Chemical Properties
Disodium succinate, also known as sodium succinate, white crystalline particle, odorless, not deliquescent in the air; soluble in water, and insoluble in organic solvents. Aqueous solution has a shellfish fresh flavor and no acidic taste. It can be used as a food flavoring agent, acidifier, or buffering agent.
Uses
Succinic acid disodium salt is used to prepare buffer solution for the quantitative analysis of auxins.
It can be also used:
To study the effect of liquid phase on the basic properties of α-tricalcuim phosphate (α-TCP) based cement, BIOPEX.
In the synthesis of cadmium sulfide (CdS) nanoparticles using thiourea as a source for sulfide.
Definition
ChEBI: Sodium succinate (anhydrous) is a sodium salt that is the disodium salt of succinic acid. The hexahydrate form is used as an ingredient of topical preparations for the treatment of cataract. It contains a succinate(2-).
Preparation
Disodium succinate is produced by neutralizing succinic acid with sodium hydroxide. The anhydrous material is then dried at 120°C in hot air and pulverized to obtain.
General Description
Disodium succinate is used in the food industry as an acidity regulator and flavor enhancer.
Flammability and Explosibility
Not classified
Toxicology
The oral LD
50 value for disodium succinate is > 1,200 mg/kg bw (Rat). The no-observed-adverse-effect level (NOAEL) for repeated-dose toxicity was 60 mg/kg body weight/day in male rats and 180 mg/kg body weight/day in female rats. No mutagenicity was observed. No reproductive or developmental toxicity was observed at daily doses of up to 600 mg/kg body weight.
Source
Disodium succinate (WSA), was found with high content in scallops, and it contributes to important umami taste in seafoods, such as shellfish, shrimp and crab. Moreover, WSA has also been discovered as the important umami contributor in shiitake mushrooms . The taste threshold of WSA is 0.03%(w/v), with a special shellfish taste . According to the Chinese Food Additives Standard, WSA is the only organic acid umami contributor that is allowed in food products such as meat products, aquatic products and sauces[1].
Purification Methods
Crystallise it twice from water (1.2mL/g) and dry it at 125o. It has been freed from other metal ions by passage of a 0.1M solution through a column of Dowex resin A-1 (Na form). It is hygroscopic. [Beilstein 2 H 606, 2 IV 1908.]
References
[1] Jie Ma . (2020). Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution. Food Chemistry, 316, Article 126336. https://doi.org/
10.1016/j.foodchem.2020.126336
