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| Molecular Formula: | C4H4 Na2O4 | Molecular Weight: | 162.06 |
|---|---|---|---|
| Boiling Point: | 236.1°C At 760 MmHg | Appearance: | Colorless Crystal |
| Readily Oxidizable Substance (ML∕g): | Pass The Test | Taste Threshold: | 0.03% |
| High Light: | disodium succinate food additive,sodium succinate |
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Industrial Grade Disodium Succinate Renewable Plant Resource Without Sour
Disodium Succinate
Chinese alias: sodium succinate; disodium succinate; disodium succinate;
English name: Sodium succinate
English alias: Succinic acid disodium salt anhydrous; Succinic acid disodium salt; disodium butanedioate; Disodium Succinate;
EINECS number: 205-778-7
Molecular formula: C4H4O4Na2
Molecular Weight: 162.0517
InChI:InChI=1/C4H6O4.2Na/c5-3(6)1-2-4(7)8;;/h1-2H2,(H,5,6)(H,7,8);;/q ;2*+1/p-2
Boiling point: 236.1°C at 760 mmHg
Flash point: 110.9°C
Water solubility: 300 g/L (25°C)
The main purpose
In the food industry, it is used as an umami agent, a feed additive, a reagent for laboratory analysis, and an intermediate for the pharmaceutical industry.
It is also used in flavoring agent, sour agent, buffering agent, mainly used for preparation of ham, sausages, aquatic products, seasoning liquids, etc.
Precautions
The product is irritating to the eyes and respiratory system. Wear suitable protective equipment when using and carrying. In case of contact with eyes, immediately consult a doctor for treatment after flushing with plenty of water.
Product standards and parameters
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Items |
Index |
Test method GB29939-2013 |
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| Crystal product | Unhydrous crystal | ||
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succinic acid sodium (C4H4Na2O4) Content w/% |
98.0~101.0 | A.3 in appendix A | |
| Dry reduction,w/% | 37.0-41.0 | ≤2.0 |
GB 5009.3 direct dryig method 105℃ 4h |
| PH(50g/Liquor) | 7.0~9.0 | GB/T 9724 | |
| sulfate(based on SO4) | Pass the test | A.4 in appendix A | |
| Readily oxidizable substance (ML∕g) | Pass the test | A.5 in appendix A | |
| Heavy metal(based on Pb),/(mg/kg) ≤ | 20 | GB/T 5009.74 | |
| Total arsenic(based o As)/(mg/kg) ≤ | 3 | GB/T 5009.11 | |
| The drying temperature and time are respectively 120℃±2℃ and 2h. | |||
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