E541 - Sodium aluminium phosphate

Origin

Sodium aluminium phosphate (SALP) is a synthetic food additive. It is manufactured by reacting aluminium hydroxide, phosphoric acid, and sodium hydroxide or sodium carbonate under controlled conditions. The resulting product is a white, odorless powder.

Usage

SALP functions primarily as a leavening agent in baked goods. It reacts with baking soda to release carbon dioxide, which helps dough rise. It is commonly used in cakes, muffins, biscuits, and self-rising flour. SALP is also used as an emulsifier and stabilizer in processed cheeses and other food products. It can also be used to control the pH of food products. The advantage of using SALP is that it provides a slow and controlled release of gas, resulting in a finer and more uniform texture in baked goods. It also contributes to the whiteness of the final product. The typical usage levels vary depending on the specific application, but are generally within the range of 0.5% to 2.0% of the flour weight in baked goods.

Side Effects

While generally recognized as safe (GRAS) by regulatory bodies like the FDA when used according to good manufacturing practices, concerns have been raised regarding the potential for aluminium accumulation in the body from dietary sources, including SALP. Excessive aluminium intake has been linked to neurotoxicity and bone disorders, particularly in individuals with impaired kidney function. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a provisional tolerable weekly intake (PTWI) for aluminium from all sources. It is important to note that the contribution of SALP to overall aluminium exposure is typically relatively low compared to other sources such as drinking water and naturally occurring aluminium in foods. However, individuals with kidney problems should be mindful of their overall aluminium intake. Some studies have indicated that high doses of aluminium compounds may interfere with phosphate absorption. No significant side effects have been reported at normal usage levels in the general population.