Application of Disodium Succinate in Food

Disodium succinate, referred to as WSA, commonly known as scallops, is an umami agent widely used in condiments in recent years. It is mostly found in shellfish, shrimps, crabs and other seafood, and plays an important role in the delicious taste of such foods. In addition, disodium succinate is also present in other plants, such as shiitake mushrooms. my country's food additive hygiene standards stipulate that it can be used in condiments. In the past, my country mainly relied on the import of disodium succinate from Japan and other countries, which not only had a long delivery period, but also had a high price. Until 1998, my country began to produce disodium succinate, and its quality reached international standards, thus filling the gap in my country's food industry. A blank.

Introduction of disodium succinate

Disodium succinate is divided into crystalline disodium succinate and anhydrous disodium succinate. At present, the most commonly used in the food industry is crystalline disodium succinate, which usually contains 6 crystal waters. Disodium succinate is white crystalline granules or crystalline powder, odorless, no sour taste, with special shellfish taste, taste threshold 0.03%, stable in air. Crystalline disodium succinate completely loses crystal water at 120°C, that is, anhydrous disodium succinate, and the freshness of anhydrous disodium succinate is about 1.5 times that of crystalline disodium succinate.

Production of disodium succinate

The production of disodium succinate is made by neutralizing succinic acid and sodium hydroxide or sodium carbonate by using the principle of acid-base neutralization; crystal disodium succinate loses crystal water after heating, which is anhydrous disodium succinate.

The production technique of domestic disodium succinate: the solution of preparing succinic acid—adding sodium carbonate or sodium hydroxide—neutralization reaction—de-purification filtering—concentrated crystallization—crystal disodium succinate—drying—disodium succinate anhydrous.

In China, the production of disodium succinate mostly uses sodium carbonate as a raw material, while Japan uses more liquid sodium hydroxide as a raw material for production. Since the raw materials, especially sodium carbonate and liquid caustic, contain some impurities, it is necessary to remove impurities from the neutralized liquid. Crystallization is generally carried out by cooling in a crystallizing tank.

Study on the application of disodium succinate in food

3.1 The special taste of shellfish is the link of the harmonious transition of umami

Different umami agents have different optimal action areas in the oral cavity, resulting in different umami sensations. MSG, I+G, and disodium succinate, which we commonly use, have very different areas of action in the mouth.

I+G has a strong sense of directness and first sense, and the umami taste is relatively monotonous. The umami taste mainly acts on the front and both sides of the tongue, and its umami function is before the middle sense sense; the umami sense of MSG acts on the On the back of the tongue, the freshness feels slower when tasting. Another type of umami agent is usually called compound umami agent, such as HVP, HAP, YE, etc. The umami sensation mainly acts on the after-feel and extended feeling, and is the main umami agent that produces food aftertaste.

The main receptor sites of disodium succinate in the mouth are the middle end of the tongue and the two palate. The umami taste mainly acts in the middle of the mouth and plays a very important role in the presentation of the umami taste of the main body of food. The umami bond that connects the first and last senses, it can make the food flavor in the mouth produce a harmonious transition, so that the flavor of each part is coordinated and unified, which is very noteworthy in the process of food seasoning.

3.2 Research on combination with other umami agents to play a synergistic effect of umami

In addition to being used alone, disodium succinate is often mixed with umami agents such as monosodium glutamate and I+G in a certain proportion to achieve the effect of multiplying umami. Tables 1 to 3 are the synergistic effects of crystalline disodium succinate and monosodium glutamate, I+G, etc.

When the ratio of MSG and WSA is mixed in the range of 5-10:1, the freshness can be multiplied to the maximum value, which can reach 2 times that of MSG; it can be seen from Table 2 that the ratio of I+G and WSA is mixed in the range of 1:0.6 In the case of , the freshness can be multiplied to the maximum value, which can reach 4 times that of I+G; it can be seen from Table 3 that the freshness of disodium succinate, monosodium glutamate, I+G and other raw materials can reach up to 8 times that of monosodium glutamate. When formula 4 and 5 reach twice the freshness of monosodium glutamate at the same concentration, formula 4 using disodium succinate can greatly reduce the dosage of monosodium glutamate and I+G, thereby reducing the cost.

3.3 Stability study of disodium succinate in food processing

3.3.1 Heat resistance test

3.3.1.1 High temperature heat resistance test (taking anhydrous disodium succinate as an example)

After the samples were heated in dry heat at 125°C for 0.5, 1.0, 1.5, and 2.0 h, respectively, the content and loss on drying were determined.

Anhydrous disodium succinate was heated at 125℃ for 0.5, 1.0, 1.5, and 2.0 hours, respectively, and the loss on drying and content were stable. Therefore, disodium succinate anhydrous can be used under high temperature food processing conditions.

3.3.1.2 Heat resistance under high temperature and high pressure conditions

Apply 1% anhydrous disodium succinate, 1% I+G, 1% monosodium glutamate solution at 121℃ and 1.2kg pressure for 1h respectively. After processing, dilute the solution to a certain concentration

The loss rate of disodium succinate anhydrous under the above conditions is about 10%, while the loss rate of monosodium glutamate is 37.5%, and I+G also has obvious denaturation, indicating that disodium succinate anhydrous is relatively stable under high temperature and high pressure, Because this experiment was performed in solution, the results apply equally to crystalline disodium succinate.

3.3.2 Application stability in acidic food

Disodium succinate was added to Shanxi old mature vinegar, Zhenjiang balsamic vinegar, 9-degree rice vinegar and 6-degree red wine vinegar at the proportion of 0.05%, respectively, and the flavor was compared with the samples without addition. The results showed that after adding disodium succinate, the acidity of the above vinegars was softer and rounder, and the palatability was increased. The product was observed after being placed for 2 months, and the flavor of the product was stable, and there was no precipitation of disodium succinate.

3.4 Prevent food from becoming sour and buffer salty taste

Disodium succinate is the disodium salt of succinic acid. It has no volatility. Because it is a strong base and weak acid salt, it has a buffering effect in the solution, so it can prevent food from becoming sour, and can also alleviate the irritation of other seasonings (such as salty taste) , resulting in a good taste.

in conclusion

After years of application and practice, disodium succinate has been widely used in meat products, aquatic products, sauces, vinegar and other household seasonings in my country. The flavor characteristics of disodium succinate itself and its good synergy with other food ingredients provide a broader field and prospect for its application in flavored foods. In addition to being widely used in the food field, disodium succinate is also used in alcoholic products in Japan. In addition, in the pharmaceutical industry, it is also used as an anti-epileptic drug. Therefore, disodium succinate has a wide range of applications. We still need to continue to explore and experiment.