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 consistent product rise.
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Food & Nutrition
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Food Additives
Leavening Agents
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Chemical Properties & Specifications
*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
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