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Characteristics of "Succinic Acid" |
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| "Succinic Acid" is distributed widely through the natural world, where it is contained in bivalves, fossils, seaweed,
lichen, bacteria and so on. It was discovered in the year 1550 when Dr.Agricola with Germany distilled amber.
"Succinic Acid" is useful, non-toxic, stable and harmless to the human body. It is generated in a citric acid cycle
(succinic acid dehydrate enzyme) and a succinic acid-glycine cycle through the process of metabolism and eventually
becomes energy. Succinic Acid is industrially produced by hydrogenation of Maleic Anhydride. Succinic Acid of
NIPPON SHOKUBAI has not only been used as food additives but also biodegradable polymers, bath additives,
plating agents, photochemicals and so on. |
| Item |
Unit |
Specification |
| Description |
-- |
White crystalline powder. Odorless, characteristic acid taste. |
| Identification |
-- |
Its solution makes brown precipitation with Iron trichloride. |
| Content |
% |
99.0 min |
| Melting Point |
ºC |
185~190 |
| Heavy Metals (as Pb) |
µg/g |
20 max. |
| Arsenic (as AS2O3) |
µg/g |
4.0 max. |
| Readily oxidizable substances |
-- |
Red color does not lose within 3 minutes. |
| Residue on ignition |
% |
0.025 max. |
| "Succinic Acid" conforms to The Japanese Standards of Food Additives. |
Application |
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| Acidic seasoning for Sake, Synthetic liquor, miso, soy sauce, soft drink, confectionery and so on. |
Packing |
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20 kgs net paper bag
500 kgs net flexible container bag |
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