# Succinylated monoglycerides — Food additive regulatory approval status — US FDA vs EU

For Succinylated monoglycerides, jurisdiction is US FDA (21 CFR 172–178); status is permitted; citation is 21 CFR 172.830; use conditions is in food in accordance with the following prescribed conditions:   ( a ) The additive is a mixture of semi-and neutral succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of , recorded from its source on 2026-08-15.

- **Additive:** Succinylated monoglycerides _(verified: appears in the quote below)_
- **Jurisdiction:** US FDA (21 CFR 172–178) _(our reading, not quoted from the source)_
- **Status:** permitted _(our reading, not quoted from the source)_
- **Citation:** 21 CFR 172.830 _(our reading, not quoted from the source)_
- **Use conditions:** in food in accordance with the following prescribed conditions:   ( a ) The additive is a mixture of semi-and neutral succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of ... _(verified: appears in the quote below)_

## What the source says

> 24, 2023] § 172.830 Succinylated monoglycerides. The food additive succinylated monoglycerides may be safely used in food in accordance with the following prescribed conditions: ( a ) The additive is a mixture of semi-and neutral succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of glycerol with edible fat-forming fatty acids. ( b ) The additive meets the following specifications: Succinic acid content: 14.8%-25.6% Melting point: 50 °C-60 °C. Acid number: 70-120 ( c ) The additive is used or intended for use in the following foods: ( 1 ) As an emulsifier in liquid and plastic shortenings at a level not to exceed 3 percent by weight of the shortening. ( 2 ) As a dough conditioner in bread baking, when such use is permitted by an appropriate food standard, at a level not to exceed 0.5 percent by weight of the flour used.

## Source

- https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172

Last verified: 2026-08-15. Review by: 2027-08-15.
Part of [Food additive regulatory approval status — US FDA vs EU](https://referencesource.org/food-additive-approval-status-us-vs-eu/).