Succinic acid salts (E638) – what are they?
Succinic acid salts, designated as E638, are chemicals formed by the reaction of succinic acid with metals, such as sodium or potassium. Succinic acid is an organic compound that occurs naturally in plants and fruits, especially grapes and other berries. These salts are used in the food industry as flavor enhancers, especially in products that need to improve the intensity of flavors and aromas.
Properties of succinic acid salts (E638)
Succinic acid salts (E638) act as flavor enhancers that work by enhancing the natural flavors of food products. They have the ability to intensify umami flavors, making foods more distinctive and full-bodied. These enhancers are often used in the food industry because they help reduce the need to add salt, preserving the fullness of flavor. In addition, succinic acid salts help stabilize flavor in products that have a long shelf life.
Use in food products
E638 is used in a wide range of food products. It is used in processed meat products such as sausages, cold cuts and canned meats, where it helps enhance the flavor and aroma of the meat. It is also commonly used in legume products, sauces, soups and condiments, where its action helps the natural flavor of foods. Succinic acid salts are also used in prepared foods that require an increase in flavor intensity, such as instant meals, prepared sauces and seasoning blends.
Health benefits and safety of use
Succinic acid salts (E638) are considered safe for use in food. Their use in food products does not pose a health risk to consumers, as they are a natural ingredient derived from succinic acid, which is present in many fruits. In addition, the use of E638 helps reduce the amount of salt in the diet, which can benefit cardiovascular health.
Why is E638 valued?
Succinic acid salts (E638) are valued in the food industry for their flavor-enhancing properties and their ability to improve the quality of flavors in food products. Due to their natural origin and effectiveness in enhancing flavor intensity, they are widely used in the production of high-quality and appealing foods.
