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Sodium Aluminium Phosphate (SALP) or Aluminum sodium phosphate is a white, odorless powder used fundamentally as a leavening acid in baking powders and flour mixes. HSDB 691 reacts slowly during baking (heat-activated), making it ideal for products that require prolonged gas release such as biscuits, muffins, frozen dough, and pancakes. Certain grades of SALP also function as emulsifiers in processed cheese. HSDB 691, (SODIUM ALUMINUM PHOSPHATE), specifically known to supplier, is a has Slow-acting leavening acid, optimized for heat-triggered CO₂ release in chemically leavened bakery items. Also used as an emulsifying salt in cheese spread production. It supports extended shelf stability and consistent product rise.
Sodium Aluminium Phosphate (SALP) or Aluminum sodium phosphate is a white, odorless powder used fundamentally as a leavening acid in baking powders and flour mixes. HSDB 691 reacts slowly during baking (heat-activated), making it ideal for products that require prolonged gas release such as biscuits, muffins, frozen dough, and pancakes. Certain grades of SALP also function as emulsifiers in processed cheese. HSDB 691, (SODIUM ALUMINUM PHOSPHATE), specifically known to supplier, is a has Slow-acting leavening acid, optimized for heat-triggered CO₂ release in chemically leavened bakery items. Also used as an emulsifying salt in cheese spread production. It supports extended shelf stability and...
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Food & Nutrition
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Food Additives
Leavening Agents
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Chemical Properties & Specifications
Not classified as hazardous
None required under GHS
Avoid inhaling fine dust
Regulated by food-grade standards (max levels per use category)
0–1 mg/kg body weight (as Al, JECFA)
*Pancake, waffle, and cake premixes
Functions as emulsifying salt
Allows for gas release upon baking, not during freeze/thaw
*Heat-Stable: Minimal gas release during dough prep, ideal for shelf-stable mixes *Aluminium-Regulated: Meets global food safety limits *Free-Flowing: Easy to blend into premix systems *Custom Grades: Neutral or acidic variants for specific reactivity curves *Non-hygroscopic: Stable in humid conditions
Store at ≤25°C in dry conditions
25 kg paper or laminated bags, 50 kg bulk PP sacks
24 months from manufacturing under recommended storage
Sodium Aluminium Phosphate (SALP) is a Heat-Stable Leavening Agent for Bakery & Cheese Applications.
Yes, it's ideal for use with sodium bicarbonate in dual-acting baking powder systems.
It is safe within regulated limits. JECFA has approved it with an ADI of 0–1 mg/kg (as aluminium).
No. SALP is a composite of sodium, aluminium, and phosphate, it acts as a heat-activated leavening acid, not a generic phosphate.
Yes, Salp is FAO Codex Listed.
No, REACH is Not required (food exempt).
Yes along with Export Documents: COA, MSDS, IFRA (if applicable), Aluminium Declaration, BSE/TSE, Allergen Free, Heavy Metal Limits (if applicable).
