Learn about E927, a food additive used in the baking industry. Discover its role in nutrition, potential health effects, and its presence in various food products.
E927 is a food additive that is commonly used in the food industry. It is also known as azodicarbonamide and is primarily used as a dough conditioner and a bleaching agent. In this article, we will explore the role of E927 in nutrition, its potential health effects, and its presence in various food products.
E927, or azodicarbonamide, is a chemical compound that is primarily used as a dough conditioner in the baking industry. It is a yellow to orange powder that is soluble in water and has a faint odor. E927 is also used as a bleaching agent in flour, helping to improve the appearance of baked goods.
E927 does not have any nutritional value and is not considered an essential nutrient. Its primary role in nutrition is as a food additive that helps improve the texture and appearance of baked goods. By acting as a dough conditioner, E927 helps to strengthen the gluten network in dough, resulting in a softer and more elastic texture in the final product.
While E927 is generally recognized as safe for consumption by regulatory authorities, there have been some concerns about its potential health effects. Some studies have suggested that high levels of E927 exposure may be associated with respiratory issues, such as asthma and allergies. However, these studies have primarily been conducted on animals, and more research is needed to determine the potential risks for humans.
E927 can be found in a variety of food products, particularly those that contain flour or dough. It is commonly used in bread, buns, pastries, and other baked goods. Additionally, E927 may also be present in some processed foods, such as packaged bread mixes and frozen dough. It is important to note that the use of E927 in food products is regulated by authorities to ensure its safety for consumption.