Azodicarbonamide
This is what the ingredient is.
Azodicarbonamide (ADA) is a dough conditioner that whitens flour and strengthens dough structure.
Here is why it shows up on the label.
Used as a flour bleaching and maturing agent. Improves dough handling and bread volume.
Here is what food agencies say.
The FDA has approved it at up to 45 ppm in flour. Banned in EU and Australia. Controversial in US.
Here is what research has found.
Converts to biurea and other compounds during baking. WHO raised concerns about occupational exposure. Food safety debated.
Here are a few things worth knowing.
Banned in many countries. Linked to respiratory sensitization in workers. Some US food companies have voluntarily removed it.
Sources
- FDA CFR 21
- WHO Occupational Health
- CSPI Food Safety Report
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.