Sodium aluminium phosphate: Difference between revisions

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	\| OtherNames = E541~~; Phosphoric acid,~~ aluminium sodium salt		\| OtherNames = {{Unbulleted list\|E541\|aluminium sodium salt}}
	\| Section1 = {{Chembox Identifiers		\|Section1={{Chembox Identifiers
	\| Abbreviations = SALP		\| Abbreviations = SALP, SAlP
			\| CASNo_Ref = {{cascite\|changed\|??}}
	\| CASNo = 7785-88-8
	\| ~~EINECS~~ = ~~232~~-~~090~~-4		\| CASNo = 10305-76-7

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			\| UNII = 7N091Y877O
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	\| Formula =

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			\| EINECS = 232-090-4
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⚫	\| Solubility = }}
	\| ~~Section3~~ = {{Chembox ~~Hazards~~		\|Section2={{Chembox Properties
			\| Formula = NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O
⚫	\| MainHazards =
		⚫	\| MolarMass = 144.943 g/mol
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		⚫	\| Appearance = white powder
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			\| Odor = odorless
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		⚫	\| Solubility = insoluble
			\| SolubleOther = soluble in ]
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			'''Sodium aluminium phosphate''' (SAlP) describes the ]s consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O and Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>.<ref name=Ullmann>Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in ''Ullmann’s Encyclopedia of Industrial Chemistry'' 2008, Wiley-VCH, Weinheim. {{doi\|10.1002/14356007.a19_465.pub3}}</ref> These materials are prepared by combining ], ], and ].<ref name=KO>"Phosphoric Acids and Phosphates" David R. Gard, 2005, Wiley-VCH. {{doi\|10.1002/0471238961.1608151907011804.a01.pub2}}</ref>
	'''Sodium aluminium phosphate''' (SALP) is a chemical used in food processing. It is synthetically produced from ], ] and ]. As a ] is has the ] E541.

			In addition to the usual hydrate, an ] SAlP is also known, Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>
⚫	~~SALP~~ ~~has two forms: an acid form used in~~ ], ~~and~~ an ~~alkaline form used as an ] in~~ ]~~. It is used in baking powder because most of its action takes place at baking temperatures, rather than when the dough or batter is mixed at room~~ ~~temperature~~.<ref> {{cite web \| url = http://dwb4.unl.edu/Chem/CHEM869R/CHEM869RLinks/www.cosmocel.com.mx/english/c-leave.htm#sodium \| title = Leavening Agents \| ~~accessdate~~ = 2011-03-06 \| last = Brooks \| first = David W. \| work = Teaching and Research Web Site \| publisher = University of Nebraska - Lincoln}}</ref><ref> {{cite web \| url = http://www.food-info.net/uk/e/e541.htm \| title = E541 : Sodium aluminum phosphate \| ~~accessdate~~ = 2011-03-06 \| work = Food-Info \| publisher = Wageningen University}}</ref>
			(CAS#10279-59-1), referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used (Na<sub>''x''</sub>Al<sub>''y''</sub>(PO<sub>4</sub>)<sub>''z''</sub> (CAS# 7785-88-8).<ref>{{cite journal \| last1 = Lampila \| first1 = Lucina E. \| year = 2013 \| title = Applications and functions of food-grade phosphates \| journal = Ann. N.Y. Acad. Sci. \| volume = 1301 \| issue = 1\| pages = 37–44 \| doi = 10.1111/nyas.12230 \| pmid = 24033359 \| bibcode = 2013NYASA1301...37L \| doi-access = free }}</ref>

			The acidic sodium aluminium phosphates are used as acids for ]s for the chemical ] of baked goods.<ref>{{cite web\|url=https://bakerpedia.com/ingredients/sodium-aluminium-phosphate-salp/\|title=Sodium Aluminium Phosphate (SALP) {{!}} Baking Ingredients\|website=BAKERpedia\|date=7 June 2015 \|language=en-US\|access-date=2020-04-07}}</ref> Upon heating, SAlP combines with the baking soda to give ]. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor.

		⚫	As a ], it has the ] '''E541'''.<ref>{{cite web \| url = http://dwb4.unl.edu/Chem/CHEM869R/CHEM869RLinks/www.cosmocel.com.mx/english/c-leave.htm#sodium \| title = Leavening Agents \| access-date = 2011-03-06 \| last = Brooks \| first = David W. \| work = Teaching and Research Web Site \| publisher = University of Nebraska - Lincoln \| archive-date = 2011-07-20 \| archive-url = https://web.archive.org/web/20110720093259/http://dwb4.unl.edu/Chem/CHEM869R/CHEM869RLinks/www.cosmocel.com.mx/english/c-leave.htm#sodium \| url-status = dead }}</ref><ref>{{cite web \| url = http://www.food-info.net/uk/e/e541.htm \| title = E541 : Sodium aluminum phosphate \| access-date = 2011-03-06 \| work = Food-Info \| publisher = Wageningen University}}</ref> Basic sodium aluminium phosphates are also known, e.g., Na<sub>15</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>. These species are useful in cheese making.<ref name=KO/>

	==References==		==References==
	{{reflist}}		{{reflist}}

			{{Phosphates}}

	]		]
	]		]
	]		]
			]

Latest revision as of 01:27, 15 May 2024

Sodium aluminium phosphate
Names
Other names E541 aluminium sodium salt
Identifiers
CAS Number	10305-76-7
Abbreviations	SALP, SAlP
ECHA InfoCard	100.029.173
EC Number	232-090-4
E number	E541 (acidity regulators, ...)
PubChem CID	3032541
UNII	7N091Y877O
CompTox Dashboard (EPA)	DTXSID8047478
Properties
Chemical formula	NaH₁₄Al₃(PO₄)₈·4H₂O
Molar mass	144.943 g/mol
Appearance	white powder
Odor	odorless
Solubility in water	insoluble
Solubility	soluble in HCl
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). N verify (what is ?) Infobox references

Chemical compound

Sodium aluminium phosphate (SAlP) describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH₁₄Al₃(PO₄)₈·4H₂O and Na₃H₁₅Al₂(PO₄)₈. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.

In addition to the usual hydrate, an anhydrous SAlP is also known, Na₃H₁₅Al₂(PO₄)₈ (CAS#10279-59-1), referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used (Na_xAl_y(PO₄)_z (CAS# 7785-88-8).

The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor.

As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na₁₅Al₃(PO₄)₈. These species are useful in cheese making.

References

Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in Ullmann’s Encyclopedia of Industrial Chemistry 2008, Wiley-VCH, Weinheim. doi:10.1002/14356007.a19_465.pub3
^ "Phosphoric Acids and Phosphates" David R. Gard, 2005, Wiley-VCH. doi:10.1002/0471238961.1608151907011804.a01.pub2
Lampila, Lucina E. (2013). "Applications and functions of food-grade phosphates". Ann. N.Y. Acad. Sci. 1301 (1): 37–44. Bibcode:2013NYASA1301...37L. doi:10.1111/nyas.12230. PMID 24033359.
"Sodium Aluminium Phosphate (SALP) | Baking Ingredients". BAKERpedia. 7 June 2015. Retrieved 2020-04-07.
Brooks, David W. "Leavening Agents". Teaching and Research Web Site. University of Nebraska - Lincoln. Archived from the original on 2011-07-20. Retrieved 2011-03-06.
"E541 : Sodium aluminum phosphate". Food-Info. Wageningen University. Retrieved 2011-03-06.