Del-Val Food Ingredient’s Natural Succinic Acid and Disodium Succinate can be great tools for enhancing flavor profiles within finished products. With a label of natural flavor, both products can easily and seamlessly be incorporated into clean label applications.

How Can Succinic Acid Be Used?

At low levels succinic acid can be used to heighten all savory profiles, but at slightly elevated levels can begin to take on a briny, seafood like character. This distinct characteristic makes this material a valuable asset in both seafood and savory applications alike.


Suggested starting usage is 0.01% – 0.03% in finished products

Succinic Acid is a functional stand alone tool for flavor formulation and can also be further reacted to produce Disodium Succinate. This product is the disodium salt of Succinic Acid.

Disodium Succinate or DSS is a flavor enhancer for use in foods. Disodium Succinate is used within the food and flavor industry due to its incredible salt, umami, and mouthfeel enhancement capabilities. Its known to boost MSG like mouthfeel, as well as I&G or HVP. When used at low levels, DSS is a great synergy tool and can enhance flavors in a variety of different applications.

Disodium Succinate is commonly found in many shellfish, including crab, shrimp and lobster, and due to our bio based fermentation procedure can be labeled out as natural flavor.

Suggested starting usage is 0.01% – 0.03% in finished products.

Both our Succinic Acid and DSS are Vegan, Kosher and Halal.