Azodicarbonamide is used in food industry as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[2] The main reaction product is biurea[3] (not urea), which is stable during baking. Secondary reaction products include semicarbazide[4] and ethyl carbamate.[5]
The United States allows azodicarbonamide to be added to flour at levels up to 45 ppm.[6] Use of azodicarbonamide as a food additive is banned in Australia and in Europe[7]. In Singapore, the use of azodicarbonamide can result in up to 15 years imprisonment and a fine of $450,000.[citation needed]
[edit] Other uses The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article. Common examples of this application are window and door gaskets, padded floor mats, gym/exercise mats, shoe soles, etc.
It is important to mention that azodicarbonamide in the use of plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 degrees C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodiarbonamide (average decomposition temperature 170 degrees C) contain additives that accelerate the reaction or react at lower temperatures.