| Revision as of 22:26, 7 March 2011 editChemNerd (talk | contribs)Extended confirmed users17,568 edits chembox← Previous edit |
Latest revision as of 01:27, 15 May 2024 edit undoGraeme Bartlett (talk | contribs)Administrators249,716 editsm nav templateTag: Disambiguation links added |
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| OtherNames = E541; Phosphoric acid, aluminium sodium salt |
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| OtherNames = {{Unbulleted list|E541|aluminium sodium salt}} |
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| Abbreviations = SALP |
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| Abbreviations = SALP, SAlP |
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| CASNo = 7785-88-8 |
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| EINECS = 232-090-4 |
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| CASNo = 10305-76-7 |
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| UNII = 7N091Y877O |
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| PubChem = 3032541 |
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| Formula = NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O |
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| MolarMass = 144.943 g/mol |
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| Appearance = white powder |
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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> |
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'''Sodium aluminium phosphate''' (SALP) is a chemical used in food processing. It is synthetically produced from ], ] and ]. As a ] is has the ] E541. |
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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> |
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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> |
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(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> |
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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. |
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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/> |
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==References== |
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==References== |
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{{Phosphates}} |
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