SUCCISTEARIN

CAS: 27216-62-2 EMULSIFIER OR EMULSIFIER SALT

**SUCCISTEARIN** (CAS 27216-62-2) is a food additive and emulsifier allowed in foods under U.S. FDA regulations at 21 CFR 172.765; it is used to help stabilize and incorporate fats and oils in various food formulations (FDA CFR).

What It Is

SUCCISTEARIN is a specialized food additive of the chemical class succinic esters, identified by CAS number 27216-62-2 and recognized for its role as an emulsifier or emulsifier salt. Commonly referred to by its chemical names such as stearoyl propylene glycol hydrogen succinate and butanedioic acid monoester with 1,2-propanediol monooctadecanoate, this compound has been listed in the FDA Substances Added to Food inventory as an ingredient permitted for direct addition to food (formerly EAFUS) with emulsification functions referenced under 21 CFR 172.765. SUCCISTEARIN’s primary role is to assist in creating or maintaining homogeneous mixtures of fats and aqueous phases within food systems, particularly where edible oils and shortenings are involved in baked goods and desserts (FDA CFR). In food science terms, emulsifiers such as SUCCISTEARIN reduce interfacial tension between immiscible phases like oil and water, enabling finer dispersions and improved texture in finished products. Unlike bulk food ingredients such as sugars or starches, emulsifiers act at the molecular interface, stabilizing colloidal systems and improving product consistency. SUCCISTEARIN is one member of a broader category of succinic acid esters that are used for their surface-active properties. Its inclusion in regulatory inventories signifies that it has been evaluated for technical function and conditions of safe use under prescribed regulatory standards. SUCCISTEARIN does not have an E-number assigned in the European Union and there is no authoritative EFSA evaluation specific to this compound available from public EFSA outputs at this time. Internationally, members of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) generate specifications and safety evaluations for many food additives, though specific numerical acceptable daily intake (ADI) values or meeting summaries for SUCCISTEARIN have not been located in published JECFA addenda or monographs available online, and therefore are not included here.

How It Is Made

SUCCISTEARIN is produced through a controlled esterification process involving succinic anhydride, fully hydrogenated vegetable oil fatty acids (primarily stearic acid derived from C16 or C18 chains), and propylene glycol. The process yields a succinic acid ester of stearic acid and propylene glycol designed to have specific technical properties, such as an acid number and hydroxyl number within defined ranges that correlate with quality and performance. According to U.S. FDA regulatory text, the additive must meet defined specification ranges for acid number, hydroxyl number, and succinated ester content to be considered acceptable for food use (FDA CFR). In general, manufacturing of food-grade emulsifiers like SUCCISTEARIN involves purification steps to remove unwanted byproducts and achieve a predictable composition suitable for incorporation into food systems. Industrial-scale synthesis typically uses food-grade reactants under controlled heat and catalysts, followed by refining and quality checks to ensure compliance with technical specification criteria required under food additive regulations. Purity and stability testing are employed to demonstrate that the resultant compound possesses the necessary physical and chemical attributes that are aligned with its intended functional role in foods. These production methods are consistent with good manufacturing practice principles common in the food ingredients industry, where the goal is to produce compounds that can be reliably used in formulations without introducing contaminants or off-flavors. Although detailed proprietary methods vary by manufacturer, the overarching steps include reacting defined proportions of starting materials, controlling reaction conditions, and refining the product to meet defined standards.

Why It Is Used In Food

Food formulators use SUCCISTEARIN primarily for its capacity to act as an emulsifier, enabling mixtures of fats and aqueous components to remain stable and homogenous over the product’s shelf life. Emulsifiers are essential in many processed foods where oil and water phases naturally separate, such as in cake batters, icings, fillings, and other bakery products. By lowering surface tension at the oil-water interface, SUCCISTEARIN facilitates fine dispersions of fat droplets in aqueous matrices, contributing to improved texture and consistency in the finished product. In cake mixes and pastries, emulsifiers help distribute fats evenly throughout the batter, producing a uniform crumb structure and enhancing volume. In icings and toppings, emulsifiers contribute to smoothness and spreadability. Without such additives, products may exhibit phase separation, coarse texture, or poor mouthfeel. SUCCISTEARIN’s technical roles support good manufacturing practice, meaning it is used only in amounts necessary to achieve intended effects, such as improved mixing, aeration, and final product quality.

Adi Example Calculation

Because a regulatory numerical ADI value for SUCCISTEARIN has not been publicly confirmed from primary sources such as JECFA or EFSA, a specific illustrative calculation using an ADI cannot be provided. In cases where an ADI is established for a food additive, the typical process involves multiplying the numeric ADI by an individual’s body weight to estimate the maximum amount that could be consumed daily without exceeding the guideline. In the absence of a published numeric ADI, regulatory compliance instead focuses on permitted use conditions and good manufacturing practice limits.

Safety And Health Research

Regulatory authorities evaluate food additives through consideration of available toxicological data and expected human exposure associated with intended use. For SUCCISTEARIN, the U.S. FDA’s inclusion of the compound in 21 CFR 172.765 reflects assessment that its use as an emulsifier under prescribed conditions is not expected to pose safety concerns when used as intended. Specific safety studies or comprehensive toxicological reports publicly available in technical databases are limited. Historical references note animal feeding studies involving rats and dogs with succistearin, but detailed outcomes and regulatory interpretation are not readily accessible through primary regulator portals. Internationally, JECFA publishes specifications and safety evaluations for food additives, and while the searchable JECFA database lists many compounds, a dedicated entry with an ADI for SUCCISTEARIN has not been confirmed through available searches. In the absence of an authoritative numerical ADI from JECFA or EFSA, regulatory safety characterization often emphasizes that permitted usage levels are aligned with good manufacturing practice and that exposure is controlled through formulation levels and compliance with regulatory directives.

