What Are the Three Main Uses of Succinic Acid in Food?

Succinic acid, also known as succinic acid, got its name because it exists in amber. CAS: 110-15-6, molecular formula:C4H6O4, molecular weight:118.09. It is colorless or white in appearance, odorless and has strongly acidic monoclinic columnar crystals. There are two crystal forms: α-form is stable below 137°C; and β-form is stable above 137°C. The relative density is 1.572 (25°C), the boiling point is 235°C, the melting point is 188°C, and the refractive index is 1.450 (20°C). It sublimates when heated at the melting point, and dehydrates to generate succinic anhydride. Soluble in cold water and ethanol, easily soluble in boiling water, easily soluble in methanol, slightly soluble in acetone, slightly soluble in ether, insoluble in benzene, carbon disulfide, chloroform, carbon tetrachloride and petroleum ether. The aqueous solution is acidic (pH 2.7).

Because succinic acid can produce a sour taste and taste, it is widely used in food processing. The three main uses of Succinic Acid in Food are sour agent, flavoring agent, and preservative sour agent.

Sour Agent

Succinic acid is an ideal sour agent. The sodium salt of succinic acid can improve the quality of soy sauce, soybean paste, liquid seasoning and refined products. It is used as a flavor improver for pickles, ham, sausages, processed fish products, canned meat, etc. It is also used as a fortifier for milk powder, milk flakes, and biscuits to promote growth and development. In the "Handbook of Food Additives", succinic acid, also known as succinic acid, is a sour agent that can be used in fermented products.

Flavoring Agent

Succinic acid is a white crystalline powder with a special taste of shellfish. It is used as flavoring agent and buffer in the food industry, and is used in ham, sausage, aquatic products, seasoning liquid, etc. Wherein disodium succinate can be used alone except that it can also be mixed with umami taste agents such as monosodium glutamate and IG in a certain proportion, so as to achieve the effect of multiplying umami taste.

Preservative

Disodium succinate is the disodium salt of succinic acid, which is not volatile. Because it is a strong base and weak salt, it has a buffering effect in the solution, so it can prevent food from becoming sour, and it can also alleviate the stimulation of other seasonings (such as salty taste), resulting in a good taste. Succinic acid can be used as a preservative, pH regulator, co-solvent; it can also be used to synthesize vitamin A, vitamin B, etc.