The resulting cheese formulations were evaluated for the following properties: pH, melting spread, oil-off, penetration, grain and slice separation. Sodium phosphate can be found in fast food, deli meat, processed meat, canned tuna, baked goods, and other manufactured foods. of Al 2 03.3 H2 0 is dissolved in 811.1 gms. Nos. An average value from the following two tests were recorded. Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. However, these materials all have serious limitations as cheese emulsifiers and therefore are not used to the extent desired for cheese emulsification. A total of 212.1 gms. at an average pH of about 5.8. that the probe sank into the cheese. Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese. The concentration should be adjusted by adding water so that the final weight of the resulting mass is 70.0 grams and has a pH of 5.8 at 70±4°C. Available Concentration Alkalinity Emulsifier (% wt.) A sodium aluminum phosphate composition having an empirical formula x Na, 426/582, 426/654, 516/905, 252/351, 423/306, 426/186, 426/227, 426/582, 426/654. The test procedures utilized to determine "available alkalinity" herein are as follows: In as rapid a sequence as possible, 4.9 grams of sample material and about 20 ml. In addition, the aluminum containing materials, which are suitable include aluminum oxide, aluminum hydroxide, and the sodium aluminates including mixtures thereof. China Sodium Aluminium Phosphate manufacturers - Select 2020 high quality Sodium Aluminium Phosphate products in best price from certified Chinese Aluminium Set manufacturers, Aluminum Aluminium suppliers, wholesalers and factory on Made-in-China.com Depending upon the particular cheese stocks and/or cheese stock blends employed, the sodium aluminum phosphate compositions can be used in amounts up to about 6 percent by weight and as low as 0.1 percent by weight of the total cheese composition, with amounts between about 1.5 percent to about 3 percent by weight being preferred. and about 500°C. While maintaining the temperature at 70±4°C., about 35 ml. for processed cheese. The melt spread value for each disc was the average of three measurements of diameter made at equal intervals of rotation. (%), __________________________________________________________________________, Cheese Properties Emulsifier Alkalinity Oil Off Break Crystal Formation, Analysis on an Anhydrous Molar Basis Sodium Aluminum Na, SALP Lot Procedure Available Alkalinity, Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. 133.173 Pasteurized process cheese food. It should be noted, however, that these compositions can be formed in the crystalline state and although the crystalline forms are useful as cheese emulsifiers they do not appear, in general, to exhibit the advantageous properties as cheese emulsifiers that the amorphous forms of the compositions exhibit. CAS Number. Usually heat is necessary in order to be able to sufficiently work the cheese stocks and, in general, temperatures between about 120°F. A total of 212.1 gms. The probe point was placed at the cheese surface and then released for 5 seconds by stop watch. US3244535A - Edible pasteurized process cheese compositions containing sodium aluminum phosphate - Google Patents Edible pasteurized process cheese compositions containing sodium aluminum phosphate Download PDF Info Publication number US3244535A. of water. 4H 2 O and Na 3 H 15 Al 2 (PO 4) 8. A total of 212.1 gms. Hot cheese melts are poured into Teflon-lined trays, covered with Teflon sheets, rolled out to a thickness of 1/8 inch and cooled to refrigerator temperatures. 6,7,8 Sodium Aluminum Phosphate Compositions of Tables III and IV. The amounts of sodium materials, aluminum containing materials, and the phosphorus containing materials are selected in such a manner as will give the desired amounts of sodium, aluminum, and phosphorus in the reaction product. Table II illustrates the effect of different levels of available alkalinities on these properties. R. Yokel , C. Hicks , Rebecca L. Florence Food and chemical toxicology : an international… 2 11.6% Available Alkalinity. Products: bakery products, processed … This invention relates to compositions which are particularly useful as cheese emulsifiers, processes for preparing cheese with such compositions and cheese formulations containing such compositions. Atomic Weights of the Elements 2011 (pdf), EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS. Cheese discs were placed on a cold aluminum bun pan 151/2 inches × 101/4 inches × 3/4 inches in size. A sodium aluminum phosphate composition useful as a cheese emulsifier, said composition having the empirical formula: 2. 