Comparing E296 - Malic acid vs E510 - Ammonium chloride
Overview
Synonyms
Products
Found in 11,508 products
Found in 337 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 4 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is malic acid bad for you?
No—at normal food levels it’s considered safe (GRAS in the U.S. and authorized in the EU); very high intakes or very sour products can irritate the mouth or stomach.
Is malic acid gluten free?
Yes. Malic acid is inherently gluten-free; check the overall product for other gluten-containing ingredients.
What is malic acid used for?
It’s an acidulant that provides a tart, apple-like sourness and adjusts pH in foods and drinks, commonly in beverages, candies, and fruit preparations.
Is malic acid bad for your teeth?
Acids like malic acid can contribute to enamel erosion with frequent exposure (e.g., sour candies, acidic drinks); limiting contact time and rinsing with water can help.
Is malic acid vegan?
Yes—malic acid is typically vegan, made synthetically or by microbial fermentation without animal-derived inputs, though other ingredients in a product may not be.
Is ammonium chloride an acid?
No; it's a salt (NH4Cl) of a strong acid and a weak base, but its water solutions are mildly acidic (typically around pH 5–6).
Is ammonium chloride soluble in water?
Yes—ammonium chloride is readily soluble in water, forming a clear, mildly acidic solution.
Is ammonium chloride the same as ammonia?
No; ammonia is NH3 (a gas/aqueous base), while ammonium chloride is a crystalline salt composed of the ammonium ion (NH4+) and chloride.
What is ammonium chloride used for?
As a food additive (E510) it serves as an acidity regulator, dough conditioner/yeast nutrient, and provides the characteristic taste in salty licorice; it can also support fermentation in some processes.
Does ammonium chloride kill mold?
No; it is not used or authorized as an antifungal preservative in foods—its permitted uses are for acidity regulation, processing, and flavoring rather than mold control.