Sodium aluminum phosphate

Sodium aluminum phosphate (CAS 7785-88-8), also known by its food additive designation E541, is an inorganic salt used primarily as a leavening acid and buffering agent in food manufacturing.

SAIP is the common industry shorthand buyers use when sourcing this material for baked goods applications. In commercial baking, it acts as a slow-release leavening acid in self-rising flours and baking powders.

It provides controlled gas release during oven spring rather than on mixing in refrigerated dough systems. Processed cheese production relies on it as an emulsifying salt that sequesters calcium ions.

This improves melt characteristics and texture consistency in sliced and block formats. It also functions as a pH buffer in certain pharmaceutical tablet formulations where acid-stable processing conditions are required.

In processed meat and seafood applications, its sequestering action helps stabilize color and extend shelf stability. The material is supplied as a white powder in both acidic and basic forms.

The acidic form is the dominant commercial grade. Food-grade material conforming to FCC specifications is the standard for most procurement, with pharmaceutical-grade material available for regulated applications.

Bulk supply is typical in multi-tonne quantities, with smaller packaging available for formulators. This chemical remains a staple for manufacturers requiring precise control over leavening and emulsification.