Product Description

Disodium succinate is a white crystalline powder with characteristic shellfish umami taste. It is a popular food flavor enhancer widely used in savory food systems. This ingredient can effectively boost natural umami and enrich the overall taste. It harmonizes mixed flavors and covers unwanted bitter or peculiar off-notes. It presents long-lasting savory sensation and improves taste retention in finished products. It has good synergistic effect when used together with monosodium glutamate. It dissolves easily in water and keeps stable under normal food processing conditions. It does not bring extra odor and will not change the original food aroma. It is commonly added into seasonings, instant food, snacks and canned products. It complies with relevant food additive standards for safe food application. It can reduce the amount of salt used while maintaining delicious taste. It performs well in high-temperature cooking processes without losing umami property. It helps balance heavy flavours and soften sharp taste stimuli in food.

COA

Test Items	Specification	Test Result
Appearance	White crystalline powder, characteristic shellfish umami	White crystalline powder, conforms
Assay (C₄H₄Na₂O₄, dried basis)	98.0% ~ 101.0%	99.3%
Loss on drying	≤2.0%	0.42%
Heavy metals (Pb)	≤10 mg/kg	<2 mg/kg
Arsenic (As)	≤3 mg/kg	<1 mg/kg
pH (1% aqueous solution)	7.0 ~ 9.0	8.1
Water insoluble matter	≤0.1%	0.04%
Fluoride	≤50 mg/kg	18 mg/kg
Total bacterial count	≤1000 CFU/g	120 CFU/g
Mould & Yeast	≤100 CFU/g	<10 CFU/g
Salmonella	Negative in 25g	Negative

Functions and Effects

Disodium succinate acts as an effective food umami enhancer to lift savory notes in food products. It can coordinate various tastes and mask bitter or strange off-flavors in the formula. It extends the lasting time of savory taste and improves taste retention of finished foods. It produces obvious synergistic umami effect when combined with monosodium glutamate. It helps lower sodium dosage while preserving rich and pleasant savory flavor. It maintains stable umami performance even under high-temperature cooking conditions. It balances heavy tastes and relieves sharp irritating taste sensations in food. It does not introduce extra odor and keeps the original aroma of raw materials. It improves the overall mouthfeel and creates a rounder, fuller taste profile. It widely supports savory formulations for seasonings, snacks and canned foods. It brings distinctive shellfish-like umami characteristic to savory food systems.

Application Fields

Disodium succinate is widely used in the food industry, applicable to various savory seasonings such as compound seasonings, sauce and broth bases. It can be added into instant noodles, instant porridge and other convenience foods to upgrade the umami taste. It is suitable for meat products including ham, sausage and canned meat to enrich savory flavour. It works well in puffed snacks, nuts and fried food to improve the overall taste. It can also be used in seafood processing products to strengthen natural seafood notes. It is adopted in catering ready-to-cook meals and flavour concentrates for standardized flavour adjustment. It can be used together with other flavour enhancers to optimize taste in different food matrices. It fits food production under high temperature sterilization and cooking processes. It can be applied in soup powder, flavour paste and food premix formulations. It meets the requirements of food additive regulations for safe addition in permitted food categories.