E541ii - Phosphate de sodium-aluminium basique

Origin

Alkaline sodium aluminium phosphate is a chemical leavening agent synthesized from sodium phosphate, aluminium oxide, and phosphoric acid. It is an inorganic salt complex. It's produced synthetically, not derived from natural sources.

Usage

This additive is primarily used in baking powders and self-rising flours as a leavening agent. It reacts with baking soda to release carbon dioxide, which helps dough rise. It provides a controlled and consistent release of gas during baking, contributing to the texture and volume of baked goods. It is often used in cakes, muffins, biscuits, and other baked products. The alkaline form (E541ii) is preferred in some applications due to its slower reaction rate compared to other leavening acids. The typical usage level varies depending on the specific application, but it's generally used in relatively small amounts, typically less than 2% of the total weight of the flour.

Side Effects

While generally regarded as safe, concerns exist regarding aluminium intake from food additives. Excessive aluminium consumption has been linked to potential neurotoxicity and bone problems, although the levels typically consumed from food additives are considered low. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a provisional tolerable weekly intake (PTWI) for aluminium of 2 mg/kg body weight. The European Food Safety Authority (EFSA) has also assessed the safety of aluminium from various sources, including food additives, and has established a similar tolerable weekly intake. Individuals with kidney problems may be more susceptible to the adverse effects of aluminium accumulation. There are no specific known allergic reactions associated with alkaline sodium aluminium phosphate itself.