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Views: 0 Author: Site Editor Publish Time: 2026-08-04 Origin: Site
Disodium succinate (CAS: 150-90-3 anhydrous / 6106-21-4 hexahydrate), also known as WSA (commonly called "dried scallop powder" in the food industry), is the disodium salt of succinic acid. It is a white crystalline powder or granular solid, odorless, with a distinctive shellfish/umami taste and a taste threshold of approximately 0.03%. It is widely used as a flavor enhancer in food products and serves specialized roles in industrial crystallization, polymer modification, and electroplating.
Property | Specification |
Chemical Formula (Anhydrous) | C₄H₄Na₂O₄ |
Chemical Formula (Hexahydrate) | C₄H₄Na₂O₄·6H₂O |
Molecular Weight (Anhydrous) | 162.05 g/mol |
Molecular Weight (Hexahydrate) | 270.14 g/mol |
CAS Number (Anhydrous) | 150-90-3 |
CAS Number (Hexahydrate) | 6106-21-4 |
Appearance | White crystalline powder or granules |
Odor | Odorless |
Taste | Distinctive shellfish/umami character; taste threshold ~0.03% |
Solubility in Water | ~35 g/100 mL at 25°C; freely soluble |
Solubility in Ethanol | Insoluble |
pH (aqueous solution) | 7.0–9.0 |
Crystal Water Loss | Complete dehydration at 120°C (hexahydrate → anhydrous) |
Flavor Potency Ratio | Anhydrous ≈ 1.5× hexahydrate |
Disodium succinate is naturally abundant in shellfish, shrimp, crab, and other crustaceans, contributing significantly to their characteristic umami taste. It is also present in mushrooms (e.g., shiitake) and certain fermented foods. This natural provenance makes it an attractive clean-label ingredient for food manufacturers seeking authentic seafood flavor profiles.
Disodium succinate is commercially available in two crystalline forms:
Form | CAS Number | Crystal Water | Relative Potency | Typical Use |
Hexahydrate | 6106-21-4 | 6 H₂O | 1× (baseline) | Most common food-grade form |
Anhydrous | 150-90-3 | None | ~1.5× hexahydrate | High-temperature processing; concentrated formulations |
The hexahydrate converts to the anhydrous form upon heating at 120°C. The anhydrous powder delivers approximately 1.5 times the flavor-enhancing potency of the hexahydrate on an equal-weight basis.
Disodium succinate is primarily valued in the food industry as a multi-dimensional umami enhancer with a unique shellfish character. Unlike single-note enhancers, it provides a distinctive "dried scallop" (干贝) flavor while synergizing powerfully with other common flavor enhancers.
Application | Typical Usage Level | Function |
Seasoning powders & compounds | 0.05%–0.5% | Provides shellfish umami base; synergizes with MSG and I+G |
Instant noodles & soup bases | 0.1%–0.5% | Adds depth, richness, and lingering umami |
Sauces & condiments | 0.05%–0.3% | Rounds acidity; smooths harsh notes in soy and vinegar-based sauces |
Vinegar products | 0.03%–0.1% | Softens sharp acidity; improves palatability |
Ham, sausage & processed meats | 0.1%–0.3% | Enhances savory and meaty notes; buffers salty taste |
Canned seafood (fish, shellfish, cuttlefish) | 0.05%–0.3% | Reinforces and authenticates natural seafood flavor |
Snack seasonings (chips, crackers, extruded snacks) | 0.1%–0.5% | Delivers bold, lingering umami in dry seasoning blends |
Bouillon cubes & broths | 0.05%–0.3% | Creates rich mouthfeel and savory body |
Beyond food, disodium succinate demonstrates significant utility across several industrial manufacturing sectors.
Parameter | Detail |
Role | Crystallization modifier / morphology controller |
Target Material | Alpha-hemihydrate gypsum (α-CaSO₄·0.5H₂O) |
Mechanism | Selectively influences crystal habit and aspect ratio during hydrothermal synthesis |
Industrial Benefit | Produces shorter, more compact alpha gypsum crystals with improved strength and workability |
In the production of alpha gypsum (high-strength gypsum for precision casting, dental stone, and construction materials), disodium succinate acts as a crystal morphology modifier. By selectively adsorbing onto specific crystal faces during hydrothermal crystallization, it controls the aspect ratio and habit of the resulting alpha-hemihydrate crystals, yielding a product with superior mechanical properties.
