol is a naturally occurring alcohol found in fruits and vegetables and used as an osmotic diuretic.
Mannitol is an osmotic diuretic that is metabolically inert in humans and occurs naturally, as a sugar or sugar alcohol, in fruits and vegetables.


Mannitol appears as odorless white crystalline powder or free-flowing granules.
Mannitol is an osmotic diuretic.
Mannitol is a sugar alcohol that is easily soluble in water and is a white crystalline powder with a sweet taste similar to sucrose.
Mannitol is a type of carbohydrate called a sugar alcohol, or polyol.


Mannitol contains about 60 percent fewer calories than sugar and is half as sweet.
Mannitol occurs naturally in fresh mushrooms, brown algae, tree bark and most fruits and vegetables.
Mannitol is commercially produced for use in chocolate coatings, confections and chewing gum.
Mannitol’s safety has been confirmed by global health authorities.


Mannitol (pronounced ma-nuh-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Mannitol is also commercially produced for use in chocolate coatings, confections, chewing gums, powders and tablets to provide body, sweetness, cooling taste and texture.
Mannitol’s also useful as an anti-caking agent due to its minimal ability to absorb water.



USES and APPLICATIONS of MANNITOL:
In the pharmaceutical industry, Mannitol is used as a basic ingredient in the manufacture of chewable tablets due to its non-hygroscopic properties.
Mannitol is used in the manufacture of drug-containing chewing gums.
Mannitol is used as a sweetening agent.


Mannitol is used in the manufacture of drugs produced to treat swelling around the brain and inside the eyes.
Some people have trouble producing urine in their body. Mannitol is used in the manufacture of drugs used to make the body produce urine.
Medicines containing this chemical are given to treat patients with kidney failure.
Thanks to these drugs, excess water and toxic substances in the body are eliminated.


Mannitol is used in the manufacture of these drugs.
Mannitol is used as an anti-caking agent in the food industry.
Mannitol is used as a flavoring agent in the production of nuts.
Sugar alcohols used in the production of antifreeze, namely alcohols such as Mannitol, dextrose, maltitol, sorbitol.


With the increase of Dextrose Equivalent, Mannitol will increase water activity and inhibition of water crystallization.
This will lower the freezing point.
Mannitol is used as a flavor enhancer.
In vehicle engines , Mannitol is used in very small amounts together with Mono Ethylene Glycol as an anti-wear chemical.


Mannitol is a diuretic that is used to reduce swelling and pressure inside the eye or around the brain.
Mannitol is also used to help your body produce more urine.
Mannitol is used in people with kidney failure, to remove excess water and toxins from the body.
Mannitol is sometimes given so that your body will produce enough urine to be collected and tested.


This helps your doctor determine if your kidneys are working properly.
Mannitol may also be used for purposes not listed in this medication guide.
Mannitol is a diuretic.
Mannitol helps you make more urine and to lose salt and excess water from your body.


Mannitol treats swelling from heart, kidney, or liver disease.
Mannitol also treats swelling around the brain or in the eyes.
Mannitol may also be used for the promotion of diuresis before irreversible renal failure becomes established; the promotion of urinary excretion of toxic substances; as an Antiglaucoma agent; and as a renal function diagnostic aid.


Mannitol is used for the promotion of diuresis before irreversible renal failure becomes established, the reduction of intracranial pressure, the treatment of cerebral edema, and the promotion of urinary excretion of toxic substances.
Mannitol causes an osmotic shift of water into the vascular space, decreases blood viscosity, and increases cerebral blood flow and oxygen delivery.


Mannitol is a diuretic used to force urine production in people with acute (sudden) kidney failure.
Mannitol injection is also used to reduce swelling and pressure inside the eye or around the brain.
Mannitol inhalation is used in patients 6 years of age and older to help diagnose asthma.
Mannitol is used in a procedure called bronchial challenge test to help your doctor measure the effect of this medicine on your lungs and check if you have difficulty with breathing.


