Sodium Aluminium Silicate
The short version
A common US salt anti-cake — restricted in the EU since 2014 because of aluminium 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
Manufactured by reacting sodium silicate with aluminium hydroxide or sulfate to form synthetic zeolite-class aluminosilicates. Food-grade material meets strict purity criteria (notably for trace heavy metals).
How it's used
The dominant anti-caking agent in US table salt, powdered cheese, non-dairy coffee creamers, and salt-and-pepper-shaker mixes. The high surface area and moisture-binding capacity makes it efficient at very low addition levels (~0.5–2%).
Safety profile
ADI of 0–1 mg/kg body weight (combined aluminium, EFSA 2008). The crystalline aluminosilicate is largely non-absorbed in the gut; the absorbable aluminium fraction (varying by particle size and pH) is the regulatory concern. EU restricted its use in 2014 — US permission continues.
Physical & chemical properties
White to off-white fine powder. Insoluble in water. Very high surface area (~500 m²/g) gives strong moisture-binding capacity.
Regulation worldwide
Permitted in the US for table salt and other applications. Restricted in the EU since 2014 to narrow uses.
Educational information only. Not medical or dietary advice.