Sodium aluminium phosphate (SALP) is a complex inorganic phosphate salt produced by reacting sodium hydroxide, aluminium hydroxide, and phosphoric acid under controlled conditions. It is classified as a slow-acting leavening acid, meaning it releases the majority of its carbon dioxide during the oven-baking stage rather than during mixing.
This delayed reaction profile makes SALP ideal for prepared baking mixes that require extended bench tolerance without premature gas loss. SALP is a key component in double-acting baking powders and is widely used in commercial cake, muffin, and pancake mix formulations. Its combination with fast-acting acids like monocalcium phosphate provides optimal leavening performance across the full baking cycle.