Mannitol inhalation is also used as an add-on maintenance treatment to improve lung function in patients with cystic fibrosis.
Mannitol is also indicated as add-on maintenance therapy for improving pulmonary function in cystic fibrosis patients aged 18 and over who have passed the BRONCHITOL tolerance test (BTT).
Mannitol is recommended that patients take an orally inhaled short-acting bronchodilator 5-15 minutes prior to every inhaled mannitol dose.


Mannitol acts as an osmotic laxative in oral doses larger than 20 g, and is sometimes sold as a laxative for children.
Mannitol is commonly used in the circuit prime of a heart lung machine during cardiopulmonary bypass.
The presence of mannitol preserves renal function during the times of low blood flow and pressure, while the patient is on bypass.


Mannitol can also be used to temporarily encapsulate a sharp object (such as a helix on a lead for an artificial pacemaker) while it passes through the venous system.
Because the mannitol dissolves readily in blood, the sharp point becomes exposed at its destination.


Mannitol is also the first drug of choice to treat acute glaucoma in veterinary medicine.
Mannitol is administered as a 20% solution intravenously.
Mannitol dehydrates the vitreous humor and, therefore, lowers the intraocular pressure.
However, Mannitol requires an intact blood-ocular barrier to work.


Mannitol is a type of sugar alcohol used as a sweetener and medication.
Mannitol is used as a low calorie sweetener as it is poorly absorbed by the intestines.
As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure.
Medically, Mannitol is given by injection or inhalation.


Effects typically begin within 15 minutes and last up to 8 hours.
Mannitol is the primary ingredient of mannitol salt agar, a bacterial growth medium, and is used in others.
Mannitol is used as a cutting agent in various drugs that are used intranasally (snorted), such as cocaine.
A mixture of mannitol and fentanyl (or fentanyl analogs) in ratio 1:10 is labeled and sold as "China white", a popular heroin substitute.


Mannitol is freely filtered by the glomerulus and poorly reabsorbed from the renal tubule, thereby causing an increase in osmolarity of the glomerular filtrate.
An increase in osmolarity limits tubular reabsorption of water and inhibits the renal tubular reabsorption of sodium, chloride, and other solutes, thereby promoting diuresis.


In addition, mannitol elevates blood plasma osmolarity, resulting in enhanced flow of water from tissues into interstitial fluid and plasma.
Mannitol elevates blood plasma osmolality, resulting in enhanced flow of water from tissues, including the brain and cerebrospinal fluid, into interstitial fluid and plasma.
As a result, cerebral edema, elevated intracranial pressure, and cerebrospinal fluid volume and pressure may be reduced.


Mannitol may also be used for the promotion of diuresis before irreversible renal failure becomes established; the promotion of urinary excretion of toxic substances; as an Antiglaucoma agent; and as a renal function diagnostic aid.
Mannitol, a hypertonic and hyperosmolar diuretic, increases the osmolarity of the plasma when administered intravenously, increasing the passage of water into the plasma from tissues including the brain, cerebrospinal fluid and eye.


In this way, Mannitol reduces the fluid volume and pressure in the tissues.
Therefore, Mannitol is widely used as an osmotic diuretic in neurosurgical operations, as well as in clinical situations where intracranial pressure is increased.
Mannitol is a sugar alcohol that can be used as an anti-caking and free-flow agent, flavoring agent, lubricant and release agent, stabilizer, thickener and nutritive sweetener in food industry.


Mannitol is a type of sugar alcohol which is also used as a medication.
As a sugar, Mannitol is often used as a sweetener in diabetic food, as it is poorly absorbed from the intestines.
As a medication, Mannitol is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure.
Medically, Mannitol is given by injection.
Effects typically begin within 15 minutes and last up to 8 hours.


-Therapeutic Use:
*Increasing urine output for the prevention or treatment of the oliguric phase of acute renal failure without the occurrence of irreversible renal failure.
*Reduction of intracranial pressure and treatment of cerebral edema,
*Pressure reduction when increased intraocular pressure cannot be reduced by other means
*To increase the urinary excretion of toxic substances and in the irrigation of the urinary tract.
*It is appropriate to use Mannitol only in patients with CIBAS.


