Aluminium Sodium Sulfate
The short version
SAS — a baking-powder acid component, now restricted in EU because of aluminium-load concerns.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Crystallized from aluminium sulfate and sodium sulfate solutions. The hydrated form (the dodecahydrate) is the food-grade material.
How it's used
A leavening acid in some double-acting baking powders (releases CO2 in the oven at higher temperature than fast-acting cream of tartar). Largely replaced in EU by cream of tartar and sodium acid pyrophosphate. Still found in some US baking powders, though the consumer preference for aluminium-free leavening has shifted formulations.
Safety profile
ADI of 0–1 mg/kg body weight (combined aluminium). Same EFSA re-evaluation concerns as E520 — the more soluble aluminium forms contribute more to absorbed aluminium than insoluble or metallic forms.
Physical & chemical properties
Colorless crystalline powder or large crystals. Soluble in water with mildly acidic solution.
Regulation worldwide
Permitted in the US with specific use categories. Largely de-listed for general food use in the EU (only some narrow leavening applications retained).
Educational information only. Not medical or dietary advice.