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| Disodium Succinate : SS50 |
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| It is nowadays a fact and common sense that glutamic acid, inosinic acid, succinic acid and salts contribute to giving
relish and deliciousness to foods. Above all, our "SS-50", disodium succinate as food grade, has been spotlighted as
an important ingredient of complex seasoning agents and particularly, it's characteristic shellfish (clams)- like taste
has been appreciated for applications to different types of processed foods. |
Characteristics of "SS-50" |
 |
| (1) |
"SS-50" gives a particular shellfish (clams)-like taste. |
| (2) |
"SS-50" is, of course, used independently as a seasoning agent, but when it is used together with monosodium glutamate (MSG), the deliciousness and the relish are multiplied and deepened. |
| (3) |
"SS-50" softens other stimulating strong tastes, such as salt and acid. |
| (4) |
As "SS-50" is of good water solubility and of high penetration, as a result, the seasoning effects is well accelerated.
| Solubility in 100 cc water (g) |
| Temperature |
0°C |
25°C |
50°C |
75°C |
| SS-50 |
18 |
35 |
67 |
86 |
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| Item |
Unit |
Specification |
| Description |
-- |
White crystalline powder. Odorless, characteristic
acid taste. |
| Identification |
-- |
Disodium Succinate responds to the tests for
Sodium Salt and Succinate. |
| Content |
% |
98.0~101.1 |
| pH |
-- |
7.0~9.0 |
| Sulphate (as SO4 ) |
% |
0.019 max. |
| Heavy Metals (as Pb) |
µg/g |
20 max. |
| Arsenic (as AS2O3) |
µg/g |
4.0 max. |
| Readily oxidizable substances |
-- |
The pink color of the solution does not disappear
within the 3 minutes. |
| Loss on Drying |
% |
37.0~41.0 |
| "SS-50" conforms to The Japanese Standards of Food Additives. |
Application & dosage |
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| (1) |
Instant noodles
Dosage of "SS-50" against MSG 15~25% (recommended). |
| (2) |
Ham & sausage/ co-use with MSG
Dosage of "SS-50" against MSG
10%···Result : Deliciousness is increased to satisfactory level.
15%···Result : There is a slightly acid taste.
25%···Result : The acid taste is too much.
Seasoning effects are remarkably seen in fish meat sausages.
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| (3) |
"Surimi" foods (fish ball, boiled fish paste, fish paste cake in the form of a tube, etc.) co-use with MSG
Dosage of "SS-50" against MSG 8~13% (recommended) |
| (4) |
Soy-sauce, sauce
Dosage of "SS-50" against total weight 0.02~0.04% (recommended)
Dosage of "SS-50" against MSG (for co-use) 10~15% (recommended) |
| (5) |
"Miso" (Bean paste)
Dosage of "SS-50" against total weight 0.03% (recommended) |
| (6) |
Vinegar
Dosage of "SS-50" against 4% acetic acid solution 0.2~0.3% (recommended)
Co-use with monosodium fumarate will give better taste by softening strong stimulus acid taste. |
| (7) |
Canned seafood (fish, shellfish, cuttlefish, etc.) / co-use with MSG
Dosage of "SS-50" against MSG 10~20% (recommended)
Usage for canned clam and other shellfish (boiled) is most recommended. |
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Packing |
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| 20 kg net paper bag |
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