-Contraindications:
Mannitol is contraindicated in people with anuria, severe hypovolemia, pre-existing severe pulmonary vascular congestion or pulmonary edema, irritable bowel syndrome (IBS), and active intracranial bleeding except during craniotomy.


-Chemistry:
Mannitol is an isomer of sorbitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.
While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.


-Food:
Mannitol increases blood glucose to a lesser extent than sucrose (thus having a relatively low glycemic index) so is used as a sweetener for people with diabetes, and in chewing gums.
Although mannitol has a higher heat of solution than most sugar alcohols, its comparatively low solubility reduces the cooling effect usually found in mint candies and gums.
However, when mannitol is completely dissolved in a product, it induces a strong cooling effect.
Also, it has a very low hygroscopicity – it does not pick up water from the air until the humidity level is 98%.
This makes mannitol very useful as a coating for hard candies, dried fruits, and chewing gums, and it is often included as an ingredient in candies and chewing gum.
The pleasant taste and mouthfeel of mannitol also makes it a popular excipient for chewable tablets.


-Medical uses:
In the United States, mannitol is indicated for the reduction of intracranial pressure and treatment of cerebral edema and elevated intraocular pressure.
In the European Union, mannitol is indicated for the treatment of cystic fibrosis (CF) in adults aged 18 years and above as an add-on therapy to best standard of care.
Mannitol is used intravenously to reduce acutely raised intracranial pressure until more definitive treatment can be applied, e.g., after head trauma.
While mannitol injection is the mainstay for treating high pressure in the skull after a bad brain injury, it is no better than hypertonic saline as a first-line treatment.
In treatment-resistant cases, hypertonic saline works better.
Mannitol may also be used for certain cases of kidney failure with low urine output, decreasing pressure in the eye, to increase the elimination of certain toxins, and to treat fluid build up.
Intraoperative mannitol prior to vessel clamp release during renal transplant has been shown to reduce post-transplant kidney injury, but has not been shown to reduce graft rejection.


-Analytical chemistry:
Mannitol can be used to form a complex with boric acid.
This increases the acid strength of the boric acid, permitting better precision in volumetric analysis of this acid.



FUNCTIONS OF MANNITOL:
1.Pharmaceutical Industry: Antihypertensive reagent,diuretic,dehydrating reagent,laxative lapactic;Excipient and filler for tablets.Synthesize mannitol oleic ester.
2. Food Industry:
Sweetener in sugar free chewing gum Chlcolate coat of ice cream and sugar Beverage,sytup and other food"
3. Toothpaste industry instead of glycerol
4. Synthesize mannitol rigid poly urethane foam
5. Synthesize mannitol oleate
6. Electronic solution for electrolytic capacitor



HOW IS MANNITOL PRODUCED?
There are several methods for the production of Mannitol. Among them, Mannitol is obtained by reduction of glucose by electrolytic method or by hydrogenation of invert sugar, monosaccharides or sucrose.
Mannitol's commercial production is produced by the catalytic or electrolytic reduction of monosaccharides such as glucose or mannose.

Mannitol is the chemical 1,2,3,4,5,6,-hexanehexol (C6H14O6) a hexahydric alcohol, differing from sorbitol principally by having a different optical rotation.
Mannitol is produced by one of the following processes:

(1) The electrolytic reduction or transition metal catalytic hydrogenation of sugar solutions containing glucose or fructose.
(2) The fermentation of sugars or sugar alcohols such as glucose, sucrose, fructose, or sorbitol using the yeast Zygosaccharomyces rouxii.
(3) A pure culture fermentation of sugars such as fructose, glucose, or maltose using the nonpathogenic, nontoxicogenic bacterium Lactobacillus intermedius (fermentum).

Mannitol is classified as a sugar alcohol; that is, it can be derived from a sugar (mannose) by reduction.
Other sugar alcohols include xylitol and sorbitol.
Mannitol and sorbitol are isomers, the only difference being the orientation of the hydroxyl group on carbon 2.



