Disodium Succinate Anhydrous, also called sodium succinate dibasic or disodium butanedioate, is the anhydrous form of the disodium salt of succinic acid. Its CAS Number is 150-90-3.
This white to off-white crystalline powder is odorless with a salty, savory taste. It is the anhydrous version (no crystal water), distinguishing it from the more common hexahydrate form (CAS 6106-21-4). The anhydrous form offers advantages in applications requiring lower moisture content or higher concentration.

As a weak base salt derived from succinic acid (a dicarboxylic acid in the citric acid cycle), it provides umami enhancement and acts as a multipurpose food additive.

 

Technical Specifications

ITEMS SPECIFICATIONS
Appearance White crystal granules
Assay ≥98%
PH value,5% water solution 7~9
Arsenic(As2O3) ≤2ppm
Heavy metal (Pb) ≤10ppm
Sulphate (SO2-4) ≤0.019%
Drying loss (120℃, 3h) ≤2%

 

Package & Storage

  • Net weight 25kg woven bag with plastic lining.
  • Store in a cool, dry place in tightly sealed containers, protect from moisture and light.

 

Key Benefits of Disodium Succinate Anhydrous

Powerful Umami Booster:
Delivers a distinctive scallop- or seafood-like savory note, enhancing overall flavor depth in soups, seasonings, and snacks.

Synergistic Effect:
Significantly amplifies umami when combined with monosodium glutamate (MSG), disodium inosinate/guanylate (I+G), or yeast extracts, allowing reduced usage of other enhancers.

Natural Profile:
Derived from succinic acid sources, it supports clean-label formulations seeking natural umami alternatives.

Stability and Solubility:
Highly water-soluble with good heat stability, suitable for processed and heat-treated foods.

Versatile Functionality:
Functions as a flavor enhancer, acidity regulator, and multipurpose additive in various food categories.

 

Applications and Uses of Disodium Succinate Anhydrous

Disodium Succinate Anhydrous is approved for use as a flavor enhancer and multipurpose additive in numerous food products.

  • Soups, broths, and instant noodles – Enhances savory, meaty, and seafood notes.
  • Seasonings, condiments, and sauces – Boosts umami in gravies, soy sauces, and marinades.
  • Meat, poultry, and seafood products – Improves flavor in processed meats, surimi, and canned fish.
  • Snacks and ready meals – Adds depth to chips, extruded snacks, and frozen foods.
  • Other: Baked goods, cereals, and beverages where subtle savory enhancement is desired.

 

Frequently Asked Questions (FAQs)

Q: What is the difference between anhydrous and hexahydrate forms?
A: The anhydrous form (150-90-3) contains no crystal water and has a molecular weight of 162.05 g/mol, while the hexahydrate (6106-21-4) includes six water molecules (molecular weight ~270 g/mol). Anhydrous is preferred in low-moisture or concentrated applications.

Q: How does Disodium Succinate Anhydrous enhance flavor?
A: It provides a unique seafood-like umami taste and synergizes with other enhancers like MSG and I+G to amplify savory profiles, often described as “scallop” or “meaty” flavor.

Q: Is Disodium Succinate Anhydrous safe for consumption?
A: Yes, when used within approved levels in food products. It has low toxicity and is widely used in seasonings and processed foods globally.

Q: How should Disodium Succinate Anhydrous be stored?
A: Store in a cool, dry, tightly sealed container away from moisture and light to maintain quality and prevent clumping.

 

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