Food additive databaseacidulant, pH adjusterChecked 2026-10-02
DL-Malic Acid (dl-Malic Acid) DL－リンゴ酸（別名dl－リンゴ酸）
Designated additivePermitted in the EU (E296)
- Purpose
- acidulant, pH adjuster
- On the label
- “酸味料” (acidulant), “pH調整剤” (pH adjuster), “膨脹剤” (leavening agent), “リンゴ酸” (malic acid)
- Name in the List of Designated Additives
- DL－リンゴ酸（別名dl－リンゴ酸） (No. 458)
In Japan
- No standards for use have been set. The simplified name is “リンゴ酸” (malic acid).
- It can be labeled with a group name: “酸味料” (acidulant) when used to add sourness, “pH調整剤” (pH adjuster) when used to adjust pH, and “膨脹剤” (leavening agent) when used to make dough rise.
Japan's standards for use
There are no standards for use that limit which foods or how much (the general standards for all additives still apply).
This is a summary of the standards for use. See the source list for the exact conditions.
In the EU
- It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E296.
When it is labeled under a shared name
DL-Malic Acid (dl-Malic Acid) may be declared on the label in the same way as “酸味料”. See Acidulant (acidity regulator) for details.
Sources
- List of Designated Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 東京都保健医療局「食品表示の手引き」第4章 添加物（消費者庁「食品表示基準について」別添 添加物1-1〜1-6 を収録） (Japanese)
Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.