CAS： 150-90-3
MF： C4H4Na2O4
Appearance： white crystalline powder
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| Description | Disodium succinate is also known as sodium succinate, disodium butanedioate, and succinic acid disodium salt. Its molecular formula is CHNaO and its molecular weight is 162.05 g/mol. Disodium succinate (WSA), was found with high content in scallops, and it contributes to important umami taste in seafoods, such as shellfish, shrimp and crab. |
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Definition |
ChEBI: A sodium salt that is the disodium salt of succinic acid. The hexahydrate form is used as an ingredient of topical preparations for the treatment of cataract. |
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Uses |
Disodium succinate is used in the food industry as an acidity regulator and flavor enhancer. It can act as a buffering agent, helping to maintain a stable pH in pharmaceutical formulations. This is crucial for the stability and efficacy of many drugs. |
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
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This study uses this method to study the umami intensity of Disodium succinate (WSA), in order to obtain an equivalent umami intensity to MSG, which may help food industries and companies in the future to determine the levels of WSA that can be used in foods to give the equivalent umami intensity of MSG.
In contrast, disodium succinate (DS) is an exogenous proton channel promoter that promotes the transmission of protons and ATP synthesis smoothly. It was shown that the content of ATP and the activity of key enzymes of respiratory metabolism increased in the mitochondria of strawberry fruits treated with exogenous DS.
On the contrary, disodium succinate (DS) can enhance the synthesis of ATP, and thus maintain a higher energy level.Our work has shown that DCC and DS treatment could adjust the process of quality decline in fresh longan like longan pericarp browning and longan pulp breakdown.
