Disodium succinate (discoidin)

Food additive for seasoning, specifically for the umami flavor presentation of scallops

disodium

succinate

Coding

gb

12.005

Chemical structure

c4h4na2ko4·nh2o (n=6 or 0 )

Relative molecular mass

Hexahydrate: 270.14

Anhydrous: 162.05

. Properties

Hexahydrate is crystalline particles, anhydrous is crystalline powder, colorless to white, odorless, no sour taste, with special umami taste, taste threshold 0.03%, stable in the air, easy to Soluble in water (2035g/100ml), insoluble in ethanol. Hexahydrate loses crystal water at 120°C and becomes anhydrous. Preparation method

It is made by reacting succinic acid and sodium hydroxide, dried by hot air at 120℃, and crushed to obtain anhydrous substance.