sliced banana-nut bread

SALP is a slow-reacting, synthetically produced, leavening acid commonly found in baked goods.

Sodium Aluminium Phosphate (SALP)


What is Sodium Aluminium Phosphate (SALP)?

Sodium aluminium phosphate is a leavening acid commonly found in baked goods. It has a neutralizing value of 100 and is slow reacting.

Origin

Sodium aluminum phosphate can be synthesized from the sodium compound selected from sodium hydroxide, sodium carbonate etc., a trivalent aluminum compound selected from sodium aluminate and hydrated alumina; and a phosphorus containing compound selected from orthophosphoric acid and sodium orthophosphate.

Chemical structure of sodium aluminum phosphate.

Chemical structure of sodium aluminum phosphate.

Function

SALP 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. SALP has a bland flavor in baked goods and increases the dough’s tolerance to ingredient and flour variability. SALP is high in sodium.

Application

SALP 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.”2

For an acid with a neutralizing value of 100, if complete neutralization is desired, you would start out with equal parts SALP 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.

FDA Regulation

SALP is GRAS regulated by FDA in the article 21CFR182.1781 in the Code of Federal Regulations.3

References

  1. Blanch, J., and R. Vanstrom. “Patent US3726962 – Sodium Aluminum Phosphate and Process for Preparation.” Google Books. 29 Apr. 1971. www.google.ch/patents/US3726962. Accessed 16 June 2017.
  2. Holmes, J. T., and R. C. Hoseney. “Chemical Leavening: Effect of PH and Certain Ions on Breadmaking Properties.” Cereal Chemistry 64.4 (1987): 343-48.
  3. “CFR – Code of Federal Regulations Title 21CFR182.1781.” Accessdata.fda.gov. 1 Apr. 2016. www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.1781 Accessed 16 June 2017.