Sodium Aluminium Phosphate (SALP) is a chemical compound commonly used in food and beverage production as a food additive. It acts as a leavening agent in baked goods by releasing carbon dioxide gas upon reaction with moisture and heat. This gas helps dough or batter rise and creates a fluffy, light texture in products like bread, cakes, and muffins. It helps regulate and stabilize the pH levels in certain food and beverage products. pH control is crucial for maintaining the desired taste, texture, and appearance of various processed foods, such as sauces, dressings, and beverages. SALP can act as an emulsifier in food products, aiding in the dispersion and stabilization of ingredients that would otherwise separate, such as oils and water-based components. This property is often utilized in salad dressings, sauces, and bakery products to improve their texture and consistency. It is important to note that the use of SALP, or any food additive, is regulated by food safety authorities and has strict guidelines regarding its maximum allowable concentration and usage levels to ensure consumer safety.