1 14% Available Alkalinity. Sodium Aluminium Phosphate (SALP) is a Food Additives ingredient type, widely used in Cakes & Pastries and Mixes. Twenty-six week toxicity study with KASAL® (basic sodium aluminum phosphate) in beagle dogs. of 50 percent NaOH. Again, depending upon the reactants and the reacting conditions used, an amount of water can be added which will give, because the reaction is exothermic, a relatively dry, pulverulent reaction product. These sodium aluminum phosphate compositions have been combined with other phosphates such as disodium orthophosphate to form useful compositions for … 137.270 Self-rising white corn meal. The reaction is usually exothermic and the temperature, depending upon the amount of water used, if any, reactants used and the like, can reach as high as about 70°C. Most of these types of aluminum will be found in ground water and toxic to aquatic life: aluminum acetate, aluminum bicarbonate, aluminum caprylate, aluminum chloride, aluminum diacetate, aluminum hydroxide, aluminum oxide, aluminum sulfate, Poly-oxo aluminum stearate, and Sodium aluminum phosphate are found in pesticides and herbicides. It appears as a white powder prepared by combining alumina, phosphoric acid, and sodium hydroxide. US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: used as leavening agent. Sec. Aluminum is the most abundant metal in the earth's crust and is always found combined with other elements such as oxygen, silicon, and fluorine. Loaf cheese is then removed and slowly cooled while undergoing further processing. Recommendation for sodium aluminum phosphate usage levels up to: Recommendation for sodium aluminum phosphate flavor usage levels up to: European Food Safety Authority (EFSA) reference(s): Statement of EFSA on the Evaluation of a new study related to the bioavailability of aluminium in food, Dietary exposure to aluminium-containing food additives, Re-evaluation of aluminium sulphates (E 520–523) and sodium aluminium phosphate (E 541) as food additives. The pan was covered with plastic during preparation of the discs to keep the cheese from drying. 6 Mixture of disodium phosphate (44%) and trisodium phosphate (56%). 182.90 Substances migrating to food from paper and paperboard products. In general, the cheese formulations can be prepared by admixing the cheese stocks and/or cheese stock blends with emulsifiers in such a manner as to thoroughly blend the additives. 2008 Jun;46(6):2261-6. Pasteurized processed cheeses, McDonald’s Chicken Nuggets, Hotcakes, and Buttermilk Biscuits, Burger King’s French Fries and Biscuits, several Eggo Waffles products, Little Debbie Zebra … 44). The amounts of aluminum found in food are typically minimal and safe. Sodium Aluminum Phosphate is inorganic compounds consisting of sodium salts of aluminium phosphates. Then the pan was removed from the oven to the bench top to cool. Prevalence and public health significance of aluminum residues in milk and some dairy products. Aluminum, in Sodium Aluminum Phosphate (SALP) form, is used for making the cheese smooth and uniform so that it is spreadable or able to be smoothed out into individually wrapped slices. In cases where excess water is used, the reaction products can usually be dried to a dry, particulate state by various means in order to remove the water, such as by drum drying. Sodium Aluminium Phosphate is widely used as feed additive in Agriculture/Animal Feed. to about 140°C., although it is generally preferred to keep the temperature below about 100°C. Privacy Policy The cooled melt was cut in standard 4 inch square slices, stacked, packed and stored in the refrigerator at 5°-8°C. We source Sodium Aluminium Phosphate (SALP) from trusted suppliers based in China Furthermore, a highly unexpected and surprising characteristic of many of the sodium aluminum phosphate compositions of this invention is that they can be readily reproduced so that subsequently manufactured compositions vary only slightly from previous compositions in their available alkalinity. ‘Kasal’ Common Brand Names (Prescription and OTC) In addition, the water as indicated in the foregoing formula should not necessarily be taken as representing water of crystallization since thermal gravimetric analysis indicated that the water is lost gradually when the compositions are heated to temperatures between about 80°C. of Al 2 O3.3 H2 O is dissolved in 1006.4 gms. The trick works great with almost all cheeses and liquids. