Corporations or manufacturers sometimes use bleaching agents on flour to improve appearance, texture, and shelf life, making it more visually appealing and commercially viable. During flour bleaching, chemical agents like chlorine dioxide, benzoyl peroxide, or azodicarbonamide are added, resulting in brighter, whiter flour.
Why Bleach Flour?
- Visual Appeal: Consumers often prefer white flour because it looks cleaner and purer.
- Improved Baking Quality: Bleaching agents help produce softer flour, which results in lighter, fluffier baked goods.
- Shelf Stability: Bleached flour can have an extended shelf life, reducing spoilage and waste for manufacturers.
The Creation of Harmful Substances (like Alloxan):
The chemical bleaching process can lead to unintended side effects, such as the production of alloxan, especially when chlorine-based bleaching agents are used. Alloxan is a byproduct formed by the oxidation of certain compounds naturally present in flour.
What is Alloxan, and Why is it a Concern?
- Alloxan is known to damage pancreatic cells and has been widely used in scientific studies to induce diabetes in lab animals.
- There are health concerns about Alloxan, including insulin resistance, increased risk of diabetes, and long-term health consequences for consumers in the United States.
Regulatory Status:
- The use of bleaching agents varies by country:
- EU and Australia have banned many chemical bleaching agents used in flour due to health concerns.
- U.S. and Canada permit certain bleaching agents in controlled quantities deemed safe by regulatory bodies such as the FDA.