What is Sodium Aluminium Phosphate?
Sodium aluminium phosphate is a white powder that is soluble in water and decomposes at high temperatures to release phosphine gas. It is usually used in food processing such as condiments, bread, cooked food, meat products, and dairy products.
The preparation method of sodium aluminium phosphate in China is mainly to react phosphoric acid with aluminum hydroxide to produce sodium aluminum phosphate, which is then crystallized and dried to obtain the finished product.
Recommended dosage:
| Food Name | Maximum usage(g/kg) |
| Bread | 1-3 g/kg |
| Cake | 2-5 g/kg |
| Pancakes | 1-2 g/kg |
| Muffins | 2-4 g/kg |
| Waffles | 2-4 g/kg |
| Donuts | 2-4 g/kg |
| Biscuits | 1-3 g/kg |
| Brownies | 2-4 g/kg |
| Sausages | 1-3 g/kg |
| Pastries | 2-5 g/kg |
| Crackers | 1-2 g/kg |
| Bagels | 1-3 g/kg |
Sodium Aluminium Phosphate has a wide range of uses
- Leavening agent: Sodium aluminum phosphate acts as a leavening agent, reacting with sodium bicarbonate (baking soda) to release carbon dioxide gas, which makes dough and batter rise, increase volume and improve texture.
- Acidity regulator: It can adjust the pH value of food to ensure that the product has an ideal pH, thereby improving taste, texture and shelf life.
- Stabilizer: In dairy products, sauces and other foods, sodium aluminum phosphate can stabilize the product structure and prevent stratification and precipitation.
- Coagulant: It is used in food processing to help food coagulate and form a uniform texture and appearance.
- Anti-caking agent: In powdered foods and condiments, sodium aluminum phosphate can prevent caking and keep the product fluid and easy to use.
- Emulsifier: It helps water and oil mix in food to form a uniform emulsified system. It is often used in sauces, dairy products and ice cream.
User asked question:
Q: What are the advantages of sodium aluminum phosphate over sodium bicarbonate?
A: Sodium aluminum phosphate has the advantages of more stable reaction, acidity regulation and versatility. It can continuously release carbon dioxide during baking, provide uniform leavening effect, and adjust the pH value of food to improve texture and taste. Sodium bicarbonate reacts quickly, needs to be used with acidic substances, is sensitive to temperature, and has relatively limited application functions.
