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In this study, linear oligomers of butylene succinate (OBS) with three different molecular weights were synthesized using succinic acid (SA) and 1,4-butanediol (BDO), both monomers derived from biomass. The synthesized fully bio-based OBS samples were characterized in terms of their molecular structure, degree of polymerization, crystallinity, and thermal properties, showcasing their potential as additives for biopolymers in food packaging. Oligomers with weight-average molecular weight (Mw) values of 2050 g\u00b7mol\u22121 (OBS-L), 16,150 g\u00b7mol\u22121 (OBS-M), and 33,147 g\u00b7mol\u22121 (OBS-H), and \u00d0 values in the 1.7\u20131.8 range were successfully synthesized. The results showed that the thermal degradation stability of OBS slightly increased, while the crystallinity decreased with increasing molecular weight. Furthermore, the analysis of the evolution of the lattice parameters suggested that oligomers with shorter chains favored crystal organization, resulting in a crystal unit cell with denser packing.<\/jats:p>","DOI":"10.3390\/polym17091276","type":"journal-article","created":{"date-parts":[[2025,5,7]],"date-time":"2025-05-07T04:20:26Z","timestamp":1746591626000},"page":"1276","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Synthesis and Characterization of Fully Bio-Based Butylene Succinate Oligomers with Varying Molecular Weights for Sustainable Food Packaging Applications"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5581-6953","authenticated-orcid":false,"given":"Carmen","family":"Olivas-Alonso","sequence":"first","affiliation":[{"name":"University Institute of Food Engineering\u2014FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia (UPV), Camino de Vera s\/n, 46022 Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2722-750X","authenticated-orcid":false,"given":"Yaiza","family":"Flores","sequence":"additional","affiliation":[{"name":"University Institute of Food Engineering\u2014FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia (UPV), Camino de Vera s\/n, 46022 Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8105-2168","authenticated-orcid":false,"given":"Antxon","family":"Mart\u00ednez de Ilarduya","sequence":"additional","affiliation":[{"name":"ETSEIB, Chemical Engineering Department, Universitat Polit\u00e8cnica de Catalunya \u00b7 BarcelonaTech, Diagonal 647, Planta G 1E, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1134-8144","authenticated-orcid":false,"given":"Amparo","family":"Chiralt","sequence":"additional","affiliation":[{"name":"University Institute of Food Engineering\u2014FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia (UPV), Camino de Vera s\/n, 46022 Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9071-9542","authenticated-orcid":false,"given":"Sergio","family":"Torres-Giner","sequence":"additional","affiliation":[{"name":"University Institute of Food Engineering\u2014FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia (UPV), Camino de Vera s\/n, 46022 Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Adrah, K., Ananey-Obiri, D., and Tahergorabi, R. 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