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Sodium Aluminium Phosphate didn't just show up in food factories overnight. Its story matches the push for consistent results in baked goods and processed foods that started gaining attention during the early-to-mid 20th century. Bakers wanted lighter, fluffier bread, and industrial kitchens chased shelf-stable doughs and batters. Classic baking powder struggled with heat stability. Researchers in the food chemistry world looked for alternatives that could balance the rate of gas release when heat hit the dough. This paved the way to SALP’s adoption in commercial baking circles as a heat-activated leavening acid. The science behind this ingredient grew alongside automation in food production. With regulators stepping in to check for safety, food technologists improved the consistency and purity of the compound, making it a regular feature in kitchen chemistry sets across North America and beyond.
Sodium Aluminium Phosphate comes in two main versions: acidic and neutral, each shaped with a different formula fit for its end use. It mostly pops up as a powdered acid in self-rising flour, baking mixes, and frozen dough products. The food industry leans into it for its predictable results and long shelf life. Its knack for providing a controlled release of carbon dioxide during baking gives bakers and home cooks reassurance that their cakes and breads will rise steady and sure. Grocery shelves now carry dozens of products built on the reliability of this white, odorless powder, so its reach extends way beyond the industrial bakery floor.
Physically, SALP shows up as a white or almost white crystalline powder, clumping only if left open in humid conditions. Its chemical formula, NaH14Al3(PO4)8·4H2O, packs both sodium and aluminum ions bonded with multiple phosphate groups and water of hydration. It holds together strong at room temperature but dissolves in water with agitation. It resists breaking down until it hits the temperatures of a hot oven. Its low solubility keeps the leavening effect from kicking in too early. In technical terms, it’s an acidulant, so it reacts with sodium bicarbonate to create carbon dioxide under heat. Its pH range usually falls between 7.0 and 7.4 for the neutral type, a factor that shapes the dough’s flavor and structure.
Specifications set the tone for product reliability. Each shipment or batch goes through checks covering purity, moisture content, and the right balance of sodium, aluminum, and phosphate. Food grade versions must dodge heavy metal contamination and stay well within regulatory limits for aluminum and arsenic. Labels mention "Sodium Aluminium Phosphate" or code it as E541. Regulations in Europe, the US, Canada, and Australia all place strong restrictions on its amount per kilogram of food, especially for products eaten often by children. This isn’t just legal detail. Some consumers look for it on the nutrition label, concerned about what repeated exposure to aluminum might do over decades. Companies have to balance clarity with accuracy or risk recalls and fines.
Producing SALP involves a chemical dance where sodium hydroxide or sodium carbonate reacts with aluminum sulfate and phosphoric acid, yielding a solid mixture. Operators control moisture and temperature closely to create the white, fluffy powder that bakers and researchers want. After filtration and careful washing, the material gets dried and sized into different grades for different applications. Efficiency matters during the reaction, since incomplete conversions leave impurities that can mess with food taste or shelf stability. Over time, manufacturers streamlined these steps, moving from simple batch reactors to continuous production lines that spit out cleaner and more uniform product. This helped scale up the industry while knocking down the risk of contamination.
SALP stands out for its ability to remain inert in a dough mixture until it meets a high enough temperature. Once in the oven, a reaction with sodium bicarbonate sparks a steady release of carbon dioxide. This adds the air pockets to cakes and biscuits that shoppers expect. Food scientists have toyed with changing the sodium or aluminum ratio, or tweaking the phosphate backbone, to slow down or speed up gas production based on the food’s final texture. Some research labs try swapping out one or more parts for minerals like calcium to cut down on dietary sodium or shift the acid neutralization curve. These tweaks keep the basic chemistry the same but offer more choices for product design, flavor balance, and meeting local regulatory codes.
Standard aliases for Sodium Aluminium Phosphate pepper both technical and retail language. Scientists call it E541 in food additives lists. Packaged foods might list it as acidic sodium aluminum phosphate, leavening acid, or sometimes just "raising agent". Its presence sparks debates about clarity on ingredient lists, since not every shopper connects "phosphate" to everyday cooking. In industrial catalogs, variants go by trade names built around purity, acid content, or special functionalities designed by chemical firms. Sometimes product literature groups it with other phosphates, but experienced bakers can tell the difference once they see how bread rises or how the dough holds up after a stint in the freezer.
