|Jmol-3D images||Image 1|
|Molar mass||116.08 g mol−1|
|Appearance||Yellow to orange/red crystalline powder|
|EU classification||Harmful (XN)|
|S-phrases||S22 S24 S37|
| (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.
Use as a food additive 
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. The main reaction product is biurea, a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide and ethyl carbamate. The United States permits the use of azodicarbonamide at levels up to 45 ppm. In Australia and Europe the use of azodicarbonamide as a food additive is not approved.
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.
Azodicarbonamide as used in 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 °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 azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.
Use of azodicarbonamide as a blowing agent in plastics is banned in Europe.
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with "May cause sensitisation by inhalation."
See also 
- "Azodicarbonamide (CICADS)". Inchem. International Programme on Chemical Safety. Archived from the original on 24 August 2010. Retrieved 2010-08-14.
- "Azodicarbonamide FCC Grade (98%)". Garuda International, Inc. 2009-02-13. Retrieved 2010-08-14.
- Joiner, Robert; Vidal, Frederick; Marks, Henry (September 1963). "A New Powdered Agent for Flour Maturing". Cereal Chemistry 40: 539–553.
- Becalski A, Lau BP, Lewis D, Seaman SW (2004-09-10). "Semicarbazide formation in azodicarbonamide-treated flour: a model study". Journal of Agricultural and Food Chemistry (Journal of Agricultural and Food Chemistry) 52 (18): 5730–4. doi:10.1021/jf0495385. PMID 15373416.
- Cañas, BJ; Diachenko, GW; Nyman, PJ (January 1997). "Ethyl carbamate levels resulting from azodicarbonamide use in bread". Food Additives & Contaminants 14 (1): 89–94. doi:10.1080/02652039709374501. PMID 9059587.
- "21CFR172.806". Code of Federal Regulations. April 1, 2012.
- "Current EU approved additives and their E Numbers". Food Standards Agency. 14 March 2012. Retrieved Jan 7, 2013.
- "COMMISSION DIRECTIVE 2004/1/EC of 6 January 2004 amending Directive 2002/72/EC as regards the suspension of the use of azodicarbonamide as blowing agent". Official Journal of the European Union. 2004-01-13. Retrieved 2011-03-10.
- "CFR - Code of Federal Regulations Title 21". United States Department of Health and Human Services. 2009-04-01. Retrieved 2010-08-14.
- "Substances causing/worsening asthma". UK Occupational Health and Safety. WorkSafe Victoria. Retrieved 2010-08-14.
- "054. Azodicarbonamide (FAO Nutrition Meetings Report Series 40abc)". FAO/WHO. 1966-10-18. Archived from the original on 23 August 2010. Retrieved 2010-08-14.