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Revision as of 02:23, 2 January 2014 editSmokefoot (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers74,701 edits rm SMILES and InChI codes, probably incorrect, this is a complicated area← Previous edit Revision as of 14:47, 3 January 2014 edit undoSmokefoot (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers74,701 edits mention others, complicatedNext edit →
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| OtherNames = E541; aluminium sodium salt | OtherNames = E541; aluminium sodium salt
| Section1 = {{Chembox Identifiers | Section1 = {{Chembox Identifiers
| Abbreviations = SALP | Abbreviations = SALP, SAlP
| CASNo_Ref = {{cascite|correct|??}} | CASNo_Ref = {{cascite|correct|??}}
| CASNo = 7785-88-8 <br/>10305-76-7<!--110279-59-1too?--> | CASNo = 10305-76-7
| EINECS = 232-090-4 | EINECS = 232-090-4
| PubChem = 3032541 | PubChem = 3032541
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}} }}
| Section2 = {{Chembox Properties | Section2 = {{Chembox Properties
| Formula = NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O and Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub> | Formula = NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O
| MolarMass = 144.943 g/mol | MolarMass = 144.943 g/mol
| Appearance = white powder | Appearance = white powder
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}} }}


'''Sodium aluminium phosphate''' (SAlP) describes the ]s with the formula NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O and Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>.<ref name=Ullmann>Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in ''Ullmann’s Encyclopedia of Industrial Chemistry'' 2008, Wiley-VCH, Weinheim. {{DOI|10.1002/14356007.a19_465.pub3}}</ref> These materials are prepared by combining ], ], and ].<ref name=KO>"Phosphoric Acids and Phosphates" David R. Gard, 2005, Wiley-VCH. {{DOI|10.1002/0471238961.1608151907011804.a01.pub2}}</ref> '''Sodium aluminium phosphate''' (SAlP) describes the ]s with consisting of sodium salts of aluminium phosphates. The most common SAlP has the formula NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O and Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>.<ref name=Ullmann>Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in ''Ullmann’s Encyclopedia of Industrial Chemistry'' 2008, Wiley-VCH, Weinheim. {{DOI|10.1002/14356007.a19_465.pub3}}</ref> These materials are prepared by combining ], ], and ].<ref name=KO>"Phosphoric Acids and Phosphates" David R. Gard, 2005, Wiley-VCH. {{DOI|10.1002/0471238961.1608151907011804.a01.pub2}}</ref>


In addition to the usual hydrate, an ] SAlP is also known, Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>
⚫ The acidic sodium aluminium phosphates are used as acids for ]s. Upon heating, they release acid that combines with the baking soda to give ]. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. They are advantageous because they have a neutral flavor. As a ] it has the ] E541..<ref>{{cite web | url = http://dwb4.unl.edu/Chem/CHEM869R/CHEM869RLinks/www.cosmocel.com.mx/english/c-leave.htm#sodium | title = Leavening Agents | accessdate = 2011-03-06 | last = Brooks | first = David W. | work = Teaching and Research Web Site | publisher = University of Nebraska - Lincoln}}</ref><ref>{{cite web | url = http://www.food-info.net/uk/e/e541.htm | title = E541 : Sodium aluminum phosphate | accessdate = 2011-03-06 | work = Food-Info | publisher = Wageningen University}}</ref> Basic sodium aluminium phosphates are also known, e.g., Na<sub>15</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>. These species are useful in cheese making.<ref name=KO/>
(CAS#10279-59-1), referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used (Na<sub>x</sub>Al<sub>y</sub>(PO<sub>4</sub>)<sub>z</sub> (CAS# 7785-88-8).<ref>Lucina E. Lampila "Applications and functions of food-grade phosphates" Ann. N.Y. Acad. Sci. 2013, vol. 1301, pp. 37–44. {{DOI!10.1111/nyas.12230}}</ref>

The acidic sodium aluminium phosphates are used as acids for ]s for the chemical ] of baked goods. Upon heating, SAlP combines with the baking soda to give ]. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor.

⚫ As a ] it has the ] E541..<ref>{{cite web | url = http://dwb4.unl.edu/Chem/CHEM869R/CHEM869RLinks/www.cosmocel.com.mx/english/c-leave.htm#sodium | title = Leavening Agents | accessdate = 2011-03-06 | last = Brooks | first = David W. | work = Teaching and Research Web Site | publisher = University of Nebraska - Lincoln}}</ref><ref>{{cite web | url = http://www.food-info.net/uk/e/e541.htm | title = E541 : Sodium aluminum phosphate | accessdate = 2011-03-06 | work = Food-Info | publisher = Wageningen University}}</ref> Basic sodium aluminium phosphates are also known, e.g., Na<sub>15</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>. These species are useful in cheese making.<ref name=KO/>


==References== ==References==

Revision as of 14:47, 3 January 2014

Sodium aluminium phosphate
Names
Other names E541; aluminium sodium salt
Identifiers
CAS Number
Abbreviations SALP, SAlP
ECHA InfoCard 100.029.173 Edit this at Wikidata
EC Number
  • 232-090-4
E number E541 (acidity regulators, ...)
PubChem CID
CompTox Dashboard (EPA)
Properties
Chemical formula NaH14Al3(PO4)8·4H2O
Molar mass 144.943 g/mol
Appearance white powder
Odor odorless
Solubility in water insoluble
Solubility soluble in HCl
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). checkY verify (what is  ?) Infobox references
Chemical compound

Sodium aluminium phosphate (SAlP) describes the inorganic compounds with consisting of sodium salts of aluminium phosphates. The most common SAlP has the formula NaH14Al3(PO4)8·4H2O and Na3H15Al2(PO4)8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.

In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2(PO4)8 (CAS#10279-59-1), referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used (NaxAly(PO4)z (CAS# 7785-88-8).

The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor.

As a food additive it has the E number E541.. Basic sodium aluminium phosphates are also known, e.g., Na15Al3(PO4)8. These species are useful in cheese making.

References

  1. Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in Ullmann’s Encyclopedia of Industrial Chemistry 2008, Wiley-VCH, Weinheim. doi:10.1002/14356007.a19_465.pub3
  2. ^ "Phosphoric Acids and Phosphates" David R. Gard, 2005, Wiley-VCH. doi:10.1002/0471238961.1608151907011804.a01.pub2
  3. Lucina E. Lampila "Applications and functions of food-grade phosphates" Ann. N.Y. Acad. Sci. 2013, vol. 1301, pp. 37–44. Template:DOI!10.1111/nyas.12230
  4. Brooks, David W. "Leavening Agents". Teaching and Research Web Site. University of Nebraska - Lincoln. Retrieved 2011-03-06.
  5. "E541 : Sodium aluminum phosphate". Food-Info. Wageningen University. Retrieved 2011-03-06.
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