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E363AcidulantLow concern
Succinic Acid
In plain words
The short version
A mildly sour-savory acid — found naturally in fermented foods and shellfish, used as a flavor accent.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
JECFA has not set an ADI: it concluded that succinic acid does not represent a hazard at the levels likely to be used as a food additive, because of its normal role in metabolism (it is a Krebs cycle intermediate). Dietary additions are oxidized to CO2 and water. No toxicity at any realistic dietary exposure.
The detail
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).
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.
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.
Permitted with limits. In the EU it is authorised only in certain foods, with maximum levels (for example 6,000 mg/kg in desserts, 5,000 mg/kg in soups and broths, and 3,000 mg/l in powders for home preparation of drinks). In the US it is GRAS as a flavor enhancer and pH control agent; good manufacturing practice gives maximum levels of 0.084% in condiments and relishes and 0.0061% in meat products.
Sources
- WHO JECFA database — Succinic acid (97th meeting, 2023; refers to 29th meeting food-additive evaluation) — World Health Organization / JECFA, 2023. No ADI set; not a hazard at likely food-additive levels
- US eCFR — 21 CFR 184.1091 Succinic acid (GRAS) — US FDA / Office of the Federal Register (eCFR), 2026. US GRAS status with GMP-defined maximum levels
- European Commission food additives database — Succinic acid, E 363 (Union list; Regulation (EU) No 1129/2011) — European Commission, DG SANTE, 2026. EU authorisation limited to specific food categories with maximum levels
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.