Molecular Formula | C4H16Na2O10 |
Molar Mass | 270.14 |
Melting Point | 300 °C |
Water Solubility | 349 g/L (35 ºC) |
Solubility | H2O: 1M at20°C, clear, colorless |
Appearance | White crystalline powder |
Color | White |
Merck | 14,8679 |
BRN | 3921044 |
PH | 6.0-8.5 (50g/l, H2O, 20℃) |
Storage Condition | Store below +30°C. |
Stability | Stable. Incompatible with strong oxidizing agents. |
Sensitive | Hygroscopic |
MDL | MFCD00149117 |
Physical and Chemical Properties | Melting point 300°C water-soluble 349g/L (35°C) |
Use | Flavoring agents, buffers, neutralizers, etc |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37 - Wear suitable protective clothing and gloves. |
WGK Germany | 3 |
RTECS | WM7751000 |
TSCA | Yes |
HS Code | 29171900 |
Use | China's regulations can be used for seasoning, the maximum use of 20.0g/kg. used as flavoring agent, buffering agent, neutralizing agent, etc. used as pharmaceutical intermediate food additive for flavoring, specifically presenting the umami flavor of scallop |
production method | maleic anhydride is hydrolyzed with 5% sulfuric acid to maleic acid, at 40~50 ℃, the hydrolysate is electrolyzed in a ceramic electrolytic tank to generate succinic acid. After cooling, crystallization and separation, the electrolyte is dissolved in water and neutralized with sodium hydroxide to obtain disodium succinate; the crystal product can be obtained by hot air drying at 120 deg C. |