3D model (JSmol)
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|Molar mass||116.0787 g/mol|
|Except where noted otherwise, data are given for|
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references
When it reacts with flour, it behaves as a hydrogen acceptor, and is quickly and completely converted to biurea, which is stable even during baking. The reaction occurs only during wetting of the dough. Acceptable doses for flour treatment range between 0-45 ppm.
It is also used in the production of foamed plastics and the manufacture of gaskets. Use of azodicarbonamide as a food additive is banned in Australia. This substance is banned in Europe due to ethical reasons. Furthermore, the usage of this substance can result in up to 15 years imprisonment and a fine of $450,000 in Singapore.
Subway restaurants utilize azodicarbonamide in their bread.
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with "May cause sensitisation by inhalation."
Azodicarbonamide may cause an allergic reaction in those sensitive to other azo compounds (such as food dyes). The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food.