Hoosier Hill Farm Food Grade Malic Acid, 1.5LB (Pack of 1)

Love this, it’s a need in my kitchen arsenal: great quality, fast shipping. I highly recommend!

I go sugar free a lot, and when I want a little extra tart, this stuff does the job. I just added a little to my blueberry slim life green tea, with a little erythritol stevia sweetener, and yum! My purchase was almost a year ago, and I'm not even halfway done with the container. I use it frequently, and a little goes a long ways. One of my favorite sugar-free treats is whole milk Greek yogurt with a few drops of orange or tangerine essential oil, a few packets of erythritol stevia sweetener, a little vanilla extract, and a little malic acid powder. Makes the best dreamsicle flavored yogurt. Sometimes I'll add diced fresh orange chunks or tangerine chunks. I add some salted pistachios, too, and it's a delicious healthy snack. If I'm in the mood, I do get a little crazy and add some whipped cream though, lol. There's just a few creative ideas on how you can use this stuff... Great additive for smoothies and Ice fizzy drinks too.👍🙏

Wow, this makes some great snacks! I got it to make my own salt-n-vinegar almonds and it was absolutely delicious. The flavor is nice and tart, sour, and really adds a kick to your food. Good quality and long "best by" date. It's a fine granulated powder and was easy to turn into a super fine powder (like baby powder) in a mortar and pestle. I mostly just use it as is.I poked 4 holes in the airtight safety seal to make the container into a "shaker" dispenser. Really is good stuff on nuts, potato chips, candy, and in fruity drinks like lemonade, Kool-Aid, etc. Fun to experiment adding to food too. Just go easy, this packs a serious punch and can make your tongue sore if you eat way too much!

This stuff is awesome! I originally got it to recreate a malic acid challenge with my nephew he showed me on youtube, which is much more fun to watch than it is to do, the sides of my tongue were a little sore after, and make sure to have water or liquid to wash it down if you do try the challenge as it is an acid with a low ph and will do harm to the enamel on your teeth. I'm planning on trying the challenge again but this time after using a miracle berry which changes your taste buds for a short time, I tried it before with friends experimenting with sour candy, lemons, limes and coffee and it was a lot of fun but now I want to try it with malic acid, dark chocolate and whatever else we come up with. Lately I've been using the malic acid on slices of fruit, in smoothies and almost daily in seltzer water to add some flavor, gives the seltzer water an almost lemon or lime like taste which I like. When I ordered it I thought it would be a lifetime supply for me but at the rate its getting used, not just by me, I'll be lucky if it lasts 6 months.

This stuff has a good texture melts to your tongue does exactly what it supposed to super sour. You can overdo it very easily, though when you’re cooking, and if you pour this directly on the outside of hard Candy and you eat about a handful of it, it will definitely burn your tongue chemically so make sure and use it sparingly big bag for how much you pay for though.

Malic acid is what used to make very tart candies. I also use it to acidify certain kinds of grain, bean and vegetables prior to fermentation to reduce the infection of unwanted bacteria. Its a delicious culinary acid to be sprinkled liberally where required. The container has a nice foil seal which one can puncture with a bamboo skewer to make holes to make the entire container into a great big shaker. It is a wonderful product to have especially if you make tempeh or ferment acidified rice using yeast balls. Furthermore it doesn't take as much product when compared to lactic acid, to protect the food. Malic acid it is more acidic and flows more freely with less cake then the more commonly used lactic acid when used in fermentation and pickling.

this works

Use it in certain drinks and to add a tanginess to homemade hot sauces. Its been 6 months and I have barely put a dent in this, so at the current rate I'll be using this for years. I'm honestly not sure why anyone would need this much unless they were making something in mass quantities to sell, so I would recommend getting a much much smaller supply if you are just using it for personal foods.Update - 4 years later and we finally finished it. Add a tsp with a tsp of monk fruit sugar to drinks for a nice sweety/tart kick. Ordering it again now.Note- not sure why it has a "best by" on it, as long as the chemical is kept dry it has an effective shelf life of forever.