Paper bag (20 kg), Cardboard case (20 kg (1 kg × 20))
Applications
Food additives (Seasonings)
It is said that glutamic acid, inosinic acid, succinic acid and those salts play a major role in creating flavor (umami) in various foods. Within them is SS50™, a food-grade disodium succinate that is most suited to the taste preferences of Japanese people. SS50™ has been highlighted as a key element in combined seasonings.
Delivery Specifications
Delivery Specification Items
Unit
Standard Values
Properties
―
White crystalline powder, Odorless
Verification Tests
―
Reacts to sodium salt and succinic acid.
Content
％
98.0 min.
pH
―
7.0 – 9.0
Purity Tests
（1）Sulfate (as SO4）
％
0.019 max.
(2) Lead (as Pb)
μg/g
2 max.
(3) Arsenic (as As)
μg/g
3 max.
(4) Readily Oxidizable Substances
分
The red color of the solution does not disappear within 3 minutes.
Loss on Drying
％
37.0 – 41.0
Features and Properties
SS50™ has a distinctive shellfish (clam)-like taste, making it an ideal flavor (umami) component for seafood.
SS50™ can be used independently as a seasoning, and also combined with monosodium glutamate (MSG) at a set ratio to enhance the flavor (umami) synergy effect.
In addition to its seasoning effect, SS50™ softens the acridity of other seasonings (saltiness, etc.) to make food more palatable.
SS50™ has good water solubility and is strongly permeable; these features enhance its seasoning effect. It is also a nonvolatile (fixed) acid, so it can prevent acid production as well.
This table shows a comparison of solubility in 100 cc water (g).
Temperature
0℃
25℃
50℃
75℃
SS50R
18
35
67
86
Examples of Applications
Instant noodles Add 15 – 25% of SS50™ to the amount of MSG used.
Ham and sausage Add 10 – 25% of SS50™ to the amount of MSG used.
Boiled fish paste, fish sausage, hanpen Add 8 – 13% of SS50™ to the amount of MSG used.
Pickled foods Fukujinzuke pickles: Add 450 g of SS50™ to 180 L of liquid. Pickled Japanese leek bulb: Add 220 g of SS50™ to 180 L of liquid. Pickled Japanese horseradish (wasabi): Add 30 – 40 g of SS50™ to 10 kg of wasabi liquid. Miso pickled vegetables: Add 50 g of SS50™ to 10 kg of liquid.
Sauce and soy sauce (dissolved in water) Add 26 – 56 g of SS50™ to 180 L of (soy) sauce solution. If used with MSG, add 10 – 15% of SS50™ to the amount of MSG.
Miso Add around 1 g of SS50™ to 3.75 kg of miso.
Synthetic vinegar Add 350 – 400 g of SS50™ to 180 L of 4% acetic acid solution. When SS50™ is used with Nippon Shokubai’s monosodium fumarate, it will neutralize the intense acrid taste and enhance the flavor (umami); the effect of monosodium fumarate will also make the acidic elements milder.
Canned seafood (fish, shellfish, cuttlefish, etc.) Add 10 – 20% of SS50™ to the amount of MSG used.
