dextro-malic acid

Full Material List
(2R)-2-hydroxybutanedioic acid

Identifiers

FEMA N/A
CAS 636-61-3
EINECS 211-262-2
Synonyms
  • D-(+)- apple acid
  • butanedioic acid, 2-hydroxy-, (2R)-
  • (R)-2- hydroxy-succinic acid
  • (R)-2- hydroxybutane dioic acid
  • (2R)-2- hydroxybutanedioic acid
  • (R)- hydroxybutanedioic acid
  • D- hydroxybutanedioic acid
  • (2R)-2- hydroxysuccinic acid
  • (R)-(+)- hydroxysuccinic acid
  • (R)-2- hydroxysuccinic acid
  • (+)-D- malic acid
  • (R)- malic acid
  • (R)-(+)- malic acid
  • D- malic acid
  • D-(+)- malic acid
  • R- malic acid
  • malic acid, D-
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII P750Y95K96
CoE Number N/A
XlogP3-AA -1.30 (est)
Molecular Weight 134.08782
Molecular Formula C4 H6 O5

Organoleptic

Organoleptic Notes
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance white crystalline powder (est)
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 98.00 to 102.00 °C. @ 760.00 mm Hg
Boiling Point 306.00 to 307.00 °C. @ 760.00 mm Hg (est)
Flash Point 308.00 °F. TCC ( 153.40 °C. ) (est)
Acid Value N/A
Vapor Pressure 0.000007 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) -1.370 (est)
Soluble In
  • water, 3.64E+05 mg/L @ 20 °C (exp)
Occurrence
  • roselle fruit