What is disodium succinate?
Disodium succinate is an organic compound. Disodium salt of succinic acid. It is abbreviated as WSA, commonly known as scallops. Because it is a strong base and weak acid salt, it buffers in the solution. It can prevent food from becoming sour and alleviate the stimulation of other seasonings (such as salty taste) to produce a delicious flavor. Widely used in instant noodle seafood soup, meat products, soy sauce, seafood products, condiments, pickles, etc.
The manufacturing method of disodium succinate
The manufacture of disodium succinate is very simple. As long as succinic acid is neutralized with sodium hydroxide, dried, and pulverized at 120°C.
The characteristics of disodium succinate
1. Disodium succinate has the characteristics of shellfish flavor and is an ingredient to improve the taste of food.
2. In addition to being used alone, disodium succinate can also be used together with sodium glutamate in a certain proportion to make it more delicious.
3. Disodium succinate has the seasoning effect and alleviates the stimulation of other seasonings (such as salt) to produce a good taste.
4. Because disodium succinate is stable to heat, it can play its role in the heat treatment of food.
5. Disodium succinate has good solubility and strong permeability, which improves the seasoning effect. At the same time, it is a non-volatile acid, so it can prevent food from becoming sour.
6. Disodium succinate is crystalline disodium succinate and anhydrous disodium succinate, respectively. Its hexahydrate is a crystalline particle, and its anhydrous is a crystalline powder.
Uses of disodium succinate
1. Special umami taste of shellfish, moderate addition of the right amount can alleviate the irritation of other seasonings, complement MSG, and can produce the effect of multiplying umami taste.
2. The amount of monosodium glutamate can be reduced appropriately to make the product rich in flavor and soft and mellow in taste.
3. Impart umami taste, which can cover up the bad smells, produce a balanced taste, increase taste performance, and improve product grade.
4. Flavoring agent; sour agent; buffering agent. Mainly used in ham, sausage, aquatic products, seasoning liquid, etc., the general dosage is 0.01% ~ 0.05%.
5. Add soy sauce, vinegar, spicy soy sauce, seasoning soup (material), pickles, sausage ham, fish products, and other foods.
Use cases of disodium succinate
1. Applied in the production of pickles
1) Assorted pickles solution 180 liters, add scallops 450g
2) Qiaotou (Jiaobai) solution 180 liters, add scallops 220g
3) Pickled wild vegetables (wasabi) 10kg of wild vegetable liquid, add 30~40g of scallops
4) Applied in pickled sauce and pickles, stock solution 10kg, add 50g
2. Soy sauce, spicy soy sauce (it will not cause unevenness after being dissolved in water), add 26~56g and sodium glutamate to 180 liters and use it together, and the dosage is 10%~15% of sodium glutamate, This will be very delicious.
3. Processing soybean paste products. 3.75kg to about 1g, the taste will be better.
4. To make synthetic vinegar, add about 350~400g of scallops to 180 liters of 4% acetic acid solution. The result is a neutralization of the strong pungent aroma and, thanks to the action of mono fumaric acid, the excess acid is removed to produce a perfect sour taste.
5. Adding 10-20% of the amount of sodium glutamate used in filling aquatic products, boiled fish, and other products can make the taste better, especially canned shellfish.
In the end
Disodium succinate is widely used in the food field and can be used as a flavoring agent, buffering agent, sour agent, and so on. Disodium succinate itself does not have a particularly strong taste, but after being added to food, it can enhance or modify the flavor of the food. Jinbangch sells crystalline granules and crystalline powder disodium succinate, if you want to know about or buy disodium succinate, please contact us.