Learn about E927, a food additive used in the food industry as a dough conditioner and bleaching agent. Discover the controversy surrounding E927 and the potential health effects. Find out about the regulations and alternatives to E927.
E927, also known as azodicarbonamide, is a food additive that is commonly used in the food industry. It is primarily used as a dough conditioner and bleaching agent in bread and other baked goods. While E927 is approved for use in many countries, it has been a topic of controversy due to its potential health effects.
E927 is a synthetic chemical compound that is derived from urea. It is a yellow-orange powder that is soluble in water. In the food industry, it is primarily used as a dough conditioner and bleaching agent. It helps to improve the texture and appearance of baked goods by strengthening the gluten network and increasing the volume of the dough.
E927 has been the subject of controversy due to its potential health effects. Some studies have suggested that it may have carcinogenic properties and could contribute to respiratory issues. However, the evidence is limited and more research is needed to fully understand the potential risks associated with E927.
E927 is approved for use as a food additive in many countries, including the United States and the European Union. However, there are strict regulations in place regarding its use. In the European Union, for example, E927 is only permitted in certain foods and at specific levels. The maximum permitted level of E927 in bread, for example, is 45 mg/kg.
Due to the controversy surrounding E927, many food manufacturers are seeking alternatives to this additive. There are several natural dough conditioners and bleaching agents that can be used instead of E927. These include enzymes, ascorbic acid, and natural oxidants like honey or malted barley flour.