Azodicarbonamide (E927a)

Purpose and Function

Azodicarbonamide (ADA) is a synthetic chemical compound used primarily in the food industry as a dough conditioner and flour treatment agent. It is added to bread and other baked goods to improve texture, increase volume, and create a uniform crumb structure. ADA functions as a leavening agent by releasing gas when heated, which helps dough rise. Its main purposes include:

• Dough Conditioner: ADA strengthens the dough, making it more elastic and easier to work with during the baking process. This results in a more consistent product with improved texture and volume.
• Leavening Agent: During baking, ADA decomposes and releases gases, which contribute to the leavening of bread and other baked goods, creating a light, airy texture.
• Whitening Agent: ADA is also used to bleach flour, giving it a whiter appearance and making the final baked product more visually appealing.

Potential Risks and Side Effects

Azodicarbonamide has been the subject of controversy due to concerns about its safety and the by-products produced during its use:

• Carcinogenic By-products: When ADA is heated during the baking process, it can break down into two potentially harmful chemicals: semicarbazide (SEM) and urethane. SEM has been shown to cause cancer in laboratory animals, though its effects on humans are not well-established. Urethane is a known carcinogen, though typically present in low levels in food products.
• Respiratory Issues: ADA is also used in the manufacture of foamed plastics, such as yoga mats and shoe soles. Exposure to ADA in its powdered form has been linked to respiratory issues, including asthma and other allergic reactions in workers who handle the substance.
• Regulatory Status: Due to these concerns, ADA is banned as a food additive in the European Union, Australia, and several other countries. In the United States, the FDA has approved its use within specified limits, though consumer advocacy groups have raised concerns about its safety.