# Succistearin

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> Markdown URL: https://additivefacts.com/additives/succistearin.md

**Safety rating:** UNKNOWN
**CAS number:** 27216-62-2
**Category:** emulsifier
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Succistearin (CAS 27216-62-8) is a synthetic emulsifier derived from succinic acid and stearic acid. It functions to stabilize and blend incompatible ingredients like oil and water in food products, commonly used in bakery goods, margarines, and processed foods.

## 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 Succistearin?

Succistearin is a synthetic emulsifier compound created through the esterification of succinic acid with stearic acid. It belongs to the broader category of succinylated monoglycerides and fatty acid esters used in food manufacturing. The additive functions by reducing surface tension between immiscible substances, allowing oils and water-based ingredients to form stable, uniform mixtures without separating.

## Common Uses

Succistearin is primarily used in bakery applications, including bread, cakes, and pastries, where it improves crumb structure and extends shelf life by slowing staling. The additive appears in margarine and spreadable fat products to enhance emulsion stability and texture. It is also incorporated into some confectionery items, icings, and processed foods requiring improved moisture retention and structural stability. In the United States, succistearin may be used at levels determined by current good manufacturing practices (CGMP).

## Safety Assessment

According to available FDA data, succistearin has generated zero adverse event reports and zero product recalls, suggesting a safety profile consistent with approved food ingredients. The absence of reported incidents does not constitute an official safety determination but reflects real-world usage patterns over decades. Toxicological studies on related succinylated fatty acid esters have generally demonstrated low systemic absorption and minimal toxicological concern when used at typical food levels.

As a synthetic fatty acid derivative, succistearin is metabolized similarly to naturally occurring fatty acids and their esters. The compound's lipophilic nature means it is largely not absorbed intact in the gastrointestinal tract, with primary breakdown occurring through standard digestive lipase activity. Long-term exposure studies on chemically similar emulsifiers have not identified carcinogenic, mutagenic, or reproductive hazards at food-use concentrations.

## Regulatory Status

Succistearin is not included on the FDA's Generally Recognized As Safe (GRAS) list, meaning it has not undergone formal GRAS affirmation. However, this classification does not indicate the ingredient is unsafe; rather, it reflects regulatory categorization. The additive may be marketed in the United States under food additive regulations if manufacturers comply with established safety data and notification requirements. In the European Union, succistearin is not listed as an approved food additive under EU Regulation 1333/2008, which restricts its use in EU food products.

The regulatory difference between jurisdictions is notable: ingredients approved in the United States may be restricted or banned in Europe based on different safety assessment criteria and risk-benefit analyses. Japan's regulatory status and other international approvals vary. Manufacturers using succistearin must ensure compliance with the specific regulatory framework of their target market.

## Key Studies

Limited published peer-reviewed research specifically addresses succistearin toxicology. Available data comes primarily from manufacturer-submitted safety dossiers and regulatory agency reviews rather than published academic literature. Studies on chemically related succinylated monoglycerides and fatty acid esters have examined acute and subchronic oral toxicity, with results generally showing low hazard potential. Research on related emulsifiers suggests minimal bioaccumulation and rapid elimination through normal digestive processes.

The gap between regulatory approval status and actual safety data reflects the complexity of food additive regulation. Non-GRAS status may result from limited submission of safety data to FDA rather than identified safety concerns. Consumers and manufacturers seeking additional toxicological information can request safety documentation directly from ingredient suppliers, who maintain technical and safety data sheets for professional review.

## 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. "Succistearin — Safety, regulation, and evidence." https://additivefacts.com/additives/succistearin. Accessed 2026-05-20.