Carbamide
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Description
The food additive E927B, commonly known as carbamide or urea, is an organic compound with the formula CO(NH2)2 used in the food industry mainly as a flour treatment agent. Carbamide is a natural substance present in mammalian urine and is produced industrially from ammonia and carbon dioxide at high pressure and temperature. This process, known as the Wöhler synthesis, was the first to demonstrate the production of an organic compound from inorganic precursors.
Carbamide appears as a white crystalline solid, odorless, with a slightly bitter taste, highly soluble in water, and with a melting point of 133 °C. In the food industry, its main function is to act as a maturing and conditioning agent for flour, improving baking properties by strengthening gluten and increasing water absorption. It is also used as a non-protein nitrogen source in animal feed.
The history of its use as a food additive dates back to the mid-20th century, and it was approved in the European Union under the number E927B. The European Food Safety Authority (EFSA) has evaluated carbamide several times, establishing an Acceptable Daily Intake (ADI) of 0-0.5 mg/kg body weight. The World Health Organization (WHO) has also evaluated its safety, concluding that it is safe at authorized use levels.
The overall safety assessment indicates that E927B is safe for consumers when used within established limits. In food labeling, it must appear as "carbamide" or "E927B." It is important to note that carbamide should not be confused with urea used in cosmetics or fertilizers, although chemically it is the same substance. In the European Union, its use is regulated by Regulation (EC) 1333/2008 on food additives.
E927B (carbamide) is mainly used in the category of treated flours, i.e., flours that have undergone a process to improve baking. It is added to wheat flour to strengthen gluten, improve dough elasticity, and increase bread volume. It is also used in the production of bread, pastries, cookies, and other bakery products.
In the Spanish market, it can be found in industrial bakery flours and in ready-made mixes for home bread making. The authorized limits under Regulation EC 1333/2008 set a maximum amount of 0.5 g/kg of flour (expressed as urea nitrogen). Compared to the US FDA, carbamide is considered Generally Recognized as Safe (GRAS) for use in foods, with similar limits. In Japan, its use is permitted in flours and bakery products under certain conditions.
It is important to note that carbamide is not used in baby foods or organic products.
Documented side effects of E927B (carbamide) are scarce at the doses used in foods. EFSA and WHO have evaluated its safety and conclude that there is no evidence of significant adverse effects in humans when consumed within the established ADI (0-0.5 mg/kg body weight).
Carbamide is metabolized in the body to ammonia and carbon dioxide, which are eliminated naturally. However, at very high doses (exceeding those allowed in foods), it can cause ammonia toxicity, with symptoms such as nausea, vomiting, headache, and confusion. Sensitive populations such as people with liver or kidney failure may have difficulty metabolizing ammonia, but levels in foods are too low to pose a risk.
No interactions with medications have been described. EFSA, in its 2012 opinion, confirmed that there are no safety concerns for the general population. In conclusion, E927B is considered safe under authorized conditions of use.
- Urea
- Carbonyldiamide
- Carbamic acid diamide
- Carbamide
- Diaminomethanone
- Isourea
- Carbonyldiamine
- Carbamide resin
- Urea salt
- Technical urea
- Crystallized urea
- Carbonic diamide
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