Cain Food Industries Inc., Dallas, announces that it offers several products that can help bakers eliminate azodicarbonamide (ADA), an oxidizing agent, from all types of grain-based foods.
The ingredient recently made news headlines when Milford, Conn.-based Subway announced it is removing ADA from its baking process. Approved by the U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA), ADA is also used to produce foamed plastics, such as yoga mats and rubber-soled shoes.
Cain Food’s ADA alternatives include TRU CL, OxiBake CL and N’Hance. The company suggests 0.25-.50% of TRU CL as a replacement for 20-45 parts per million (ppm) of ADA and 0.125% of OxiBake CL to replace 10-20 ppm of ADA. It recommends one tablet of N’Hance per hundredweight (CWT) of flour for less than 10 ppm of ADA.