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DL-malic acid is a compound that belongs to the family of dicarboxylic acids. It is a type of organic acid that is commonly found in various fruits, especially in apples. Malic acid is naturally present in many fruits, contributing to their tart taste. In the case of DL-malic acid, the "DL" prefix indicates a racemic mixture, meaning it contains both the D- and L-enantiomers of malic acid.

Malic acid can also be produced through chemical synthesis. The synthetic production of malic acid involves various processes, such as the hydration of maleic acid or fumaric acid, or the oxidation of certain chemicals. However, when used in the food and beverage industry, malic acid is often produced through fermentation processes using microorganisms.

In summary, DL-malic acid can be found in fruits, particularly apples, or it can be produced synthetically through chemical processes or fermentation using microorganisms.