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E296Malic acid

E296 is malic acid, an organic acid with a sour taste. In food it controls acidity, adds sourness and binds metals, and is often found in sweets and drinks.

Code
E296 · INS 296
Group
Acidity regulator, Sequestrant
In Vietnam✓ PermittedOn the list of permitted additives — Circular 24/2019, Appendix 1
Risk level on the Yenzo Scalevery low?Based on the Open Food Facts additives taxonomy

How E296 appears on labels

IngredientsIllustrative example

Wheat flour, vegetable oil, salt, sugar, acidity regulator (296), dried onion and garlic, pepper, natural colour (160a).

acidity regulator (296)acidity regulator 296E296INS 296On Vietnamese labels: Acid malic (DL-)

Malic acid in food

Milk, cheese, cream
Processed vegetables
Noodles, pasta, cerealsFish and seafood, canned
Infant formula, foods for young children
Juices, fruit nectars
Coffee, tea, herbal drinksConfectioneryBaked goods

Questions about malic acid

What is E296 (malic acid)?

It is malic acid (DL-). Circular 24/2019/TT-BYT lists E296 as an acidity regulator and a sequestrant.

Is malic acid harmful?

The JECFA database (the FAO/WHO expert committee) records an ADI of “not specified” (no numerical ADI is needed) for DL-malic acid, evaluated in 1969, within the group ADI for malic acid and its sodium, potassium and calcium salts.

Is INS 296 permitted in Vietnam?

Yes. Malic acid, DL- (INS 296) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as an acidity regulator and sequestrant.

Can children and pregnant women have E296?

The JECFA record for DL-malic acid notes that for D(-)-malic acid and its salts the ADI is not applicable to very young infants. It does not mention pregnant women separately.

Other acidity regulators

Found in these products

Information only, not medical advice. The risk level is the additive's class in Yenzo's open scoring method, based on the cited source.

Does the product in your hand contain E296?

Photograph the label — Yenzo tells you right away and rates the product.

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