Learn about azodicarbonamide (E927), a food additive commonly used in the baking industry. Discover its uses, controversy, and safety concerns.
Azodicarbonamide, also known as E927, is a food additive that is commonly used in the baking industry. It is primarily used as a dough conditioner and bleaching agent, and it helps improve the texture and appearance of baked goods. However, there has been some controversy surrounding the use of azodicarbonamide in food products, and it is banned in several countries.
Azodicarbonamide is a chemical compound that is commonly used as a blowing agent in the production of foamed plastics, such as yoga mats and shoe soles. It is also used as a dough conditioner in the baking industry, where it helps improve the elasticity and handling properties of dough. In addition, azodicarbonamide acts as a bleaching agent, giving baked goods a whiter appearance.
Azodicarbonamide is primarily used in the baking industry to improve the quality of dough and baked goods. It helps strengthen the gluten network in dough, resulting in a better texture and increased volume. The use of azodicarbonamide can also improve the shelf life of baked goods by reducing staling.
While azodicarbonamide is considered safe for use in food by regulatory authorities, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), it has faced criticism due to its potential health risks. Some studies have suggested that azodicarbonamide may be linked to respiratory issues and allergic reactions in sensitive individuals.
Azodicarbonamide is approved for use as a food additive in many countries, including the United States and the European Union. However, it is banned in several countries, such as Australia, Singapore, and the United Kingdom. These countries have deemed azodicarbonamide unsafe for consumption and have prohibited its use in food products.