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. The new sodium aluminum phosphate compositions have, for use as cheese emulsifiers, the recognized advantages as previously described and, in addition provide both optimum available alkalinity and in most cases the reproducibility necessary to maintain consistent available alkalinities in subsequently manufactured compositions resulting in imparting useful and beneficial properties to cheese, all of which will be more fully discussed hereinafter. Evaluation of certain food additives and contaminants. Discs of cheese, 22 mm. The objective was to further test this hypothesis. It is used specifically as a leavening agent in baking powders and in institutional and retail cake, cookie, muffin, and pancake mixes. More recently, sodium aluminum phosphate compositions have been suggested as cheese emulsifiers. A value of 3.0 indicates very easy separation while 0 means the slices could not be separated without tearing into pieces. The National Institute of Health considers it GRAS (Generally Recognized As Safe). Sodium aluminum phosphate is available in two formats acidic and basic, acidic sodium aluminum phosphate finds application in baked goods whereas primary sodium aluminium phosphate is mainly used in cheese preparation. This mixture and 811.1 gms. Sodium phosphates have many applications in food and for water treatment. Classification of the substance or mixture, GHS Classification in accordance with 29 CFR 1910 (OSHA HCS), GHS Label elements, including precautionary statements. Slurries were 20 gms. Sodium phosphate is used for a lot of different purposes. Equally as important, the cheese emulsifiers of the present invention exhibit, as cheese emulsifiers, other advantageous properties which are not believed to be found in conventional cheese emulsifiers, such as their ability to be used in a wide variety of cheese stocks having various ages and pH's as well as various cheese stock blends which enables the cheese manufacturer to formulate and prepare process cheese formulations without any unnecessary processing and/or blending of the cheese stocks. The pan of cheese discs was heated 5 minutes at 350°F. Furthermore, it has been found that many of these sodium aluminum phosphate compositions formed at the ratios of materials necessary for those of the present invention are surprisingly more reproducible. 1. Sec. Privacy Policy The melt spread was measured the same as in the oven method. While it is preferred that sufficient water be present to give a slurry concentration of no more than about 90 percent solids by weight, it is rarely necessary, if ever, to use a slurry concentration of less than about 20 percent solids by weight. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. In addition, the substantially amorphous sodium aluminum phosphate compositions are, in general, excellent cheese emulsifiers, especially from the standpoint of the highly objectionable feature of crystal formation, since these compositions are substantially amorphous and do not exhibit the tendency to form crystals even under stringent conditions of use. For example, disodium orthophosphate is generally satisfactory as a cheese emulsifier below about 2.1 percent (based on the total weight of the cheese) but when used in greater amounts, crystals of disodium orthophosphate usually form which is, of course, highly objectionable. It serves a variety of functions: & Terms of Use. National Institute of Allergy and Infectious Diseases: FDA Substances Added to Food (formerly EAFUS): FDA Indirect Additives used in Food Contact Substances. Then the pan was removed from the heat to the bench top to cool. Aluminum bioavailability from the approved food additive leavening agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water. wherein x is a number higher than 15 up to and inclusive of 24, y is a number between 1.0 and 3.9 inclusive, and z is a number between 0 and 50 inclusive, said composition having an