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CAS Number: 10305-76-7
EC Number: 232-090-4
E number: E541 (acidity regulators)
APPLICATIONS
In food industry E541 (Sodium aluminium phosphate) is used as leavening agent, such as baking powders and pancakes mixes.
E541 (Sodium aluminium phosphate) (SALP) is a chemical used in food processing.
E541 (Sodium aluminium phosphate) is synthetically produced from aluminium, phosphoric acid and sodium hydroxide.
E541 (Sodium aluminium phosphate) has two forms: an acid form used in baking powder, and an alkaline form used as an emulsifier in processed cheese.
E541 (Sodium aluminium phosphate) is used in baking powder because most of its action takes place at baking temperatures, rather than when the dough or batter is mixed at room temperature.
In baking, E541 (Sodium aluminium phosphate) is typically used in biscuits, muffins and sponge cakes.
Sodium aluminum phosphate is an ingredient commonly found in baking powders and processed cheeses.
In baking powders, bakers use E541 (Sodium aluminium phosphate) as an acid that provides the baked goods' chemical reaction needed to rise.
Sodium aluminum phosphate reacts with heat and the other leavening ingredients to allow baked goods to rise.
Manufacturers typically use it in industrial baking for products like cookies, muffins, crackers, waffles, and more.
In processed cheeses, manufacturers use E541 (Sodium aluminium phosphate) to create a smooth, soft texture with easy melting and slicing characteristics.
E541 (Sodium aluminium phosphate) acidic grade is used as a leavening acid to react with baking soda to release carbon dioxide in self-rising flour and self-rising white corn meal.
The combined usage of E541 (Sodium aluminium phosphate) and other leavening acids such as monocalcium phosphate, sodium acid pyrophosphate with sodium bicarbonate is no more than 4.5%.
It is a slow-reacting acid and often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder.
E541 (Sodium aluminium phosphate) basic grade functions as an emulsifier in processed cheese products, such as in pasteurized process cheese, cheese food and cheese spread, usage no more than 3.0%.
E541 (Sodium aluminium phosphate) should be used in conjunction with baking soda.
The neutralizing value of leavening acids is the ratio of sodium bicarbonate (baking soda) to 100 parts of acid leavener that will bring about complete carbon dioxide release or “neutralization.”
For an acid with a neutralizing value of 100, if complete neutralization is desired, you would start out with equal parts E541 (Sodium aluminium phosphate) to baking soda.
Adjusting the amount of leavening acid to baking soda can raise (decrease acid amount) or lower (increase the acid amount) the pH of the finished product, if desired.
E541 (Sodium aluminium phosphate) is relatively unreactive at room temperature, releasing the majority of gas production at baking temperatures.
This makes it ideal for self-rising flours, prepared baking mixes, and refrigerated doughs/batters that need to be stable for long periods of time.
E541 (Sodium aluminium phosphate) has a bland flavor in baked goods and increases the dough’s tolerance to ingredient and flour variability.
Also, E541 (Sodium aluminium phosphate) is high in sodium.
The bakery products are observing a lucrative demand which is further escalating the market for the ingredients which goes into the making of these products.
E541 (Sodium aluminium phosphate) is one such additive which finds application in baked products like bread, cakes, rolls, pies, and others; along with other confectionery products, tortillas, cheese, cake mixes, and others. E541 (Sodium aluminium phosphate) is an odorless white powder which acts as a leavening agent in the products, it is used as an acid for baking powders for the process of leavening the baked goods and other products.
Leavening is a process of making the batter/dough/mix of the food products light, tender and soft using a leavening agent.
The leavening agent like E541 (Sodium aluminium phosphate) release gases which causes foaming of baked goods and enhance the texture and flavor of the food products.
Besides, leavening agent, E541 (Sodium aluminium phosphate) also acts as dough strengthening and conditioning agent, pH control agent, and acidulant in different food products.
Sodium aluminum phosphate is available in two formats acidic and basic, acidic sodium aluminum phosphate finds application in baked goods whereas primary E541 (Sodium aluminium phosphate) is mainly used in cheese preparation.
E541 (Sodium aluminium phosphate) is used in baked products mainly as an acid leavening agent with the following functionality:
-E541 (Sodium aluminium phosphate) Reacts slowly even at high temperatures, thus its use when slow release of leavening gases is required.
-E541 (Sodium aluminium phosphate) Has a bland taste.
-Also E541 (Sodium aluminium phosphate) Increases dough tolerance to ingredients and flour variability.
-E541 (Sodium aluminium phosphate) Improves tenderness and moistness of baked products.
-Finally E541 (Sodium aluminium phosphate) Improves cake volume.
As a leavening acid, E541 (Sodium aluminium phosphate) is commonly used to:
-Flour mixes (cake, pancakes, biscuits and muffins)
-Frozen doughs
-Self-rising flours
-Sponge cakes
-Scones
-Double acting baking powders
-And generally when slow release or long bench times are required.