Industry and safety groups treat the handling of SALP seriously. Workers suit up with gloves and masks when handling powder in bulk, guarding against respiratory issues triggered by inhaling fine particles. Storage rules call for dry, well-ventilated spaces away from acids, alkalis, and moisture-heavy raw materials to prevent unwanted lumping or breakdown. Factories set up safety protocols covering spills, clean-up methods, and emergency health steps for accidental exposure. Regulators from organizations such as the FDA or EFSA run reviews of ingestion levels, not just end product contamination. Keeping aluminum below legal limits is an ever-present concern for product makers. Companies invest in training so even new staff can spot issues before they cascade into bigger compliance or health problems.
Most people meet SALP inside the bakery. Brownie mixes, self-rising flours, pancakes, and processed cheeses depend on it to deliver predictable lift, texture, or melt. In frozen doughs, this chemical saves products from going flat after weeks or months in a freezer, since it resists reacting until baking hits its top temperature. Some processed cheese slices melt better because of salt blends including SALP. Outside of food, researchers explored its uses in ceramics and flame retardants, but modern demand stays firmly in the food sector. Major food brands trust this additive for cost control and broad compatibility with other dough and batter ingredients. The ingredient’s wide acceptance traces back to its ability to deal with both process inconsistency and the tough economics of large-scale baking.
Research teams still tinker with SALP to address changing consumer and regulatory pressures. Companies look for ways to pull aluminum content down, experiment with mineral substitutions, or test slow-release and double-acting formulas. Food scientists monitor how each tweak affects not just taste and appearance, but also how products perform during freezing, thawing, and reheating. University labs scan for any health changes in long-term rodent and human trials so they can spot risks before they matter to the public. In collaboration with regulators, scientists push for chemical fingerprints that help auditors verify authenticity and block adulteration. The search for alternatives ramps up as consumer groups raise flags about phosphate and aluminum intake. Whenever a tweak proves promising, large brands run test bakes or line trials in pilot plants, hoping a small formula change won’t throw off a whole year of supply contracts.
Toxicology studies keep an eye on possible harm from eating SALP. Since it contains aluminum, research measures deposits in organs and the long-term risk of neurological effects. Key studies so far point to limited absorption of aluminum from SALP through a healthy gut, but raised intake may have special consequences for infants, kidney patients, or anyone with trouble clearing aluminum from their body. The World Health Organization and various food safety authorities cap the average weekly aluminum intake to keep exposure well below danger zones. Special attention goes to how it interacts with phosphates already found in diets heavy with processed foods. There’s agreement in the research world that more, not less, surveillance of dietary exposure makes sense. Regulators may tighten controls if new studies draw stronger links between aluminum and chronic conditions.
The next chapter for Sodium Aluminium Phosphate depends on dietary trends and regulatory tightening. Consumers keep nudging brands to list ingredients in plainer language and hunt down swaps for certain additives. Organic and clean-label food pushes might signal a drop in its use or call for creative modifications that cut back on aluminum. Some plant-based or whole grain products already phase out phosphates, but bakers running massive commercial lines search for cost-effective swaps that deliver the same rise and texture. In research circles, composite leavening blends and tweaks in acid-base ratios gain steam as routes to drop sodium, aluminum, or phosphates in one shot. Efforts stretch beyond North America and Europe — food engineers in Asia and Latin America look for ways to match SALP’s performance without running afoul of tighter labeling restrictions. The toughest challenge ahead centers on holding quality steady while keeping emerging health and environmental impacts in check, a goal that often separates industry leaders and niche brands.
Walk through any big bakery or food processing plant, and one thing stands out—consistency keeps everything running. Sodium aluminium phosphate, known as SALP, helps bakers keep their bread, cakes, pancakes, and frozen dough products rising just right batch after batch. By adding SALP, food companies target reliable results in everything from biscuits to waffle mixes. Many of us probably have a box of baking powder containing SALP in our kitchen right now, probably without realizing it.
SALP acts as a leavening acid. It releases some of its carbon dioxide gas slowly as dough sits, then gives off more during baking as the heat rises. This staged release makes SALP valuable in items going through large industrial kitchens and cold storage—like refrigerated pizza dough or ready-to-bake cookies. Without it, baked goods could come out flat or full of bubbles in some areas but dense in others. Home cooks rarely deal with this scale of production, but big brands cannot afford dud batches.
