Chemical structure: C4H4Na2KO4·nH2O (where n = 6 or 0)

　　Relative molecular mass: Hexahydrate: 270.14, Anhydrous form: 162.05

　　Characteristics: The hexahydrate appears as crystalline granules, while the anhydrous form is a crystalline powder—both are colorless to white, odorless, and free of any acidic taste, yet possess a distinct, savory flavor. Its taste threshold is 0.03%. The substance is stable in air and readily soluble in water (35 g/100 mL at 20°C), though it is insoluble in ethanol. When heated to 120°C, the hexahydrate loses its water of crystallization, transforming into the anhydrous form.

　　Physical characteristics

　　White crystalline particles, odorless, and non-hygroscopic in air; readily soluble in water but insoluble in organic solvents. Aqueous solutions exhibit a fresh, shellfish-like flavor—without any sour taste. It can be used as a food flavoring agent, acidulant, and buffer. Additionally, it serves as a key raw material for synthesizing pharmaceuticals and other organic compounds.

　　Dried Scallop Powder Instructions  
　　Glutamic acid, inosinic acid, succinic acid, and their salts all play a significant role in enhancing the savory flavors of food. Among these compounds, disodium succinate stands out for its distinctive shellfish-like flavor. As a key ingredient in complex seasoning blends, it is increasingly being used in a wide range of food products, including soy sauce, vinegar, chili sauces, flavored soups (seasonings), pickled vegetables, sausages, ham, and fish-based processed products.

　　In addition to being used on its own, it can also be combined with monosodium glutamate in specific proportions to create a synergistic umami effect, enhancing its ability to deliver even more delicious flavor.

　　Disodium succinate not only enhances flavor but also helps to mitigate the sharpness of other seasonings, such as saltiness, while intensifying overall taste perception and delivering a pleasant mouthfeel.

　　Since disodium succinate is thermally stable, it can effectively function during the heat treatment of food.

　　Disodium succinate has excellent solubility and strong permeability, enhancing the flavoring effect. At the same time, it is a non-volatile acid, which helps prevent food from turning sour.

　　The amount and scope of use are in accordance with GB2760 regulations.