E541 - Sodium Aluminum Phosphate

Alexander Bruni
Author: Alexander Bruni Time for reading: ~1 minutes Last Updated: March 29, 2024
E541 - Sodium Aluminum Phosphate

CHAPTERS (Table Of Contents)



Characteristics: Sodium acid aluminophosphate (I) is a white, odorless powder. The substance has the property to dissolve well in hydrochloric acid. Additive E 541 (I) is insoluble in water. Nat

Characteristic

Sodium acid aluminophosphate (I) is a white, odorless powder. The substance has the property to dissolve well in hydrochloric acid. Additive E 541 (I) is insoluble in water. Sodium basic aluminophosphate (II) is also in the form of an odorless white powder. It contains a mixture of aluminum and alkaline sodium phosphate, which implies a content of at least 30% dibasic sodium phosphate.

Food additive E 541 (II) dissolves well in hydrochloric acid, but is extremely poorly soluble in water.

Use

Sodium aluminophosphate (I) is allowed to be used in most countries around the world only as a baking powder, in its role as an improver in the quality of bread and bakery products. With its help the dough becomes more elastic and puffy. The substance is also used in the production of processed cheeses in combination with other salts for this purpose. The dosage of the food supplement E 541 must be strictly regulated and must not exceed the indicated amounts. Failure to do so may result in adverse health effects.

Impact on humans

Although sodium aluminophosphate is considered a safe ingredient in the food industry, there is information that its frequent use impairs health. The maximum permissible dose of the supplement E 541 for humans is 6 mg per 1 kg of body weight. The concentration of the substance in processed cheeses must not exceed 9 g per 1 kg of finished product. In bakery products this indicator is 1 g per 1 kg of product.

Overdose with the supplement can lead to a sharp increase in weight, obesity. Consumption of foods containing the substance is not recommended for people with heart and kidney disease. The regular presence of E 541 (I and II) in human food may provoke an exacerbation of chronic diseases of the heart, liver, kidneys, pancreas

More on the topic:
  • E339 Sodium phosphates
  • E450 Diphosphates
  • Polyphosphates
  • E451 Triphosphates

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