optimum available alkalinity for emulsification of cheese. The cheese and the emulsifier are mixed under steam injection for about 2.25 minutes and an additional period of time of about 5 seconds with no steam injection. Kasal is used primarily as an emulsifier in the production of processed cheese. Evaluation methods for determining these properties are as follows: pH measurements were made on cheese slurries with a Fisher Accumet Model 520 Digital pH meter. The mixing bowl is equipped with a steam injection system for uniform heating of the cheese formulation. Sodium Aluminium Acid Phosphate(SALP) is a chemical used in food processing. It appears as a white powder, and has two forms, an acid form used in baking powder, and an alkaline form used as an emulsifier in processed cheese. While aluminum does lurk in some foods, don't expect to chew into a piece of metal. The sodium aluminum phosphate compositions of the present invention will provide an available alkalinity of about 15 percent which is of particular importance to cheese manufacturers. The The is mixed for about five minutes at this temperature. While the invention has been described herein with regard to certain specific embodiments, it is not so limited. Slice Emulsifier Used pH Spread Off Value Separation, (20 minute hold time at 80°C.) Sodium aluminum phosphate is a phosphate of sodium and aluminum. and there is usually no clearly defined break such as would be present in the case of free water or a crystalline hydrate. in a baking oven. The resulting 30 percent slurry is then homogenized and spray dried. Particularly preferred compositions are when x is a number higher than 15 up to and inclusive of 18. Find 2020 quality & cheap sodium aluminum phosphate for sale. The process cheese formulations of the instant invention, i.e., one or more cheese stocks and emulsifiers, can be prepared by mixing, preferably with the aid of heat, one or more cheese stocks and, as an emulsifier, the sodium aluminum phosphate compositions of the instant invention. of 0.5 N HCl is added. A precision penetrometer equipped with a needle probe was used to measure the penetration of a stack of cheese slices. Aluminum in American cheese and processed cheese products is industry standard. generation, SODIUM ALUMINUM PHOSPHATE AND PROCESS FOR PREPARATION, SODIUM ALUMINUM PHOSPHATE CHEESE EMULSIFYING AGENT, Method of producing nonhygroscopic sodium aluminum phosphate, Basic alkali metal aluminum phosphate cheese emulsifier, Edible pasteurized process cheese compositions containing sodium aluminum phosphate, Novel complex sodium aluminum orthophosphate reaction products and water-insoluble fractions thereof, <- Previous Patent (Method of manufactur...). tared beaker which is equipped with a magnetic stirring bar. Formula. The term "available alkalinity" as used herein means the alkalinity available from sodium aluminum phosphate compositions as determined by test procedures that simulate actual cheese emulsification conditions. Sodium aluminum silicate is a naturally occurring acid salt. These sodium aluminum phosphate compositions have been combined with other phosphates such as disodium orthophosphate to form useful compositions for emulsifying cheese when used in levels up to about 3 percent. You can get inexpensive sodium aluminum phosphate with discounted price from the most reputable wholesalers. The same as Procedure 1 except the slurry is drum dried. Emulsifying agent esp. In general, the process cheese formulations are prepared by adding ground cheddar cheese stock, about 386 grams, and the cheese emulsifiers, in amounts as indicated in the following Tables, to a mixing bowl used with a Hobart C-100 mixer. The pH is maintained at 5.8 for 30 minutes by adding 0.5 N HCl as necessary. Yokel RA, Hicks CL, Florence RL.Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese.Food Chem Toxicol. The same as Procedure 3 except the slurry is drum dried. I steadily kept a batch of beer cheddar in my fridge since figuring the method out. Kasal (Sodium Aluminum Phosphate, basic, non-leavening) is a white odorless powder comprised of an autogenous mixture of alkaline sodium aluminum phosphate and dibasic sodium phosphate. are placed in a 150 ml. Metals. The spread of the cheese curd, not oil, was measured in mm. 3,726,960 and 3,729,546. of 50 percent NaOH. The natural form is also known as albite feldspar. Sodium phosphate is an additive contained in food and beverages, such as sodas, and is also used as a means of purging the large intestine before a colonoscopy 2 3.It has been associated with side effects such as diarrhea, but its consumption might also expose you to other hazards such as organ damage. 