¿Cuáles son los tres usos principales del ácido succínico en los alimentos?

Succinic acid, got its name because it exists in amber. CAS: 110-15-6, molecular formula:C4H6O4, molecular weight:118.09. It is colorless or white in appearance, odorless and has strongly acidic monoclinic columnar crystals. There are two crystal forms: α-form is stable below 137°C; and β-form is stable above 137°C. The relative density is 1.572 (25°C), the boiling point is 235°C, the melting point is 188°C, and the refractive index is 1.450 (20°C). It sublimates when heated at the melting point, and dehydrates to generate succinic anhydride. Soluble in cold water and ethanol, easily soluble in boiling water, easily soluble in methanol, slightly soluble in acetone, slightly soluble in ether, insoluble in benzene, carbon disulfide, chloroform, carbon tetrachloride and petroleum ether. The aqueous solution is acidic (pH 2.7).

Debido a que el ácido succínico puede producir un sabor amargo, es ampliamente utilizado en el procesamiento de alimentos. Los tres usos principales deÁcido succínico en los alimentosSon agente ácido, agente saborizante y agente ácido conservante.

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El ácido succínico es un agente ácido ideal. La sal de sodio del ácido succínico puede mejorar la calidad de la salsa de soja, pasta de soja, condimentos líquidos y productos refin. Se utiliza como mejorador del sabor para encur, jam, embutidos, productos procesados de pescado, carnes enlatadas,Etc. También se utiliza como fortipara la leche en polvo, copos de leche y galletas para promover el crecimiento y el desarrollo. En el "manual de aditivos alimentarios", el ácido succínico, también conocido como ácido succínico, es un agente ácido que puede ser utilizado en productos fermentados.

Agente aromatizante

Succinic acid  powder is a white crystalline powder with a special taste of shellfish. It is used as flavoring agent and buffer in the food industry, and is used in ham, sausage, aquatic products, seasoning liquid, etc. Wherein disodium succinate can be used alone except that it can also be mixed with umami taste agents such as monosodium glutamate and IG in a certain proportion, so as to achieve the effect of multiplying umami taste.

conservconservante

Disodium succinate is the disodium salt of succinic acid, which is not volatile. Because it is a strong base and weak salt, it has a buffering effect in the solution, so it can prevent food from becoming sour, and it can also alleviate the stimulation of other seasonings (such as salty taste), resulting in a good taste. Succinic acid can be used as a preservative, pH regulator, co-solvent; it can also be used to synthesize Vitamina A, vitamina B, etc.