Sodium Aluminium Phosphate
Sodium Aluminium Phosphate
HS Code : 28352990 | CAS NO. : 7785-88-8
Basic Information:
- Chemical Name: Sodium Aluminium Phosphate
- Formula: NaAl3H14(PO4)8
- Molecular Weight: 144.94 g/mol
- Appearance: White Powder
- Odour: Odourless
- Taste: Tasteless
- Solubility: Insoluble in water
Packing Details: • 500 gm HDPE Bottle • 1 kg HDPE Bottle• 5 kg HDPE drum • 10 kg HDPE drum • 25 kg HDPE woven Bag • 50 kg HDPE woven Bag
Storage & Handling
- Store in a cool, dry, and well-ventilated area
- Keep container tightly closed to prevent moisture absorption
- Protect from humidity and direct sunlight
- Recommended storage temperature: ambient (below 30°C)
- Keep away from strong acids and incompatible materials
- Avoid dust formation and inhalation (fine powder)
- Use gloves, dust mask, and safety goggles during bulk handling
- Ensure proper ventilation in working area
- Avoid contact with eyes and prolonged skin contact
- Wash hands thoroughly after handling
Safety
- Generally regarded as low toxicity when used within prescribed food limits
- Fine powder may cause mild irritation to eyes and respiratory tract
- Avoid inhalation of dust
- Avoid direct contact with eyes and prolonged skin contact
- Use gloves, dust mask, and safety goggles during handling
- Ensure adequate ventilation in working area.
- In case of eye contact: Rinse with plenty of water for at least 15 minutes
- In case of ingestion of large quantity: Seek medical advice.
Industry Wise Application
Bakery Products (Leavening Acid)
- Slow-Acting Leavening:It reacts slowly with sodium bicarbonate (baking soda) during mixing and mostly at baking temperatures (40–43°C/104–110°F), making it ideal for products requiring prolonged gas release and long bench times.
- Cake Mixes & Sponge Cakes:Used to improve volume, tenderness, and moistness.
- Frozen Doughs:Ideal for frozen items because it does not trigger leavening during freezing or thawing, only upon baking.
- Biscuits, Scones, & Muffins:Ensures consistent, controlled rise in, for example, refrigerated doughs.
- Double-Acting Baking Powders:Often combined with faster-acting acids (like MCP or SAPP) to manage the entire leavening cycle.
- Processed Cheese (Emulsifying Agent):
- Emulsifying Salt:Basic SALP (Kasal) is used to stabilize oil and water, creating a smooth, soft texture in processed cheese, allowing for better melting and slicing.
- Texture Control:Acts as a melt-controlling additive.
Other Food Application
- pH Regulator:Used to manage acidity/alkalinity in various food and beverage products, enhancing shelf life and flavor.
- Anticaking Agent:Keeps powdered ingredients free-flowing.
- Meat Processing:Acts as a binder in certain meat products.
Industrial & Technical Application
- Ceramics:Acts as a flux to reduce the melting point of materials.
- Glass Manufacturing:Used as a clarifying agent to improve color and remove impurities.
- Agriculture:Used as a feed additive in livestock to help inhibit fat growth.
- Oral Care:Sometimes utilized as an ingredient in toothpaste
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