Succinic Acid
This is what the ingredient is.
Succinic acid is a dicarboxylic acid naturally occurring in sugarcane, beets, and as a fermentation product.
Here is why it shows up on the label.
Used as an acidulant, flavor enhancer, and pH buffer. Provides unique sour taste different from citric acid.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it (E363). It is allowed in the US, Europe, and many other countries.
Here is what research has found.
Natural metabolite in human cells (Krebs cycle). an FAO/WHO expert committee confirms safety. Traditional component of fermented foods.
Here are a few things worth knowing.
Generally safe. No significant adverse effects at food-use levels.
Sources
- FDA CFR 21
- EFSA Panel on Food Additives
- JECFA
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.