Parameter | Detail |
Role | Heterogeneous nucleating agent |
Target Polymers | Polypropylene (PP), polyethylene (PE), and other semi-crystalline thermoplastics |
Mechanism | Provides abundant nucleation sites that increase crystallization temperature and rate |
Industrial Benefits | Improved optical clarity (reduced haze); faster cycle times in injection molding; enhanced stiffness and heat deflection temperature |
In plastics manufacturing, disodium succinate functions as an effective nucleating agent. By introducing a high density of nucleation sites, it promotes finer and more uniform spherulite formation during polymer cooling. This translates to:
·Higher clarity and transparency in PP packaging, containers, and films
·Reduced molding cycle times due to elevated crystallization temperature (part solidifies faster)
·Improved mechanical properties including tensile strength and flexural modulus
·Better dimensional stability in finished parts
Parameter | Detail |
Role | pH buffer / complexing agent / brightener carrier |
Target Process | Nickel electroplating (Watts nickel and sulfamate nickel baths) |
Mechanism | Maintains stable cathodic film pH; complexes nickel ions to refine grain structure |
Industrial Benefits | Uniform, bright deposit; reduced pitting; wider operating current density range |
In nickel electroplating, disodium succinate serves as a multi-functional bath additive:
·pH buffering: Stabilizes the cathodic diffusion layer pH, preventing nickel hydroxide precipitation that causes dull, burnt deposits
·Grain refinement: Acts as a mild complexing agent, promoting finer nickel grain structure for brighter, more corrosion-resistant finishes
·Corrosion inhibition: Provides supplementary protection on plated surfaces during rinse and post-treatment stages
Disodium succinate also functions as a corrosion inhibitor in aqueous systems. Its dicarboxylate structure enables it to adsorb onto metal surfaces, forming a protective film that reduces oxidation rates — useful in cooling water treatment, metalworking fluids, and temporary corrosion protection formulations.
Feature | Disodium Succinate (WSA) | MSG (E621) | I+G (E627/E631) | HVP / Yeast Extract |
Flavor Character | Shellfish, dried scallop umami | General savory/meaty umami | Clean, direct umami impact | Complex, brothy, rounded |
Oral Action Zone | Mid-tongue & palate (bridge) | Back of tongue | Front & sides of tongue | Aftertaste & mouthfeel |
Onset Speed | Medium | Slow–medium | Fast (first-impact) | Slow (extended finish) |
Synergy with MSG | Up to 2× boost at 5–10:1 (MSG:WSA) | — | Up to 6–8× boost | Complementary (broadens profile) |
Heat Stability | Excellent (stable at 125°C; ~10% loss at 121°C/1h) | Moderate (~37.5% loss at 121°C/1h) | Poor (significant degradation at high temp) | Good |
pH Stability | Excellent (stable in acidic foods) | Good | Degrades at low pH (≤4) | Good |
Taste Threshold | ~0.03% | ~0.03% | ~0.01% | ~0.05–0.1% |
Best Application | Seafood, sauces, vinegar, instant noodles, seasoning compounds | General savory products | Soups, sauces, snacks (with MSG) | Bouillons, gravies, processed meats |
Natural Label | Naturally occurring in shellfish & mushrooms | Naturally occurring in tomatoes, cheese, seaweed | Present in meats and fish | Derived from natural protein sources |
Regulatory | FDA approved (flavor enhancer), China NHC approved, Japan approved | GRAS, E621 (global) | GRAS, E627/E631 (global) | GRAS (global) |
·You are formulating seafood-flavored products that benefit from an authentic shellfish note
·You need heat and pH stability through aggressive processing (retort, extrusion, acidic sauces)
·You want to reduce total enhancer cost while maintaining umami intensity (synergy multiplier)
·You are developing a sodium-reduced formulation that still requires robust savory impact
·Your product undergoes long acidic shelf storage(vinegars, pickled products, acidic sauces)
Regulatory Body / Country | Status | Details |
FDA (USA) | Approved flavor enhancer | Listed as a direct food substance — flavor enhancer, flavoring agent or adjuvant |
China NHC (National Health Commission) | Approved | Permitted for use in condiments and seasoning formulations per GB 2760 |
Japan MHLW | Approved | Both disodium succinate and monosodium succinate authorized as food additives; also used in alcoholic beverages |
OECD HPV | Evaluated | Assessed under the OECD High Production Volume Chemicals Programme — considered low hazard |
·Store in a cool, dry, well-ventilated area; keep containers tightly sealed when not in use
·Typical packaging: 25 kg multi-wall paper bags or fiber drums with inner PE liner; 1 kg / 5 kg / 10 kg food-grade aluminum foil bags also available
·Shelf life: 24 months under recommended storage conditions
·Avoid proximity to strong oxidizing agents
Disodium succinate (WSA) is primarily used as a food flavor enhancer that delivers a distinctive shellfish/dried scallop umami taste. It is widely applied in seasoning powders, instant noodles, sauces, vinegars, processed meats, and canned seafood. In industrial manufacturing, it serves as a crystallization modifier for alpha gypsum production, a nucleating agent for improving polymer clarity in plastics, and a pH buffer and brightener additive in nickel electroplating baths.