PHARMACODYNAMICS OF MANNITOL:
Chemically, Mannitol is an alcohol and a sugar, or a polyol; it is similar to xylitol or sorbitol.
However, mannitol has a tendency to lose a hydrogen ion in aqueous solutions, which causes the solution to become acidic.
For this reason, it is not uncommon to add a substance to adjust its pH, such as sodium bicarbonate.
Mannitol is commonly used to increase urine production (diuretic).
Mannitol is also used to treat or prevent medical conditions that are caused by an increase in body fluids/water (e.g., cerebral edema, glaucoma, kidney failure).
Mannitol is frequently given along with other diuretics (e.g., furosemide, chlorothiazide) and/or IV fluid replacement.



MECHANISM OF ACTION OF MANNITOL:
Mannitol is an osmotic diuretic that is metabolically inert in humans and occurs naturally, as a sugar or sugar alcohol, in fruits and vegetables.
Mannitol elevates blood plasma osmolality, resulting in enhanced flow of water from tissues, including the brain and cerebrospinal fluid, into interstitial fluid and plasma.

As a result, cerebral edema, elevated intracranial pressure, and cerebrospinal fluid volume and pressure may be reduced.
As a diurectic mannitol induces diuresis because it is not reabsorbed in the renal tubule, thereby increasing the osmolality of the glomerular filtrate, facilitating excretion of water, and inhibiting the renal tubular reabsorption of sodium, chloride, and other solutes.

Mannitol promotes the urinary excretion of toxic materials and protects against nephrotoxicity by preventing the concentration of toxic substances in the tubular fluid.
As an Antiglaucoma agent mannitol levates blood plasma osmolarity, resulting in enhanced flow of water from the eye into plasma and a consequent reduction in intraocular pressure.
As a renal function diagnostic aid mannitol is freely filtered by the glomeruli with less than 10% tubular reabsorption. Therefore, its urinary excretion rate may serve as a measurement of glomerular filtration rate (GFR).

*increases the osmolarity of the glomerular filtrate -> *increasing urinary volume
*decreases CSF volume and pressure by
*decreasing rate of CSF production
*withdrawing brain extracellular water across the BBB into plasma



INDUSTRIAL SYNTHESIS OF MANNITOL:
Mannitol is commonly produced via the hydrogenation of fructose, which is formed from either starch or sucrose (common table sugar).
Although starch is a cheaper source than sucrose, the transformation of starch is much more complicated.
Eventually, it yields a syrup containing about 42% fructose, 52% glucose, and 6% maltose.
Sucrose is simply hydrolyzed into an invert sugar syrup, which contains about 50% fructose.
In both cases, the syrups are chromatographically purified to contain 90–95% fructose.
The fructose is then hydrogenated over a nickel catalyst into a mixture of isomers sorbitol and mannitol.
Yield is typically 50%:50%, although slightly alkaline reaction conditions can slightly increase mannitol yields.



BIOSYNTHESES OF MANNITOL:
Mannitol is one of the most abundant energy and carbon storage molecules in nature, produced by a plethora of organisms, including bacteria, yeasts, fungi, algae, lichens, and many plants.
Fermentation by microorganisms is an alternative to the traditional industrial synthesis.

A fructose to mannitol metabolic pathway, known as the mannitol cycle in fungi, has been discovered in a type of red algae (Caloglossa leprieurii), and it is highly possible that other microorganisms employ similar such pathways.
A class of lactic acid bacteria, labeled heterofermentive because of their multiple fermentation pathways, convert either three fructose molecules or two fructose and one glucose molecule into two mannitol molecules, and one molecule each of lactic acid, acetic acid, and carbon dioxide.

Feedstock syrups containing medium to large concentrations of fructose (for example, cashew apple juice, containing 55% fructose: 45% glucose) can produce yields 200 g (7.1 oz) mannitol per liter of feedstock.
Further research is being conducted, studying ways to engineer even more efficient mannitol pathways in lactic acid bacteria, as well as the use of other microorganisms such as yeast and E. coli in mannitol production.
When food-grade strains of any of the aforementioned microorganisms are used, the mannitol and the organism itself are directly applicable to food products, avoiding the need for careful separation of microorganism and mannitol crystals.
Although this is a promising method, steps are needed to scale it up to industrially needed quantities.