DESCRIPTION
E541 (Sodium aluminium phosphate) describes the inorganic compounds consisting of sodium salts of aluminium phosphates.
The most common E541 (Sodium aluminium phosphate) has the formulas NaH14Al3(PO4)8·4H2O and Na3H15Al2(PO4)8.
These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.
In addition to the usual hydrate, an anhydrous E541 (Sodium aluminium phosphate) is also known, Na3H15Al2(PO4)8 (CAS#10279-59-1), referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium.
Additionally a E541 (Sodium aluminium phosphate) of ill-defined stoichiometry is used (NaxAly(PO4)z (CAS# 7785-88-8).
The acidic E541 (Sodium aluminium phosphate)s are used as acids for baking powders for the chemical leavening of baked goods.
Upon heating, E541 (Sodium aluminium phosphate) combines with the baking soda to give carbon dioxide.
Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature.
E541 (Sodium aluminium phosphate)s are advantageous because they impart a neutral flavor.
Basic E541 (Sodium aluminium phosphate)s are also known, e.g., Na15Al3(PO4)8.
These species are useful in cheese making.
E541 (Sodium aluminium phosphate) is a white, odourless powder, Insoluble in water, Soluble in hydrochloric acid, which complies with the specifications of FAO/WHO-1992, FCC and EC Directive for food additives.
E541 (Sodium aluminium phosphate) (SALP) is a food additive and a leavening acid.
E541 (Sodium aluminium phosphate) is a white to colorless powder and is considered a slow reacting leavening acid with a neutralizing value of 100.
In baking, E541 (Sodium aluminium phosphate) is typically used in biscuits, muffins and sponge cakes.
E541 (Sodium aluminium phosphate) is an inorganic compound consisting of sodium salts of aluminum phosphates.
There are two forms of E541 (Sodium aluminium phosphate), acidic and basic.
The acidic form is commonly used and only this form with the E number E541 in Europe while both are respectively identified with INS 541(i) and INS 541(ii) by JECFA.
E541 (Sodium aluminium phosphate)s are Inorganic compounds consisting of sodium salts of aluminium phosphates.
E541 (Sodium aluminium phosphate) is Used as acids for baking powders for the chemical leavening of baked goods.
Upon heating, E541 (Sodium aluminium phosphate) combines with the baking soda to give carbon dioxide.
Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature.
E541 (Sodium aluminium phosphate) is a slow/heat reactive leavening acid.
Also E541 (Sodium aluminium phosphate) can be used in a wide range of bakery applications by itself or in combination with other leavening acids.
E541 (Sodium aluminium phosphate) is used specifically as a leavening agent in baking powders and in institutional and retail cake, cookie, muffin, and pancake mixes.
Commercially available E541 (Sodium aluminium phosphate) can be found in two forms, both with similar neutralizing value:
-E541 (Sodium aluminium phosphate) hydrate
-E541 (Sodium aluminium phosphate) anhydrous
ORIGIN
E541 (Sodium aluminium phosphate) is credited as the ingredient that made it possible to prepare quick cakes mixes which allow long standing periods of no reaction with baking soda.
E541 (Sodium aluminium phosphate) is obtained from sodium hydroxide or sodium carbonate, a trivalent aluminum containing compound such as sodium aluminate or hydrated alumina, and a phosphorus compound like orthophosphoric acid or sodium orthophosphate.
PROPERTIES
Chemical formula: NaH14Al3(PO4)8·4H2O
Molar mass: 144.943 g/mol
Appearance: white powder
Odor: odorless
Solubility in water: insoluble
Solubility: soluble in HCl
STORAGE CONDITIONS
E541 (Sodium aluminium phosphate) is Extremely reactive with air, moisture and compounds containing active hydrogen and therefore must be kept under a blanket of inert gas.
All possibility of contact with water must be avoided.
Solution containing not more than 20% of E541 (Sodium aluminium phosphate) in non-reactive solvents, however, can be handled without risk of spontaneous ignition.
E541 (Sodium aluminium phosphate) Must be stored in an inert atmosphere; sensitive to oxidation and hydrolysis in air.
Is it Vegan?
Yes, E541 (Sodium aluminium phosphate) is vegan as the raw materials sodium carbonate (from trona ore), aluminum hydroxide (from bauxite) and orthophosphoric acid (from phosphate rocks) are not animal-derived.
So E541 (Sodium aluminium phosphate) is vegan and suitable for the diet of vegetarians.
Is it Gluten Free?
Yes, E541 (Sodium aluminium phosphate) is typically gluten-free and people with celiacs can eat it.
The manufacturing process complies with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.
SYNONYMS
SALP
SAlP
E541
aluminium sodium salt
E541 (Sodium aluminium phosphate) Acid
