Sodium Aluminium Phosphate
The short version
An aluminum-containing leavening acid — controversial due to cumulative aluminum exposure concerns.
It's allowed, but comes with clearer cautions — such as reactions in sensitive people, stricter limits, or contested safety. The Safety section below explains why.
Where it comes from
Manufactured by reacting aluminum hydroxide, sodium hydroxide, and phosphoric acid. Adopted as a slow-release leavening acid in mid-20th-century commercial baking.
How it's used
Used as a slow-acting leavening acid in self-rising flour, cake mixes, biscuits, and pancake batters. Releases CO2 during baking rather than mixing, giving consistent rise in commercial products.
Safety profile
ADI of 1 mg/kg body weight as aluminum, expressed as a weekly tolerable intake (EFSA 2008). EFSA expressed concern about cumulative aluminum exposure from food additives, especially for children. Several countries (notably France, Switzerland) have reduced or banned aluminum-containing additives in food.
Physical & chemical properties
White granular powder, slightly soluble in water. Releases protons gradually during heating, generating CO2 from co-formulated bicarbonate.
Regulation worldwide
Permitted in the US but progressively restricted in the EU. Some EU member states ban aluminum food additives entirely.
Educational information only. Not medical or dietary advice.