Other names for the additive (synonyms)
General Information
Food additive E363 — succinic acid — belongs to the group of antioxidants and acidity regulators. In the food industry, it is used to improve the overall flavor profile (adding a mild sour taste) and also helps extend the shelf life of products.
By origin, succinic acid is a natural compound found in almost all living organisms, acting as an intermediate product of cellular respiration. In nature, it is present in amber, certain plants (such as sugar beet, rhubarb, and unripe berries), and is also formed during natural fermentation in wine, cheese, and fermented dairy products.
Succinic acid has been known since the 16th century, when it was first obtained through the dry distillation of amber (fossilized tree resin). For a long time, the compound was referred to as the “spirit of amber.” Systematic study began in the 19th century, when its chemical properties and structure were established, enabling the transition to industrial synthesis without relying on natural amber. Its important role in biological processes was discovered in the 1930s, when it was proven to participate in cellular respiration as a key metabolic intermediate.
The chemical formula of succinic acid is C4H6O4. Additive E363 is a colorless or white crystalline substance with no odor and a slightly acidic taste. It is moderately soluble in cold water, with solubility increasing significantly at higher temperatures, and is also well soluble in ethanol. E363 is thermally stable and capable of stepwise dissociation, allowing it to function as a buffering agent and pH regulator in multicomponent systems.
Industrial production of succinic acid is based on a combination of traditional chemical synthesis and modern biotechnological methods. The main chemical route involves catalytic hydrogenation of maleic anhydride or maleic acid in the presence of metal catalysts such as nickel, palladium, or platinum. This method provides high yields and stable product characteristics but requires thorough purification from by-products.
At the same time, within the framework of “green chemistry,” microbiological synthesis is increasingly used, where specific bacterial strains (Actinobacillus and Anaerobiospirillum) carry out anaerobic fermentation of renewable carbohydrate feedstocks (glucose or starch hydrolysates).
Regardless of the production method, the final stage includes multiple crystallization and filtration steps, ensuring a product purity of at least 99% that meets food safety standards.
Effects on the Body
Benefits of Additive E363
Succinic acid is a natural component of human metabolism — it participates in the Krebs cycle (cellular energy metabolism).
Studies indicate that succinic acid may influence the body’s adaptation to metabolic and oxidative stress by participating in the regulation of redox balance and signaling pathways associated with cellular protection.
In scientific literature, succinic acid is considered a metabolite capable of modulating the activity of innate immune cells, particularly macrophages, through its effect on reactive oxygen species (ROS) production and inflammatory signaling mechanisms.
In experimental models in animals, its potential role in modulating antioxidant systems and cellular metabolic adaptation to stress conditions has also been described.
Risks of Additive E363
In the body, succinic acid is rapidly incorporated into natural biochemical processes, converted into other compounds, and ultimately broken down into water and carbon dioxide, which are eliminated naturally.
Succinic acid is considered a low-toxicity compound at physiological and dietary levels, as confirmed by toxicological studies. In animal studies, no genotoxicity or significant systemic toxicity was observed even at relatively high doses.
However, excessive intake of succinic acid or increased sensitivity may lead to adverse effects.
In particular, studies show that due to its acidic properties, succinic acid may irritate the gastric mucosa, especially in individuals with gastrointestinal disorders, and at high doses may affect acid-base balance and cause digestive discomfort.
Like other organic acids, frequent contact with teeth (for example, in acidic beverages) may contribute to enamel demineralization. Studies indicate that dietary acids can cause enamel erosion, with the extent depending on pH, concentration, and duration of exposure.
According to the European Food Safety Authority (EFSA), succinic acid is considered safe for use in the food industry when used within established technological limits. However, as part of ongoing monitoring and updates of scientific data, a re-evaluation procedure has been initiated to confirm the relevance of current regulations.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluates succinic acid as a safe food additive due to its low acute and chronic toxicity, lack of genotoxicity, and no need to establish an acceptable daily intake (ADI) because of its natural role in human metabolism.
Uses
In the food industry, additive E363 is used as an acidity regulator and antioxidant, allowing control of product pH and extension of shelf life.
It is most commonly added to soft drinks and energy drinks, confectionery products, sauces and seasonings, instant foods, and fermented products.
Beyond the food sector, succinic acid is widely used in the chemical industry as a raw material for the production of biodegradable polymers, particularly polybutylene succinate (PBS), which is used for eco-friendly packaging.
In the pharmaceutical industry, additive E363 serves as an important component for the synthesis of metabolically active drugs. Due to its influence on cellular respiration processes, succinic acid is included in formulations with antihypoxic effects.
Legal Status
Succinic acid is approved for use in the food industry in most countries worldwide.
In the European Union, it is regulated under Regulation (EC) No 1333/2008 as a food additive without an established ADI. In Ukraine, it is included in the list of permitted food additives in accordance with harmonized EU legislation.
In the United States, it has GRAS status (Generally Recognized as Safe) according to the FDA. In Canada, succinic acid is also permitted for use in food products, and in Japan, it is officially recognized as a food additive.