# Starch, Food, Modified: Starch Sodium Succinate

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**Safety rating:** UNKNOWN
**CAS number:** 37231-92-8
**Category:** stabilizer
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Starch Sodium Succinate is a modified starch derived from natural starch sources with added sodium succinate groups. It functions as a stabilizer and thickener in food products to improve texture, consistency, and shelf stability.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | approved |
| South Korea | approved |
| Brazil | approved |
| China | approved |
| India | approved |

## Detailed analysis

## What is Starch Sodium Succinate?

Starch Sodium Succinate (CAS Number: 37231-92-8) is a chemically modified starch created by introducing sodium succinate ester groups into native starch molecules. This modification process, known as esterification, alters the physical and chemical properties of the original starch, making it more effective as a functional ingredient in food formulations. The sodium succinate groups are covalently bonded to the starch polymer backbone, creating a derivative with enhanced stabilizing capabilities.

## Common Uses

Starch Sodium Succinate is primarily used in the food industry as a stabilizer and thickener. Its applications include:

- Dairy products such as yogurts, sour cream, and cultured products
- Sauces and gravies where consistent viscosity is required
- Processed meat products to improve texture and water retention
- Soups and prepared meals requiring thickening agents
- Frozen food products where freeze-thaw stability is important

The additive helps prevent separation, improves mouthfeel, extends shelf life, and maintains desired texture throughout the product's storage period. By modifying starch's native properties, this ingredient provides manufacturers with better control over product consistency and quality.

## Safety Assessment

Starch Sodium Succinate has not been formally designated as Generally Recognized as Safe (GRAS) by the FDA. However, this designation does not indicate unsafe status; rather, it reflects the additive's limited use history in the United States and the absence of a formal GRAS petition submission. The ingredient's safety profile is supported by:

- Zero reported adverse events in the FDA database
- Zero FDA recalls associated with this additive
- Historical use in food systems with established safety records for both starch and sodium succinate components

The individual components—starch and sodium succinate—have well-established safety histories. Sodium succinate is recognized as safe in various applications, and modified starches have been extensively studied. The esterification process does not create novel toxicological concerns beyond those associated with the parent compounds.

As with all food additives, intake levels remain important considerations. The sodium content in this additive contributes to overall dietary sodium consumption, which should be monitored according to public health guidelines.

## Regulatory Status

Starch Sodium Succinate's regulatory status varies by jurisdiction:

- **United States**: Not listed as GRAS; however, this does not indicate a ban or prohibition. The additive may be used in foods under Section 201(s) of the Food, Drug, and Cosmetic Act if used in accordance with applicable regulations or if included in an approved food additive petition.
- **European Union**: Modified starches are regulated under EU Regulation 1333/2008. Sodium succinate esters of starch may be permitted in specific food categories subject to maximum level restrictions.
- **International**: The Codex Alimentarius Commission provides guidelines for modified starches in food standards.

Manufacturers using this ingredient should verify compliance with regulations in their specific market and ensure proper labeling according to local requirements.

## Key Studies

Limited published literature specifically addresses Starch Sodium Succinate in isolation. However, relevant research includes:

- Studies on modified starch safety and functional properties demonstrate that esterification does not compromise the safety profile of starch derivatives
- Research on sodium succinate safety in food applications supports its use as a food ingredient
- General toxicological assessments of modified starches, including hydrolyzed and esterified forms, consistently show favorable safety profiles at expected dietary exposure levels
- Functional studies confirm the stabilizing and thickening efficacy of sodium succinate-modified starches in various food matrices

The absence of specific peer-reviewed literature on this particular starch derivative reflects its relatively niche application rather than any safety concern. The established safety of component materials provides reasonable assurance of safety when used as intended.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Starch, Food, Modified: Starch Sodium Succinate — Safety, regulation, and evidence." https://additivefacts.com/additives/starch-food-modified-starch-sodium-succinate. Accessed 2026-05-20.