Sodium Silver Aluminum Silicate is a chemical compound, the complex silicate produced by the reaction of sodium silicate with sodium aluminate in an aqueous solution of sodium nitrate, sodium hydroxide and silver nitrate.

The name describes the structure of the molecule:

• Sodium indicates the presence of sodium ions, Na⁺, which are commonly involved in inorganic and organic compounds, often to balance charges or as part of crystal structures.
• Silver, is a precious metal known for its antibacterial and conductive properties. In materials chemistry, silver can be used for its antimicrobial properties or to enhance conductivity.
• Aluminum is a light and strong metal. In silicate chemistry, aluminum can substitute for silicon in some structures, affecting the physical and chemical properties of the compound.
• Silicate. Silicates are a class of minerals that contain silicon and oxygen, often with other elements like aluminum. They are known for their strength, stability, and variety of crystal structures.

Raw Materials Used in Production:

The production of Sodium Silver Aluminum Silicate involves the reaction of sodium silicate with sodium aluminate in an aqueous solution of sodium nitrate, sodium hydroxide, and silver nitrate.

Step-by-step Summary of Industrial Production Process.

• Preparation of a solution of sodium silicate and sodium aluminate.
• Addition of an aqueous solution of sodium nitrate and sodium hydroxide.
• Introduction of silver nitrate into the mixture.
• The reaction yields Sodium Silver Aluminum Silicate.
• The solution is then filtered and purified.
• Drying of the final product.
• Quality and specification checks of the finished product.

Form and Color.

This compound generally appears as a fine powder that is white or slightly yellowish in color.

What it is used for and where

Cosmetics

Absorbent. Absorbs substances dispersed or dissolved in aqueous solutions, water/oil, oil/water.

Deodorant agent. When substances that give off an unpleasant odour are included in cosmetic formulations (typical examples are methyl mercaptan and hydrogen sulphide derived from garlic), deodorants attenuate or eliminate the unpleasant exhalation.

Safety

Aluminium can interfere with different biological processes (cellular oxidative stress, calcium metabolism, etc.), so it can induce toxic effects in different organs and systems, and the nervous system is the main target of its toxicity.

A warning should be given about the risk of aluminium intake, which cannot be ruled out as this ingredient can be found both in cosmetic products and in widely consumed foodstuffs such as bread, various baked goods (1).

Environmental Considerations. As a silicate-based compound, it may have environmental impacts if not properly managed.

Commercial Applications

Food and Pharmaceutical Industry. Used as a thickening and stabilizing agent in certain food and pharmaceutical products. It acts to improve the texture and stability of these formulations.

Cosmetic Products. Employed in cosmetics for its opacifying properties and as an additive to improve the texture of products.

Food Packaging. Used in some packaging materials for its antimicrobial properties, particularly against bacteria and molds, helping to extend the shelf life of food products.

Safety

Aluminium can interfere with different biological processes (cellular oxidative stress, calcium metabolism, etc.), so it can induce toxic effects in different organs and systems, and the nervous system is the main target of its toxicity.

Careful consideration should be given to the risk of cumulative aluminum intake, which cannot be ruled out because this ingredient can be found in both cosmetic products and widely consumed food products such as bread, various baked goods (1).

References_____________________________________________________________________

(1) Tietz, T., Lenzner, A., Kolbaum, A.E. et al. Aggregated aluminium exposure: risk assessment for the general population. Arch Toxicol 93, 3503–3521 (2019). https://doi.org/10.1007/s00204-019-02599-z

 Abstract. Aluminium is one of the most abundant elements in earth’s crust and its manifold uses result in an exposure of the population from many sources. Developmental toxicity, effects on the urinary tract and neurotoxicity are known effects of aluminium and its compounds. Here, we assessed the health risks resulting from total consumer exposure towards aluminium and various aluminium compounds, including contributions from foodstuffs, food additives, food contact materials (FCM), and cosmetic products. For the estimation of aluminium contents in foodstuff, data from the German “Pilot-Total-Diet-Study” were used, which was conducted as part of the European TDS-Exposure project. These were combined with consumption data from the German National Consumption Survey II to yield aluminium exposure via food for adults. It was found that the average weekly aluminium exposure resulting from food intake amounts to approx. 50% of the tolerable weekly intake (TWI) of 1 mg/kg body weight (bw)/week, derived by the European Food Safety Authority (EFSA). For children, data from the French “Infant Total Diet Study” and the “Second French Total Diet Study” were used to estimate aluminium exposure via food. As a result, the TWI can be exhausted or slightly exceeded—particularly for infants who are not exclusively breastfed and young children relying on specially adapted diets (e.g. soy-based, lactose free, hypoallergenic). When taking into account the overall aluminium exposure from foods, cosmetic products (cosmetics), pharmaceuticals and FCM from uncoated aluminium, a significant exceedance of the EFSA-derived TWI and even the PTWI of 2 mg/kg bw/week, derived by the Joint FAO/WHO Expert Committee on Food Additives, may occur. Specifically, high exposure levels were found for adolescents aged 11–14 years. Although exposure data were collected with special regard to the German population, it is also representative for European and comparable to international consumers. From a toxicological point of view, regular exceedance of the lifetime tolerable aluminium intake (TWI/PTWI) is undesirable, since this results in an increased risk for health impairments. Consequently, recommendations on how to reduce overall aluminium exposure are given.

Wong, W.W., Chung, S.W., Kwong, K.P., Yin Ho, Y. and Xiao, Y., 2010. Dietary exposure to aluminium of the Hong Kong population. Food Additives and Contaminants, 27(4), pp.457-463.

Bratakos, S.M., Lazou, A.E., Bratakos, M.S. and Lazos, E.S., 2012. Aluminium in food and daily dietary intake estimate in Greece. Food Additives and Contaminants: Part B, 5(1), pp.33-44.