E541 · Emulsifiers, Stabilisers, Thickeners

Sodium aluminium phosphate

Moderate risk synthetic

Aluminium-based raising agent.

Category: Emulsifiers, Stabilisers, Thickeners
Tolerable weekly intake: 1 mg/kg body weight/week (EFSA)
Vegan: Yes
Vegetarian: Yes

What it is

E541 is a synthetic chemical compound used primarily as a raising agent (baking powder) in commercial baked goods. It releases carbon dioxide slowly during baking, giving cakes a light, fluffy texture.

How it is used in food

A slow-acting baking acid.

Commonly found in

Commercial baking powders
Sponge cakes and scones
Processed cheese (as an emulsifier)

Health and safety

Aluminium contributes to total dietary exposure, prompting stricter rules.

EFSA strictly regulates all aluminium-containing additives through a combined Tolerable Weekly Intake (TWI). Because aluminium accumulates in the body and is a known neurotoxin, E541 is restricted to specific baked goods (like commercial scones and sponges) to limit public exposure.

Neurotoxicity from accumulation

general population · evidence: established

Long-term dietary exposure to aluminium can lead to accumulation in tissues, which is linked to neurological damage and impaired bone formation.

EFSA re-evaluation of sodium aluminium phosphate

EFSA tightened aluminium additive rules in 2012.

Regulatory status

Region	Status	Notes
Australia & New Zealand FSANZ	Permitted	Permitted under the FSANZ Food Standards Code.
European Union EFSA / European Commission	Permitted	Authorised for food use under EU regulations (Annex II).
United States FDA (Food and Drug Administration)	Permitted	Generally Recognised As Safe (GRAS).

Identification on labels

E-number: E541

Also printed asSALP · Sodium aluminum phosphate

Alternatives to this additive

E500: Sodium carbonates — A safer, aluminium-free raising agent.

How it is made

Manufactured chemically by reacting alumina (aluminium oxide), phosphoric acid, and sodium hydroxide.

Chemical Synthesis — Produced industrially using aluminium, phosphoric acid, and sodium compounds.

Worth knowing

It has largely vanished from EU recipes.

Conclusion

While permitted in specific baked goods, E541 contributes to dietary aluminium intake. Health-conscious consumers often prefer products using standard baking powder (without aluminium).

References

EFSA re-evaluation of sodium aluminium phosphate — EFSA

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Entry last reviewed 2026-07-28.

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