Sodium Aluminum Phosphate Salp CAS No. 10305-76-7

• CAS No.: 10305-76-7
• Formula: Nah14al3(Po4)8.4H2O
• EINECS: 232-090-4
• Model NO.: Food Additive
• Certification: CIQ, ISO
• Purity: 95% Min
• Type: Aluminium Sodium Salt
• Grade Standard: Food Grade
• E-Number: E541
• Appearance: White Powder
• Application: Used in Baking Powder
• Application 1: Applied in Cheese Making
• Transport Package: 25 Kgs Paper Bag
• Specification: Assay: 95% min
• Trademark: K&S
• Origin: China
• HS Code: 2835299000
• Production Capacity: 8000mt Per Year

Product Description

SPECIFICATION(TDS)
Sodium Aluminum Phosphate(SALP)
Sodium aluminium phosphate (SAlP) describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH₁₄Al₃(PO₄)₈·4H₂O and Na₃H₁₅Al₂(PO₄)₈.^[1] These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide
1. Chemical name: Sodium Aluminium Phosphate
2. M. F.: acid:Na₃Al₂H₁₅(PO₄)₈ ,alkali:Na₈Al₂(OH)₂(PO₄)₄                                                                                                                                        
3. M. W.: acid:897.82, alkali:651.84
4. Quality standard:( Q/320302GBH02-2013)

Name of index	Acid	Alkali
Appearance	White powder	White powder
Assay (as counted by Na3Al2H15(PO4)8)   ≥%	95.0	---
P2O5                                ≥%	---	33.0
Al2O3                               ≥%	---	22.0
Arsenic (As)                        ≤%	0.0003	0.0003
Lead(Pb)                          ≤%	0.0002	0.0002
Fluoride (F)                          ≤%	0.025	0.025
Heavy Metals (as Pb)                   ≤%	0.04	0.04
Loss on Ignition
Na3Al2H15(PO4)8                      %	15.0-16.0	---
Moisture                              ≤%	---	5.0

5. Usage: the acidic sodium aluminum 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 temperature. SALPs are advantageous because they impart a neutral flavor.
6. Packing: In 25kg PP/ kraft paper bag with PE liner.
7. Storage and transport: It should be stored in a dry and ventilated warehouse and kept away from moisture and poisonous substances. Handled with care to avoid damage of the packings.
8. Shelf life: 24 months