Food companies walk a tricky line. They look for ingredients that solve technical challenges but also watch for consumer skepticism. Some people worry about the “aluminium” part of the name, since aluminium's role in health still comes up in scientific debate. Modern studies reviewed by food oversight groups like the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have found that the levels used do not present a health risk for the general population. Science supports that. For most people eating a balanced diet, the actual exposure from foods using this additive remains well below any concerning level.
Despite that, public opinion does not always match up with regulatory findings. Some shoppers look for “aluminium-free” on product labels. Without transparent communication from food brands and health agencies, doubt can linger. Responsible labeling, clearer ingredient lists, and better public education would avoid confusion and let shoppers make choices they feel comfortable with.
Running a bakery or food plant comes down to dollars and cents as much as flavor. SALP makes it possible for manufacturers to produce baked goods at scale without sacrificing appearance or texture. Products stay fresher longer, travel well, and survive refrigeration and freezing without turning gummy or dense. The price for this additive stays modest too, so food costs do not spike. For big organizations working on razor-thin profit margins—think public schools, hospitals, or lower-cost brands—SALP matters as part of the production toolkit.
Some companies do try alternatives. Cream of tartar or other baking acids replace SALP in a few niche “clean label” brands, although the result does not always match up in large-scale production. Others work on reformulating recipes to cut additives wherever they can, responding to customers asking for simpler ingredient lists. Ongoing research explores if plant-based or mineral acids could step in for the same role someday. Most likely, SALP will stick around in processed foods for now, balancing technical dependability with cost.
People working in food science understand how small ingredients—like SALP—keep whole systems running smoothly. Until smarter or safer options come along backed by facts and consumer trust, most bakery aisles, restaurants, and cafeterias will rely on this quiet helper hiding just below the surface of every soft bun or pancake.
Sodium aluminium phosphate shows up in a surprising range of foods, from baking powder to processed cheese to frozen baked goods. It works as a leavening agent, helping cakes and biscuits rise to the right texture. My time in home kitchens and bakeries taught me that powdery white ingredients rarely draw much attention, but the science behind each one can raise questions for shoppers scanning labels.
No one wants to sprinkle something on their dinner that could harm their health. Based on research from the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), sodium aluminium phosphate is allowed in food as long as the amount doesn’t cross certain limits. The main concern pops up from the “aluminium” part. Over the years, aluminium has gotten a bad reputation because high levels build up in bones and brain tissue, which can lead to health problems. Studies on rats show high doses of aluminium compounds bring up issues, but those doses are far above what most people would eat daily. Eating plenty of fruits, vegetables, and homemade foods helps keep intake low, just by eating less from the processed and convenience aisle.
Some people raise the alarm with scientific reports on aluminium’s possible connection to Alzheimer’s or weak bones. Looking into these studies, the evidence linking low-level aluminium in food to long-term health trouble doesn’t look solid. The World Health Organization set a "provisional tolerable weekly intake" for aluminium from all sources: 2 milligrams per kilogram of body weight. Most adult diets don’t come anywhere near crossing that line. Even folks who enjoy a couple slices of pizza, a muffin, or cheese dip every week keep below recommended levels. Still, parents and those cooking for young children want to pay attention to what goes into their meals. Smaller bodies make it easier to stack up larger amounts of anything if choices always lean toward packaged, processed snacks.
My time helping neighbors with nutrition choices showed me it’s easy to spot “aluminium” on a food label and feel uncertain. People worry because it’s hard to track how much builds up after years of snacks, quick meals, and ready-made foods. Hydroxide-fueled fears stem from a time with less regulation. Today’s manufacturing processes look different. The FDA says current use levels pose no proven threat. Still, staying aware pays off. Those who want to reduce exposure can cook more at home, swap in natural leavening like baking soda and vinegar, and pick fresh or minimally-processed options.
Keeping sodium aluminium phosphate in check boils down to reading ingredient lists and cooking habits. Choosing bread from a local bakery or baking at home drops aluminium intake quickly. Grocery stores supply plenty of “aluminium-free” baking powders, which rely on tartaric acid or sodium acid pyrophosphate. Companies respond when customers voice their concerns and look for clearer labels or swaps in recipes. Transparency helps rebuild trust for those who wonder what’s in their food. I’ve seen firsthand: asking bakers, emailing brands, and sharing questions prompts change—sometimes it pushes out unnecessary additives altogether.