NATURAL EXTRACTION OF MANNITOL:
Since mannitol is found in a wide variety of natural products, including almost all plants, it can be directly extracted from natural products, rather than chemical or biological syntheses.
In fact, in China, isolation from seaweed is the most common form of mannitol production.
Mannitol concentrations of plant exudates can range from 20% in seaweeds to 90% in the plane tree.
Mannitol is a constituent of saw palmetto (Serenoa).
Traditionally, mannitol is extracted by the Soxhlet extraction, using ethanol, water, and methanol to steam and then hydrolysis of the crude material.

The mannitol is then recrystallized from the extract, generally resulting in yields of about 18% of the original natural product.
Another method of extraction is using supercritical and subcritical fluids.
These fluids are at such a stage that no difference exists between the liquid and gas stages, so are more diffusive than normal fluids.
This is considered to make them much more effective mass transfer agents than normal liquids.
The super- or subcritical fluid is pumped through the natural product, and the mostly mannitol product is easily separated from the solvent and minute amount of byproduct.



MANNITOL AND HEALTH:
Like most sugar alcohols, mannitol is neither as sweet as nor as calorie–dense as sugar.
Mannitol is about half as sweet as sugar and has about 60 percent fewer calories per gram (1.6 calories for mannitol compared to 4 calories for sugar).
But mannitol’s contributions to health go beyond calories.
Two areas in which sugar alcohols are known for their positive effects are oral health and impact on blood sugar.



ORAL HEALTH:
Sugar alcohols, including mannitol, have been shown to benefit oral health in several ways.
Primarily, they are considered “tooth-friendly” because they are noncariogenic: in other words, they don’t contribute to cavity formation.
The act of chewing also protects teeth from cavity-causing bacteria by promoting the flow of saliva.
The increased saliva and noncariogenic properties (along with sweetness and cool taste) are why sugar alcohols like maltitol, mannitol, sorbitol and xylitol are used in sugar-free chewing gum.
Because of these attributes, the FDA recognizes mannitol and other sugar alcohols as beneficial to oral health.



BLOOD SUGAR:
Like other sugar alcohols (with the exception of erythritol), mannitol contains calories in the form of carbohydrate.
Mannitol is slowly and incompletely absorbed from our small intestine.
The remaining mannitol continues to the large intestine, where its metabolism yields fewer calories.
Because of this, mannitol consumption (compared with an equal amount of sugar) reduces insulin secretion, which helps keep blood glucose levels lower as a result.



PHYSICAL and CHEMICAL PROPERTIES of MANNITOL:
Molar mass: 182.172 g·mol−1
Molecular Weight: 182.17
XLogP3: -3.1
Hydrogen Bond Donor Count: 6
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 5
Exact Mass: 182.07903816
Monoisotopic Mass: 182.07903816
Topological Polar Surface Area: 121 Ų
Heavy Atom Count: 12
Formal Charge: 0
Complexity: 105
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Appearance Form: powder
Color: white
Odor: No data available
Odor Threshold: No data available
pH: 5,0 - 6,5 at 182 g/l at 25 °C
Melting point/freezing point:
Melting point/range: 167 - 170 °C
Initial boiling point and boiling range: 290 - 295 °C at 4,67 hPa
Flash point: No data available
Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Vapor pressure: No data available
Vapor density: No data available
Relative density: No data available
Water solubility: 182 g/l at 20 °C - completely soluble
Partition coefficient: n-octanol/water: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available

Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Appearance: White crystalline powder
Assay (%): 98.0-102.0
Loss on drying (%): ≤0.5
Specific rotation: +23~+25°
Heavy metal (Pb) (%): <10ppm
Arsenic (%): ≤0.0002
Nickel (%): ≤ 0.30
Oxalate (%): <0.02
Sulfate (SO4) (%): ≤0.01
Chloride (Cl) (%): ≤0.003
Melting point ( ℃): 166-170 °C
Acidity: Conform
Residue on ignition: (%) <0.1
Storage in the shade

