Sodium Aluminum Phosphate
<p ><b>Sodium aluminium phosphate</b> (SALP) is a chemical used in food processing. </p>
<p>
It is synthetically produced from <a href="http://en.wikipedia.org/wiki/Aluminium" title="Aluminium" >aluminium</a>, <a href="http://en.wikipedia.org/wiki/Phosphoric_acid" title="Phosphoric acid" >phosphoric acid</a> and <a href="http://en.wikipedia.org/wiki/Sodium_hydroxide" title="Sodium hydroxide" >sodium hydroxide</a>. As a <a href="http://en.wikipedia.org/wiki/Food_additive" title="Food additive" >food additive</a> is has the <a href="http://en.wikipedia.org/wiki/E_number" title="E number" >E number</a> E541.</p>
<p>
SALP has two forms: an acid form used in <a href="http://en.wikipedia.org/wiki/Baking_powder" title="Baking powder" >baking powder</a>, and an alkaline form used as an <a href="http://en.wikipedia.org/wiki/Emulsifier" title="Emulsifier" class="mw-redirect" >emulsifier</a> in <a href="http://en.wikipedia.org/wiki/Processed_cheese" title="Processed cheese" >processed cheese</a>. </p>
<p>
It is used in baking powder because most of its action takes place at baking temperatures, rather than when the dough or batter is mixed at room temperature.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Sodium_aluminium_phosphate#cite_note-0" >[1]</a></sup><sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Sodium_aluminium_phosphate#cite_note-1" >[2]</a> </sup><sup id="cite_ref-1" class="reference" ><b><i>(SO MANUFACTURERS DON'T HAVE TO WAIT FOR THE DOUGH TO RISE!)</i></b></sup></p>