slice of frosted layer cake

Sodium phosphate is used in cakes to control the pH of the batter.

Sodium Phosphate

What is Sodium Phosphate?

Sodium phosphate is a buffering salt and an acid regulator used for a variety of reasons in the bakery.


Synthesized from the salt of sodium hydroxide and phosphoric acid (mined from phosphates in the US).


In bread, it is used as part of the dough conditioner system. In cakes, it may be used to control the pH of the batter. In frostings and fillings, it may be used to stabilize the system.


Depending on the application, it is usually added to the dry ingredients at 0.1% to 0.5%.


High in sodium.