Food additives data book - wordpres

Flavour Enhancers 508
NAME: Succinic acid
CATEGORY: Flavour enhancer
FOOD USE: Beverages/ Condiments/ Meat products/ Relishes/ Sausages (hot)
SYNONYMS: CAS 110-15-6/ EINECS 203-740-4/ E363/ Asuccin/ Amber acid/ Bernsteinsaure (German)/
Butanedioic acid/ 1,2-Ethanedicarboxylic acid/ Ethylenesuccinic acid/ 1,4-Butanedioic acid
FORMULA: HOOC CH2 CH2 COOH
MOLECULAR MASS: 118.10
ALTERNATIVE FORMS: Potassium succinate/ potassium salt trihydrate
PROPERTIES AND APPEARANCE: Colourles or white crystals, monoclinic prisms; odourless with acid taste. Soluble in water; very
soluble in alcohol, ether, acetone, glycerin; practically insoluble in benzene, carbon disulphide, carbon
tetrachloride, petroleum ether. Decomposes at 235°C. Combustible
BOILING POINT IN °C AT VARIOUS 235
PRESSURES (INCLUDING 760 mg Hg):
MELTING RANGE IN °C: 187
DENSITY AT 20°C (AND OTHER 1.564
TEMPERATURES) IN g/l:
FUNCTION IN FOODS: Flavour enhancer; miscellaneous and general-purpose food chemical; neutralising agent; pH control
agent
ALTERNATIVES: Malic acid; tannic acid; L-tartaric acid; lactic acid
TECHNOLOGY OF USE IN FOODS: 1 gram of additive will dissolve in the following: 13 ml of cold water; 1 ml of boiling water; 6.3 ml of
methanol; 36 ml of acetone; 113 ml of ether. The pH of a 0.1 M aqueous solution is 2.7