Regulatory Status Worldwide

In the United States, SUCCISTEARIN is expressly permitted for use as a food additive under Title 21 of the Code of Federal Regulations at section 172.765. This regulation stipulates that the additive, identified as stearoyl propylene glycol hydrogen succinate, may be safely used in accordance with prescribed conditions including meeting defined chemical specifications and being used in or with shortenings and edible oils in certain foods in accordance with good manufacturing practice (21 CFR 172.765). This regulatory text reflects evaluation by U.S. FDA that the additive’s use under specified conditions does not raise safety concerns when applied as authorized. SUCCISTEARIN is also listed in the FDA Substances Added to Food (formerly EAFUS) inventory with technical effect designations aligned to its emulsifier function. Outside the U.S., publicly accessible European Food Safety Authority (EFSA) evaluations specifically for SUCCISTEARIN have not been identified in available EU risk assessment outputs as of the most recent searches. Similarly, while the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintains databases of food additive specifications and evaluations, searchable records do not currently yield a public numerical acceptable daily intake (ADI) or dedicated chemical monograph for SUCCISTEARIN. As such, global regulatory status varies based on region and the extent of published assessments.

Taste And Functional Properties

Although SUCCISTEARIN itself does not contribute distinct flavor notes, its functional properties as an emulsifier influence the sensory attributes of food products by enabling consistent texture, mouthfeel, and appearance. The presence of an effective emulsifier improves the distribution of fats within a formulation, which can indirectly influence how flavors are perceived, as fat distribution affects flavor release and retention. Functionally, SUCCISTEARIN is designed to remain stable under typical food processing conditions involving heat, mixing, and pH variations encountered in bakery applications. Its succinic acid ester backbone provides solubility characteristics that are sufficient to interact with both hydrophilic and lipophilic components, allowing it to act at the molecular interface between oil and water. The stability of the compound under processing conditions supports its technical function without contributing off-notes to the finished product. The use of an emulsifier like SUCCISTEARIN can also affect the rheology of dough and batter systems, contributing to desirable viscoelastic behavior during mixing and baking. Despite these functional contributions, SUCCISTEARIN is present at low levels relative to the bulk ingredients and does not impart taste or significant nutritional value on its own.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) represents the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, established by expert panels based on available toxicology data and conservative safety factors. ADIs are typically expressed in milligrams per kilogram of body weight per day and provide a benchmark for regulators and industry to manage exposure through permitted use levels. For SUCCISTEARIN, no specific numerical ADI from authoritative bodies such as EFSA or JECFA has been confirmed in the public regulatory literature available in the reviewed sources. This means that rather than being assigned a numeric ADI, the safety basis for SUCCISTEARIN’s use in food in the U.S. is built on compliance with established regulatory provisions and technical specifications that ensure controlled use. Generally, when regulators do not establish a numeric ADI, oversight relies on limiting use to amounts necessary to achieve intended technical effects and adherence to good manufacturing practice.

Comparison With Similar Additives

SUCCISTEARIN functions as an emulsifier, similar to other succinic acid esters and propylene glycol esters used in food processing. For example, propylene glycol esters of fatty acids are another class of emulsifiers with regulated usage in food systems; while both classes perform surface-active functions, specific regulatory provisions and technical specifications differ. Emulsifiers like sucrose esters of fatty acids or lecithins are alternative surface-active agents that may be selected depending on formulation requirements, solubility profiles, and interactions with other ingredients. Compared to these, SUCCISTEARIN’s specific succinic acid backbone and stearic acid moiety impart unique physicochemical properties that suit particular applications in shortenings and edible oils. Despite these differences, all such emulsifiers are applied at levels designed not to exceed what is required to achieve intended effects and are chosen based on compatibility with processing conditions and desired sensory attributes.

Common Food Applications Narrative

SUCCISTEARIN finds its role in a variety of food formulations where emulsification of fats and oils with other ingredients is essential to achieving desired product quality. In many baked goods, especially cakes and pastries, the incorporation of fats into the batter requires surface-active agents to ensure that oil droplets are uniformly dispersed throughout the aqueous phase. This dispersion contributes to a fine, soft crumb structure and consistent texture in the final baked product. For cake mixes and icings, emulsifiers help deliver a smooth, spreadable consistency that meets consumer expectations. In fillings and toppings used in desserts and confections, emulsifiers like SUCCISTEARIN help maintain a stable suspension of fat droplets, preventing separation that can lead to greasy surfaces or textural inconsistencies. Ready-to-bake doughs and pre-mixed baking blends often include emulsifiers to support ease of processing, consistent performance across lots, and improved shelf stability. Across these applications, formulators select emulsifiers based on their compatibility with other ingredients, processing conditions, and the desired quality attributes of the finished food. While SUCCISTEARIN is one of many emulsifiers used in such systems, its inclusion in regulatory inventories and technical provisions underlines its functional role in supporting the production of consistent, high-quality food products.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.765

EFSA

  • Notes: No specific EFSA approval or evaluation publicly confirmed.

JECFA

  • Notes: No specific JECFA ADI or monograph publicly found.

Sources

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