Consumers steer the conversation about food additives. While research points to safe levels in current diets, questions about safe limits remain important. Sharing honest information, pressing for clearer labels, and choosing more whole foods keeps families and communities informed. By paying attention, people claim their own confidence in what ends up at the dinner table.
Many folks have never heard someone mention sodium aluminum phosphate, or SALP, outside a lab. You won’t find it on billboards or in catchy commercials. Most people spot it for the first time somewhere in an ingredient list on a packaged snack and search up its purpose. SALP isn’t just stuck in obscure industrial use—it’s scattered through household pantries across the country.
Walk past the bakery aisle and pick up a pack of muffins. More often than not, sodium aluminum phosphate is sitting there among the fine print. Bakeries rely on SALP because it helps doughs and batters rise properly. Without it, that fluffy pancake or soft biscuit looks flat and tastes off. The presence of aluminum-based leavening agents creates a consistent response in batters compared to plain baking soda. That consistency translates to the soft texture you expect from your favorite scones and cupcakes. Anyone who’s baked a cake knows the frustration of uneven rise, and SALP keeps bakers from throwing away pans of sunken disappointment.
Sandwich lovers come across SALP in processed cheese slices and cheese spreads. The phosphates help maintain a smooth, sliceable texture, and stop the cheese from turning into a greasy mess once it’s heated. At cookouts, that perfectly melted cheese on a burger owes some gratitude to SALP. Cheese manufacturers lean on this food additive because it binds the ingredients and gives the finished product a dependable melt—never too oily, never too rubbery.
SALP plays a big role in convenience food culture. Self-rising flour, boxed pancake or biscuit mixes, and ready-to-bake frozen dough recipes all list sodium aluminum phosphate high up in their ingredient decks. Breakfast gets easier—no guessing at baking powder or baking soda measurements. The leavening system works across a range of temperatures, making these products handy for busy schedules and inconsistent kitchen ovens.
A quick scan of nutrition labels on ready-to-eat cereals uncovers SALP in puffed and extruded varieties. The snaps and crunch that cereal fans love get help from additives that control texture. SALP creates air pockets that keep certain breakfast flakes crisp for longer—even after a splash of milk. Snack crackers and cookies also benefit from this same technology, producing treats with airy crispness, instead of dense or chalky textures.
For many food scientists, SALP offers qualities simple ingredients can’t replicate in big-scale production. While some worry about aluminum’s health impacts, regulatory reviews point out that exposure in food tends to stay low for the average person. That said, people who want to limit additives can dodge them by picking whole foods, such as fresh fruit, vegetables, and home-baked goods without commercial leaveners.
Grocery shoppers now ask about every item in their food, from dyes to dough conditioners. Some manufacturers swap SALP with calcium phosphates or natural acids like cream of tartar. This shift matches a demand for ingredient lists that read more like recipes and less like a science project. For those feeding sensitive eaters, buying local bread or experimenting with scratch baking opens up a world without those unfamiliar acronyms lurking on the label. The rise of food transparency means folks get more say in exactly what ends up on their plates.
Sodium aluminium phosphate often pops up on ingredient lists for baked goods and processed foods. This additive acts as a leavening agent, helping bread and cakes keep their fluff. But questions about allergens and gluten can cause understandable worry, especially for people handling celiac disease, food allergies, or intolerances in the family.
Sodium aluminium phosphate comes from a mix of sodium, aluminum, phosphorus, and oxygen. It’s a mineral-based ingredient, made in factories under food safety standards. It doesn’t come from wheat, rye, barley, oats, or any other gluten sources. No grain, no chance of gluten sneaking in from the core compound itself.
This makes it safe for folks on strict gluten-free diets. I’ve seen a lot of ingredient lists, and I make it a habit to dig deep if there’s any doubt. Gluten comes only from certain grains and their derivatives. Unless a leavening agent gets contaminated at some point, gluten shouldn’t be in sodium aluminium phosphate. Manufacturers often provide statements confirming its gluten-free status, which adds another layer of peace of mind.