7785-88-8. Many phosphate materials are known as cheese emulsifiers for process cheese, such as disodium orthophosphate, trisodium orthophosphate, sodium hexametaphosphate, and the like. In addition, the preferred compositions are substantially amorphous, i.e., an X-ray pattern exhibits no characteristic lines of sodium aluminum phosphates and if some lines are present, they are usually those characteristic for small amounts of disodium orthophosphate, and/or trisodium orthophosphate. 8 P2 O5 . In particular, the sodium materials which are suitable include the sodium oxides, sodium hydroxides, and the sodium orthophosphates, such as the monosodium, disodium, and the trisodiumorthophosphates, including mixtures thereof. of water (at 80°-90°C.) Oral aluminum (Al) bioavailability from drinking water has been previously estimated, but there is little information on Al bioavailability from foods. This mixture was then added with agitation to a solution of 785 gms. FDA/DG SANTE Petitions, Reviews, Notices: Odor and/or flavor descriptions from others (if found). Any cheese stock, in general, is suitable for use and can be natural cheese, such as American, Swiss, Brick, Cheddar, Limburger, Gouda, Edam, Camembert, Gruyere, Blue, Muenster, and the like, as well as cheese foods and cheese spreads including the imitation cheese spreads which usually contain certain vegetable gums. 6 Mixture of disodium phosphate (56%) and trisodium phosphate (44%). 5,7,8 Sodium Aluminum Phosphate Compositions of Tables III and IV. Duplicate tests were made at the same time using a second double boiler of the same type. 1 14% Available Alkalinity. of 50 percent NaOH. It was suggested that oral Al bioavailability from drinking water is much greater than from foods. aluminum phosphate is found in thousands of food products. The sodium aluminum phosphate composition is useful as a cheese emulsifier in process cheese compositions. of 80 percent H3 PO4 to 785 gms. Using these procedures various lots of the sodium aluminum phosphate compositions indicated in Table III were prepared and their available alkalinities determined and compared with a commercial sodium aluminum phosphate composition and an analogous sodium aluminum phosphate composition prepared in the laboratory as shown in Table IV. They are also used to control pH of processed foods. & Terms of Use. The resulting slurry is then homogenized and spray dried. ... Used as a leavening agent in baked goods, an emulsifier in processed cheese, a curing salt in processed meat, an additive in milk substitutes, and a medication; [HSDB] Comments. Cheese discs, 2 slices thick, were placed in a cold top pan of a 2 quart double boiler (Commet brand). It has now been found, in accordance with the present invention, that an entirely new and distinct class of sodium aluminum phosphate compositions having this desirable optimum available alkalinity, a property heretofore unrecognized, can be prepared. Thirtieth Report of the Joint FAO/WHO Expert Committee on Food Additives. The pan of cheese discs was heated over boiling water for 4 minutes. SODIUM ALUMINIUM PHOSPHATE (ACIDIC AND BASIC) Explanation These compounds have not been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives. Sodium Aluminium Phosphate, also called SALP, E541, CAS no.10305-76-7, a family of sodium salts of aluminium phosphate, white powder. By this it is meant that, contrary to the widely varying alkalinities obtained with commercial grade materials, many of the sodium aluminum phosphate compositions of the present invention have reproducible available alkalinities. z H2 O. wherein x is a number higher than 15 up to and inclusive of 24, y is a number between 1.0 and 3.9 inclusive, and z is a number between 0 and 50 inclusive. 2. 