Succinic acid
Score impact
0.00
points/product
Description
E363, known as succinic acid, is a food additive classified as an acidity regulator. It is a dicarboxylic acid with the formula HOOC-CH2-CH2-COOH, naturally present in living organisms as an intermediate in the Krebs cycle.
Industrially, it is obtained by fermentation of carbohydrates (corn, cassava) with genetically modified microorganisms or by chemical synthesis from maleic anhydride. It is a white crystalline solid, odorless, with an acidic and slightly bitter taste. Its main function is to regulate the acidity of foods, acting as an acidulant, flavor enhancer, and buffering agent. It is also used as an antimicrobial and to adjust pH in baked goods, beverages, confectionery, and jellies.
It was approved in the European Union as a food additive in the 1990s, and its use is regulated by Regulation (EC) 1333/2008. The European Food Safety Authority (EFSA) has evaluated succinic acid on several occasions, concluding that there are no safety concerns at the authorized use levels. The World Health Organization (WHO) has not established a specific Acceptable Daily Intake (ADI), as it is considered an endogenous compound with low toxicity.
The overall safety assessment is favorable, considering it a safe additive for consumers. On the label, it must appear as 'succinic acid' or 'E363'.
E363 is used in a wide variety of food categories as an acidity regulator and flavor enhancer. According to Regulation EC 1333/2008, it is authorized in baked goods (bread, pastries), non-alcoholic beverages, confectionery (candies, chewing gum), desserts, jellies, sauces and condiments, and processed meat products.
In the Spanish market, it is found in cola soft drinks, sour candies, fruit jellies, and baking mixes. Authorized limits vary by category: for example, in non-alcoholic beverages up to 3 g/L, in confectionery up to 5 g/kg, and in baked goods up to 2 g/kg. In comparison, the FDA considers succinic acid generally recognized as safe (GRAS) in the United States, with no specific limits for most uses. In Japan, it is also permitted as an acidulant.
Its use is common in products that require a mild and stable acidic taste.
Succinic acid is generally well tolerated, and no significant adverse effects in humans have been documented at the doses used in foods. Animal studies have shown low acute and chronic toxicity. EFSA, in its 2017 evaluation, concluded that there is no evidence of genotoxicity, carcinogenicity, or reproductive toxicity.
As an endogenous metabolite of the Krebs cycle, the body handles it naturally. At very high doses (far above those ingested through food), it could cause mild gastrointestinal irritation. No specific sensitive populations or drug interactions have been identified. The WHO has not established an ADI because it is considered safe.
In conclusion, E363 is one of the safest additives, with no documented side effects under normal use conditions.
- Butanedioic acid
- Ethane-1,2-dicarboxylic acid
- Hydrogen succinate
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