Food Additives in
Bread & Baked Goods
Baked goods rely on a range of additives to ensure consistent rise, texture, shelf life, and appearance at industrial scale. Raising agents like sodium bicarbonate (E500ii) and sodium acid pyrophosphate (E450i) produce CO₂ for leavening. Emulsifiers like DATEM (E472e) and monoglycerides (E471) strengthen gluten structure and improve crumb softness. Preservatives such as calcium propionate (E282) are widely used in commercial bread to prevent mould. Flour treatment agents including L-cysteine (E920) and ascorbic acid (E300) adjust dough handling properties. The EU bans azodicarbonamide (E927a) as a flour treatment while the USA permits it.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
⚠ Regulatory Alerts for Bread & Baked Goods
colour
26 additivescolour, acidity regulator, anticaking agent
1 additivessurface colorant
2 additivespreservative
11 additivespreservative (antifungal agent)
1 additivesacidity regulator
11 additivesacidity regulator
4 additivesantioxidant
8 additivesemulsifier
29 additivesstabiliser
4 additivessweetener
7 additiveshumectant
1 additivesthickener
10 additivesraising agent
2 additivesfirming agent
1 additivesanti-caking agent
2 additivesglazing agent
2 additivescolor retention agent
2 additivesflour treatment agent
3 additivesbulking agent
1 additivesFrequently Asked Questions
Why does commercial bread have a longer shelf life than homemade?
Commercial bread typically uses calcium propionate (E282) and/or sorbic acid (E200) to prevent mould growth over the 2-3 week shelf life required for retail distribution. Homemade bread has no such preservatives and becomes mouldy within days at room temperature. Modified atmosphere packaging (using CO₂ and nitrogen) may supplement or replace chemical preservatives in some premium products. The extended shelf life is also supported by industrial baking conditions and hygiene standards that reduce initial microbial contamination.
What is DATEM (E472e) and why is it in bread?
DATEM (diacetyl tartaric acid esters of mono- and diglycerides) is an emulsifier that strengthens gluten network formation and improves bread volume, crumb structure, and softness. It is used at low levels (typically 0.5% of flour weight) in commercial bread and pastries. DATEM is approved in EU, USA, Japan, and other major jurisdictions. Some artisan bakers avoid it for clean-label reasons, using longer fermentation times or different flour qualities to achieve similar results naturally.
Is azodicarbonamide (ADA) still used in bread in the USA?
Yes. Azodicarbonamide (E927a, ADA) is FDA-approved as a dough conditioner at up to 45 ppm in the USA. It is banned as a food additive in the EU, Australia, and several other jurisdictions. ADA oxidises flour quickly, reducing mixing time and improving bread volume. Several US fast food chains removed it from their bread formulations following consumer campaigns in 2014, but it remains in use by other manufacturers. Its breakdown product semicarbazide has been detected in ADA-treated bread and classified as possibly carcinogenic by IARC — but at levels regulators consider within acceptable risk.