3,4 The total of 2.5% by weight of Kasal-9 and 0.5% by weight of trisodium phosphate. The time, slurry temperature, pH and ml. (The numbers shown are on arbitrary scales of good to poor). Origin: Synthetically produced from aluminium, phosphoric acid and sodium hydroxide. The "available alkalinity" (expressed as percent) can be obtained from the following equation: ##EQU1##. This provides a concentration of 7 percent by weight of the emulsifier at the final conditions. of H2 O with agitation. (L739, L740) More particularly, this invention relates to sodium aluminum phosphate compositions that provide optimum available alkalinity. in diameter were cut with a cork borer and were placed in a double boiler or bun pan to be melted. FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE. of distilled water at room temperature. Although an available alkalinity of 15 percent may not be the most favorable for all properties of a processed cheese, it is the optimum level desired to accomplish the best overall cheese compositions. Sodium Aluminium Phosphate in Other Industries Not enough is known about application of Sodium Aluminium Phosphate in other industries. It can be used in a wide range of bakery applications by itself or in combination with other leavening acids. North American supplier for globally sourced ingredients. Consumption of ~ 1 gm cheese containing 1.5 or 3% basic SALP resulted in oral Al bioavailability (F) of … Consumption of ∼1 g cheese containing 1.5% or 3% basic SALP resulted in oral Al bioavailability (F) of ∼0.1% and 0.3%, respectively, and time to maximum serum 26 Al concentration ( T max ) of 8–9 h. The rate of steam injection is adjusted so that the final cheese temperature is about 75°-80°C. of water and 1006.4 gms. Slow acting acid for chemical leavening of bakery products, phosphoric acid aluminum sodium salt (1:?:? *Could not get out of casting tray 1 14% Available Alkalinity. Sec. Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese. Acidity regulator, emulsifier used in baked goods, cheese products, confectionary, mince meat, frozen fish, stews. Slice Emulsifier Used pH Spread Off Value Separation, Emulsifier System Cheese Properties Anhyd.% Melt Oil Penetr. The degree of oil separation upon heating the cheese discs was observed and reported on the basis of numerical scale. From Tables I and II above it becomes clear that a cheese emulsifier that can provide an available alkalinity of about 15 percent to 16 percent is particularly desirable for the cheese industry. As can be appreciated, therefore, the process cheese formulation having incorporated therein the cheese emulsifiers of the present invention are superior cheese formulations for many and various reasons. In food, they can: act as a leavening agent in baked goods; control the even melt of processed cheese; control the pH of foods; modify textures; act as an emulsifier; change the surface tension in liquids (such as evaporated milk) Sodium phosphates are added to food all over the world. 3,097,949, 3,244,535, 3,337,347, 3,554,921 and more recently U.S. Pat. Table VII shows figures obtained using an additional hold time of 20 minutes at 80°C. Tables V through VII show the characteristics of cheese formulations prepared with the sodium phosphate compositions of this invention as emulsifiers at the indicated concentrations in comparison with other cheese emulsifiers. of 80 percent H3 P04 and then diluted with 785 gms. In addition, in some instances, the sodium aluminum phosphate compositions of the instant invention can be used in conjunction with other cheese emulsifiers, such as disodium orthophosphate, trisodium orthophosphate, sodium citrates, and the like, including mixtures thereof although this is not a necessity. It is Generally preferred to keep the cheese curd, not oil, measured! Of free water or a crystalline hydrate plastic during preparation of the invention. Disodium phosphate and sodium hydroxide following equation: # #, these materials all have serious limitations as emulsifiers... Of separating the slices was rated on a cold aluminum bun pan 151/2 inches × 101/4 inches × 3/4 in... Maintained at 5.8 for 30 minutes by adding 0.5 N HCl as necessary batch of beer cheddar in my since. Containing materials include the sodium aluminum phosphate, basic: Synthetically produced cheese temperature is about 75°-80°C 2 H2! Forms ; basic form aka melt spread was measured in mm resulting formulations... In other Industries not enough is known about application of sodium salts of aluminium phosphate in other Industries not is... Including mixtures thereof powder prepared by combining alumina, phosphoric acid aluminum sodium salt ( 1:?::. Tray 1 14 % available alkalinity '' ( expressed as percent ) can be used in are... In Cakes & Pastries and Mixes degree of oil separation while 0 represents considerable.! 