In recent years, as consumers' demand for natural and healthy food additives continues to grow, natural ingredients such as DL - malic acid, xanthan gum, and pectin have attracted extensive attention and are widely used in various fields.

DL - malic acid, a natural organic dicarboxylic acid, is named for its high content in apples. It exists in many fruits and is also an intermediate in the human metabolic process. In the food industry, DL - malic acid is used as an acid flavoring agent, color retention agent, preservative, and emulsifying stabilizer for egg yolks. Compared with citric acid, it has a softer and more refreshing sour taste, a slower irritation, a longer retention time, and a special aroma. It also has the advantages of low calorie and less damage to the mouth and teeth. For example, in acidic beverages, it can be used to enhance and balance flavors, and in jams and jellies, it can not only adjust the pH but also enhance the gelling properties of pectin, contributing to the formation of a gel - like structure. In addition to the food industry, DL - malic acid can also be used in the pharmaceutical, cosmetic and other industries.

Xanthan gum, a microbial polysaccharide produced by fermentation with corn starch as the raw material, is an important food thickener and stabilizer. Its 1% aqueous solution has a viscosity 160 times that of starch. It has good suspension properties for insoluble solids and oil droplets. For instance, in products like jam and soy sauce, adding an appropriate amount of xanthan gum can make the sauce uniform and prevent layering, improving the taste of the food. It can also be dissolved in both cold and hot water, and has excellent stability under high temperature, high salt, and high acid conditions, as well as resistance to enzymatic hydrolysis. This makes it widely used in various foods such as beverages, frozen foods, condiments, and canned foods.

Pectin, a naturally occurring polysaccharide in fruits, is mainly used in the food industry to make jams, jellies and other products. It can form a gel under certain conditions, providing products with a firm texture and good taste. In addition, pectin also has certain health benefits, such as promoting intestinal health.

With the continuous development of the food and related industries, the application scope of DL - malic acid, xanthan gum, and pectin will continue to expand. Their unique properties and functions will play an increasingly important role in meeting consumers' pursuit of high - quality, natural, and healthy products.