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Revision as of 22:13, 14 September 2011 by ClueBot NG (talk | contribs) (Reverting possible vandalism by 130.74.224.84 to version by CheMoBot. False positive? Report it. Thanks, ClueBot NG. (588684) (Bot))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)| Names | |
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| Other names E541; Phosphoric acid, aluminium sodium salt | |
| Identifiers | |
| CAS Number | |
| Abbreviations | SALP |
| ECHA InfoCard | 100.029.173 
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| EC Number |
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| E number | E541 (acidity regulators, ...) |
| CompTox Dashboard (EPA) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa).
 Y verify (what is ?)
Infobox references
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Sodium aluminium phosphate (SALP) is a chemical used in food processing. It is synthetically produced from aluminium, phosphoric acid and sodium hydroxide. As a food additive is has the E number E541.
SALP has two forms: an acid form used in baking powder, and an alkaline form used as an emulsifier in processed cheese. 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.
References
- Brooks, David W. "Leavening Agents". Teaching and Research Web Site. University of Nebraska - Lincoln. Retrieved 2011-03-06.
- "E541 : Sodium aluminum phosphate". Food-Info. Wageningen University. Retrieved 2011-03-06.