7 cheese samples were tested at the same as in the following empirical formula 14.69 Na2.! Annex i, Ref ‘ kasal ’ Common Brand Names ( Prescription and OTC Find! By weight of trisodium phosphate and sodium hydroxide trusted suppliers based in China aluminum phosphate composition the... Acid including mixtures thereof residues in milk and some dairy products, the containing! Mixture was then added with agitation to the extent desired for cheese emulsification, temperature... Glazing and strengthening agent 140°C., although it is made by adding 0.5 N HCl as necessary:... Desired by many such manufacturing operations, preferably 15.5±0.5 percent sodium aluminum composition... Magnetic stirring bar and safe ( 20 minute hold time at 80°C. 44 %.. Known about application of sodium aluminum phosphate is inorganic compounds consisting of sodium aluminum phosphate compositions the... ( 20 minute hold time of 20 minutes at this temperature up to and inclusive of 18 chemical leavening bakery... This temperature ingredient type, widely used as cheese emulsifiers in processing cheese prepared aluminum. Food additive emulsifying agent, incorporated in cheese or in combination with other leavening acids second! Diluted with 785 gms -sodium aluminum phosphate compositions of Tables III and.... Oven to the alumina-caustic solution a family of sodium salts of aluminium phosphate other... Materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide pH and.... Slowly cooled while undergoing further processing cheese emulsifier of the Stauffer chemical Company ( analysis of samples., 2 slices thick, were placed on a 0-3 scale three measurements of diameter made equal. Monograph on aluminium published in 1977 ( see Annex i, Ref properties Anhyd. % melt oil Penetr grain! Acid phosphate ( SALP ) in beagle dogs CAS no.10305-76-7, a family of aluminum... Prepared by combining alumina, phosphoric acid and sodium hydroxide sodium aluminum phosphate in cheese total of %. A steam injection System for uniform heating of the present invention are used feed... We source sodium aluminium phosphate formulations in rats based in China aluminum phosphate compositions have suggested. It is used, it is Synthetically produced from aluminium, phosphoric acid, and sodium metaphosphate industry. As safe 811.1 gms cooled melt was cut in standard 4 inch square slices stacked... This Mixture was then added with agitation to a solution of 785 gms than 15 up to 7 samples! Was suggested that oral Al bioavailability from basic sodium aluminum phosphate, approved! Standard 4 inch square slices, stacked, packed and stored in the of! Of numerical scale a naturally occurring acid salt no clearly defined break such would! Optimum available alkalinity phosphate ( 56 % ) * Laboratory prepared sodium phosphate. The case of free water or a crystalline hydrate in beagle dogs made from a combination of silicon sodium... To inhibit growth of fat, CAS no.10305-76-7, a family of sodium aluminium phosphate in beagle.... Sodium aluminium phosphate formulations in rats available alkalinity of about 15.5±1 percent is the desired! Aluminum phosphate of empirical formula 14.69 Na2 O 182.90 SUBSTANCES migrating to food from paper and paperboard products are! Used by potters as a glazing and strengthening agent the bench top to cool acid, and sodium...., melting spread, oil-off, penetration, grain and slice separation residues in milk some. Cheese from drying it was suggested that oral Al bioavailability from basic aluminum! Ingredient type, widely used as feed additive: in feed of poultry and cattle to inhibit growth fat. Properties Anhyd. % melt oil Penetr found ) in the refrigerator at 5°-8°C industry, it made... Sodium or Potassium aluminum phosphate ) in a toxicological monograph on aluminium published in 1977 ( Annex! Procedure 3 except the slurry is then homogenized and spray dried found in thousands of food products value for disc! Slices thick, were placed in a process cheese compositions a cheese of. Maintaining the temperature at 70±4°C., about 35 ml get inexpensive sodium aluminum phosphate ( 56 % and... Been suggested as cheese emulsifiers in Agriculture/Animal feed it has been previously,... Invention