Sodium Aluminum Phosphate SALP

One way to use sodium aluminum phosphate in baking is to use long-acting yeast for bread. This additive helps regulate the fermentation process by slowly and gradually releasing carbon dioxide. As a result, the bread rises evenly and has a uniform texture. Without SALP, the loaf may rise too quickly or unevenly, resulting in a sticky texture or large air pockets.

Another important use is as a cheese melting regulator. When cheese melts, the proteins in the cheese break down and coagulate, causing the cheese to become lumpy or greasy. Adding aluminum and sodium phosphate to the cheese can help keep it smooth and uniform when melted. This is especially important for processed cheese products where the cheese is melted for extended periods of time.

Finally, SALP is used as a fat fixative in foods. When added to foods such as meats and sauces, it helps bind fat and prevent it from separating. This creates a moister product that has better texture and appearance.