Succinic acid is produced commercially by catalytic hydrogenation of maleic acid or maleic anhydride, or increasingly by fermentation of renewable feedstocks using engineered microorganisms. The product is a white, odorless, crystalline powder with a distinctive acidic taste that combines sourness with a slight bitter-umami note reminiscent of shellfish and aged beverages. Succinic acid occurs naturally in broccoli, rhubarb, sugar beets, and is produced during alcoholic fermentation.
It contributes to the flavor complexity of wine, sake, and fermented foods. It is moderately soluble in water and functions as a mild acidulant with unique flavor-enhancing properties not easily replicated by other food acids. The growing availability of bio-based succinic acid has increased interest in its food applications as a sustainable, naturally derived ingredient.
