Succinic acid
Succinic acid suppliers and sourcing guide
Succinic acid is a four-carbon dicarboxylic acid that occurs naturally in amber and in many plant and animal tissues. It is made commercially by hydrogenating maleic or fumaric acid, or by fermenting sugars with bacteria or yeast and recovering and crystallizing the acid. Brands buy it as a white crystalline powder for acidity and flavor in foods, and as a buffer or pH adjuster in personal care.
- Also known as
- Butanedioic acid · Amber acid · E363 · CAS 110-15-6
- Facts checked
- November 2026
Forms and grades of succinic acid
Suppliers sell different products under the same name. Specify the one you need.
Petrochemical grade
Crystals made by hydrogenating maleic anhydride or acid, the traditional route.
Bio-based (fermentation) grade
Succinic acid fermented from plant sugars, offered with bio-based carbon documentation.
Food grade (FCC)
Material tested to the Food Chemicals Codex for use in foods and beverages.
Cosmetic grade
Powder sold for skin and hair care, sometimes alongside its sodium salts.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay (titration)
- Succinic acid content by titration with sodium hydroxide, usually 99 percent or more.
- Melting range and identity
- Melting range and IR spectrum to confirm identity.
- Water or loss on drying
- Moisture in the crystals, which affects flow and dose.
- Residue on ignition
- Sulfated ash, a check on inorganic carryover.
- Related acids
- Fumaric and maleic acid for the hydrogenation route, or other organic acids for fermentation grades, by HPLC.
- Heavy metals
- Lead, arsenic and other metals by ICP-MS or ICP-OES against the supplier's specification or the Food Chemicals Codex (FCC) limits.
Storage, lots and expiry
Storage and shelf life
Keep succinic acid sealed in lined bags or drums in a cool, dry area off the floor. It is stable but can cake in humid storage. Shelf life follows the supplier's specification, with retest of assay and appearance for older stock.
Lots and expiry dates
Record whether each lot is petrochemical or fermentation-derived, and its assay. If you make bio-based or non-GMO claims, keep the supplier's origin documents for each lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1091 affirms succinic acid as GRAS for use as a flavor enhancer and pH control agent.
Source: ecfr.gov (opens in a new tab)The same section states that current good manufacturing practice results in a maximum level, as served, of 0.084 percent in condiments and relishes and 0.0061 percent in meat products.
Source: ecfr.gov (opens in a new tab)GRN 552, for succinic acid notified by BioAmber Inc., closed on May 13, 2015 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Succinic acid suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking succinic acid suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell succinic acid? Request a listingFrequently asked questions
What forms of succinic acid can brands buy?
Common forms include petrochemical grade, bio-based (fermentation) grade, food grade (FCC) and cosmetic grade. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for succinic acid include?
Expect assay (titration), melting range and identity, water or loss on drying, residue on ignition, related acids and heavy metals, each with its method, specification and result for that lot.
How should succinic acid be stored?
Keep succinic acid sealed in lined bags or drums in a cool, dry area off the floor. It is stable but can cake in humid storage. Shelf life follows the supplier's specification, with retest of assay and appearance for older stock.
What is the regulatory status of succinic acid?
21 CFR 184.1091 affirms succinic acid as GRAS for use as a flavor enhancer and pH control agent. The same section states that current good manufacturing practice results in a maximum level, as served, of 0.084 percent in condiments and relishes and 0.0061 percent in meat products. GRN 552, for succinic acid notified by BioAmber Inc., closed on May 13, 2015 with FDA having no questions.
More acids, preservatives and leavening
- Citric acid2-hydroxy-1,2,3-propanetricarboxylic acid · E330
- Malic acidDL-malic acid · L-malic acid
- Lactic acid2-hydroxypropanoic acid · L(+)-lactic acid
- Tartaric acidL-(+)-tartaric acid · 2,3-dihydroxybutanedioic acid
- Fumaric acidtrans-butenedioic acid · E297
- Acetic acidethanoic acid · glacial acetic acid
- Phosphoric acidorthophosphoric acid · E338
- Glucono-delta-lactoneGDL · glucono delta-lactone
- Adipic acidhexanedioic acid · 1,4-butanedicarboxylic acid
- Sodium citratetrisodium citrate · trisodium citrate dihydrate
- Sodium lactatesodium 2-hydroxypropanoate · E325
- Sodium acetatesodium ethanoate · E262
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.