It is what gives green apples and sour cherries a sour, tart taste.
It is used on Salt & Vinegar flavored potato chips, and in many artificially fruit-flavoured drinks and baked goods.
It is more sour than citric acid.
Malolactic fermentation converts Malic Acid to lactic acid.
Malic Acid was first isolated in 1785. The Swedish chemist Carl Wilhelm Scheele crystallized it from apple juice. He was also the first to isolate citric acid, in 1784.
E number E296. The molecular formula is HO2CCH2CHOHCO2H.
“Malic” comes from the Latin word for apple, “malum.”