Azodicarbonamide

Azodicarbonamide (ADA) is a synthetic chemical compound. It is produced through a chemical reaction involving hydrazine and urea. It typically appears as a yellow to orange-red crystalline powder.

Manufacturers add azodicarbonamide primarily as a dough conditioner in baked goods. It helps strengthen the dough, making it more elastic and improving the texture and volume of the final product. It is commonly found in breads, buns, and other flour-based products.

Azodicarbonamide is an FDA-approved food additive for use as a dough conditioner in the United States. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated azodicarbonamide and concluded it is not appropriate for use as a flour treatment agent. It is not authorized for use as a food additive in the European Union. Some studies have linked occupational exposure to azodicarbonamide dust to respiratory issues like asthma; however, evidence for adverse health effects from dietary intake at approved levels is mixed or insufficient to draw definitive conclusions for the general population.