Synonyms: D-mannitol; Mannite; Osmitrol
IUPAC Name: (2R,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol
Molecular Weight: 182.17
Molecular Formula: C6H14O6
Canonical SMILES: C(C(C(C(C(CO)O)O)O)O)O
InChI: InChI=1S/C6H14O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3-12H,1-2H2/t3-,4-,5-,6-/m1/s1
InChIKey: FBPFZTCFMRRESA-KVTDHHQDSA-N
Boiling Point: 295°C
Melting Point: 165-167°C
Flash Point: 100°C
Purity: 98%
Density: 1.52
Solubility: Soluble in DMSO (slightly), methanol (slightly), water.
Appearance: White Solid
Storage: Freezer
Assay: 0.99



FIRST AID MEASURES of MANNITOL:
-Description of first-aid measures:
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Remove contact lenses.
*If swallowed:
After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of MANNITOL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Take up dry.
Dispose of properly.



FIRE FIGHTING MEASURES of MANNITOL:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of MANNITOL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use Safety glasses
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
-Control of environmental exposure:
Do not let product enter drains



HANDLING and STORAGE of MANNITOL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of MANNITOL:
-Conditions to avoid:
no information available
-Incompatible materials:
No data available



SYNONYMS:
Aridol
Bronchitol
Cystosol
Osmitrol
Sag-M
D-mannitol
mannitol
69-65-8
Mannite
Osmitrol
Manna sugar
87-78-5
Cordycepic acid
Osmofundin
Resectisol
D-(-)-Mannitol
Mannit
Osmosal
Mannazucker
Mannidex
Mannigen
Mannistol
Diosmol
Invenex
Isotol
Mannitol, D-
Marine Crystal
(2R,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol
Maniton-S
Mannogem 2080
(2R,3R,4R,5R)-Hexane-1,2,3,4,5,6-hexaol
Bronchitol
Mannitol (VAN)
Aridol
Hexahydroxyhexane
DL-Mannitol
NCI-C50362
Mannitol (USP)
Mannitol [USP]
BRN 1721898
CHEBI:16899
MFCD00064287
3OWL53L36A
INS NO.421
133-43-7
E-421
mannitol-d
INS-421
Mannitol 5%
NSC-407017
Mannitol
1,2,3,4,5,6-Hexanehexol
Mannitol 10%
Mannitol 15%
Mannitol 20%
NCGC00164246-01
E421
Mannidex 16700
DSSTox_CID_3235
Osmitrol 5% In Water
DSSTox_RID_76936
Osmitrol 10% In Water
Osmitrol 15% In Water
Osmitrol 20% In Water
DSSTox_GSID_23235
287100-73-6
MTL
MANNITOL 25%
Resectisol In Plastic Container
Mannitol 5% In Plastic Container
Mannitol 10% In Plastic Container
Mannitol 15% In Plastic Container
Mannitol 20% In Plastic Container
CAS-69-65-8
Osmitrol (TN)
SMR000857324
CCRIS 369
HSDB 714
SR-01000838849
NSC 9256
EINECS 200-711-8
EINECS 201-770-2
OSMITROL 5% IN WATER IN PLASTIC CONTAINER
NSC 407017
OSMITROL 10% IN WATER IN PLASTIC CONTAINER
OSMITROL 15% IN WATER IN PLASTIC CONTAINER
OSMITROL 20% IN WATER IN PLASTIC CONTAINER
UNII-3OWL53L36A
Cordycepate
Mannitolum
Manitol
D-mitobronitol
