The ADA Discussion

ADA

Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS (generally recognized as safe) status, and up to 45 ppms can be added to flour.

The facts: Whether you decided to remove ADA from your label or not is up to you. Either way, it’s good to be informed, or for your consumers to know about it. So, the quick and dirty version:

What it is: a whitening agent and dough conditioner.

Why it’s popular: ADA-treated flours produce more cohesive doughs than chlorine dioxide-treated flours. And the final product comes out with a higher loaf volume, and better texture and overall appearance.

How is it made? 
Dihydrazine sulfate and urea are reacted under higher pressure and high temperature. The result is mixed with sodium chlorate and oxidized, then centrifuged. Azodicarbonamide is extracted from the resulting slurry, washed, and drained.

How does it work? Find out!

2018-12-10T05:22:39+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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