Sodium aluminum phosphate
Sodium aluminum phosphate is an inorganic salt made by reacting phosphoric acid with sodium and aluminum compounds, then drying and milling the product. It comes in two types: an acidic form used as a slow-acting leavening acid in baking powders, batters and self-rising flour, and a basic form used as an emulsifying salt in processed cheese. Brands buy it as a fine white powder, usually as part of a leavening system.
Suppliers sell different products under the same name. Specify the one you need.
Sodium aluminum phosphate acidic, used as a heat-activated leavening acid that reacts mostly in the oven.
Sodium aluminum phosphate basic, used as an emulsifying salt in processed cheese.
Grades with modified reaction rates, matched to batters, refrigerated doughs or mixes.
Premixed baking powder or leavening systems combining SALP with sodium bicarbonate and other acids.
Compare each result with your own specification when the lot arrives.
Store sodium aluminum phosphate in sealed multiwall bags in a cool, dry area off the floor. Moisture can start the leavening reaction early and cause caking, so keep bags closed and reseal part-used ones. Shelf life is set by the supplier's specification, and aged stock is retested for neutralizing value.
Record the grade (acidic or basic) and neutralizing value for each lot, since the leavening balance in a recipe is calculated from it. Keep track of aluminum content per lot if you calculate aluminum in finished products.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.1781 lists sodium aluminum phosphate as generally recognized as safe when used in accordance with good manufacturing practice.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials permits sodium aluminum phosphate as an acid-reacting material in batter, breading and dry batter coating mixes, up to 5,950 ppm calculated as aluminum.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cranbury, NJ
Sells it as LEVAIR
US manufacturer of food, pharmaceutical and technical grade phosphates, including phosphoric acid, sodium and calcium phosphates, leavening acids and polyphosphates.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include acidic (leavening) grade, basic grade, coated or reduced-reactivity grades and leavening blends. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay, neutralizing value, rate of reaction, fluoride, loss on ignition and heavy metals, each with its method, specification and result for that lot.
Store sodium aluminum phosphate in sealed multiwall bags in a cool, dry area off the floor. Moisture can start the leavening reaction early and cause caking, so keep bags closed and reseal part-used ones. Shelf life is set by the supplier's specification, and aged stock is retested for neutralizing value.
21 CFR 182.1781 lists sodium aluminum phosphate as generally recognized as safe when used in accordance with good manufacturing practice. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials permits sodium aluminum phosphate as an acid-reacting material in batter, breading and dry batter coating mixes, up to 5,950 ppm calculated as aluminum.
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