Succinic Acid
The short version
A mildly sour-savory acid — found naturally in fermented foods and shellfish, used as a flavor accent.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated by Agricola in 1546 from amber by dry distillation (giving the historic name 'amber acid'). Today produced by bacterial fermentation of glucose (modern, growing) or by hydrogenation of maleic anhydride (legacy petrochemical route).
How it's used
Provides a unique sour-savory note distinct from citric or tartaric acid — used in instant soups, dry beverage mixes, candies, and to accent the umami of shellfish-flavored products. Also a buffer in modified-atmosphere meat packaging and a slow-release acidulant in baking-powder formulations.
Safety profile
ADI not specified — endogenous metabolite (Krebs cycle intermediate) of all aerobic organisms. Dietary additions are oxidized to CO2 and water. No toxicity at any realistic dietary exposure.
Physical & chemical properties
Colorless or white crystalline powder. Moderately soluble in water (~58 g/L at 20°C), more soluble in hot water. Stable in storage; sublimes at high temperature.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.