MSG (monosodium glutamate) provides a general savory/meaty umami and activates receptors primarily at the back of the tongue. Disodium succinate delivers a specific shellfish/dried scallop flavor and activates the mid-tongue and palate — a region MSG does not strongly stimulate. Disodium succinate also has superior heat and pH stability (only ~10% degradation vs. ~37.5% for MSG under high-temperature/pressure processing). When blended together at a 5–10:1 ratio (MSG:WSA), the umami intensity can reach up to 2× that of MSG alone.
Disodium succinate exists in two crystalline forms: hexahydrate (CAS 6106-21-4, containing six water molecules of crystallization) and anhydrous (CAS 150-90-3, water-free). The hexahydrate is the more commonly used food-grade form. The anhydrous form is approximately 1.5× more potent as a flavor enhancer on an equal-weight basis and is preferred for high-temperature processing applications. The hexahydrate converts to the anhydrous form upon heating at 120°C.
Yes, disodium succinate is naturally occurring in shellfish (scallops, shrimp, crab), crustaceans, and certain mushrooms (e.g., shiitake). It is a key contributor to the natural umami taste of seafood. Commercially, it can be manufactured from either bio-based succinic acid (fermentation-derived) or petrochemical succinic acid, allowing suppliers to offer both conventional and bio-sustainable grades.
Yes. Disodium succinate has been evaluated and approved as a food additive by multiple national regulatory authorities, including the U.S. FDA (flavor enhancer), China's National Health Commission (permitted in condiments under GB 2760), and Japan's MHLW. It has also been assessed under the OECD High Production Volume Chemicals Programme and considered of low hazard. As with all food additives, it should be used within regulated limits and good manufacturing practices.
Disodium succinate has two CAS numbers depending on the form: 150-90-3 for the anhydrous form and 6106-21-4 for the hexahydrate form (containing six crystal waters).
Common food products containing disodium succinate include: seasoning powders and compound seasonings, instant noodle flavor packets, soy sauce and vinegar-based condiments, ham, sausage and processed meat products, canned seafood (fish, shellfish, cuttlefish), soup bases and bouillon cubes, and savory snack seasonings (chips, crackers, extruded snacks). It is naturally present in shellfish, crustaceans, and mushrooms.
Disodium succinate has excellent thermal stability. The anhydrous form can withstand dry heat at 125°C for 2+ hours with negligible degradation. Under high-temperature/high-pressure conditions (121°C, 1.2 kg pressure, 1 hour), it shows only approximately 10% loss — significantly outperforming MSG (~37.5% loss) and I+G (substantial degradation) under identical conditions. This makes it suitable for retort processing, baking, frying, and extrusion applications.
Yes. Disodium succinate, when used in synergy with MSG and I+G, can maintain perceived saltiness and savory intensity at reduced sodium chloride levels. The amplified umami signal compensates for reduced salt, making it a valuable tool in sodium reduction strategies for processed foods — an increasingly important formulation goal driven by global public health recommendations.
Typical usage levels range from 0.03% to 0.5%, depending on the product category. Seasoning powders and instant noodle bases typically use 0.1%–0.5%, sauces and condiments 0.05%–0.3%, vinegar products 0.03%–0.1%, and processed meats 0.1%–0.3%. When designing a synergistic blend, a ratio of MSG:WSA = 5–10:1 achieves optimal umami multiplication.
Succinic acid (CAS 110-15-6) is the parent dicarboxylic acid, which functions primarily as a pH regulator and acidulant in food. Disodium succinate is the disodium salt, which functions as a flavor enhancer. Succinic acid has a sour taste; disodium succinate has a savory shellfish/umami taste with a neutral to slightly alkaline pH in solution. Both are approved food additives but serve different functional roles.
Yes. Commercially produced disodium succinate is vegan and vegetarian, as no animal-derived materials are used in its manufacturing process. The raw materials (succinic acid and sodium carbonate or sodium hydroxide) are mineral or fermentation-derived. It is also typically gluten-free, halal, and kosher certified when sourced from reputable manufacturers.
Disodium succinate (WSA, CAS 150-90-3 / 6106-21-4) is a versatile dicarboxylate salt with two distinct application domains. In the food industry, it is a premium umami flavor enhancer prized for its authentic shellfish/dried scallop character, exceptional heat and pH stability, and powerful synergy with MSG and I+G — enabling cost-effective flavor amplification and sodium reduction in processed foods. In industrial manufacturing, it serves as a crystallization modifier for high-strength alpha gypsum, a nucleating agent that improves polymer clarity and cycle times, and a multi-functional additive in nickel electroplating baths. Its natural occurrence in seafood and mushrooms, combined with vegan/vegetarian manufacturing credentials, further strengthens its position as a clean-label-compatible ingredient for modern food formulation.
