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what is azodicarbonamide and why is it in our bread

Dec. 28, 2018
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What is Azodicarbonamide

The AZODICARBONAMIDE, or Foamer ADC, is a white or light yellow powder used as a food additive in the food industry to increase the strength and suppleness of dough, bleach, and improve the appearance of bread. In the industry often used as a foamer in a variety of foam plastic foam, Yoga Mat, rubber sole and other production to increase the flexibility of products.

Why is it in our bread 

AZODICARBONATE is the ideal substitute for potassium bromate after it was found to be highly carcinogenic by the World Health Organization (who) and the Food and Drug Administration (FDA) and was banned in many countries. AZODICARBONAMIDE is a yellow to orange crystalline powder, with bleaching and oxidation dual role. AZODICARBONAMIDE does not work with flour. When added to flour and mixed with water to form a dough, it can quickly release reactive oxygen species, making the protein chains link together to form a three-dimensional network Improve the elasticity, toughness and uniformity of the dough. It is to can make surface product whiten and increase its fleeciness feeling.


The Food and Agriculture Organization of the United Nations and the World Health Organization's Joint Expert Committee on food additives (JECFA) evaluated the safety of Azodicarbonamide as early as 1966 It is believed that Azodicarbonamide is less toxic to animals by mouth and respiratory tract, is difficult to accumulate in the body, and can be rapidly converted into harmless metabolite and excreted in Urine No reproductive and developmental toxicity, genotoxicity and carcinogenicity were found to experimental animals or human population. In the report, JECFA also proposed a safe dosage for use in flour of 0-45 mg / kg. In 1985, the Food and Drug Administration of the United States classified azodicarbonamide as Gras, a substance generally considered safe for use in food. Although the World Health Organization and the United Nations Environment Programme reported in 1999 that Azodicarbonamide may induce asthma and allergic dermatitis through aspiration and skin contact during long term occupational exposure, but the average consumer is less likely to have these occupational routes of exposure and more likely to have high levels of exposure. More important, Chemical Property Azodicarbonamide has been quietly broken down during the processing of bread and other bread products. AZODICARBONAMIDE is very stable in dry flour, but once it is in contact with water, it is rapidly and completely hydrolyzed to a non-volatile substance which is mainly composed of diureas. A small amount of diureas will further form into semicarbazone under baking and other high temperature processing conditions. We can understand that the addition of azodicarbonamide wheat flour processed into bread and other products are basically free of Azodicarbonamide. Therefore, the safety of Azodicarbonamide is the essence of its reaction products in flour products, namely Biuret and semicarbazide.


International authorities such as Jecfa (1966) and the World Health Organization (1999) have reported that Biuret, the primary reaction product, is relatively stable and rapidly excreted in the body through chemical property. The acute toxicity and chronic toxicity of biuret to experimental animals were low. It was not found that biuret has carcinogenic and other toxic effects. Some studies have also found that biuret can induce urolithiasis and kidney damage in experimental animals at long-term and high doses However, it is not possible for the average consumer to obtain such a dose of diurethane from flour, so there is no need to worry. Although European Food Safety Authority has shown that semicarbazide, a trace secondary reaction product formed under certain conditions of high temperature processing, is weakly carcinogenic and has reproductive and developmental toxicity at very high doses in laboratory animals, but this secondary product is rare in flour and there is no evidence of harm.


Despite the fact that only about 0.1% of azodicarbonamide may eventually decompose into semicarbazide during the processing of a flour product, the use of Azodicarbonamide as an additive in food has been banned in the EU and has been in place since 2 August 2005 For the protection of the health of infants and young children, it is further prohibited to be used as a foaming agent in food contact materials. It is also banned in Australia, New Zealand, Japan, Singapore and South Africa. Countries that currently allow the use of Azodicarbonamide as an additive include the United States, Canada, Brazil, South Korea and China.


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