Which restaurants use azodicarbonamide in their food?
In food, azodicarbonamide is used as a bleaching agent; It whitens bread by reacting with naturally occurring carbenes in flour. It can also increase the strength of the flour, thereby enhancing the ability of the dough to retain gas and making the bread more elastic. It is also used in baked goods, rice, chewing gum, flour, and grains. According to the Huffington Post, companies such as Subway, McDonald's, Burger King, KFC, Starbucks, Abby's, and Donnell Doyle all use this substance as an ingredient.
NBC News reported the following specific uses:
McDonald's: regular bread, bakery bread, bagels and English muffins, Big Mac bread, and sesame bread.
Burger King: special buns, handmade buns, sesame buns, croissant, English muffins, family Caesar bread crumbs, French toast.
Wendy burger: bagel, high quality toast, sandwich bread and panini bread
Arby's: croissant, French toast, harvest wheat bread, honey wheat bread, marble rye bread, mini bread, onion bread and sesame bread
Jack in the box: Bakery style buns, big buns, croissants, sour toast, and regular buns
Chicken fil-A: Charcoal grilled chicken sandwich, chicken salad sandwich, Charcoal grilled chicken club sandwich
Burger King, Chick fil-A, Wendy's, Arby's, and Jack in the Box did not respond to multiple attempts to comment
Starbucks butter croissant and chocolate croissant contain azodicarbonamide.
What is the research progress of azodicarbonamide?
Subway and McDonald's have both announced their plans to stop using this compound. Given the media's attention to this issue in February 2014, we can expect the FDA or possibly the Senate or House of Representatives to take action on it.
Details: What is azodicarbonamide?
Azodicarbonamide is a compound with the molecular formula C2H4O2N4. It is a yellow to orange red, odorless crystalline powder. As a food additive, it is numbered E927.
Azodicarbonamide is used as a food additive, flour bleach, and modifier. It acts as an oxidant with moist flour. Wikipedia tells us that the main reaction product is urea, a derivative of urea that is stable during the baking process. The secondary reaction products include aminourea and ethyl carbamate.
Azodicarbonamide is mainly used as an additive in the production of foam plastics. The thermal decomposition of azodicarbonamide will produce nitrogen, carbon monoxide, carbon dioxide and ammonia, which are trapped in the polymer in the form of bubbles and form foam products. Azodicarbonamide can be purified or modified if used for plastics, synthetic leather, and other purposes. This is important because modification can affect the reaction temperature. Pure azodicarbonamide generally reacts at around 200 ℃. In industries such as plastics and leather, modified azodicarbonamide (with an average decomposition temperature of 170 ℃) contains additives that accelerate or react at lower temperatures. Since August 2005, azodicarbonamide has been banned in Europe as a plastic foaming agent for the manufacture of plastic products that come into direct contact with food.
conclusion
Do we really need this compound in bread? no Is there really any difference? Maybe not.
The Center for Public Interest Science (CPSI) in the United States stated that the FDA should prohibit azodicarbonamide, And represents: "When baking bread containing azodicarbonamide, two suspicious chemicals will be formed. One of the decomposition products is carbamide, which can cause lung cancer and vascular cancer in mice, but the risk to humans is negligible. The second decomposition product, ethyl carbamate, is recognized as a carcinogen. When azodicarbonamide reaches the maximum allowable level, it will cause a slight increase in the content of ethyl carbamate in bread Humans pose a small risk
So what can you do to avoid aflatoxin?
Avoid consuming processed bread; Persist in eating bread made with natural ingredients. Read tags! Anyway, fast food is usually not a good choice.
