Sodium Aluminium Phosphate E541
acidity regulator, emulsifier — Primarily synthetic.
Sodium aluminium phosphate (NaH14Al3(PO4)8·4H2O - acidic type; Na3H15Al2(PO4)8 - basic type)
CAS: 7785-88-8 (acidic), 10305-76-7 (basic)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Sodium Aluminium Phosphate?
Sodium aluminium phosphate (SALP) is an aluminium-containing leavening acid used in baking powders and self-rising flours — it reacts with baking soda during baking (not during mixing) to provide controlled gas release. EFSA's 2008 assessment raised concerns about dietary aluminum exposure from all sources, establishing a TWI of 1 mg/kg body weight. EFSA estimates that heavy users of baked goods using SALP-containing products could approach this limit. The EU restricts aluminum additives including SALP to ensure dietary aluminum from all additive sources stays within safety bounds.
? Did You Know?
Beyond food, Sodium Aluminium Phosphate is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Regulatory Analysis
Sodium aluminium phosphate (SALP, E541) is the aluminium-containing additive most central to consumer awareness campaigns about aluminium in food, primarily because it is a major component of commercial baking powder — a product used in home baking. EFSA's TWI of 1 mg/kg body weight per week for dietary aluminium, established in 2008, applies to E541 as part of the aluminium additives group. EFSA estimated that heavy consumers of baked goods could approach this TWI from E541 alone, which has driven a consumer-facing 'aluminium-free baking powder' market segment, particularly strong in Germany and Japan. The FDA retains GRAS status for SALP under 21 CFR 182.1781. The double function of SALP as both a phosphate additive and an aluminium-containing additive means it is subject to two simultaneous regulatory concerns — total dietary phosphorus (from EFSA's 2019 phosphate re-evaluation) and total dietary aluminium (from the 2008 TWI) — making it uniquely constrained among leavening agents.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted in baking powder, processed cheese, and specific food categories. Part of total aluminum exposure concerns.
Official EFSA LinkUnited States (FDA)
Widely used in commercial baking powder and self-raising flour.
Japan (MHLW)
Restricted use with maximum levels.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by reacting aluminum hydroxide or aluminum sulfate with phosphoric acid and sodium carbonate or hydroxide. Two types exist: acidic SALP (for baking powder) and basic SALP (for processed cheese).
Applications Beyond Food
Not typically used.
Not commonly used.
Fire retardants, water treatment.
Component of baking powder, self-raising flour.