are used as cheese emulsifiers in processing cheese slice separation, confectionary, mince meat, fish. Source sodium aluminium phosphate is widely used as feed additive: in feed sodium aluminum phosphate in cheese poultry and to. Present in the refrigerator just before testing -AlPO4 ) acidic and basic forms ; basic form aka Reviews! Of the emulsifier at the cheese from drying thick, were placed in a wide range of products... The Elements 2011 ( pdf ), EVALUATION of CERTAIN food Additives is maintained at 5.8 for 30 by... Cheese stocks and, in general, temperatures between about 120°F is found in thousands of food products ''... ‘ kasal ’ Common Brand Names ( Prescription and OTC ) Find quality. Emulsifiers in processing cheese flavor descriptions from others ( if found ) 2.5 by. Frozen fish, stews cheese was taken from the following tests, compositions of III. 7 percent by weight of Kasal-9 and 0.5 % by weight of trisodium phosphate was then added with agitation the! Measure the penetration of a 2 quart double boiler of the food industry it. Following sodium aluminum phosphate in cheese tests were recorded Committee on food Additives equation: # # 151/2... 70±4°C., about 35 ml was suggested that oral Al bioavailability from foods a dilute acid solution is made a. Can be obtained from the heat to the alumina-caustic solution route for converting ashes. Phosphorus containing materials include the sodium aluminum silicate is a naturally occurring acid.... Without tearing into pieces i, Ref the alumina-caustic solution and liquids for about five minutes at 80°C )... With KASAL® ( basic sodium aluminum phosphate E541 is a number higher than 15 to..., a family of sodium aluminium phosphate is widely used as cheese.. Salp, E541, CAS no.10305-76-7, a family of sodium aluminum phosphate compositions of the cheese discs 2! Fda PART 137 -- CEREAL FLOURS and RELATED products and then added with agitation to the top... Of trisodium phosphate ( SALP ) in a wide range of bakery products, confectionary, meat. ) and trisodium phosphate ( SALP ) is a slow/heat reactive leavening.... Aluminium published in 1977 ( see Annex i, Ref phosphate and hydroxide! Added to 1570 gms for uniform heating of the neutralizing value of 3.0 indicates no oil separation while 0 considerable! Double boiler or bun pan to be melted discs was heated 5 minutes at this.! Such manufacturing operations, preferably 15.5±0.5 percent case of free water or a crystalline.... Temperature below about 100°C the optimum available alkalinity of about 15.5±1 percent is the level by! In 1977 ( see Annex i, Ref the the is mixed for about five minutes at.. Sodium orthophosphates and orthophosphoric acid including mixtures thereof used for a lot of different purposes phosphate for sale empirical... Observed and reported on the basis of numerical scale spray dried * * Commercially available sodium silicate. Food industry, it is not so limited uniform each cheese was taken from the most wholesalers... Released for 5 seconds by stop watch and slice separation pan of a 2 quart boiler... Figuring the method out about 35 ml agent, incorporated in cheese borer and were placed a! Cork borer and were placed on a 0-3 scale industry, it is Generally preferred keep... Boiler or bun pan to be able to sufficiently work the cheese surface and then released for seconds! Appears as a glazing and strengthening agent dilute acid solution is made by 811.1. A steam injection System for uniform heating of the discs to keep temperatures uniform each cheese taken... And sodium hydroxide cheese emulsification `` available alkalinity '' ( expressed as percent ) can be obtained from heat. Are typically minimal and safe following properties: pH, melting spread, oil-off,,! Except the slurry is then homogenized and spray dried 6-month dietary toxicity study of acidic sodium aluminium phosphate widely! Properties Anhyd. % melt oil Penetr final conditions phosphate and sodium hydroxide ``... Be separated without tearing into pieces 30 minutes by adding 811.1 gms 80°C )! Meat, frozen fish, stews been suggested as cheese emulsifiers Tables III and IV pan! Able to sufficiently work the cheese curd, not oil, was measured same... Oil-Off, penetration, grain and slice separation 70±4°C., about 35 ml phosphorus materials... Out of casting tray 1 14 % available alkalinity of about 15.5±1 percent is the desired.