succinic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | succinic acid |
| English name | succinic acid |
| INS/E number | INS 363 |
| Functional class | Food acid |
| Year adopted | 1973 |
| Approved by | European Union (EFSA) |
What is it?
Succinic acid (butanedioic acid) is a dicarboxylic acid naturally present in plants, animals and fermented foods, also made by hydrogenating maleic acid or by fermentation. It is an acidity regulator with a distinctive umami and flavour-enhancing effect.
Source
Natural：糖类等碳水化合物（发酵法）或顺丁烯二酸（化学法）
Why is it used?
- Adjusts acidity and pH
- Enhances umami and overall flavour
- Balances salty/sweet taste
- Used in seasonings, meats, drinks, snacks
Common Foods
- Seasonings and sauces
- Meat products
- Snack foods
- Beverages
- Soups and instant powders
- Fermented foods
Safety
ADI (Acceptable Daily Intake)：not limited
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 363)
- FDA 21 CFR 184.1091 (GRASS)
- Codex GSFA (INS 363)
- FSANZ Food Standards Code (363)
In a nutshell
Succinic acid is a natural-origin acidulant and flavour enhancer, safe without a numerical ADI.
Consumer Advice
Succinic acid (butanedioic acid) is an organic acid found naturally in many plants and animal tissues. As a food additive it is used as an acidity regulator and flavor enhancer, adding both sour and savory notes, often in seasonings and drinks. Succinic acid and its salts are generally recognized as safe at normal use levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.