Sodium aluminium phosphate

Sodium aluminium phosphate (CAS 10305-76-7), also known commercially as E541, is a leavening acid and buffering agent used primarily in food manufacturing. The acidic form reacts with sodium bicarbonate to generate carbon dioxide.

This reaction controls the rise and texture of baked goods. In baking powders and self-rising flours, it functions as a slow-acting leavening acid, releasing gas during oven heat rather than at room temperature.

This gives manufacturers greater control over dough handling and product consistency. Processed cheese production relies on it as an emulsifying salt, improving melt characteristics and preventing fat separation.

It is used in sliced and block formats, as well as in dry cake mixes and pancake batters. A delayed leavening response is commercially desirable for shelf-stable formulations in these specific applications.

In pharmaceutical manufacturing, it serves as a pH buffering agent in solid dosage forms and antacid preparations. It is supplied as a white powder in both acidic and basic grades for various uses.

The acidic form (SALP) is the predominant commercial specification. Food-grade material conforming to E541 specifications under EU food additive regulations is the standard trade form for global distribution.

FCC-grade material is available for suppliers serving North American food and pharmaceutical markets. This ensures compliance with rigorous safety and quality requirements across different international regions.