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Sodium Aluminium Phosphate (SALP) (CAS NO : 7785-88-8)

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)
Sodium Aluminium Phosphate (SALP)

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.

Industries 1Industries

Industry

Food & Nutrition

Category 1Category

Category

Food Additives

Sub-categorySub-category 1

Sub-category

Leavening Agents

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Chemical Properties & Specifications

Applications of Sodium Aluminium Phosphate (SALP)

Baking Industry

*Pancake, waffle, and cake premixes

Processed Cheese

Functions as emulsifying salt

Frozen Dough Products

Allows for gas release upon baking, not during freeze/thaw

Additional Feature

*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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