Succinic acid acidulant

Acidification of canned tomatoes with citric, fumaric and malic acids reduced pH effectively (24). Fumaric acid was most effective. Adipic acid was least effective. Succinic acid was an effective acidulant, but induced an undesirable taste. Acidulation tended to reduce pH more when salt was added to tomatoes than when salt was omitted. Acids also tasted less sour in the presence of salts. 

The dialkyl succinates are good plasticizers for vinyl chloride polymers and copolymers and for cellulose derivatives. SA is also used in the manufacture of alkyd resin to impart flexibility, elasticity, and water resistance. " In addition, it finds numerous applications in the field of adhesives, elastomers, lubricants, pharmaceuticals, pesticides, and epoxy and other resins. Succinic acid is also used as a food acidulant and has been placed on the GRAS (generally regarded as safe) list by the FDA. ... 

Succinic acid 15 000 Petrochemical by hydration of maleic anhydride Food acidulant and anti-microbial agent, fuel oxygenate, detergents and surfactants, ion chelator, pharmaceuticals 15]... 

Acidulant use. Acetic, citric and phosphoric acids are the most commonly used acidulants, although lactic, fumaric, adipic, succinic, malic, benzoic, tartaric, ferulic and gluconic acids are sometimes used. Lemon juice, 5% citric acid, and vinegar, 5% acetic acid, are the most commonly used natural acidulants. The acidity of fermented vinegars is often questionable, and should be determined prior to use as an acidifying agent. The acidity of juice from fresh lemons may vary from 4.0 to 8.0% expressed as citric acid, and should also be used carefully. 

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