“ADA” is used in the plastics industry as a “foaming agent” and in the food industry as a dough conditioner for the convenience of industrial bakers.
In the plastics industry, it is mixed into polymer plastic gel to generate tiny gas bubbles, something like champagne for plastics. The results are materials that are strong, light, spongy and malleable. In many commercial baked goods, ADA is used as a “dough conditioner” that renders large batches of dough easier to handle and makes the finished products puffier and tough enough to withstand shipping and storage.
Food should be food – not contain chemical foaming agents.
Click here to add your name to EWG’s petition demanding that major brands stop using azodicarbonamide!