Sodium Aluminium Phosphate Acidic (NaAl₃H₁₄(PO₄)₈·4H₂O, SALP) is a heat-activated leavening acid that releases the majority of its CO₂ during baking rather than mixing.
It provides superior volume and texture in cakes, muffins, pancakes and biscuits. It is the most widely used slow-acting leavening acid in commercial baking powders and prepared mixes, valued for its neutral flavour, consistent performance and tolerance to variations in mixing and holding time.