Cross-contact can happen during food processing, especially in places making both wheat-based and gluten-free foods. I’ve walked through bakery floors and watched how flour dust settles on everything. Small mistakes—or shortcuts—can cause problems for people who must avoid gluten completely. Dedicated facilities or thorough cleaning practices cut risk and make a real difference. Food makers have to watch out for this, stay honest, and label their products based on how the factory works, not just what goes into the basic ingredient.
This ingredient isn’t tied to the big food allergens, like dairy, soy, peanuts, or tree nuts. It’s a synthetic additive, not made from animal or common allergenic plant sources. If someone is allergic to aluminum itself, that’s an extremely rare case. Most people will never run into this issue.
Still, anyone with serious allergies knows that food companies change suppliers or recipes. That’s why checking updated ingredient statements and allergen disclosures matters before buying or eating a product, especially if your health depends on it. My own time helping run allergy-safe kitchens drove home the impact clear labeling has. Unclear or outdated labels can mean the difference between safety and a trip to the ER.
Food transparency stands out as a priority. Pressure from consumers for open, honest ingredient lists pays off in better safety and more trust. If you have a question about sodium aluminium phosphate in your bread or cake mix, call the maker or look for a gluten-free certification label. This isn’t just a check-the-box step; it’s your right as a consumer to understand what you’re eating.
The best solution for allergen safety comes through strict factory controls, regular testing, and real accountability across the supply chain. Home cooks and professional bakers both benefit from knowing which additives are safe or risky, since a lot of us cook for people with restrictions these days. The challenge stays the same: demand detail, scan those labels, and don’t hesitate to ask before you eat.
Sodium aluminium phosphate pops up in more places than most folks realize. Store-bought biscuits, pancakes, and boxed mixes often list it right on the back. Its job is simple: keep powdery ingredients from reacting before you add water and heat. Commercial bakeries rely on it because the dough rises more predictably. At one point, I wondered where the soft, pillowy texture of a fast-food breakfast sandwich comes from. Easy answer: this type of leavening agent.
Questions about food additives always make me hesitate, especially when they sound like they belong in a chemistry class. Sodium aluminium phosphate gives scientists and consumers some pause. Researchers have spent years exploring links between aluminium in food and problems like kidney damage, bone disease, and memory decline.
The kidneys work overtime to clear out extra aluminium. People with healthy kidneys usually don’t keep it in their bodies for long. Folks on dialysis or with damaged kidneys run a bigger risk. Even small, regular exposures might build up. In the 1970s, doctors saw cases of “dialysis dementia,” and aluminium showed up in those case reports. So, the questions aren’t imaginary.
Aluminium also interacts with how our bodies use calcium and phosphorus, which raises some questions about bone strength. Studies show a possible link between high aluminium intake and weaker bones, especially when other nutrients run low. It’s something worth worrying about for people who rely on processed foods.
In my family, home cooking puts us in control of what lands on the dinner table. When we slip into busy routines, it gets easier to lean on boxed foods loaded with additives like sodium aluminium phosphate. And if you add up each serving across breakfast bars, frozen muffins, and cakes, the numbers start to look less harmless.
The Food and Drug Administration says sodium aluminium phosphate sits within safe limits if you keep intake low. Even so, not everyone eats the same food every day. Kids, pregnant women, and older adults sometimes end up getting higher doses if processed foods set the menu. That brings up a fairness issue—some communities simply have fewer fresh food options due to cost or geography.
Those who want to cut down on additives have options. Baking at home with simple ingredients takes extra time but gives real control. I use baking powder without aluminium, and it works just as well for biscuits and cakes. Reading nutrition labels at the grocery store gives families a way to spot what’s in the foods they pick.
Manufacturers have already rolled out a few “clean label” products, responding to shoppers who don’t want unfamiliar ingredients. These versions rely on alternatives and get the job done, just with fewer chemical names. Changes can also come from the top down. Governments set maximum limits for additives and update them as new science appears. Regular review matters because eating habits shift over time.
