Neos™- SALP (Sodium Aluminum Phosphate) Substitute

Consumers are increasingly aware of the risks posed by eating products high in sugar, sodium and/or aluminum.

In 2014, research revealed the relationship between Alzheimer’s disease and the consumption of foods rich in aluminum, forcing the European Union to review its legislation and ban the use of SALP (sodium aluminum phosphate) in the production of bread, cakes, cookies and industrialized pasta.

In Brazil, ANVISA determined, through RDC No. 285/2019, published on May 21, 2019, the ban on aluminum-based food additives in the production of bakery products and cookies, breads with chemical leavening, cookies and similar products (with or without filling and with or without topping), as well as cereals, wheat flour-based products with additives, pastry dough, pizzas and similar products.

However, replacing this ingredient is a major challenge for the industry.

SALP is a leavening agent commonly used for its excellent consistency in reaction rate and gas release during storage and use, providing a dough with adequate consistency, with increased whiteness and elasticity, in addition to a neutral flavor profile, and is widely used in combination with other phosphates for use in cake mixes, pancakes, cookies, etc.

Its replacement requires the development of a solution that is capable of replicating these characteristics, maintaining the desired final product profile. To overcome this adversity, Labonathus brings to Brazil NEOS™, produced by Kudos Blend, a company specializing in solutions for the bakery products market.

Neos™ was carefully formulated to replace SALP, producing the same gas release profile throughout the process and offering the unique characteristics of this compound in the final product, but without the presence of aluminum. To learn more about this product, contact one of our specialists.