Introduction:

Sodium Aluminium Phosphate (SALP) is widely used in food processing, especially in baking, where it acts as a heat-activated leavening agent to produce a light texture in baked goods. It is also effective in cheese production, where it aids in smooth texture formation.

Difference between SAPP and SALP:

• SALP :  A fast-response, acidic leavening agent with relatively high neutralization value，but it contains aluminium , over-dose aluminium will effect people’s healthy.

  SAPP:  The neutralization value is slightly lower, and the foaming efficiency is not as high as that of SALP. However, because aluminum is more harmful to the human body, the most common acidic leavening agent in the world is still SAPP