Disodium succinate
Acidity Regulators
Flavoring Agents
$2.59 ~ $3.88
Food
Free sample from 100g(NF)
One unit of:25kg/drum
One unit of:25kg/drum
25kg/drum
Product Info
What is Disodium succinate?
Disodium succinate is the sodium salt of succinic acid widely used as a food additive that functions primarily as a flavor enhancer to impart a savory umami taste to various seasonings and processed foods.
How is Disodium succinate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Dissolve food-grade succinic acid in purified water. Separately prepare a solution of a sodium-based neutralizing agent (e.g., sodium hydroxide or sodium carbonate). | Control Point: Purity and concentration of raw materials. Note: Both succinic acid and the sodium source must be food-grade. Use deionized water to avoid introducing mineral impurities. |
| 2 | Neutralization Reaction | Slowly add the sodium base solution to the succinic acid solution under constant agitation and temperature control. | Control Point: The final pH of the solution (target: 7.0 - 9.0) is the most critical parameter to ensure complete conversion to disodium succinate. Note: This reaction is exothermic; control the addition rate to manage temperature. |
| 3 | Purification & Filtration | Add food-grade activated carbon to the resulting solution to absorb color and organic impurities. Filter the mixture to remove the carbon and any solid particles. | Control Point: Clarity and color of the filtrate post-filtration. Note: The goal is a crystal-clear, colorless solution. The filtration must be highly efficient to prevent particles from carrying over. |
| 4 | Concentration & Crystallization | Heat the purified solution, often under a vacuum, to evaporate excess water until it becomes saturated. Cool the concentrated liquor in a controlled manner to induce crystal formation. | Control Point: The specific gravity or concentration of the solution before cooling. Note: A controlled cooling rate is essential for forming uniform crystals and maximizing the product yield. |
| 5 | Separation & Washing | Separate the disodium succinate crystals from the mother liquor using a centrifuge. Wash the separated crystals with a small amount of cold, purified water. | Control Point: Purity of the washed crystals and spin time/speed. Note: Washing with cold water is crucial to remove surface impurities without significantly dissolving the product crystals. |
| 6 | Drying | Dry the wet crystals in a suitable dryer (e.g., fluid bed or vacuum dryer) to reduce the moisture content to the specified level. | Control Point: Final moisture content (e.g., typically below 1.0%) and drying temperature. Note: Overheating must be avoided to prevent product degradation or discoloration. |
| 7 | Sieving & Packaging | Sieve the dried product to obtain the desired particle size distribution. Package the final product in approved, sealed, food-grade containers. | Control Point: Particle size (mesh analysis) and package integrity. Note: Packaging must occur in a clean, low-humidity environment to prevent caking and contamination. Proper labeling with batch information is mandatory. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Disodium succinate |
|---|---|
| Functional Category | Flavor Enhancer; Acidity Regulator; Umami Agent |
| Key Ingredients | Disodium succinate (Sodium succinate) |
| Mechanism of Action | Stimulates umami taste receptors (T1R1/T1R3), often synergistically with glutamates and nucleotides, to amplify savory perception. The succinate anion can also act as a buffering agent to help maintain a stable pH in the food matrix. |
| Application Effect in Product | Enhances and rounds out savory flavors in soups, sauces, and seasonings. Imparts a unique shellfish-like flavor ("kai-mi"). Masks or reduces undesirable metallic or bitter off-notes. Contributes to a stable product pH, influencing texture and shelf life. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Disodium succinate | Flavor Enhancer / Acidity Regulator | Provides a unique savory (umami), slightly salty and sour taste. Has a characteristic shellfish-like flavor note. | Adds a complex, specific flavor profile distinct from pure MSG. Synergistic with other umami enhancers. More heat stable than some enhancers. | Less potent umami flavor than MSG or nucleotides. The distinct flavor is not suitable for all applications. | Seasonings for snacks, instant noodles, canned seafood, soy sauces, processed meats where a particular savory depth is desired. | To create a specific, complex savory or shellfish-like flavor that MSG alone cannot provide. |
| Monosodium Glutamate (MSG) | Flavor Enhancer | Pure, potent umami taste. Highly soluble and versatile. The industry standard for umami. | Highly cost-effective and potent. Provides a clean, foundational umami taste without other complex flavor notes. | Negative public perception and "clean label" challenges. Can taste metallic at very high concentrations. | Soups, broths, sauces, processed meats, snacks, dressings; virtually any savory application requiring an umami boost. | For a powerful, clean, and economical umami flavor foundation. |
| Disodium Inosinate (IMP) | Flavor Enhancer | Nucleotide-based enhancer with very high potency when combined with glutamate. | Extremely powerful synergistic effect with MSG, allowing for significant overall flavor enhancer reduction. Creates a longer-lasting umami sensation. | Not effective on its own; requires the presence of glutamates to work. More expensive than MSG. | Used in small quantities with MSG in seasonings, soups, sauces, and snacks to dramatically amplify the umami effect. | To significantly boost and round out the umami flavor of MSG-containing products while potentially reducing total MSG content. |
| Disodium Guanylate (GMP) | Flavor Enhancer | Nucleotide-based enhancer, similar to IMP but with even stronger synergy with MSG. | The most potent synergistic effect with MSG among common nucleotides. Provides a strong, lingering umami taste. | Ineffective without glutamates. More expensive than MSG and often IMP. | Typically blended with IMP (as I+G) and MSG for maximum umami impact in savory foods, particularly instant noodles and snack seasonings. | For the most intense and lingering umami amplification when used in combination with MSG. |
| Yeast Extract | Flavor Enhancer / Natural Flavoring | Complex mixture of amino acids (including glutamic acid), peptides, and nucleotides. | "Clean label" friendly. Provides a rich, brothy, and roasted savory flavor, not just pure umami. | Flavor profile is less consistent than pure compounds. More expensive and requires higher usage levels than MSG for similar impact. | Soups, gravies, sauces, vegetarian/vegan products, and applications requiring a "natural" or "no-MSG" label. | When a "clean label" is a priority and a complex, savory background note is desired over pure umami. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications