E541 Sodium aluminium phosphate

E541Acidity regulatorsOrigin: Mineral

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The short answer

Sodium aluminium phosphate (E541) is a slow-acting acid that makes some cakes and biscuits rise evenly. It adds a little aluminum to the diet, so the EU and Canada limit where it can be used.

56/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE541

Comes fromMineral

What it doesAcidity regulators

Glycemic index—

Daily limitNot set

Also calledSodium aluminium phosphate, Sodium aluminum phosphate

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved with limits

CaliforniaNo extra rules

Used in the US as a slow acid in baking powder and self-rising flour. The EU and Canada allow it in a short list of foods. EFSA's 2008 opinion set a tolerable weekly intake for aluminum from all sources, which is the main reason this salt is limited.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

This leavening acid releases slowly, so it reacts mostly in the oven. That gives an even rise and a soft crumb in cakes and pancakes. The aluminum it carries is bound tightly, and only a small share is absorbed.

Where it comes from: A synthetic salt made by reacting aluminum compounds with sodium phosphate. It is mineral in origin but manufactured, not mined.

Why it’s in food

Slow acid in baking powder
Even rise in cakes and muffins
Tenderizes biscuit dough
Used in self-rising flour

Often found in

Self-rising flourCake and muffin mixesPancake mixBiscuits and crumpetsProcessed cheese in some countries

Also listed as: Sodium aluminium phosphate, Sodium aluminum phosphate, SALP, Acidic sodium aluminum phosphate, Basic sodium aluminum phosphate

Health & gut impact

Aluminum intakeUnder study

EFSA concluded that aluminum from food and additives can add up. It set a tolerable weekly intake, and people who eat many baked goods can get close to it.

EFSA CONTAM Panel (2008)

AbsorptionBenefit

Aluminum from food is poorly absorbed compared with aluminum from drinking water or some medicines.

EFSA CONTAM Panel (2008)

Bake without aluminum leaveners

For your pantry

Clean substitute

Aluminum-free baking powder

Usually made with cream of tartar and corn starch.

Shop aluminum-free baking powder Opens your country’s Amazon store

Pantry staple

Cream of tartar

The acid for a homemade leavener.

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Pantry staple

Baking soda

The base that pairs with cream of tartar.

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What can I use instead?

Aluminum-free baking powder

Ratio: 1:1

Best for: Cakes and muffins

Cream of tartar and baking soda

Ratio: 2 parts to 1 part

Best for: Homemade baking powder

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safe Ammonium carbonate E503Ammonium carbonate (E503) is a traditional leavening agent that makes thin cookies and crackers crisp. It breaks down into gas in the oven, so little of it stays in the finished food.Generally safe Calcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safe Calcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safe

Common questions

Is sodium aluminium phosphate in baking powder safe?

In the amounts used in baking it is considered acceptable by the US FDA and by EFSA's limits. Aluminum-free baking powder is a simple swap if you prefer to avoid it.

Is Sodium aluminium phosphate safe?

Use in moderation (56/100). Used in the US as a slow acid in baking powder and self-rising flour. The EU and Canada allow it in a short list of foods. EFSA's 2008 opinion set a tolerable weekly intake for aluminum from all sources, which is the main reason this salt is limited.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E541
EFSA CONTAM Panel (2008)

INS 541