Controlled reaction
Supports delayed carbon-dioxide release compared with fast-acting leavening acids.
Leavening acid · INS 541(i) · SALP
Food Grade Sodium Aluminum Phosphate
Sodium aluminum phosphate (SALP) is an acidic, slow-acting leavening phosphate used with bicarbonate in baking powder, baked goods and fried-dough systems. Bespring supplies food grade white powder for industrial buyers.
- CAS number
- 7785-88-8
- INS number
- 541(i)
- Formula*
- Na3Al2H15(PO4)8
- Assay
- ≥ 95.0%
*Formula corresponds to the supplied 15–16% loss-on-ignition specification. Include quantity, destination and application for an efficient review.
≥ 95.0% assayReference purchasing specification
25 kg packagingStandard industrial food-ingredient pack
500 kg MOQMinimum order quantity
24 MT / 20FCLReference container loading
Product overview
What is food grade SALP?
Food grade sodium aluminum phosphate is an acidic sodium-aluminum phosphate and a slow-acting leavening acid. In baking systems it reacts with sodium bicarbonate to release carbon dioxide, helping doughs and batters expand during processing and heating.
SALP is identified as INS 541(i). Commercial SALP can be represented by more than one chemical composition; the formula shown on this page matches the supplied specification with 15–16% loss on ignition. Buyers should confirm formula, reaction profile, test methods and destination-market requirements before contracting.
Formulation value
Why is SALP used in leavening systems?
SALP supplies controlled acidity for bicarbonate-based leavening. Actual performance depends on neutralizing value, particle characteristics, the complete formula, mixing, moisture, temperature and process time.
Volume development
Contributes acid for bicarbonate reaction and expansion in validated dough and batter systems.
Texture consistency
Helps manufacturers manage cell structure and finished-product consistency through controlled leavening.
Process tolerance
Useful where the leavening profile must accommodate mixing, holding, forming or thermal processing.
Typical application areas
Food grade SALP applications
The intended food category, dosage and declaration must be reviewed against the regulations of the manufacturing and destination markets.
Bakery & baking powder
SALP is used as the acidic component of selected chemical leavening systems for commercial baking and dry premixes.
- Baking powder and leavening blends
- Cakes, muffins and quick breads
- Commercial bakery premixes
Fried dough & dough systems
In validated formulations, slow-acting SALP helps coordinate gas release with forming and frying conditions.
- Deep-fried dough products
- Doughnut and similar mixes
- Industrial flour and dough processing
Product specification
Food grade sodium aluminum phosphate specification
The following limits are reproduced from the supplied product data sheet. They are for product evaluation and reference; the agreed specification and batch COA govern an order.
| Test item | Specification | Expression |
|---|---|---|
| SALP assay (Na3Al2H15(PO4)8) | ≥ 95.0% | Supplied specification |
| Arsenic (As) | ≤ 0.0005% | ≤ 5 mg/kg |
| Heavy metals (as Pb) | ≤ 0.001% | ≤ 10 mg/kg |
| Lead (Pb) | ≤ 0.0002% | ≤ 2 mg/kg |
| pH (1% suspension) | 2–3 | Acidic |
| Loss on ignition | 15–16% | Confirm method on specification |
| Appearance | White powder | Visual |
Data-sheet notice: Results may differ because of variations in test conditions, equipment and methods. Confirm methods, sampling rules and acceptance criteria before contracting.
Packing & logistics
Commercial packing for export
The supplied sheet gives a reference load of 24 MT per 20-foot container. Final loading depends on route, container limits, pallets and local requirements.
- Standard packaging25 kg per bag. Confirm liner, bag material and labeling before order.
- Minimum order500 kg under the supplied commercial terms.
- Reference loading24 MT per 20FCL, subject to final shipment confirmation.
Storage & shelf life
Keep SALP cool, dry and sealed
- Warehouse conditionsStore in a cool, dry and ventilated place away from direct sunlight.
- TemperatureStorage temperature should not exceed 30°C.
- Moisture protectionKeep packaging sealed and protect from high humidity and contamination.
Buyer questions
Food grade SALP FAQ
What is food grade SALP used for?
Acidic SALP is a slow-acting leavening acid used with bicarbonate in baking powder, baked goods and fried-dough formulations. The precise use level depends on neutralizing value, the complete recipe, process and local regulations.
What is the food additive number for sodium aluminum phosphate?
Acidic sodium aluminum phosphate is identified by Codex INS number 541(i). Market-specific names, labeling and permitted applications can differ, so the buyer should verify destination-market requirements.
Is this specification the same as a batch COA?
No. This page presents the supplied reference limits. A certificate of analysis reports results for a particular batch and should be checked against the agreed purchase specification.
How is food grade SALP packed and loaded?
The supplied commercial specification states 25 kg per bag and reference loading of 24 MT per 20-foot container. Final loading depends on route, container limits and pallet requirements.
What information is needed for an SALP quotation?
Provide the required food standard, quantity, packaging, destination port, baking or fried-dough application, current leavening system and delivery target.
Can I request product documents or a sample?
Ask the sales team for the specification, TDS, SDS and current HACCP, Kosher, Halal or ISO-related documentation applicable to the supply. State your application and destination so certificate scope, validity and sample availability can be reviewed.
Start a sourcing conversation
Request an SALP quote
Share the commercial and formulation details that affect grade confirmation, container loading and landed cost.
- Required food standard and leavening application
- Quantity and packaging requirements
- Destination country or port
- Application and delivery timing