MANNITOL 10% W/ DEXTROSE 5% IN DISTILLED WATER
AI3-19511
Maniton s
Mannit p
D-Mannit
D-?Mannitol
Bronchitol (TN)
(D)-mannitol
Mannitol 25
Mannitol 35
Mannitol 60
D(-)Mannitol
Mannitol,(S)
Pearlitol 25 c
Pearlitol 50 c
Mannitol m300
Pearlitol 160 c
Mannitol 200
Mannitol 300
Pearlitol 200 sd
Pearlitol 300 dc
Mannitol 2080
D-Mannitol
D-Mannitol
MANNITOL
MANNITOL
MANNITOL
MANNITOL 15% W/ DEXTROSE 5% IN SODIUM CHLORIDE 0.45%
MANNITOL 5% W/ DEXTROSE 5% IN SODIUM CHLORIDE 0.12%
Crystalline mannitol fine
MANNITOL
D-[2-13C]Glucitol
MANNITOL
D-Mannitol, ACS reagent
D-Mannitol, >=98%
M0044
D-MANNITOL
MANNITOL
SCHEMBL919
bmse000099
CHEMBL689
Epitope ID:114705
Isomalt impurity, mannitol-
Crystalline mannitol standard
D-MANNITOL
4-01-00-02841
ED1D1E61-FEFB-430A-AFDC-D1F4A957FC3D
MLS001335977
MLS001335978
D-Mannitol, Biochemical grade
Crystalline mannitol extra-fine
D-Mannitol, AR, >=99%
D-Mannitol, LR, >=99%
DTXSID1023235
DTXSID30858955
MANNITOLUM
HMS2230N11
AMY33410
HY-N0378
ZINC2041302
Tox21_112092
Tox21_201487
Tox21_300483
POTASSIUMNONAFLUORO-T-BUTOXIDE
AKOS006280947
D-Mannitol, plant cell culture tested
Tox21_112092_1
BCP9000575
CCG-266445
D-Mannit 1000 microg/mL in Methanol
D-Mannitol, BioXtra, >=98% (GC)
DB00742
D-Mannitol, NIST(R) SRM(R) 920
ISOMALT IMPURITY B
NCGC00164246-03
NCGC00164246-04
NCGC00164246-05
NCGC00254277-01
NCGC00259038-01
85085-15-0
AC-12776
AC-14054
AS-30501
D-Mannitol, tested according to Ph.Eur.
D-Mannitol, p.a., 96.0-101.5%
D-Mannitol, SAJ first grade, >=99.0%
SORBITOL-MANNITOL COMPONENT MANNITOL
B2090
D-Mannitol, SAJ special grade, >=99.0%
E 421
S2381
SW220287-1
MANNITOL COMPONENT OF SORBITOL-MANNITOL
C00392
D00062
EN300-212188
AB00443917_06
065M361
ISOMALT IMPURITY, MANNITOL
Q407646
WURCS=2.0/1,1,0/[h1122h]/1/
Q-101039
SR-01000838849-3
SR-01000838849-4
D-Mannitol, ACS reagent, for microbiology, >=99.0%
LACTITOL MONOHYDRATE IMPURITY C [EP IMPURITY]
D-Mannitol, meets EP, FCC, USP testing specifications
Mannitol, European Pharmacopoeia (EP) Reference Standard
Z1198149813
D-Mannitol, BioUltra, >=99.0% (sum of enantiomers, HPLC)
Mannitol, United States Pharmacopeia (USP) Reference Standard
D-Mannitol, >=99.9999% (metals basis), for boron determination
Mannitol, Pharmaceutical Secondary Standard; Certified Reference Material
Mannitol, D-
Cordycepic acid
D-(-)-Mannitol
Diosmol
Isotol
Manicol
Maniton-S
Manna sugar
Mannidex
Mannigen
Mannistol
Mannit
Mannite
Osmitrol
Osmosal
Mannazucker
NCI-C50362
Resectisol
1,2,3,4,5,6-Hexanehexol
Mannitol
Mannogem 2080
Marine Crystal
Partek M
Pearlitol 25C
Osmitrol
87-78-5
Manna Candy
Cordycepic Acid
Sea Crystal
Maniton-S
Osmofundin

SYNONYMS Dodecyl sodium sulfate; SLS;Sulfuric Acid Monododecyl Ester Sodium Salt; Sodium Dodecanesulfate; Dodecyl Alcohol,Hydrogen Sulfate,Sodium Salt; Akyposal SDS; CAS NO:151-21-3