Acid Sodium Aluminium Phosphate
Also known as: E541i, E541
EFSA in 2008 reduced the tolerable weekly intake (TWI) for aluminium to 1 mg/kg bw/week, and noted that aluminium-containing food additives, including E541, can contribute significantly to dietary aluminium. EU restricted E541 use to certain bakery products.
What it is
Sodium aluminium phosphate, acidic (E541i, SALP) is a leavening acid containing aluminum used in baking powders and self-rising flours.
Acidulant/leavening agent that reacts slowly with bicarbonate to release CO2 in baked goods.
Why it's flagged
- aluminium intake may exceed TWI in high consumers
- potential neurological/bone effects of aluminium
What regulators actually say
"The Panel established a tolerable weekly intake (TWI) of 1 mg aluminium/kg bw/week ... it is likely that the TWI is exceeded in a significant part of the European population."
"The use of aluminium-containing food additives ... is restricted; sodium aluminium phosphate (E 541) is permitted only in scones and sponge wares with maximum levels."
Regulatory status
United States — FDA
Approved for direct food use (21 CFR 182.1781) as GRAS
European Union — EFSA
E541 authorized only for chemically leavened, fine bakery wares (sponge cakes); restricted by Reg. (EU) 380/2012
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