Nutrition Myths

Sodium aluminium phosphate

Sodium aluminium phosphate (SAIP) is an inorganic compound which contains sodium salts and aluminium phosphates. Depending on the type, it can be used as an acidity regulator, an emulsifier, a raising agent or a stabilizer.

Acidic SAIP, for instance, is added to baking powders for leavening baked products. When baking, in the presence of heat, SAIP in combination with baking soda produces carbon dioxide, giving the baked products a soft consistency. At room temperature (in mixing stage) only 20%-30% of carbon dioxide is released. SAIP is the primary source of dietary aluminium intake.

Base SAIP is added to processed cheese. (1, 2)

Related Posts

How to cook beans to avoid lectin poisoning? Cooking kidney beans and other legumes requires high temperatures to reduce a toxin called phytohaemagglutinin. Cooking beans in low temperatures may increase the toxicity levels to 5 times or more.
Milk allergy symptoms and causes Milk allergy, or dairy allergy, is an adverse immune response to the protein in cow’s milk, that mainly affects children. The symptoms depend on the amount of dairy consumed and the severity of the allergy and include vo...
How to identify trans fats on a food label? Familiarize yourself with the labeling laws in your country and learn how to identify hidden trans fats.
Mercury levels in fish Large predatory fish, such as shark, swordfish, marlin, or king mackerel, contain more mercury in a small serving than the weekly maximum safe limit for most people. See the most recent data on the mercury levels in fish...
Why are trans fats harmful? Trans fat is one of the most harmful component in foods. There is strong evidence proving that they affect cardiovascular health, one of the top killers in the western world.

Get updates

Receive regular updates on nutrition myths, facts and curiosities. All based on the latest scientific evidence.