Succinic acid

Succinic acid is a dicarboxylic organic acid occurring naturally in virtually all living organisms as a key intermediate in the Krebs cycle of cellular energy metabolism. It is found in wines, aged cheeses, fermented foods, and many plants. As a food additive it functions as an acidulant and flavour modifier, imparting a mild, slightly salty-sour taste used in dry flavourings, soups, meat products, and beverages.

JECFA's ADI for succinic acid is "not specified," evaluated in 1969. Succinic acid is produced continuously in every cell through the citric acid cycle and is immediately further metabolised. There is no toxicological concern at any dietary intake, and the body's own production vastly exceeds any amount consumed through food additives.

Succinic acid is approved in the EU and generally permitted in most major markets. It is relatively uncommon in everyday packaged food compared to citric or malic acid, appearing primarily in dry soup mixes, seasoning blends, processed meat products, and specialty beverages. There are no known health concerns for any population group. It is one of the most physiologically benign acidulants in the food additive toolbox given its role as a universal metabolic intermediate.