Sodium aluminium phosphate

International Numbering System (INS) for Food Additives: 541

Food additives Europe numbers: E541 

Sodium aluminium phosphate (SALP) is a common food additive with multiple functionalities in baked goods and other processed foods. Here's a breakdown of its uses:

• Leavening agent: SALP acts as an acid in baking powder. When heated, it reacts with baking soda to produce carbon dioxide gas, causing baked goods to rise [1]. It provides a slow and steady release of gas, which is ideal for certain baked goods like muffins, biscuits, and some cakes [2].
• Emulsifier and stabilizer: SALP can help stabilize and thicken foods, preventing ingredients from separating. This can be useful in processed cheeses, desserts, and other products [3].

Here's some additional information about SALP:

• Safety: Generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA) [4]. It's also approved for use as a food additive in the European Union with the designation E541 [5].
• Neutral taste: SALP has a bland flavor, so it doesn't alter the taste of the food significantly [2].
• Dough improver: It can improve the dough's tolerance to different flours and ingredients, making it easier to handle for bakers [2].

Overall, SALP is a versatile food additive that plays a role in creating the texture and volume of many baked goods and processed foods.