E927A – Azodicarbonamide

Azodicarbonamide, designated as E927a, is a synthetic chemical compound primarily used in the food industry as a dough conditioner and flour treatment agent. It enhances the texture and elasticity of dough, resulting in improved volume and crumb structure in baked goods. 

Danger Level: 4 – Dangerous

Purpose in Products

  • Dough Conditioner: Azodicarbonamide strengthens dough, making it more elastic and easier to handle during baking. This leads to a more consistent product with enhanced texture and volume. 
  • Flour Bleaching Agent: It is also utilized to bleach flour, giving it a whiter appearance and making the final baked product more visually appealing.

Health Considerations

The use of azodicarbonamide has raised health concerns:

  • Carcinogenic By-products: When heated during baking, azodicarbonamide can decompose into compounds such as semicarbazide and urethane. Semicarbazide has been shown to cause cancer in laboratory animals, and urethane is a known carcinogen, though typically present in low levels in food products. 
  • Respiratory Issues: Occupational exposure to azodicarbonamide in its powdered form has been linked to respiratory issues, including asthma and other allergic reactions in workers who handle the substance. 

Impact on Children

There is no specific evidence to suggest that azodicarbonamide has unique adverse effects on children. However, due to general health concerns associated with this additive, it is advisable to limit exposure, especially in vulnerable populations.

Impact on Taste

Azodicarbonamide is tasteless and odorless, ensuring it does not alter the natural flavor of baked goods.

Compatibility with Other Additives

Azodicarbonamide is compatible with various other food additives used in baking, such as other dough conditioners and preservatives. Its synergistic effects can enhance the overall quality and sensory attributes of baked products.

Natural Occurrence

Azodicarbonamide is a synthetic compound and does not occur naturally.

Alternatives and Substitutes

For those seeking alternatives to azodicarbonamide, options include:

  • Ascorbic Acid (Vitamin C): Commonly used as a dough conditioner and antioxidant in bread-making.
  • Enzymes: Certain enzymes can be used to improve dough properties and bread quality.

Regulation

Azodicarbonamide is banned as a food additive in the European Union, Australia, and several other countries due to health concerns. In the United States, the FDA permits its use within specified limits, though consumer advocacy groups have raised concerns about its safety. 

Conclusion

Azodicarbonamide (E927a) is an effective dough conditioner and flour treatment agent used to improve the quality of baked goods. However, due to potential health risks, including the formation of carcinogenic by-products and respiratory issues, its use is banned or restricted in several countries. Consumers are advised to be aware of its presence in food products and consider alternatives when possible.