Disodium Succinate High Quality Food Flavours Enhancers

Disodium succinateIntroduction
In addition to being available on its own, it can also be used in proportion with sodium glutamate to produce a product of umami, making it more palatable.Disodium succinate; Sodium succinate; Disodium succinate; Disodium succinate
Seasoning food additives, specifically for the scallop flavor presentationCAS[150-90-3](waterless products), [6106-21-4](six water products)Chemical structure (n=6 or 0)Relative molecular weight hexahydrate: 270.14 anhydrous: 162.05Character six water content for the crystal grain, anhydrous crystalline powder, colorless to white, odorless, no acid taste and special flavour, taste threshold of 0.03%, stable in the air, soluble in water (20 ºC 35 g / 100 ml), insoluble in ethanol. Six lose crystallization water when water content at 120 ºC and anhydride.
Features:
White crystal particles, odorless, do not deliquesce in the air; Soluble in water and insoluble in organic solvents. Water solution has a shellfish flavor, no sour taste. It can be used as food seasoning agent, sour taste agent and buffer agent. It can also be used to synthesize medicine and other organic synthetic materials.
Application:
Soy sauce, vinegar, hot sauce oil, seasoning soup (materials), pickles, sausage and ham, fish paste products and other food.
1. Application in making pickles
1) the mixed sauce pickles solution was 180 liters, and 450g was added
2) 180 liters of qiaotou (leek) solution, and 220g of xanthocyanin was added
3) sauce mountain vegetables (horseradish) mountain vegetables solution is 10kg, with 30g ~40g of scallop added
4) apply to pickles with pickles, with 10kg of original liquid and 50g added
2. Soy sauce and worcestershire sauce (no inhomogeneity after being dissolved in water), add 26~56g and glutamate sodium into 180 liters, and use 10%~15% of the glutamate sodium when used, it will be very delicious.
3. Processed bean paste products. Add about 1g to 3.75kg and the taste will be better.
4. Produce synthetic vinegar, 4% acetic acid solution 180 liters, add about 350~400g of scallop, especially when used together with the monofumaric acid of our company, the result will neutralize the strong pungent fragrance, and because of the effect of monofumaric acid, the excess acid can be removed, resulting in perfect acidity.
5. Use of water products, boiled fish and other relative glutamate sodium, adding 10-20% can make the taste better, especially the shellfish can.
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