Sodium aluminium phosphate

Sodium aluminium phosphate is a synthetic leavening acid used in baked goods. In combination with sodium bicarbonate (baking soda), it reacts to produce carbon dioxide gas, causing doughs and batters to rise and giving finished baked products a light, open texture. It is valued in commercial baking for its delayed-release profile, meaning it begins reacting primarily during oven heating rather than on mixing, which gives bakers more working time.

JECFA last reviewed sodium aluminium phosphate in 2006 and concluded that an ADI could not be allocated — that is, the available data were considered insufficient to set a numerical daily intake value. This decision was driven primarily by concerns about aluminium as a neurotoxic element that accumulates in the body over time. The European Food Safety Authority has similarly identified total dietary aluminium as a concern, noting that average and high-end consumers may exceed tolerable weekly intake levels from all sources combined, with phosphate additives contributing a meaningful share.

In the EU, sodium aluminium phosphate is approved for use in specific baked-goods categories under prescribed maximum levels designed to limit aluminium exposure. Consumers who wish to minimise aluminium intake may prefer products leavened with aluminium-free alternatives such as cream of tartar or single-acting baking powders. The concern is particularly noted for infants, young children, and individuals with kidney impairment, who are less able to excrete aluminium efficiently. It is one of several aluminium-containing food additives for which regulators recommend careful monitoring of total dietary exposure.