# Sodium Aluminum Phosphate, Acidic Or Basic (E541)

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**Safety rating:** SAFE
**E-number:** E541
**CAS number:** 7785-88-8
**Category:** emulsifier
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Sodium aluminum phosphate is a multi-functional food additive that serves as an emulsifier, leavening agent, and anti-caking agent. It is approved as generally recognized as safe (GRAS) by the FDA and is commonly used in baked goods, cheese products, and processed foods to improve texture and shelf stability.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | approved |
| South Korea | approved |
| Brazil | approved |
| China | approved |
| India | approved |

## Detailed analysis

## What is Sodium Aluminum Phosphate?

Sodium aluminum phosphate (CAS Number: 7785-88-8) is an inorganic compound composed of sodium, aluminum, and phosphate ions. It exists in two forms: acidic and basic, depending on the ratio of these components. The additive appears as a white powder and is soluble in water. It functions as a multipurpose food ingredient that can simultaneously perform several roles in food formulation, including emulsification, leavening, and moisture control.

## Common Uses

Sodium aluminum phosphate is widely used in the food industry for several applications. In baked goods, particularly self-rising flour and cake mixes, it serves as a leavening agent that produces carbon dioxide gas when heated, helping products rise and achieve desired texture. The additive is commonly found in processed cheese products, where it acts as an emulsifier salt that helps maintain a smooth, uniform texture and prevents separation of fats and proteins.

In dairy products, sodium aluminum phosphate functions as an emulsifier, stabilizing mixtures of ingredients that would otherwise separate. It also serves as an anti-caking agent in dry products like seasonings, powdered mixes, and instant products, improving flow properties and preventing clumping during storage. Additionally, it can act as a drying agent and humectant, helping to control moisture content in various food products.

## Safety Assessment

Sodium aluminum phosphate has been designated as Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). This classification indicates that the substance is considered safe for its intended use in food based on scientific evidence and expert consensus. The FDA maintains no record of adverse events associated with this additive and has issued no recalls related to its use.

Aluminum intake from food additives has been a subject of scientific scrutiny. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a Provisional Tolerable Weekly Intake (PTWI) for aluminum. However, comprehensive dietary exposure assessments indicate that sodium aluminum phosphate contributes a relatively minor portion of total dietary aluminum when used at typical levels in foods. Most dietary aluminum comes from naturally occurring sources in foods like grains, vegetables, and drinking water.

The European Food Safety Authority (EFSA) has also reviewed aluminum-containing additives. While aluminum from all sources is monitored, the use of sodium aluminum phosphate as a food additive remains permitted in regulated amounts across most developed food regulatory systems.

## Regulatory Status

Sodium aluminum phosphate is approved for use in the United States under FDA regulations (Code of Federal Regulations Title 21). It is permitted in various food categories including baked goods, dairy products, and processed foods, subject to good manufacturing practices (GMP) limitations, meaning it should be used only in the amount necessary to achieve the desired technical effect.

The additive is recognized in international food standards, including those of Codex Alimentarius, and is approved for use in many countries worldwide, though specific permitted uses may vary by jurisdiction.

## Key Studies

Safety evaluations of sodium aluminum phosphate have been conducted through standard toxicological testing protocols. The JECFA has reviewed data on aluminum additives and established acceptable daily intake levels. Peer-reviewed literature on emulsifying salts and leavening agents indicates that sodium aluminum phosphate performs its intended functions effectively at levels well below those that would pose safety concerns.

Research on aluminum bioavailability from food additives demonstrates that only a small fraction of ingested aluminum is absorbed by the gastrointestinal tract, with most being excreted. Studies on processed cheese and baked goods containing this additive show no adverse health outcomes at normal consumption levels.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Sodium Aluminum Phosphate, Acidic Or Basic (E541) — Safety, regulation, and evidence." https://additivefacts.com/additives/sodium-aluminum-phosphate-acidic-or-basic. Accessed 2026-05-19.