Disodium Succinate Anhydrous (CAS 150-90-3): Comprehensive Technical Guide
Table of Contents
1. Product Specifications & Comparative Analysis
| Parameter | Crystalline Form (Hexahydrate) | Anhydrous Form |
|---|---|---|
| Chemical Formula | C4H4Na2O4·6H2O | |
| Molecular Weight | 270.14 g/mol | 162.05 g/mol |
| Appearance | White crystalline granules | White crystalline powder |
| Solubility (H2O) | 35 g/100mL (20°C) | Enhanced solubility |
| Umami Intensity | Base level | 1.5× crystalline form |
| Thermal Stability | Dehydrates at 120°C | Stable up to 200°C |
2. Industrial Applications
Food Industry
- Flavor Enhancement: 0.01-0.05% in seafood sauces, instant noodles
- Preservation: 0.5% in cured meats (sausages, hams)
- pH Regulation: Buffer in carbonated beverages
Pharmaceutical Sector
- Controlled-release drug matrix
- Antacid formulations
Chemical Manufacturing
- Surfactant precursor
- Textile dyeing auxiliary
3. Implementation Scenarios
Seafood Processing
0.03% addition to surimi products enhances marine flavor profile comparable to natural shellfish extracts.
Sauce Production
180L brine solution with 450g disodium succinate achieves balanced umami in pickled vegetables.
Pharmaceuticals
10-15% loading in enteric-coated tablets enables sustained API release over 8-12 hour period.
4. Verified Client Case Studies
Case 1: Asian Seasonings Manufacturer
- Challenge: Replace MSG in vegan oyster sauce
- Solution: 0.04% anhydrous disodium succinate blend
- Outcome: 22% sales increase with clean-label certification
Case 2: European Meat Processor
- Challenge: Reduce sodium content in cured hams
- Solution: 1:3 substitution ratio with crystalline form
- Outcome: 30% sodium reduction without flavor compromise
5. Technical Consultation
For formulation optimization, bulk pricing, or regulatory compliance guidance:
| Contact Method | Details |
|---|---|
| Technical Support | Email: info@vivalr.com |
| Order Coordination | Tel: (86) 15866781826 |
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