Staying healthy isn’t just about avoiding one additive. It’s about paying attention, asking questions, and nudging food makers toward better options. While sodium aluminium phosphate won’t disappear overnight, more folks asking for real, understandable ingredients can steer the food industry toward choices that put health first.
| Names | |
| Preferred IUPAC name | Sodium aluminium bis(orthophosphate) |
| Other names |
Aluminum sodium phosphate Sodium aluminum acid phosphate SALP E541 Sodium aluminium phosphate |
| Pronunciation | /ˌsoʊdiəm əˌluːmɪnəm fəˈsfeɪt sælp/ |
| Preferred IUPAC name | Sodium aluminium bis(orthophosphate) |
| Other names |
Aluminium sodium phosphate Sodium aluminum acid phosphate SALP E541 |
| Pronunciation | /ˌsoʊdiəm æˈluːmɪnəm fəˈsfeɪt sælp/ |
| Identifiers | |
| CAS Number | 10305-76-7 |
| Beilstein Reference | 3192998 |
| ChEBI | CHEBI:84915 |
| ChEMBL | CHEMBL1201532 |
| ChemSpider | 21752 |
| DrugBank | DB11088 |
| ECHA InfoCard | 13be6036-6a53-4d89-b2f8-752bcb09725c |
| EC Number | E541 |
| Gmelin Reference | Gmelin Reference: **15806** |
| KEGG | C14841 |
| MeSH | D000072309 |
| PubChem CID | 16211297 |
| RTECS number | WV0346000 |
| UNII | V7R3JF2TRD |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | CompTox Dashboard (EPA) of product 'Sodium Aluminium Phosphate SALP' is "DTXSID2096617 |
| CAS Number | 10305-76-7 |
| 3D model (JSmol) | Al(OH)2NaH2(PO4)2 |
| Beilstein Reference | 3539142 |
| ChEBI | CHEBI:88207 |
| ChEMBL | CHEMBL1201731 |
| ChemSpider | 14633843 |
| DrugBank | DB11121 |
| ECHA InfoCard | ECHA InfoCard: 03-2119982164-37-0000 |
| EC Number | 425-066-5 |
| Gmelin Reference | 39382 |
| KEGG | C18616 |
| MeSH | D018126 |
| PubChem CID | 16211278 |
| RTECS number | WY4370000 |
| UNII | GR7P4Y6FQA |
| UN number | UN1759 |
| CompTox Dashboard (EPA) | CompTox Dashboard (EPA) of product 'Sodium Aluminium Phosphate SALP' is **DTXSID0028093** |
| Properties | |
| Chemical formula | NaAlPO4 |
| Molar mass | 340.01 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 2.52 g/cm³ |
| Solubility in water | Slightly soluble |
| log P | -4.8 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 10.8 |
| Basicity (pKb) | 11.7 |
| Magnetic susceptibility (χ) | `-64.0·10⁻⁶ cm³/mol` |
| Refractive index (nD) | 1.455 |
| Dipole moment | 0.00 D |
| Chemical formula | NaAlPO4 |
| Molar mass | 340.13 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 2.52 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -7.3 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 10.7 |
| Basicity (pKb) | ~10.7 |
| Refractive index (nD) | 1.480 |
| Dipole moment | 2.94 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 207.5 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2340 kJ/mol |
| Std molar entropy (S⦵298) | 202 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2200 kJ/mol |
| Pharmacology | |
| ATC code | A12BB |
| Hazards | |
| Main hazards | May cause eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07 |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. IF ON SKIN: Wash with plenty of water. |
| NFPA 704 (fire diamond) | 1-0-0 |
| LD50 (median dose) | LD50 (median dose): Rat oral >7,300 mg/kg |
| NIOSH | NA |
| PEL (Permissible) | 15 mg/m³ |
| REL (Recommended) | 10000 mg/kg |
| Main hazards | May cause irritation to eyes, skin, and respiratory tract. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07 |
| Signal word | No signal word |
| Hazard statements | No hazard statement. |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. |
| NFPA 704 (fire diamond) | Health: 1, Flammability: 0, Instability: 0, Special: - |
| Lethal dose or concentration | LD50 Oral Rat > 10,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): > 2,000 mg/kg (rat, oral) |
| NIOSH | MI9630000 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Sodium Aluminium Phosphate (SALP): Not established |
| REL (Recommended) | 70 mg/kg |
| Related compounds | |
| Related compounds |
Monocalcium phosphate Disodium phosphate Sodium acid pyrophosphate Aluminium phosphate |
| Related compounds |
Monocalcium phosphate Dicalcium phosphate Trisodium phosphate Sodium acid pyrophosphate Disodium phosphate Sodium aluminum sulfate |
